Willow Restaurant

We bring you, our very first four-hands with none other than the exceptional .kl

Chef , with over 13 years of experience in sushi craftsmanship, has been perfecting his art since the age of 18, starting at local restaurants in Chiba prefecture. Now the head sushi chef at .kl, he brings his mastery of traditional techniques and precision to every dish.

Joining forces with our own Chef , this collaboration promises an extraordinary culinary night, blending the best of sushi artistry with Willow’s signature flair. Event details as follows:

Date: 6 & 7 November
Location: Willow, 39 Hongkong St, Singapore
Price: $388

Reservations through the link in our bio.

We are humbled to be recognised by once again, as we retain our star this year. It’s an honour that means the world to us, one that we couldn’t have achieved without and our incredible team. And to our wonderful guests, thank you for being part of the ride.

It’s all in the details. Every bespoke set of Japanese knives at Willow serves a purpose greater than its parts, embodying the perfect blend of artistry and functionality that refines the dish with precision and immaculate finesse.

Ageing with grace and precision. Witness the transformation of our fish and meat, from raw to refined, through our dry-ageing fridge.

Like our namesake, our resilience brings us to two. Two years of exploring global cooking styles, creating dishes that burst with maximal flavours while honouring the beauty of seasonal ingredients. Two years of having the honour of your love and support. Here's to the next two and more 🥂

Available on Christmas Eve and New Year's Eve, our festive menu features chef 's Dry Aged Duck with nasu, begedil and assam. All guests will also receive a complimentary glass of sparkling wine as a token of our gratitude for making 2023 an amazing year for us at Willow.

Make a reservation at our link in bio.

With the festive season right around the corner, we've opened up additional lunch slots every Thursday in December, to give our guests even more reasons to celebrate the year-end. Head to our link in bio to reserve your spot. Cheers! 🥂

Tender and toothsome, our Aori Ika "noodles" are lightly smoked and served on yuzu foam, aged soy jelly and roasted kombu oil, before being topped with .

📷 .eat.where

A closer look at some of our seasonal items, captured by

Aka Ebi— Deep sea red prawn rolled in shiso and fried like a “wanton”, served with a condiment of jalapeño, shish*to pepper and long green chillies

Trio of Tartlets:
Uni Corn - Hokkaido white & yellow corn with brown butter and pickled shallots, corn cream, corn chip and Uni
Tomberry - Micro tomatoes peeled and pickled in sweet vinegar, Alaskan King Crab seasoned with a espelette mayonnaise
Chutoro & Kiyo Plum - Bluefin Tuna, finger lime and Kiyo plums

Come for the food, stay for the experience. The soft glow of our origami cranes welcomes you through our doors and sets the tone for an evening of warmth and hospitality.

Miyazaki A5 Wagyu Beef—A cherished staple on our menu since day 1. We are proud to be recognised and certified by the Yoriyoki Miyazaki Council as an official Miyazaki-Wagyu restaurant.

Driven by a no holds barred exploration of premium seasonal ingredients, Willow invites all to its humble abode with an open mind.

Akin to the adaptability of the namesake tree, geographical boundaries are deliberately blurred and harmoniously connected through various cooking techniques here. From the fiery, smoky char of open-grilling to the intricate flavours of meticulously dry-aged and slow-roasted meats — every element of Willow is thoughtfully crafted and beautifully diverse.

Behind every great chef, is a seasoned knife with a story to tell.

At Willow, every knife is sourced from renowned blacksmiths all over Japan, with the greatest intention by Chef Nicolas Tam. Known for their unrivalled craftsmanship, his bespoke set of Japanese knives each serve a distinct purpose. Take the Sakimaru Sujihiki by Isamitsu, a meat knife given to him by his friend who owns a blacksmith shop in Japan; or the Western Sujihiki by Misono UX10, which long and graceful blade allows boneless fillet to be finely cut in one single drawing motion.

From specialised knives used for cutting steaks and carving cooked meats to single beveled blades for clean-cut sashimi slices — every dish is crafted with the refined edge of Willow's knife.

The most defining feature of Willow's Amadai — its signature crispy scales. Meticulously fried to create a unique mouthfeel, this humble dish is a master of juxtapositions; each bite is equal parts light and savoury, crisp yet tender.

Willow has officially been awarded our first Michelin Star!

A testament to our team’s hard work and devotion to our craft, we feel incredibly honoured to be recognised by the Michelin Guide. Led by the multi-faceted Chef Nicolas Tam, the Willow family has grown tremendously over the past year. As we take root in our distinct style of hospitality and an ever-evolving philosophy to culinary creation, the doors to our tranquil sanctuary are always open. Here’s to more indelible memories with our beloved patrons.

From the bottom of our hearts — thank you to all our guests and amazing partners.

Intimately captured by .chilli, our signature bread is the simple, indelible start to your meal here. Crafted, rolled and hand-shaped daily in our kitchen, our Pain Au Lait is baked to luscious perfection and flavoured with warm, decadent layers of kombu and nori.

Beyond our doors is a warm sanctuary that opens up to all. In an intimate space sheltered from the bustle of the central business district, revel in an exquisite gastronomic journey immersed in tranquility and intention.

Reservations are available at the link in our bio.

切れ味がいい or "kireaji ga ī" refers to the importance of having a sharp cutting edge.

Firmly guided by the belief that "using good tools is equivalent to fine work", Chef Nicolas Tam takes immense pride in using only the best Japanese knives—crafted by skilled artisans, precise and refined. Coupled with the skilful hands of the chefs at Willow, what you get are exquisite cuts of fresh fish and produce in every dish.

As the season of renewal draws to an end, Willow warmly welcomes you to revel in the season of exuberance — expect the best of Summer, crafted with the refined edge of Willow's knife.

Reservations for July are now open; book your seats via the link in bio.

A trio of beautifully unique morsels, each bringing a distinct flavour and texture. .is.karl documents the start of a captivating gastronomic journey here at Willow.

𝐀𝐤𝐚𝐦𝐢: Blue fin tuna hailing from the seaside city of Kagoshima, accompanied with earthy beetroot and raspberry dressing in a beetroot shell.
𝐇𝐨𝐭𝐚𝐭𝐞: A duet of artichokes and smoked Hokkaido scallop with lemon cream in a delicate tartlet.
𝐔𝐧𝐢: Murasaki uni nestled on a tart bed of green asparagus.

Set in a savoury duck jus and spiced miso sauce, this main course is meticulously dry-aged and roasted on the bone — breathing life into a combination of earthy, umami flavours perfected with a succulent texture. Comforting notes of white asparagus, buttery mashed potatoes and black and white garlic paste serve as a decadent finishing touch to our Dry Aged Duck.

Directly flown from the coastal city of Nagasaki, the exceptionally fresh Sawara unveils its versatility in this dish. Lightly smoked with subtle hints of umami, the fish is topped with a delicate crown of seasonal flowers and complemented with a herbaceous concoction of rhubarb, umeboshi and roasted kelp.

Get acquainted with our new Petit Fours, the decadent finale to your meal at Willow.

𝐅𝐫𝐚𝐦𝐛𝐨𝐢𝐬𝐞 𝐓𝐚𝐫𝐭 ❋ A delicately sweet and tart raspberry espelette on a yuzu-infused chocolate ganache base; topped with seasonal flower petals.

𝐉𝐢𝐯𝐚𝐫𝐚 𝐟𝐫𝐨𝐦 𝐕𝐚𝐥𝐫𝐡𝐨𝐧𝐚 ❋ Nestled in a taco-shaped shell, a luscious milk chocolate caramel ganache is garnished with strands of candied orange.

𝐁𝐫𝐢𝐥𝐥𝐚𝐭-𝐒𝐚𝐯𝐚𝐫𝐢𝐧 𝐓𝐚𝐫𝐭 ❋ Infused with aromatic pistachio butter, the Brillat-Savarin cheese boasts a lightly charred surface; its smoky hints a perfect complement to the nutty, velvety flavours.

Revel in these delicate sweet endings; link in bio to book your seats for May and June.

春 SPRING —
The season of renewal, strength and beauty. Celebrate this invigorating season with Chef Nicolas Tam's newly-curated specials. Reservations for the month of June are now open; book your seats via the link in bio.