Matsubara, who moved to Singapore 12 years ago to work at a restaurant in Scotts Square – he declined to name which one – has years of experience working in several Italian, French and Japanese restaurants, in both Singapore and Japan.
The chef hails from Mie Prefecture (next to Nagoya) in Japan, and started out as a cook at hotel banquets there, serving French cuisine.
So why sell Japanese curry within an Italian joint?
“In 2023, we served lunch with a donburi concept. Back then, I had a Japanese assistant to help, but she left, that’s why I changed the concept. Curry is easy to make, and you can make a lot of it,” he explains.
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