The best omakase experiences in Singapore

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Sushi Sakuta

It’s unusual for a sushi chef to grow up with a distaste for raw fish—but this is, perhaps, exactly what makes chef Yoshio Sakuta so remarkable at what he does. His palate of heightened sensitivity means that he understands, better than anyone else, the importance of preparing raw fish in a way that minimises possible odour. Having honed his skills at the likes of Sapporo’s Sushizen Honten and Singapore’s Shoukouwa, chef Sakuta’s years of expertise culminate in his Michelin-lauded eponymous restaurant, where a glorious meal allows ingredients of the highest quality to truly shine.

While his creativity is certainly evident, what makes Sakuta’s dishes so outstanding is the meticulous care paid to ensure that the delicate flavours and textures of each ingredient are brought out. The Kinki Shabu Shabu, for instance, is an absolute delight, prepared until perfectly tender and served with Japanese leeks, a ponzu sauce and yuzu kosho—all of which complement each other beautifully.  There’s also the Steamed Abalone with Abalone Liver Sauce, which delivers a rich punch of flavour with incredible depth. 

It is the same attention to detail that makes Sakuta’s sushi some of the best in town. The nuance in the flavour of his sushi rice is outstanding, achieved through a delicate mix of Hitomebore and Sasanishiki grains, and red and white vinegars. With this as a base, he expertly crafts standout creations. The leatherjacket and fatty tuna are definite highlights, and the sea urchin served on a bed of fluffy rice and wrapped with nori is absolutely decadent.

Sushi Sakuta, 15 Stamford Rd, #01-88 The Capitol Kempinski Hotel, Singapore 178906

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Nishikane by Nobuhiro Nishi

A meal with chef Nobuhiro Nishi is incomplete without his cold soba. Cold might be an understatement here, for the dish arrives inside a delicate, hand-carved block of ice. Beyond its show-stopping effect, the unconventional vessel also elevates flavour by keeping the springy noodles at a constant temperature—just above freezing point—throughout the course. Served with nameko mushrooms and plump pieces of daikon, each bite is startlingly refreshing.

This inventive dish perfectly represents Nishi’s approach to cooking—joyful, experimental and a little bit rebellious. The chef brings a rockstar attitude to the famously cordial art of omakase, laughing with and even teasing customers as he finely executes dish after dish in the open kitchen. This finesse comes from years of practice at his family-run restaurant in Fukui—the first Nishikane—which has been serving kaiseki since 1850. Original recipes passed down to Nishi from his father are penned lovingly in a hefty leather-bound journal (which sits in the restaurant for guests to peruse with care).

Sauce is Nishi’s superpower, and a series of one-of-a-kind concoctions are the crowning glories on his more unique dishes. A prized Shirako sauces lends a subtle hit of creamy savouriness to a crispy piece of tile fish. Meanwhile, grilled A5 Miyazaki beef is perfectly complemented with smoky grilled eggplant sauce. But the pièce de résistance lies in a luscious awabi liver sauce served with juicy chunks of abalone. Upon finishing the latter, chef is happy to plop some rice into your bowl to mop up all the sauce with—and it is an offer you will be powerless to refuse.

Nishikane by Nobuhiro Nishi, 10 Stanley St, Singapore 068729

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Hashida

Chef Kenjiro ‘Hatch’ Hashida is a storyteller. At first glance, he appears stoic, but partake in one of his omakase meals and be treated to his insightful arsenal of tales and jokes (all told with a deadpan expression). There is a small sign on the counter in front of you that states, “Please take pictures,”—a cheeky reference to Singapore’s obsession with sharing food photos on social media. His second message to diners comes in the form of chopstick holders, which feature messages from Chef Hatch as his welcome way of interaction.

