béni by Kenji Yamanaka

béni 

The birth child between French fine dining cuisine and Japanese produce that promises a delightful Chef’s table experience to those who are curious. 

Originally from Japan, Chef Kenji Yamanaka has honed his skills at Michelin-starred restaurants in Japan (L'Osier) and France (Georges Blanc Parc & Spa). Since relocating to Singapore, he prepares French fine dining cuisine using Japanese ingredients- including the luxurious A5 Wagyu Beef from Miyazaki prefecture.

Whilst remaining a rather hidden gem, Beni has humbly won itself a Michelin Star and rightfully so for patrons who seek a unique twist of the fusion it provides, along with a stellar wine list that pairs excellently with Beni’s well curated seasonal menus. 

Picture by Robb Report Singapore.

It is a modest, minimalist, opulent restaurant where one would be able to admire the chefs’ meticulous attention to detail and fresh produce that will tantalise your senses.

Here are some dishes that you can expect from Beni's seasonal menu: