The term "omakase" comes from the Japanese proverb "omakase shimasu," which means "I trust you, Chef." What we love about omakase dining is that we are always left impressed by how skilled Japanese Chefs are in Singapore as they craft our meal right before us, using the freshest premium ingredients in season, some of which travels “business-class” from the markets in Japan to Singapore.
Sushi Sakuta
Located within Capitol Kempinski Hotel, Sushi Sakuta is a 16-seater upscale omakase concept that showcases indulgent selections of seasonal ingredients at their peak. Chef-owner Yoshio Sakuta's precise and measured hand can be found in every exquisite detail of the omakase experience — be it in his considered selection of produce and technique; the fine balance between neta (topping) and shari (sushi rice); or in the elegant matches of umami richness with clean, pristine flavours. Sushi Sakuta is an expression of his lifelong quest for perfection in creating sublime experiences that are intentionally inclusive.
While still working at the highest level of his craft, the 44-year-old holds himself to delivering experiences that will connect with connoisseurs and ingenues alike. The unassuming Chef’s masterful understanding of what best pleases his guests’ palates stems from having spent over two decades honing his craft. Chef Sakuta embarked on his career at the age of 18 and cut his teeth at celebrated sushi as well as omakase style restaurants, before moving to Singapore in 2017. The detail-oriented chef prizes simplicity and elegance in the experience as well as the cuisine he offers, even personally blending the nikiri shoyu, shari (sushi rice), and the tea at Sushi Sakuta.
The heart of the 8-course luxury omakase experience here lies in the hands of the chefs. Working alongside Chef Sakuta is Chef Shunsuke Yoshizawa. Aficionados in Singapore will know him as Yoshi, most recently the head chef of Shinji by Kanesaka at The St. Regis Singapore. Together, the accomplished chefs demonstrate how the basis of Japanese cuisine fundamentally reposes upon craftsmanship — the self-assured work of practised hands that wield strength and gentleness in as much equal measure as precision and passion. On the palate, this can be experienced in the way each piece of neta falls over its hand-pressed mound of shari, shaped to complement taste and texture. The temperature and seasoning of both neta and shari are similarly calibrated to enhance every guest’s experience.
We thoroughly enjoyed every single dish especially the Shijimi Soup, Marbled Flounder, Kinki Shabu Shabu, Deep Fried Belt Fish with Caviar and the Steamed Abalone with Abalone Liver Sauce is honestly the best we have had in Singapore. Chef Sakuta's meticulous technique in handling these fresh produce resulted in freshness in every bite. All his sushis were delicious from Baby Sea Bream, Young Squid, Bonito, Medium Fatty Tuna, Fatty Tuna, and Sea Urchin. We ended our omakase experience with the Japanese Tiger Prawn, Sea Eel, Miso Soup and of course, the sweetest and juiciest Japanese fruits.
Sushi Sakuta serves one menu for both lunch and dinner priced at $500 and reservations are required. The restaurant is located at Level 1, The Capitol Kempinski Hotel Singapore, and is open for lunch at 12.30pm, and dinner at 7pm. It is closed on Mondays, and Thursdays at lunch.
Sushi Ichizuke
Sushi Ichizuke introduces a new chef – Chef Daisuke Suzuki, who offers a more laid-back version of the standard Omakase dining experience while still grounding it in the Omotenashi philosophy. With most of the seasonal menu flown in regularly from Toyosu Market in Tokyo, Chef Suzuki delivers his version of "vibe dining omakase” for $480.
Even the shari, or vinegared rice, which is one of the foundations of sushi, has been refined by Chef Suzuki into his gourmet distinctive style. The magnificent morsels of aged fish and seafood on Chef Suzuki's Sushi Platter, which are delicately seasoned to bring out their natural flavours, are the perfect complement to this shari. Sayori, or halfbeak fish, is served with green onions while the Shiro Ebi, or white shrimp, is kissed with salt and lime.
Taking a twist on indulgence, his Kinmedai with Monkfish liver is a cooked dish with slabs of rich monkfish liver that is slowly poached in water, sake, salt and konbu while adding that touch of freshness with orange vinegar soy sauce. As with the Steamed Awabi, Shimane prefecture abalone is served with abalone liver sauce and Chef Suzuki's distinctive shari that is seasoned with a special 12-year-old red vinegar.
