Our kitchen is helmed by Chef Daisuke.
Born in Yokohama, Japan.
After honing his skills at a renowned Michelin-starred French restaurant in Tokyo, he decided to embark on a new culinary journey.
He made his way to Singapore, where he took on the role of an Executive Chef at Luka, an Italian restaurant for 7 years.
With his experience in both French and Italian cuisines, he skillfully combines Japanese ingredients to create a unique culinary masterpiece.
Inspired by the idea of energy, rhythm and life, Pulsii is a portmanteau of "pulse", which represents movement and vitality; and "ii" (いい), which means "good" in Japanese. Moving from a Woodfire Restaurant & Bar to a more convivial French Bistro & Bar was a natural progression. The lively, social nature of a French bistro and bar fits seamlessly with Pulsii’s refreshed concept, as guests can enjoy small plates and dishes for sharing – all at accessible prices without compromising on quality – in a vibrant yet welcoming atmosphere.
Says Chef Daisuke, “We want Pulsii to be more than just a restaurant – it’s a place with a heartbeat, where guests connect over great food in a lively yet refined setting. The name reflects our desire to create an atmosphere that’s energised yet comfortable, refined yet approachable, with a menu designed for sharing and discovery. Whether it’s a casual gathering or a special night out, we want diners to feel the pulse of good food, good company, and good moments.”
THE RESTAURANT
THE RESTAURANT
CRAFT
Our cuisine reflects the essence of its surroundings, crafted with refined simplicity and a deep sense of place.
JOURNEY
Every element is meticulously curated to create unforgettable moments, combining genuine hospitality with authentic, thoughtful cooking.
GROWTH
We continuously strive to innovate and evolve, fostering growth through creativity and dedication.
OUR MENU
Corkage policy: Wine 750ml $50, Sparkling 750ml $80 or 1-for-1
