Ishinomaki Group
Ishinomaki Group
Ishinomaki Group
Ishinomaki Group
Led by Chi Pin Han and Janice Chi, Ishinomaki Group offers a diverse dining experience that brings together Robatayaki, Teppanyaki and Sashimi under one roof.
As a multi-faceted restaurant, it showcases the seasonal treasures as the star of the show, where different cooking methods and techniques harmoniously converge.
The extensive selection includes craft sake, shochu, whiskey, wines and champagnes.
Led by Chi Pin Han and Janice Chi, Ishinomaki Group offers a diverse dining experience that brings together Robatayaki, Teppanyaki and Sashimi under one roof.
As a multi-faceted restaurant, it showcases the seasonal treasures as the star of the show, where different cooking methods and techniques harmoniously converge.
The extensive selection includes craft sake, shochu, whiskey, wines and champagnes.
Chi Pin Han
Founder, Co-owner, and Chef
“Love your job and do it well” drives Chi-san's path in both personal and professional life.
With a 39-year culinary journey at esteemed restaurants like Meguro Gajoen Tokyo, Keyaki Restaurant, and InterContinental Singapore, he crafts his cuisine by passionately selecting fresh, distinctive, seasonal ingredients.
Janice Chi
Co-owner, Operations Director, and Master Sake Sommelier
Janice loves creating exceptional dining experiences through carefully chosen sake.
She curates our extensive collection, sourcing seasonal, rare, and artisanal labels, firmly believing that a good food and beverage combination is essential.
Janice is the first female restaurateur in Singapore to attain the esteemed Master Sake Sommelier title from the Sake Sommelier Academy.
Chi Pin Han
Founder, Co-owner, and Chef
“Love your job and do it well” drives Chi-san's path in both personal and professional life.
With a 39-year culinary journey at esteemed restaurants like Meguro Gajoen Tokyo, Keyaki Restaurant, and InterContinental Singapore, he crafts his cuisine by passionately selecting fresh, distinctive, seasonal ingredients.
Janice Chi
Co-owner, Operations Director, and Master Sake Sommelier
Janice loves creating exceptional dining experiences through carefully chosen sake.
She curates our extensive collection, sourcing seasonal, rare, and artisanal labels, firmly believing that a good food and beverage combination is essential.
Janice is the first female restaurateur in Singapore to attain the esteemed Master Sake Sommelier title from the Sake Sommelier Academy.
Chi Pin Han
Founder, Co-owner, and Chef
“Love your job and do it well” drives Chi-san's path in both personal and professional life.
With a 39-year culinary journey at esteemed restaurants like Meguro Gajoen Tokyo, Keyaki Restaurant, and InterContinental Singapore, he crafts his cuisine by passionately selecting fresh, distinctive, seasonal ingredients.
Janice Chi
Co-owner, Operations Director, and Master Sake Sommelier
Janice loves creating exceptional dining experiences through carefully chosen sake.
She curates our extensive collection, sourcing seasonal, rare, and artisanal labels, firmly believing that a good food and beverage combination is essential.
Janice is the first female restaurateur in Singapore to attain the esteemed Master Sake Sommelier title from the Sake Sommelier Academy.
Since 2014, our flagship restaurant has been celebrating seasonality and showcasing the finest catch and produce. We craft dishes that not only embody the traditional flavours of Japanese cooking but also embrace the five fundamental cooking methods: raw, grilled, simmered, fried, and steamed.
Since 2014, our flagship restaurant has been celebrating seasonality and showcasing the finest catch and produce. We craft dishes that not only embody the traditional flavours of Japanese cooking but also embrace the five fundamental cooking methods: raw, grilled, simmered, fried, and steamed.
With "Ki" (紀) representing "Kishu," the historical name for present-day Wakayama prefecture in Japan, renowned for producing the world's finest cooking charcoal (Kishu Binchō-tan), Ki Teppan & Rogama (Ki) aims to embody the same authenticity. We are dedicated to utilising the best seasonal ingredients sourced from around the world, with a particular focus on Japan, combined with bespoke teppanyaki chef service and the exceptional rogama stone oven.
With "Ki" (紀) representing "Kishu," the historical name for present-day Wakayama prefecture in Japan, renowned for producing the world's finest cooking charcoal (Kishu Binchō-tan), Ki Teppan & Rogama (Ki) aims to embody the same authenticity. We are dedicated to utilising the best seasonal ingredients sourced from around the world, with a particular focus on Japan, combined with bespoke teppanyaki chef service and the exceptional rogama stone oven.
Complementing the dining experience is an extensive repertoire of alcoholic beverages sourced professionally by our own team of Sake Sommeliers led by Janice herself - from artisanal sake from all over Japan, available by the carafe and bottle, to curated wines, whiskey, and shochu.
Complementing the dining experience is an extensive repertoire of alcoholic beverages sourced professionally by our own team of Sake Sommeliers led by Janice herself - from artisanal sake from all over Japan, available by the carafe and bottle, to curated wines, whiskey, and shochu.