i. Biography
Shinichi Nakatake took over as Executive Chef at Keyaki in Singapore in 2017, and the role has since been defined by his measured, seasonal approach to kaiseki. His work starts from a plain but demanding view of Japanese cuisine: “I think Japanese cuisine is simple, but complex.” That balance — restraint on the surface, intricacy underneath — is central to the way he composes each plate, with precision carrying the weight and the finish staying quiet.
The Climb
Executive Chef at Keyaki has been Shinichi Nakatake’s post since 2017, and the throughline of that run is continuity rather than display. The craft here is in steady adjustment: refining a style, tuning details, and keeping a meal aligned to the feel of a season. Under Nakatake, Keyaki’s kitchen has been guided through a kaiseki lens that gives weight to balance, timing and atmosphere.
Today
Since 2017, Nakatake has led the restaurant as Executive Chef. His intent is stated plainly: “I want to create kaiseki dishes that let customers feel the four seasons.” In that framework, seasonality is not an accent but the structure of the cuisine, setting its pace and its mood. He also sets the work in local terms: “I think it would be good if I could make kaiseki that suits Singaporeans in this country.” The result is a practice that stays rooted in Japanese tradition while making room for where it is being served. The style aims for clarity and resonance in equal measure. Nakatake’s dishes are built to be read as much as tasted, with each element doing a job inside the whole. That direction shows a chef working with adaptation without dilution, keeping the spirit of kaiseki intact while letting it sit naturally in Singapore.
Signature
Shinichi's signature dishes include Wagyu with miso and raw sea urchin. The pairing points to the kind of composed richness associated with his cooking: savory, luxurious, and tightly controlled, while still staying within the elegance and restraint that mark the wider style.
In Their Words “I think it would be good if I could make kaiseki that suits Singaporeans in this country.” “I want to create kaiseki dishes that let customers feel the four seasons.”
Recognition
The recognition around Nakatake comes through his kaiseki work at Keyaki rather than through a named award or credential. What is notable is the way he described the setting on first encounter: That reaction suggests a kitchen environment where atmosphere and cuisine could meet on familiar terms, and where his view of Japanese cuisine — simple, but complex — could be carried forward with restraint and control.
Profile updated July 2026
FAQ
Asked of Shinichi
What is Shinichi Nakatake's current role?
As of 2026, Shinichi Nakatake is Executive Chef.
What is Shinichi Nakatake known for?
Kaiseki creations.