This was inspired by his first fortune cookie, which stated, “You can create your own stage; the audience is waiting.” A mantra that set him up for life, his universe celebrates both tradition and innovation, and showcases an experience that celebrates artistry and craft. Chef Hatch’s sushi gets most airtime here, from melt-in-your-mouth horse mackerel to golden eye snapper to Japanese barracuda (his favourite fish) seared on a binchotan. Served by hand at room temperature, each mouthful is a simple yet unforgettable pairing of textures and subtle flavour from the fish.

The courses in between Chef Hatch’s sushi show are where his wild imagination shines. His Uo Somen is one-of-a-kind, consisting of fish noodles made fresh daily, and a comforting chicken and fish stock broth. He tops it off with tender duck breast, marinated with salt, sugar and shoyu in four hours before he cooks it sous vide and is finished in the oven for that winning crisp. Look forward to his tamagoyaki, which you will smell before you see it. Served steaming hot out for the oven, he slices it deftly into small, pillowy pieces. It has the texture of sponge cake, but is a delightfully salty mixture of egg, dashi, botan ebi, scallop and fish. We asked for seconds, which he looked mildly surprised by, before he put on his signature wry smile and signalled for his chefs at the back to start preparing.

Hashida, 77 Amoy Street, Singapore 069896

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Shoukouwa Shinjidai

You won’t find any of the rigid formality expected from a traditional Japanese fine-dining establishment at Shoukouwa Shinjidai. Instead, a catchy playlist of ‘80s and ‘90s rock includes hits from Queen, Guns N’ Roses and Bon Jovi, as the dishes—each named after a song—reinvents kaiseki through unique flavour combinations and presentation styles. A creative collaboration between Emmanuel Stroobant and Kazumine Nishida, the chefs behind two-Michelin-starred restaurants Saint Pierre and Shoukouwa, the menu marries key elements of both restaurants, revisiting signature ingredients in innovative new ways.

Much like how a meal at Saint Pierre opens with caviar, an experience at Shoukouwa Shinjidai begins with a trio of caviar presented in three ways: by itself, atop somen with uni sauce, and accompanied by shiro ebi and crispy seaweed tarts. A scrumptious Amela tomato, another classic from the French restaurant, then becomes the vessel for bafun uni and angel shrimp in Whet My Appetite—a dish reminiscent of Shoukouwa’s refreshing Mozuku seaweed appetiser. Bathed in a citrus-tinged ponzu dressing, the richness of the sea urchin balances out the tartness of the sauce to create a dish that makes for a clear highlight.

Shoukouwa’s recognisable classics, too, undergo creative transformations here. The restaurant’s blackthroat seaperch course is reimagined in Some Like It Hot as a tender cut of grilled fish served on miso-brushed Japanese eggplant and sushi rice, while a distinctly local spin is put on its signature Toro Maki with a mala-infused soy sauce. Throughout the meal, fiery bursts of wasabi entice the Singaporean palate without overpowering the dishes—and in one instance, a spicy citrus dressing with yuzu kosho (a fermented Japanese paste made with chilli peppers, yuzu peel and salt) proves a delightful accompaniment to hotate sashimi.

Shoukouwa Shinjidai, 1 Cuscaden Rd, #01-03/04 Conrad Singapore, Singapore 249715

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Suzuki

Joining the cluster of hip dining concepts at the Mondrian Singapore Duxton is Suzuki, a luxurious sushi bar that whisks you off to Japan, even if just for a few hours. Before the meal begins, the restaurant already makes a profound impression with its stunning architecture—the work of legendary Tokyo-based architect Kengo Kuma, marking his debut restaurant project in Singapore.

Entering through a stone-lined passage, guests are greeted by a majestic piece of historic Gifu stone that serves as the reception desk. Then, they find themselves in a small nakaniwa, or internal courtyard garden, filled with ancient rocks and pebbles and serene water features. The tranquil ambience carries on to the dining area—an airy open kitchen flanked by a long counter bench cut from a single plank of fragrant, 150-year-old hinoki. A floating platform of bamboo hangs overhead, next to a faux skylight which cleverly creates the illusion of an outdoor courtyard.