The Charcoal Grilled Buri, which captures Chef Suzuki's mastery of the binchotan, uses very mild grilling to enhance the umami flavours of yellow jack while adding a hint of smoke to the dish. To elevate your dining experience, sake sommelier Genta Yamashita offers a variety of sake from renowned distilleries including Suigei, Kakurakusei, and Isojiman.
Sushi Ichisuke. 3E River Valley Road #02-02, Clarke Quay, The Cannery, Singapore 179024. Phone: +(65) 9489 8357
Jinhonten
Located at Shaw centre, Jinhonten is an intimate and immersive omakase restaurant by Les Amis group. The team is led by Head Chef Issey Araki who takes you on a gastronomical adventure where the best harvest and produce of the season are honoured and presented in their purest form. Priced at $450 for a 10-course omakase, as expected, their premium ingredients are air-freighted from Japan.
Standards are high from the beginning with a chilled appetiser that consists of a trio of sweet Botan Ebi, Murasaki uni and saline Kristal caviar. The second appetiser is followed by a nourishing cup of abalone dashi made with a palm-sized Kuro Awabi or black abalone from Yamaguchi. The four-hour-steamed fish is delicately sliced at the counter and served with a thick sauce made with uni and abalone liver sauce.
Omakase handrolls are placed directly in the hands of the diners, who are encouraged to eat them right away while the roasted nori sheet is still crisp. Other renditions include juicy fillets of the highly sought-after Nodoguro or blackthroat sea perch which are placed over a small mound of shari and garnished with sliced narazuke after being grilled to release the rich fish oils.
While Shabu is served after a sashimi course of the freshest air-flown fish, the following courses typically consist of a deep-fried item followed by a palate-cleanser, sometimes a single Kumamoto perfect fruit tomato steeped in tomato dashi with junsai which provides a slightly crunchy mouthfeel. Chef Issey's binchotan rice dishes feature Hokkaido hairy crab and Yonezawa sirloin steak.
Jinhonten. Shaw Centre, 1 Scotts Rd, #01-11, Singapore 228208. Phone: +(65) 9635 0973
Kaunta
Squirrelled away among the office buildings in the central business district that is Tanjong Pagar, Kaunta is a modern and casual 20-seater Omakase Japanese restaurant which encourages a closer interaction between the chef and diners. Specialising in aged sushi and sashimi, Kaunta is making its name within the Omakase market.
Despite their location, their Omakase menus are served at different price points ranging from $80 - $128 for their lunch Omakase to $195 and $250 for their dinner Omakase, affordable and extravagant. Regardless, their menu offers a wide variety of sushi and aged sashimi. The lunch menu includes Toro Temaki or Chirashi bowl while the dinner menu includes Nagasaki Awaki and Yaki Sakana which is grilled fish.
Maze Chirashi, seasonal fish marinated in a special sauce with Uni and Ikura, is also available as an add-on option.
Kaunta. 11 Kee Seng Street #01-12 Onze, Singapore 089218. Phone: +(65) 8788 3535
Miraku
Offering Japanese Omakase at a reasonable price, Miraku brings that perfect peaceful dining experience with fresh ingredients flown in daily from Japan. Customers who want a "little extra" can go there to pamper themselves, spend time with loved ones, or host a private event.
Their $88 lunch sushi course is a new seasonal menu that offers 9 Nigiri sushi, wagyu Uni Rice Roll and Mini Maze Don on top of their seasonal appetiser and Chawanmushi. Add-on options are also available for those who want to make the most out of their time there.
Omakase dinner at Miraku carries diners further into the chef’s culinary experience with Usuzukiri, Miraku’s special thin slice sashimi. This $188 menu provides you with more options to choose from such as Hokkaido Wagyu Sukiyaki or their cooked seasonal fish.
Miraku. 3 Pickering Street, #01-31, Nankin Row, Singapore 048660. Phone: +(65) 6904 9783
Shoukouwa
Shoukouwa is the only Two Michelin-starred sushi restaurant in Singapore. Anticipate a once-in-a-lifetime dining experience at Shoukouwa, where skilled Japanese chefs perform the art of excellent sushi right directly before your eyes. This head chef, who is originally from Nagoya but has also spent time in China and Thailand, champions a sophisticated and elegant approach to sushi.
Their two dinner Omakase menus place a focus on freshness. The Hana Omakase set ($450) takes you on a journey to experience the grandeur of the seasonal seas around Japan while the En Omakase set ($650) takes you through a truly artistic and gourmet experience with the Chef’s choice of the best seasonal ingredients available that delivers an exquisite, subtle, and deep Umami flavour.
