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His Excellency Hiroshi Ishikawa (second from right) of the Embassy of Japan in Singapore, alongside Grand Copthorne Waterfront Hotel Singapore’s General Manager, Mr Andrew Tan (right), and Executive Chef David Toh (left), exploring the exquisite specialities featured in the Sakura Serenity Buffet spread.

Grand Copthorne
Waterfront Hotel
Marks 60 Years
Of Japan-Singapore
Diplomatic Ties
With Sakura
Serenity Buffet

Food Capital at Grand Copthorne Waterfront Hotel recently launched the Sakura Serenity Buffet in collaboration with the Embassy of Japan in Singapore. This seasonal dining experience celebrates Japanese spring, blending authentic flavours with cultural artistry for a truly immersive experience.

This edition also commemorates the 60th anniversary of Japan–Singapore diplomatic relations. The launch was graced by His Excellency Hiroshi Ishikawa, alongside distinguished embassy representatives, highlighting the significance of this milestone.


Mr Andrew Tan addressed distinguished guests as he officially launched the Sakura Serenity Buffet.

His Excellency Hiroshi Ishikawa shares remarks celebrating the 60th anniversary of Japan–Singapore diplomatic relations at the launch.

(From left to right) Chef Elson Lee, Mr Andrew Tan, His Excellency Hiroshi Ishikawa, Guest Chef Keiji Matoba, and Executive Chef David Toh pose against the Sakura Serenity Buffet backdrop, marking the launch of this special collaboration.

Mr Andrew Tan with His Excellency Medardo G. Macaraig from the Embassy of the Republic of the Philippines.

Guests were treated to an evening that extended far beyond dining. Highlights included a four-hands culinary collaboration between Chef Elson Lee and Guest Chef Keiji Matoba, accompanied by a dramatic 40kg tuna cutting ceremony that drew enthusiastic attention. Traditional Taiko drumming and Koto performances by HIBIKYA, along with a curated sake showcase and tasting by Isego Honten, offered guests a rich and engaging appreciation of Japanese heritage.

The buffet features a refined selection of Japanese specialities, including indulgent Wagyu creations, sea bream claypot, Saikyo miso grilled black cod, lightly seared yellowtail with grated daikon, and steamed oysters with sake. Guests can also enjoy Japanese-inspired desserts, from matcha creations to traditional sweets, capturing the essence of the season.


Guest Chef Keiji Matoba showcases his skill during the 40kg tuna cutting ceremony.

HIBIKYA enthrals guests with traditional Taiko drumming and Koto performances, bringing the spirit of Japanese spring to life.

The Sakura Serenity buffet runs from 4 March to 31 May 2026. For booking and more information, please visit the website. Experience the launch in the highlight reel below!


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