In short, the restaurant is paradisiacal in every sense of the word—serving as a fitting backdrop to the culinary magic that chef-owner Suzuki Yuichiro serves up course after course. With great emphasis on seasonality and the highest quality of produce, Yuichiro unveils a classic sushi and sashimi menu, enhanced with refined plating, convivial conversation and impeccable service. Even within the ever-growing landscape of incredible omakase experiences in Singapore, Suzuki effortlessly stands out.

Suzuki, 83 Neil Rd, Mondrian Singapore Duxton, #01-09 Singapore 089813

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Sushi Sato

An underrated gem, Sushi Sato is a small omakase restaurant nestled inside a miniature Zen garden on Dempsey Hill. Inside, an open kitchen counter crafted from 200-year-old hinoki wood is hugged by a low-slung dining counter, which seats nine.

Hailing from Hokkaido, master chef Yuji Sato’s omakase stands out immediately for a few different reasons. His shari (or sushi rice) is a thing of beauty, featuring three distinct Japanese red vinegars combined with specially selected Tsuyahime rice from the Yamagata Prefecture. Loosely packed, each piece of sushi offers just the right amount of bite, but doesn’t fall apart on the fingers as the diner picks it up from the counter.

Chef Sato’s improvisational style of omakase means that dishes come out in delightfully unpredictable order. Succulent pieces of nigiri—briny aji was followed by creamy salmon, then sweet kamasu—punctuate an assortment of elaborate hot and cold dishes. Standouts include springy pieces of octopus sashimi swimming in a bowl of tart sauce, a savoury-sweet cube of tamagoyaki made with Hokkaido crab and honey, and three divine slices of lightly torched, melt-in-your-mouth chutoro.

Sushi Sato, 6B Dempsey Rd, Singapore 247662

7 / 13

Zuicho

Zuicho, a well-loved one-Michelin starred Japanese restaurant in Hong Kong, arrives in town at the Mandarin Oriental, housed in a private corner behind a pair of Noren curtains. Once you indulge in a meal at the restaurant, it becomes obvious why it has been a cult-favourite with patrons in its original Hong Kong institution and first outpost in Macau—and how it might add new prospect to the Japanese dining scene in Singapore.

Zuicho Singapore presents a seasonal omakase Kappo menu that changes monthly. Kappo, which means ‘to cut’ and ‘to cook’, necessitates that diners are treated not only to a delicious meal but a true visual feast. The restaurant is helmed by head chef Kenji Takahashi­—of Ginza’s Yoshifuku fame—who shines in the open kitchen with his warm personality and culinary artistry.

Watching Takahashi slice into fresh slabs of fish with razor-sharp knife skills, showcase flawless technique on the grill and whip up beautiful dish after dish with impeccable plating instincts is like taking in a grand performance. Standout dishes include two melt-in-your-mouth pieces of A5 wagyu chateaubriand, one smoked naked on the grill and the other enveloped in a thin coating of breadcrumb; an aptly named Special Dish of sushi rice topped with layers of chutoro and caviar; or a gorgeous Takikomi rice folded with delectable chunks of Queen Snow crab, ikura and Japanese pickles. Ask for a second serving of the latter and your bowl will be topped with a nourishing broth, transforming it into a heart-warming dish of ochazuke. Don’t miss out on the sake pairing, either, for Zuicho offers two incredibly refined private label pours which elevate every bite.

Zuicho, 5 Raffles Avenue, Level 3 Mandarin Oriental, Singapore 039797 

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Takahashi

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Tenshima

Since Tenshima opened its doors on the outdoor dining strip at Millenia Walk, it has maintained a relatively low profile—except to those in the know. Beyond its unassuming doors is a sleek restaurant with a blend of monolithic elements and quiet Japanese luxury. Slip inside and pad your way into the dining room, which seats 10 lucky people at the counter.

