Meisei

Meisei, the home of exciting Asian fusion experiences, opened in early 2013 and offers diners an elegant setting to enjoy world-class flavours. The diverse Japanese-Korean-Chinese fusion menu is prepared by top chefs to create an exceptional dining experience, with dishes that offer an interpretation of modern trans-Asian cuisine.

Meisei is inspired by the philosophy of wabi-sabi, an Asian aesthetic value centered on the profound appreciation of the beauty and fragility of transience. Authenticity is also a key factor in Meisei’s philosophy and is preserved at all costs through food, culinary artistry and service.

Diners at Meisei are able to enjoy the exquisite setting, with each design feature chosen to enhance the unique Meisei experience. In concert with its culinary philosophy, Meisei’s approach to design exudes a deep sense of respect for nature and honours the beautiful materials used throughout the restaurant.

Meisei is designed over three floors in the vibrant Block 338 area of Adliya. The ground floor offers an open kitchen, sushi counter and robata grill. The Onyx dining Lounge showcasing the unique Onyx bar masterpiece is located on the first floor and offers diners a range of areas to savour the Meisei experience. Lastly, the panoramic rooftop at Meisei offer diners yet another area to dine, enjoy the bar area and regular DJ events.

Chef Michael Sang-Kyu Lee has been Meisei’s Executive chef since the launch in 2013 and works with a team of over 45 in the three Meisei kitchens. Michael’s international experience and his training in a range of cuisines, has helped establish him as one of the leading chefs in the region.

Meisei: Pronounced ‘Me-Say’ meaning ‘fame’ in Japanese