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Image Credit: Shoukouwa Facebook Page

Sometimes, the menu options are simply too overwhelming; with so many tempting items how do you know what to pick? In such a predicament, it’s better to leave the decision to the person who knows best - the chef! The phrase “omakase” literally translates to "I leave it up to you.”

Traditionally, this expression is used by customers at sushi restaurants when they want to forego the option of choosing and allow the chef to make what his mood desires, or what he feels would be best based on the seasonal specialities. Here are some places where you can experience this one-of-kind culinary experience:

 

OSHINO

OSHINO

Image Credit: Oshino Facebook Page

For the chef at Oshino, every meal in the restaurant is an invitation to be wholly in the present, to savour each moment of the experience as the first and last of its kind. So leave your worries at the door and step into this beautiful establishment, with its tranquil environment and elegant ambience. Here, there are no bells and whistles. The stage is set only for the main event - the unforgettable Edomae sushi made just for you.

INFORMATION

a. 328 North Bridge Rd, Singapore 188719, #01-11

e. [email protected]

t. +65 9012 3938

w. oshino.sg/

s. www.facebook.com/oshino.sushi/

 

SUSHI KIMURA

Sushi Kimura

Image Credit: Sushi Kimura Facebook Page

After having your fill of shopping on Orchard Road, head over to Sushi Kimura, a 22-seater fine-dining, one Michelin Star restaurant that provides patrons with a private and intimate setting in which to enjoy some mouth-watering Japanese cuisine. The owner-chef provides customers with organic sushi rice from one specific farm in Yamagata Prefecture, which has been cooked in Hokkaido spring water. Some of the specialities include Abalone which has been cooked in Sake for eight hours, and the rice bowl with Uni, Ikura, chopped Toro and Onsen Tamago.

INFORMATION

390 Orchard Rd, Singapore 238871, #01-07

[email protected]

+65 6734 3520

www.sushikimura.com.sg/

www.facebook.com/sushi.kimura.sg/

 

KI-SHO

Ki-sho 葵匠 Japanese Cuisine

Image Credit: Ki-sho Japanese Cuisine Facebook Page

At Ki-sho you can either sit on the L-shaped hinoki wood counter with the other guests, or else reserve a private room on the upper deck for a more intimate dining experience. Either way, you will be able to enjoy the gorgeous hand-laid flooring and gold leaf wallpaper. So sit back and treat yourself to a cup of Sake and their mouth-watering Uni and Cavier that is made up of creamy Hokkaido sea urchin, Italian caviar, shiso flower and corn on a wasabi leaf. Yum!

INFORMATION

a. 29 Scotts Road 228224

e. [email protected]

t. +65 6733 5251

w. ki-sho.com.sg/

s. www.facebook.com/kishosg/

 

SUSHI KOU

Sushi Kou

Image Credit: Sushi Kou Facebook Page

At Sushi Kou, the freshest fish and shellfish are given minimal treatment in order to bring out the foods natural umami. With over 20 years of experience, Chef Yoshio Sakuta is committed to bringing out the natural flavours and oils of the fish, and to provide patrons with a meal they will not be able to forget. Keep in mind, however, that there is only one seating per session for lunch and dinner, so rush to grab a place at this exclusive dining establishment.

INFORMATION

a. 11 Cavenagh Rd, Singapore 229616, #01-13/14

e. [email protected]

t. +65 6235 5670

w. sushikou-sg.com/

s. www.facebook.com/sushikou.Singapor

 

SYUN

Syun

Image Credit: Syun

Head over to celebrity chef restaurant Syun for warm and professional Japanese service, cozy ambience and singular flavours. Sushi, sashimi and fresh meats are expertly meshed using contemporary Japanese and Western cooking techniques to bring out the unique and heavenly flavours. Finish off your meal with a strong sake exclusively brewed for the restaurant, or a glass of rare Japanese whiskey.

INFORMATION

a. Sentosa Gateway, Singapore 098138

e. [email protected]

t. +65 6577 6867

w. www.rwsentosa.com/en/restaurants/

 

TAKAYAMA JAPANESE RESTAURANT

TAKAYAMA

Image Credit: Takayama Facebook Page

You might have a hard time differentiating the food from Takayama Japanese Restaurant from artwork, they are that aesthetically exquisite. Gorge yourself on their multi-course menu as Chef Taro Takayama and his team create their special dishes to perfection right before your very eyes.