Chef Takahiro Shima is the man behind the underrated art of tempura. He is often found behind the counter wielding his kaiseki-honed knife skills, or dipping his tempura creations into light sunflower oil. With expert credentials in both kaiseki and tempura, Chef Takahiro brings the principles and rigour of the former cuisine to the latter in his pursuit of kodawari—the Japanese ethos of chasing perfection and dedication to one’s craft. The result? A dining experience that is as unique as it is sublime.

When we visited, his appetisers of bonito sashimi with foie gras shoyu and grilled hamo (pike eel) hotpot whet our appetites for the worthy tempura courses that were to come. Each piece of tempura is like artwork, prepared to order and coated in a delectable batter of cake flour, egg yolk, filtered water and ice cubes. Chef Takahiro employs low-gluten cake flour, as he believes it brings the right crunch to his creations. The Japanese tiger prawn, best enjoyed with sea salt and lemon, as well as the scallops, silver beltfish and A5 Miyazaki tenderloin were marvellous. The tenderloin, served with Japanese egg yolk and sukiyaki sauce, is a marriage that is perfect in every sense of the word. Finish your meal with your choice of tendon or tencha, both exceptional treats depending on whether you prefer it with a tendon sauce, or dashi broth seasoned with shoyu. Dessert then beckons, a sweet potato tempura that is steamed for six hours and dry aged in the chiller for two days—and is not cloyingly sweet—and milk ice cream, which rounds up your meal beautifully.

Tenshima, Millenia Walk, 9 Raffles Boulevard, 01-09, Singapore 039596

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Hazuki

Slip into the quietude of chef Kenta Yamauchi’s Hazuki—nestled in a discreet corner of Ngee Ann City—and you’ll find yourself hidden away from the bustle just outside. At a single glance, the simple elegance of Hazuki strikes a chord; soft streaks of light highlight a luxurious column clad in Gucci homeware, leading into a hushed little room for private dining. Beyond the first walkway sits a serene oasis where guests sift into counter seats to take their stations around an intimate kitchen where the magic happens. 

The sophistication afforded by Hazuki’s interior continues way into its decadent culinary offering. We enjoyed one of five varying omakase configurations. Kicking off the meal is a succulent kegani that teases the senses, where a welcome tinge of sweetness sits beneath a generous dollop of caviar. A fresh selection of sashimi featuring only the finest catches of the season rolls out soon after. For something comforting and wholesome, look forward to the intriguing balance of blanched wagyu sirloin centred in a curious shiro miso and dashi broth—topped with the seamless addition of freshly shaved truffle.

A unique segment is also dedicated to precisely-executed tempura: crispy on the outside, soft and flavourful on the inside. But the eye-opening highlight of the meal lies in a nori-encased hand roll of maguro, uni and rice. Each bite of the luscious pile grows smaller—as if to savour the smooth decadence of it all coming together. Chef Kenta knows to hold your attention till the very end: dessert is a perfect meeting of fruity-cold peach with sweet Hokkaido milk ice-cream.

Hazuki, 391 Orchard Rd, #04-18A, Singapore 238872
Enquiries: 6893 1555

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Jinhonten

At Les Amis Group’s latest Japanese omakase concept, Jinhoten, one can expect finesse, seamless service and the freshest produce. While private rooms fit for intimate gatherings are available, the restaurant’s sleek 10-seater space is what you should seek out to catch head chef Issey Araki and his sous chefs in action.

The restaurant’s 10-course offering rotates based on what’s in season, and spares no expense. The meal starts off with a decadent cold dish of sweet botan ebi and a generous dollop of Murasaki uni, plied with Kristal caviar as well as a creamy sauce made from soybean sheets. The next hot appetiser narrows in on a stellar black abalone from Yamaguchi, where chef Issey deftly extracts a piquant dashi as a prelude to the dish, before slices of the shellfish are served—paired with a briny abalone liver sauce. It’s a great example of his philosophy as a chef: to make full use of each key ingredient he chooses to showcase.