The Hana Omakase menu is also available as a lunch Omakase. Savour a genuine, top-notch fine-dining Edomae sushi wonder, straight from Tokyo's Ginza at Shoukouwa.
Shoukouwa. 1 Fullerton Road, #02-02A One Fullerton, Singapore 049213. Phone: +(65) 6423 9939
Daiyusan Sushi Bar
Daiyusan offers a relaxed atmosphere and a welcoming space within the industrial area of Tai Seng. Dedicated to providing high-quality meals at reasonable pricing, they source their ingredients from local markets and will never compromise on quality in their restaurant. You can be certain you're eating the finest of the season as they make sure only premium ingredients are served.
Their Omakase menu comes in three different options for diners to choose from depending on their budget. Named Dai, Yu and San, prices are $69+, $150+ and $188+ respectively. Seasonal sushi, Miso soup and appetiser are common across the three menus and portions increase depending on the menu chosen. The restaurant’s Head Chef specialises in ageing sushi which gives it a better texture that is also deeper and richer in flavour. For those who want to enjoy more of what Daiyusan has to offer, they also have a wide variety of Japanese delicacies on their a-la-carte menu.
Daiyusan. 55 Kim Chuan Drive, Precise Tree, #02-03, Singapore 537098. Phone: +(65) 8787 8747
Sushi Yujo
Established in 2022, Sushi Yujo is an avant-garde Japanese Omakase restaurant. Yujo, which in Japanese means "friendship," represents the camaraderie of longtime friends who chose to combine their best travel and dining experiences in Japan. Desmond Fong, a seasoned local chef, offers Omakase menu options to diners at their 13-seater counter and in the restaurant's private rooms.
Omakase lunch comprises Rikai ($98) and Shinrai ($198) which means understanding and trust in Japanese. Shinrai provides an upgrade with Yujo Wagyu Don – A5 Wagyu, foie gras, shaved truffle, or Yujo Toro Don – lightly torched Toro, foie gras, Uni, shaved truffle with homemade truffle sauce over rice. In the dinner menus, Chef Fong's signatures, such as the hairy crab served in whole yuzu or the Awabi abalone with housemade liver sauce, are where his inventiveness is unleashed. Chef Fong's speciality includes cooked sushi in addition to the season's best appetisers at Sushi Yujo.
Sushi Yujo. 165 Tg Pagar Road, Amara Hotel #02-26, Singapore 088539. Phone: +(65) 877 8831
Hamamoto
If there is an Haute-couture category for Japanese restaurants, Hamamoto would definitely top the list. With more than 20 years of experience across Kyoto, Tokyo and Singapore, Chef Kazu takes a fervent approach to seeking out top masters of craft to bring a more personal and unique touch. Dishes and beverages are served on handcrafted ceramic lacquerware made by an old friend and he also joined hands with 6th generation brewer, Jumpei Sato, from the prestigious Tatenokawa Brewery to design the house sake.
Priced at a luxurious $550, their Fancy Omakase menu is one for the exquisite. Diners get to enjoy premium ingredients on the menu such as their seasonal Umi with Kaluga Caviar and Ise Ebi Sashimi. The Hamamoto experience also includes Signature crispy Unagi and Wagyu Sumiyaki.
Formerly of Ki-Sho, Hamamoto is the eponymous debut of Chef Kazuhiro Hamamoto so the saying “Patience is a virtue” must be practised when trying to secure a booking.
Hamamoto. 8 Tras St, Singapore 078997. Phone: +(65) 9672 7110
Hiryu
Hiryu, which translates to "Flying Dragon," is an authentic Japanese Omakase restaurant along Tras Street which offers high-quality omakase and Japanese fusion cuisine. Diners can anticipate delectable seasonal fare and carefully crafted dishes from Chef Raymond Tan who began his apprenticeship at 19 in a traditional Japanese restaurant.
The Omakase lunch menu at $188 comprises a variety of sushi and sashimi as well as Mini Kaisen Chirashi or opt for a more lavish meal at $258 which includes premium choices and signature don with selections like Miyazaki A5 or Abalone. Combine opulence and Omakase and you will have their dinner menu where diners can experience the finest of Hiryu’s sashimi and signature don with superior A5 wagyu or chilled angel hair.
Hiryu. 39 Tras St, Singapore 078978. Phone: +(65) 6788 9188
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