INFORMATION

a. 6A Shenton Way, Singapore 068815

e. [email protected]

t. +65 6224 0864

w. takayama.com.sg/

s. www.facebook.com/SGTakayama/

 

FAT COW

Fat Cow

Image Credit: Fat Cow Facebook Page

If Wagyu beef is what tickles your fancy, Fat Cow is the epicurean experience you have been searching for. Calling themselves a ‘Japanese inspired steakhouse,’ Fat Cow offers a range of different beef preparations including Shabu-Shabu, Sukiyaki, Hobayaki or the ever-popular Sumibiyaki. The chef mixes elements of French cuisine with Japanese cuisine, creating dishes which are delectable and unique.

INFORMATION

a. 1 Orchard Boulevard, #01-01 248649

e. [email protected]

t. +65 6735 0308

w. www.fatcow.com.sg/

s. www.facebook.com/fatcowsg/

 

TEPPEI JAPANESE RESTAURANT

Teppei

Image Credit: Teppei Facebook Page

Helmed by the cheerful chef Yamashita, Teppei Japanese Restaurant is the place to go for a more affordable Omakase experience. The chef is always experimenting, meshing elements of Singaporean cuisine with Japanese food to create mouth-watering delights for your taste-buds. Make sure you book well in advance though, as the restaurant’s 22 seats tend to fill up fast.

INFORMATION

a. 1 Tras Link, Singapore 078867, 01-18

e. [email protected]

t. +65 8831 5185

s. www.facebook.com/teppeigroup/

 

GINZA SUSHI ICHI

Ginza Sushi Ichi Singapore

Image Credit: Ginza Sushi Ichi Singapore Facebook Page

Wild Japanese Tuna and sea-urchin are the speciality of Michelin-starred restaurant, Ginza Sushi Ichi. Ingredients are brought in from Japan and flown to Singapore 4-5 times a week so that the food served to its patrons is the freshest it can be! Even the sauces are shipped from their flagship store in Japan to ensure that the taste of their dishes is consistent.

INFORMATION

a. 320 Orchard Rd, Singapore 238865, #01-04

t. +65 6235 5514

w. www.ginza-sushiichi.jp/english/shop/singapore

s. www.facebook.com/ginzasushiichisg/

 

SHINJI BY KANESAKA

Shinji by Kanesaka

Image Credit: Shinji by Kanesaka Facebook Page

Some say that the Michelin-starred Shinji by Kanesaka is one of the best Japanese sushi restaurants in Singapore! The establishment is known for its fantastic quality sushi and its authentic dining experience. While every one of their dishes is spectacular, their tuna remains the favourite of its patrons. They currently have two branches, one in the St. Regis and one in the Carlton Hotel.

INFORMATION

a. 29 Tanglin Rd, Singapore 247911 (St. Regis)

e. [email protected]

t. +65 6884 8239

w. shinjibykanesaka.com/

s. www.facebook.com/shinjibykanesaka

 

SHOUKOUWA

Shoukouwa

Image Credit: Shoukouwa Facebook Page

This world-class fine-dining establishment, hailing directly from Ginza in Tokyo, boasts not one but two Michelin stars. With only eight seats by the preparation table, patrons are promised personalized attention from the chefs. Shoukouwa prides itself on having the freshest fish flown in from Tokyos famed Toyosu Market.

INFORMATION

a. 1 Fullerton Rd, Singapore 049213

e. [email protected]