In a hand roll that we dub a two-bite winner, crisp nori sheets encase a hefty Nodoguro (blackthroat sea perch) lightly grilled over the binchotan. It showcases perfect balance, as the smokey fish is paired with the essential pickles—in this case, a pickled winter melon doused in sake and mirin. With every course, one would notice the attention to the produce at hand, tempered with the notion of serving it at its best.

One prime example is the tender sirloin steak, plied with just the right amount of fat and plated with a chargrilled eggplant sauce bearing a slight tang—to cut through the richness of the meat. Another underlying aspect that more restaurants could adopt? A good grasp on portion control. Nearing the end, we could still very much enjoy the last savoury course: a hairy crab umami-rich dish gleaming with chunks of shredded crab.

Jinhonten, 1 Scotts Rd, #01-11, Singapore 228208
Enquiries: 9635 0973

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Nijuuichi

Deep down Duxton Hill, wedged in between offices and hip eateries, is a nondescript door—you’ll need to shuffle closer and squint before you make out the name of the restaurant, Nijuuichi. Head chef Marcus Yan stands behind the counter, slicing raw fish with deft hands. A disciple of the renowned Yoshio Nogawa, a pioneer of Japanese cuisine in Singapore, chef Marcus serves up delicious Edomae-style sushi in an omakase menu which also comes with a few surprises. Seafood is flown in directly from Tokyo’s Toyusu Market four times a week, which Chef Marcus turns into the likes of aburi kinmedai (golden eye snapper) or nodoguro (blackthroat sea perch). As with most sushi dishes, they are presented without over-the-top theatrics, but it is the unresistingly soft, chewy and creamy textures and flavours that hit the spot right away. There are few things better in life than fresh sushi made in front of you, at the right temperature.

Chef Marcus’s philosophy is refreshingly simple. “I just want to make food that people enjoy,” he says. “I feel happy when I see customers enjoying the food.” He nods subtly in approval when your empty plate is cleared, and he knows he’s done a good thing. Besides his sushi, look forward to Nijuuichi’s Trinity Rice Bowl, a decadent concoction of negitoro, uni, and ikura on a fluffy, warm bed of rice, as well as their double-boiled tuna belly soup to finish.  Nijuuichi’s counter—made lovingly of local wood—only seats 10 people at a time, so you’ll need to plan ahead and get in early.

Nijuuichi, 21 Duxton Hill, Singapore 089604
Enquiries: 6950 8665

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Nobu Singapore

When Nobu Singapore launched this year, there was plenty of fanfare around its extensive à la carte menu, full of iconic dishes (like the Rock Shrimp Tempura and Black Cod Miso) as well as new items to look forward to. One element that was conspicuously missing—given several secretive enclaves within the restaurant with chef’s tables of their own—was the private dining experience.

Now, executive chef Hideki Maeda has added not one, but two, unique omakase journeys to the restaurant’s offerings. At a more accessible price point is the teppanyaki omakase menu, which starts off with ocean-fresh sashimi and four delectable seafood courses, followed by a tender A5 Japanese wagyu beef dish that is cooked à la minute, to your preference. Finally, before dessert, a wholesome rice-based course arrives. We tried Chazuke, which has a grilled rice ball sat in the middle of a beautiful dashi-based soy broth. Light and fragrant, it was the surprise hit of the evening. Featuring seasonal ingredients and robust flavours, this is the option to pick if you’re a beginner to omakase—or prefer cooked dishes to their raw counterparts.

Sushi and sashimi connoisseurs should instead look to the distinguished 11-course Chef’s Table omakase. The gastronomic voyage starts with four stellar cold dishes—including a particularly vibrant salad—before two seasonal hot seafood courses follow. The real highlight of the meal comes after the meat course, when guests are able to witness chef Hideki lead his brigade of skilled sushi chefs into the private dining room’s fully-equipped live station, sculpting each piece of fresh sushi to perfection. With two indulgent desserts to finish off the evening, this is an extravagant meal to save for a special occasion.

Nobu Singapore, 190 Orchard Blvd, Level 3, Singapore 248646
Enquiries: 6831 7653