April 6, 2026

Sakura Serenity Blooms at Grand Copthorne Waterfront Hotel Singapore

Grand Copthorne Waterfront Hotel Singapore launched the Sakura Serenity Buffet at Food Capital on 5 March 2026, returning by popular demand. Presented in collaboration with the Embassy of Japan in Singapore, the buffet commemorates the 60th anniversary of Japan-Singapore diplomatic relations, bringing together gastronomy and cultural expression in celebration of Japanese spring.

The launch evening was graced by His Excellency Hiroshi Ishikawa from the Embassy of Japan in Singapore, alongside many other embassy ambassadors. General Manager Andrew Tan, welcomed guests to an evening of culinary artistry, cultural heritage, and international friendship.

A Four-Hands Culinary Collaboration

The buffet showcases a refined selection of Japanese specialties through a four-hands collaboration between Chef Elson Lee and Guest Chef Keiji Matoba. The menu features Wagyu creations, sea bream claypot, Saikyo miso grilled black cod, lightly seared yellowtail with grated daikon, steamed oysters with sake, and Japanese-inspired desserts featuring matcha and traditional sweets.

Guest Chef Keiji Matoba at work on the Sakura Serenity menu, part of a four-hands collaboration with Chef Elson Lee that brings Japanese culinary traditions to Food Capital at Grand Copthorne Waterfront Hotel Singapore.
Guest Chef Keiji Matoba at work on the Sakura Serenity menu, part of a four-hands collaboration with Chef Elson Lee that brings Japanese culinary traditions to Food Capital at Grand Copthorne Waterfront Hotel Singapore.
The Sakura Serenity Buffet rounds out its savoury offerings with Japanese-inspired desserts featuring matcha and traditional sweets, completing a menu designed to celebrate Japanese culinary heritage.
The Sakura Serenity Buffet rounds out its savoury offerings with Japanese-inspired desserts featuring matcha and traditional sweets, completing a menu designed to celebrate Japanese culinary heritage.
Executive Chef David Toh engaged with His Excellency Hiroshi Ishikawa from the Embassy of Japan in Singapore throughout the launch evening, making the collaborative process behind the Sakura Serenity Buffet a visible part of the dining experience.
Executive Chef David Toh engaged with His Excellency Hiroshi Ishikawa from the Embassy of Japan in Singapore throughout the launch evening, making the collaborative process behind the Sakura Serenity Buffet a visible part of the dining experience.
The Tuna Cutting Ceremony

A 40-kilogramme tuna cutting ceremony performed by Guest Chef Keiji Matoba served as the centrepiece of the launch evening, drawing the attention of guests and dignitaries alike.

Guest Chef Keiji Matoba performed the 40-kilogramme tuna cutting ceremony before guests at the Sakura Serenity Buffet launch, a highlight of an evening that celebrated Japanese culinary heritage.
Guest Chef Keiji Matoba performed the 40-kilogramme tuna cutting ceremony before guests at the Sakura Serenity Buffet launch, a highlight of an evening that celebrated Japanese culinary heritage.
Cultural Programme and Sake Showcase

Taiko drumming and Koto performances by HIBIKYA brought the spirit of Japanese spring to the evening, while Isego Honten presented a sake showcase and tasting alongside the meal. Together, the cultural programme and the cuisine formed a single celebration of Japan-Singapore friendship.

HIBIKYA performed Taiko drumming and Koto during the launch evening, one of several cultural elements woven through the Sakura Serenity Buffet experience at Grand Copthorne Waterfront Hotel Singapore.
HIBIKYA performed Taiko drumming and Koto during the launch evening, one of several cultural elements woven through the Sakura Serenity Buffet experience at Grand Copthorne Waterfront Hotel Singapore.
His Excellency Hiroshi Ishikawa from the Embassy of Japan in Singapore addressed guests at the launch, marking the significance of the 60th anniversary of Japan-Singapore diplomatic relations.
His Excellency Hiroshi Ishikawa from the Embassy of Japan in Singapore addressed guests at the launch, marking the significance of the 60th anniversary of Japan-Singapore diplomatic relations.
General Manager Andrew Tan of Grand Copthorne Waterfront Hotel Singapore welcomed guests and dignitaries to the Sakura Serenity Buffet launch evening.
General Manager Andrew Tan of Grand Copthorne Waterfront Hotel Singapore welcomed guests and dignitaries to the Sakura Serenity Buffet launch evening.
His Excellency Medardo G. Macaraig from the Embassy of the Republic of the Philippines joined General Manager Andrew Tan at the launch, one of many embassy ambassadors who attended the evening.
His Excellency Medardo G. Macaraig from the Embassy of the Republic of the Philippines joined General Manager Andrew Tan at the launch, one of many embassy ambassadors who attended the evening.
A Celebration That Continues

The Sakura Serenity Buffet is available daily at Food Capital, Grand Copthorne Waterfront Hotel Singapore, through 31 May 2026, inviting guests to experience a celebration of Japanese spring through food and culture.

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