To express gratitude for continued support, cafe TOO presents a limited-time flash sale from 11 a.m. on 24 June until 26 June. Guests are invited to secure highly sought-after, limited-quota privileges* for July reservations, including Buy 1 Get 1 Free, Buy 2 Get 2 Free, Buy 2 Get 1 Free, and 50% Off the Second Adult. The offer is exclusive to Shangri-La Boutique and Shangri-La Circle members. Offers are subject to terms and conditions. Quotas are limited and available on a first-come, first-served basis.

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Beginning this July, cafe TOO is delighted to introduce a newly curated selection of exquisite culinary additions. Diners can elevate their feast through the "Premium Additions" menu, featuring a Luxurious Seafood Tower that highlights wild-caught bluefin tuna otoro and chutoro, jumbo scallops, snow crab, and Japanese oysters. Other exceptional culinary selections include a whole tray of Hokkaido Ogawa Sea Urchin, Ebisu Oysters, and melt-in-your-mouth A5 Miyazaki Wagyu. Complete the meal on a sweet note with a Japanese-style Banana Split, and pair these rich flavours with curated beverage options, including a Japanese Sake Free-Flow Package or a refreshing Whisky Highball Cocktail.

The new June menu masterfully divides the essence of Japanese cuisine into three core zones, engaging diners' sight and taste buds through rich layers of classic Washoku and live cooking stations.

Seafood lovers must check out the chilled sashimi counter, which will offer a continuous supply of fresh, premium sashimi including tuna, salmon, amberjack, herring, and red shrimp. On Saturdays, Sundays, public holidays, and their eves, the selection will be enhanced with plump, succulent giant scallops and a catch-of-the-day special.

The sushi section features an assortment of hand-pressed nigiri, such as surf clam and eel, alongside delicate Japanese delicacies like the rich, ocean-fresh Sea Urchin Chawanmushi. Diners can also enjoy modern-meets-traditional "Sushi Tacos," choosing from chopped tuna with scallion, salmon with avocado, or surf clam salad. The Ikura Don — generously topped with glistening salmon roe, chopped tuna, tuna, salmon, tamago, and cucumber — comes highly recommended by the culinary team for its authentic Japanese flavor. Every Saturday, Sunday, public holiday, and eve, the restaurant will specially serve luxurious Otoro and Chu-Toro, delivering melt-in-your-mouth, marbling-rich premium ocean freshness straight to your plate.

For those seeking hearty mains, the exquisite Unagi Don or the comforting Japanese Chicken Zosui are not to be missed. The menu also features beautifully fried, crispy, and non-greasy vegetables, mackerel, and prawn tempura.

To create an immersive atmosphere, multiple live cooking stations will be helmed by chefs on the spot. The Japanese Yakitori station will fill the air with irresistible aromas, grilling skewers of chicken thigh, chicken skin, chicken heart, chicken meatballs, and honey sesame chicken wings. Meanwhile, the Japanese grilled fish station will rotate classics like Miso Cod, Salmon Teriyaki, and Shioyaki Saba. Additionally, ramen and Japanese dessert stations will be open to perfectly satisfy every diner's craving.

The highlight of the dinner session is undoubtedly the Japanese Wagyu Sukiyaki, which is bound to drive meat lovers wild. Chefs will flash-cook beautifully marbled premium Wagyu in a secret-recipe sukiyaki sauce, releasing an explosion of rich, savory aromas. Another highlight is the Cutlet Wagyu, which features a crispy exterior and tender interior that perfectly locks in the rich juices. The sizzling Teppanyaki stage will also feature Teppanyaki Wagyu during dinner, searing the premium beef on a high-temperature grill to instantly lock in its sweet, buttery fats. Classic Signature Delicacies Available Concurrently to Please Global Foodies.

In addition to the new Japanese theme, cafe TOO’s dinner buffet continues to serve an endless supply of its permanently popular signature delicacies, including crowd favourites like freshly steamed lobsters and freshly steamed oysters.