The phrase ‘omakase’ literally translates from Japanese as “I’ll leave it to you” or “I trust you.” In the context of fine dining, this means customers have complete confidence in the chef to serve up his selection of artfully crafted dishes. Over the years, famed Japanese chefs have also established their names in Singapore. Here are our picks of the best Japanese omakase restaurants in Singapore to try.
This request typically consists of dishes that showcase the best of seasonal Japanese produce as well as the chef’s deep knowledge of ingredients and technical cooking abilities. All you need to do is inform the restaurant staff of any dietary restrictions and preferences, before relaxing in your seat and waiting for your food to be served to you over the counter. This style of Japanese dining allows diners to experience uncommon seasonal Japanese ingredients that showcase them at their best. Chefs often source their selection from the market on the same day of the dining service.
The omakase dishes typically include an assortment of sashimi, sushi, cooked dishes and seasonal vegetables. Common examples range from otoro (fatty tuna belly) to shimaaji (striped horse mackerel) and uni. Diners are usually seated at a table facing the chef, so they can get a full view of the preparation process, as well as savour their food the moment it’s ready.
These days, omakase menus are not restricted to focusing solely on sushi. Establishments are highlighting specific aspects of Japanese cuisine – like Teppanyaki at Kagayaki by Ishigaki Yoshida and premium Japanese Wagyu at Fat Cow.
What’s intriguing about omakase, is its element of surprise. One never knows what exactly to expect, because the dishes vary according to the seasons and availability of ingredients. If you’re craving a taste of adventure, here are 11 of the best Japanese omakase restaurants in Singapore to try.
(Hero and feature image credit: Sushi Jiro)
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1 /15
Chef Kenjiro ‘Hatch’ Hashida helms Hashida Singapore, a fine dining restaurant specialising in omakase sushi. Having trained in Tokyo under his father, master chef Tokio Hashida, he boasts over 20 years’ worth of culinary expertise. Diners know Chef Hatch for his warm hospitality and can expect an unforgettable meal consisting of seasonal dishes (fondly called ‘something special’ on the menu), sushi, and signature rice bowls. Notably, condiments like ginger are made in-house and unique for the milder, well-rounded taste using Chef Hatch’s father’s recipe.
Read our review here.
2 /15
Shoukouwa is a two Michelin-starred restaurant renowned for its authentic Edo-style sushi. The establishment prides itself in crafting each piece perfectly by using only the highest quality fish and serving each offering at an ideal temperature. Choose between the Miyabi (S$380) and Hana (S$480) omakase sets: the former showcases the freshest seasonal seafood while the latter features a robust selection of Japan’s finest ingredients. The chefs here have spent years honing their skills at prestigious establishments in Ginza, meaning that you’ll be in good hands no matter what’s on the menu.
Read our full review here.
3 /15
Ki-sho is renowned for its kappo-style omakase, which showcases numerous methods of traditional cooking (such as boiling, stewing, and frying) as well as an understanding of seasonal produce and ingredient quality. Chef Hamamoto brings extensive culinary expertise to the table, having trained at the three Michelin-starred kaiseki restaurant Kichisen and with Chef Tetsuya Wakuda at Singapore’s own Waku Ghin. The restaurant also boasts a solid selection of Japanese alcohol, spanning the legendary Juyondai sake brand, Yamazaki whiskey, and umeshu (plum wine).
(Image credit: @singaporeliciouz via Instagram)
4 /15
With a culinary philosophy that lies in sourcing only the freshest and most premium ingredients, AN Omakase showcases these prized produce with craftsmanship and creativity. The accessible lunch omakase – Kaze (風) Omakase (S$188) and Niji (虹) Omakase (S$288) features intricate seasonal cold dishes and delicate slices of seasonal sashimi. A awaits for the comprehensive dinner omakase options which include the chef’s selection of five seasonal nigiri and satisfying hot dishes. Highlights include the creamy Uni, air-flown directly from the auction at Tsukiji Market.
(Image credit: AN Omakase)
5 /15
Nakano Jiro founded his eponymous restaurant with the intention of providing an authentic Japanese dining experience. The establishment utilises traditional cooking and preparation techniques, and prides itself in using premium ingredients that are flown in from Japan four times a week. The omakase here spans six (S$180), eight (S$220), and ten (S$260) courses, where customers can expect the best of seasonal ingredients.
6 /15
Ginza Sushi Ichi is an offshoot of the famed Tokyo restaurant that’s known for its one Michelin star. The restaurant only uses high-quality seafood that’s been flown in from Tsukiji fish market five times a week (think wild Japanese tuna and sea urchin from the first auction of each day), and is frequently celebrated for its sublime sushi offerings. The establishment offers omakase nigiri (from S$220) and a premium omakase (from S$430).
(Image credit: @sushi.teh via Instagram)
7 /15
At one Michelin-starred terra, Chef-Owner Seita Nakahara brings together Japanese and European culinary traditions to create his signature ‘Tokyo-Italian’ omakase. He has worked at restaurants in Tokyo, Tuscany, Sicily, and Piedmont, and sources produce from regions all over Japan. Hand-picked ingredients and seasonal flavours converge in the omakase set, which is available for both lunch and dinner.
