For Keiko Toda, outlet manager of Fairmont Singapore’s Mikuni, upholding the restaurant’s high service standards means injecting meticulousness and sincerity into every action.

What does the name Mikuni mean?

Mikuni, when translated, means three countries—a fitting name for a restaurant that is dedicated to taking its diners on a gastronomic adventure through some of the best seasonal Japanese regional produce by way of three Japanese dining concepts: teppanyaki, sushi and robatayaki.

What defines your service standard?

It is a mix of traditional Japanese and modern service ideas. We want to give our guests a complete dining experience. From the moment food leaves the kitchen to it being served, we take extra care to the details such as understanding the dish and the inspiration behind it. For our private rooms, service staff are trained to identify the type of gathering in order to best cater to the guests' needs. It is important to know who the host is, in order to facilitate the proper decorum for the meal service. Ultimately, flexibility is crucial as no two diners are the same.

How do you train your service crew?

Regular role playing is conducted and the senior service crew will lend their advice to the rest of the crew based on their own experiences.

Do share an extraordinary act of service Mikuni has done for a guest.

We have a couple who dines at Mikuni for their anniversary every year: the husband would always give a bouquet of flowers to his wife. Flowever, on one occasion, our assistant outlet manager noticed he came without a bouquet. Without hesitation, she took the opportunity to order one from a florist and presented it to the wife at the opportune moment.

What is the most prized delicacy one can try at Mikuni?

It depends on the season. For example, in December,fugu (pufferfish) is one of the delicacies best enjoyed during the winter.

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