t. +65 6423 9939

w. www.shoukouwa.com.sg/

s. www.facebook.com/Shoukouwa/

Comments

Rated
8
Teppei
CONTRIBUTOR
1 comment
23 October 2020
Early announcement : we will have 2 different omakase dinner sets for Dec. Regular $100++ set for 1-23 Dec New Year $138++ set for 24 Dec - 2 Jan Please take note of the seats release dates.
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Rated
7.05
Choice Updates
CONNOISSEUR
131 comments
23 October 2020
Meaning “aristocratic craftsmanship”, Ki-sho reflects a value deeply ingrained in every aspect of the dining journey we intend for our guests. From the architecture of the building and the vessels that contain the food, right down to the seasonally inspired ingredients you savour and the sake you sip, Ki-sho is a culinary showcase for Japanese artisanship delivered with omotenashi. Set in a heritage black-and-white bungalow along Scotts Road that once served as a residence for colonial era civil servants, Ki-sho offers a kappo-style dining room with an L-shaped hinoki wood counter that sits 11 guests. Additionally, two dining rooms – for eight and 12 guests respectively – on the upper deck offer guests an exclusive space to dine in complete privacy.
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Rated
8
Oshino
CONTRIBUTOR
1 comment
23 October 2020
For Chef Koichiro Oshino, being a sushi shokunin (sushi artisan) represents a deep, existential calling, one that he has pursued for more than three decades. From humble beginnings to coveted roles at leading sushi restaurants, he has maintained a profound respect for his work, its unique origins and every experience at the table. As an award-winning Edomae sushi chef, he is deeply inspired by the poignant beauty of impermanence that makes each moment distinct and remarkable. Every dish must thus be prepared with utmost care and served with reverence. In 2010, Chef Oshino was appointed Master Chef of Michelin-starred omakase restaurant Shinji by Kanesaka in Singapore – a post he held for almost a decade at both Raffles Hotel and Carlton Hotel. The opening of Oshino marks his highly anticipated return to Raffles Hotel to present a true revival of culinary tradition, elegant pairings and pure gastronomic pleasure. As the noren lifts to reveal an artfully hidden entrance, the sounds of the outside world fade away, replaced by a hushed silence as guests are led into the restaurant’s inner sanctum. At the centre of a subtly textured tamo (ashwood) wall, the elegant logo of Oshino draws the eye. Presented in backlit contrast against an otherwise unadorned backdrop, its distinguished design is modelled after Chef Koichiro Oshino’s family crest. Inspired by the moon’s reflection on the perfectly still surface of a bottomless lake, esteemed architect Junzo Irikado’s signature play of organic textures, traditional craftsmanship techniques, light and shadow evokes a deep and stirring sense of anticipation. In the main dining room, beneath a woven ceiling of black bamboo and Japanese cedar rests a hinoki counter masterfully handcrafted from a single tree, set and ready for its guests. Present and past intertwine as one marvels at the table top of a 2500-year-old jindai sugi (lignitised Japanese cedar) harvested from the volcanic remnants of Mt Chokai in Yamagata. Luxurious yet unembellished, the restaurant’s exclusive interior is deliberately designed to cast the spotlight on pure, classic Edomae sushi at its very finest. Here, the stage is set, guests are seated, and the exquisite meal begins.
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Rated
8
Shoukouwa
CONTRIBUTOR
1 comment
23 October 2020
Shoukouwa, is where you will savour an authentic, world-class fine-dining edomae sushi experience, direct from Ginza in Tokyo. Hailing from long edomae sushi tradition, our Japanese chefs have honed their artistry and skills for years at prestigious Ginza establishments. With no more than eight seats right in front of the chef’s preparation table, our guests will enjoy direct interaction with, and personalised attention from our chefs. Edomae sushi tradition dates back to the illustrious Edo era in Japan. Without access to refrigeration system in those days, and ice was expensive, the sushi was made with fresh ingredients from the close-by water ways, served and consumed quickly to preserve its freshness. Nowadays, edomae sushi chefs take pride in serving only the best seasonal seafood and produce, presenting diners with the purest flavours of the food with minimal cooking and manipulation. At Shoukouwa, the fresh fish, seafood and produce are flown daily to Singapore from Tokyo’s famed Toyosu Market. The art of fine sushi is one that is contemplative and considered – like a Zen expression. The perfect sushi is a delicate balance of the quality of fish, proportion and temperature. The fish must be of the highest grade, undamaged during the catch, and very fresh. The rice for sushi is mixed delicately with a fine balance of rice vinegar – to allow for subtle taste without overpowering the slice of fresh fish. As the acidity of vinegar acts as a cooking agent, it is important for the sushi to be consumed within seconds of being served, picking with clean hand. As a matter of proportion, the amount and temperature of rice for each sushi is different with different fish. A true sushi master chef will take the appropriate amount of rice, and press it for that just perfect time to get the right temperature to pair with each fish, to ensure the ideal harmony of taste and texture for consumption. We further coddle you in an intimate space of tranquil elegance, to heighten your total dining experience to one of quiet meditative bliss for you to commune with this very exquisite culinary art form. Come away with us on a journey of delicate tastes and gossamer flavours!
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