(Image credit: @momokoko0109 via Instagram)
8 /15
Shinji by Kanesaka is an offshoot of Chef Shinji Kanesaka’s one Michelin-starred restaurant in Tokyo. The restaurant serves exclusively omakase, which is skilfully crafted by Master Chef Koichiro Oshino and his team of highly-trained chefs. Both St. Regis and Carlton Hotel branches boast serene interiors that harken back to traditional Japanese architecture and make for a memorable dining experience. Diners can choose between two omakase sets at lunchtime (form S$250) and three (from S$300) at dinner.
9 /15
You might not be privy to chef’s hands from across the table, but you’ll definitely be able to see them through the top-hanging camera that’s live-streaming every single one of his moves. Before you make your reservation, here’s a heads up: the restaurants is only open for its S$380++ Omakase dinner from Monday to Saturday, and the course, in line with the fresh ingredients, changes every one to two months.
Read our full review here.
10 /15
Omakase isn’t only stellar when it’s helmed by Japanese chefs, and Shinsora is a living example of it. Here, chefs Sky Tai Koon Siang and Leon Yap have dreamt up two Omakase menus, Shin (S$180++) and Sora (S$250++) with their skilful expertise, each offered with a selection of classic and elevated plates. We won’t divulge too much about what to expect, but all we can say is you won’t regret ordering a special serving of both chefs’ award-winning sushi.
11 /15
Sushi Masaaki marks the return of Kyoto-born chef Masaaki Sakashita in Singapore, formerly of other popular restaurants Ishi and Hashida Sushi. Here, chef Masaaki and his team have crafted a mouthwatering menu that’s assembled with traditional cooking techniques and fresh, air-flown ingredients from Tokyo’s Toyosu Market. Trust us when we say leaving the menu in the hands of this chef will be one of the best decisions you’ll ever make for lunch or dinner.
12 /15
New this year is MOSS CROSS TOKYO, which introduced a unique interpretation of shokado omakase – a popular Japanese concept characterised by a variety of high-quality, yet affordable Japanese dishes in a relaxed atmosphere with lunch experience starting from only S$69 and dinner from just S$128. Executive Chef Akihiro Masuyama brings his wealth of experience in French dining that’s melded with precise Japanese culinary techniques.
Indulge in the signature Shokado-9, a 9-course small-bite intricately woven around the theme of travel. Following this are opulent creations like Molten Crab Chawanmushi, Kyoto Wagyu Sushi with Sea Urchin and Truffle Soy Sauce, and Tsugani (Crab) miso soup.
13 /15
Beef specialist Fat Cow unveiled a Wagyu Omakase to showcase a curated selection of handpicked premium Japanese Wagyu sourced from Hokkaido, Tochigi, Gunma, Ohmi, Matsusaka, Nagasaki, Miyazaki, and Kagoshima. Each region’s Wagyu differs in terms of flavour due to the distinctive environments where the livestock are grown.
Feast on mouth-watering plates like the starter Zensai Platter, an appetiser assortment featuring skewered Wagyu Saikyou Yaki, succulent abalone served with hasuimo (lotus yam), uni, and grilled Wagyu tendon seasoned with sesame paste. Taste the renowned premium A4 Miyazaki Wagyu steak via Charcoal Grilled Wagyu with Burdock Sauce. By only grilling over binchotan, this juicy cut retains its unparalleled marbling and unrivalled flavour.
14 /15
Witness food prepared à la minute at Kagayaki by Ishigaki Yoshida. A Singapore-based offshoot of Ishigaki Yoshida in Tokyo, which is a Michelin-starred teppanyaki establishment helmed by Chef Junichi Yoshida, diners can experience exceptional quality teppanyaki here without leaving the country. The elegant 18-seater restaurant spotlights Masuda Kagayaki Beef as Kagayaki has exclusive rights to the breed in Southeast Asia and is the only restaurant in Southeast Asia to cook with Masuda beef. Food connoisseurs who opt for the Omakase Menu at S$480++ can sample specialty dishes created by Chef Yoshida including Scrambled Japanese Mangetsu Eggs, Uni Ultimate Crispy Yaki Steak, and Chateaubriand Sando.
15 /15
Following the MICHELIN successes of its Hong Kong and Macau outposts, Japanese Kappo restaurant Zuicho opens in Singapore with much anticipation. Zuicho Singapore is helmed by head chef Kenji Takahashi who is a celebrated Japanese cuisine maestro with an illustrious background. On his resume is Tokyo’s Yoshifuku located in Ginza, for which he earned Michelin stars for over nine consecutive years. Expect monthly changes to the omakase menu options, which are based on the distinct four seasons of Japan. Highlights include Fried Miyazaki Wagyu Tenderloin; Uni (Sea Urchin) with handmade Somen Noodles; Snow Crab Hot Pot with Soy Milk, Cabbage and Konjac noodles; and an exclusive Minced Tuna with Bafun Uni Handroll.
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