All over the world, Japanese food is endowed with notions of tradition and ancient art. While these elements feature in the ethos of Zento, they are merely a springboard to an array of delicacies which are decidedly contemporary, using Japanese ingredients creatively and in a way no other establishment can claim to equal. Perhaps it is fitting that 'Zento' means 'futuristic food', for that is exactly what Singapore's diners can expect at this contemporary establishment - an establishment which oozes cool and sophistication from the decor to the tiniest morsel that finds its way to a table of lucky diners.

To throw about notions of innovation, creativity and futuristic edibles in connection with Japanese cuisine is easy enough, but when you consider the exceptional pedigree of the couple who opened Zento, it becomes clear that these are not just empty words. In conjunction with his ever elegant and supremely competent wife, Chef Gunawan Wibisono opened Zento in June of 2009. His credentials couldn't be higher.

Having spent a year as Iron Chef Masaharu Morimoto's protégé, his skill and talents have been tried and tested to the limits. Hailing from such an illustrious culinary background, Indonesian chef, Gunawan Wibisono and his wife, Dyana Sulistyawati, decided to open Zento with a desire to bring to Singapore's diners all the warmth and personal attention that a labor of love affords.

Sushi and sashimi are offered in both traditional and modern incarnations. All are prepared with the same premium ingredients that superlative Japanese fine dining demands. In addition, diners get to sample home-brewed soy sauce and home-pickled ginger, as well as authentic wasabi grated from the roots. Connoisseurs of Japanese cookery will be delighted to discover that a meal at Zento is all about the qualities to be found in each separate ingredient. Even though you might want to sample a plate or two from the a la carte menu, set menus at Zento are the preferred choice for many for lunch and dinner.