Our Story

Est. 2019 · Singapore

Born from a Journey

LUMIÈRE was born in 2019, when Chef Kenji Yamamoto returned to Singapore after a decade cooking in Tokyo, Kyoto, Bangkok, and Paris. Shaped by the world's greatest kitchens and deeply rooted in his Japanese heritage, Kenji had a simple vision: to create a space where Asian culinary wisdom could be expressed without compromise.

The name LUMIÈRE — French for "light" — was chosen to honour both the enlightenment that comes through great food, and the warm amber glow that defines our dining room. Every evening, as the Edison bulbs warm the bamboo walls and the aroma of dashi fills the air, that vision becomes a living reality.

Today, LUMIÈRE is recognised as one of Singapore's most celebrated dining destinations — a Michelin-recognised restaurant that stays true to its founding belief: that food, at its finest, is love made visible.

Kenji Yamamoto

Executive Chef & Founder

6Years of Light

Our Principles

The LUMIÈRE Philosophy

Seasonal Reverence

We cook with what the seasons give us, changing our menu monthly to honour the rhythms of nature and the farmers who tend it.

Cultural Honesty

We celebrate Asian cuisine truthfully, drawing from its deep heritage without appropriation — always with respect, study, and collaboration.

Craft at Every Scale

From the handmade ceramics on our tables to the 72-hour broth in your ramen — every detail is approached with the same level of intention.

Zero Compromise

We source the finest ingredients available, regardless of cost or convenience. There are no shortcuts at LUMIÈRE.

Warmth Above All

Fine dining should never feel cold. Every guest is welcomed as if into our home, with genuine warmth and unhurried attention.

Sustainable Future

We are committed to responsible sourcing, minimising waste, and supporting the communities and ecosystems that make our food possible.

Years in Operation

Michelin Recognition

22+

Awards & Accolades

15,000+

Guests Welcomed

The Culinary Team

Masters of Their Craft

Every chef at LUMIÈRE brings deep personal heritage and rigorous training from the world's finest kitchens.

Chef Kenji Yamamoto

Executive Chef & Founder

Trained in Tokyo, Kyoto, and Paris — 20+ years of mastery across Asia's finest kitchens. Born in Osaka, raised by flavour.

Chef Mei Lin

Head of Dim Sum & Wok

Former chef at Lung King Heen, Hong Kong. Mei's dim sum are masterclasses in Cantonese tradition and precision.

Pastry Chef Soo-Ji Park

Head of Pastry & Desserts

Seoul-born, Paris-trained. Soo-Ji reimagines Asian confection through a fine patisserie lens — poetic and deeply flavoured.