"For Takuya Yamashita of newly awarded MICHELIN-starred Whitegrass, food knows no barriers as he uses it as his main language to bridge Eastern and Western cultures through nature-inspired cuisine and food stories."
"Chef Takuya Yamashita turns the freshest, most seasonal ingredients, mostly from Japan, into classic French fare with contemporary Japanese twists."
"The Award of Excellence is given to restaurants with thoughtfully chosen selections appropriate for the cuisine and representative of a range of regions and styles."
"Whitegrass Head Chef Takuya Yamashita pays tribute to the ocean with this crispy, mouth-watering dish."
"It’s always a visual treat to walk through an interior designed by Takenouchi Webb; and Whitegrass is no exception."
"Think beautiful works of art in the form of exquisite dishes like scallop dumpling, seafood tartare and Hokkaido crab."
"Head chef Takuya Yamashita now invents French-Japanese dishes that pay homage to his love of nature."
"Says that his latest stint came about as 'a stroke of fate'”.
"It's a perfect hybrid of French and Japanese fare, epitomising the restaurant's concept."
- SG Magazine
"His cuisine is all about showcasing the natural, pure flavours in Japanese produce through French culinary techniques."