11 best omakase restaurants in Singapore for the most authentic Japanese dining experience [Feb 2026]

Omakase is an exquisite dining experience that’s uniquely Japanese. It translates to “I’ll leave it up to you”, where customers entrust the entire menu in the chef’s hands. 

Chefs take advantage of this flexibility to customise the menus to their speciality, and often weave in seasonal ingredients to create a wonderfully bespoke experience for the diners, who simply need to sit back, watch the chefs at work, and enjoy.

We’ve curated the 11 best omakase restaurants in Singapore, so that you can relish in the most authentic Japanese dining experience there is.

1. Sushi Masa by Ki-setsu

Ever find yourself ‘yawning’ at traditional omakase spots, where the dishes and techniques feel repetitive and predictable? And if you’ve been moving from one highly-rated counter to another in search of the best omakase in Singapore, Sushi Masa by Ki-setsu might just be the quiet spot  you’ve been missing.

With just 8 seats and a single dinner session, guests can look forward to an exceptional yet unique omakase experience brought to you by Chef Masa. He’s a stalwart who spent the past 16 years working in Tokyo and the United States, cultivating his craft in multiple restaurants.

Chef Masa’s unorthodox approach is rooted in tradition but fueled by innovation — he even reimagines beloved Singaporean dishes with his own signature flair.

Customers can choose from 3 of its winter seasonal menu options, where each one of them embarks you on an exciting journey: 

• 16+ course Fuyuzakura 冬桜 (S$230+)
• 18+ course Yukiwari Ichige 雪割一華 (S$320+) (requires a 3-day notice)
• 22+ course Hiseki 秘蹟 – “The Hidden World” (S$680+) (requires a week’s notice) 

With the Yukiwari Ichige 雪割一華, we were immediately blown away by a Homemade Fried Uri–ne (Lilybulb) Tofu dish that was topped with luxurious uni and served with marinated winter spinach from Toji prefecture. 

Inspired by our local pao fan, Chef Masa compressed sushi rice and deep-fried them. I even joked that they resembled the fried fish patties that you find at an economical bee hoon stall. It was served with karasumi (dried mullet roe) in a light stock.

Taking a shell-shaped wafer (monaka) as his canvas, he filled it with a mix of chopped sweet onions and raw tuna (otoro and chutoro), then crowned it with sea urchin, house-made shiso pesto and house-made fermented chilli sauce. “You can eat it like a burger,” he exclaimed.

What I got in every bite was a myriad of flavours and textures — simply outstanding! There were also palate-cleansers like the tangy and crispy Marinated Red Lotus Root served with Chrysanthemum. 

One bite of the Grilled Monk Fish Liver with Deep-Fried Sweet Onions, and I was sold. The juicy, crispy onions danced perfectly with the creamy, melt-in-your-mouth monk fish liver — it was like transforming a mismatched duo into a flawless pair. You’re pure genius, Chef Masa!

For the traditionalists who are beginning to wonder where the sushi courses are… don’t worry. Chef Masa inserts them in between courses to keep things interesting. Savour fresh seafood like Samegarei (shark-skin flounder), Hokigai (surf clam), Anago — and that’s just scratching the surface! You’ll want to come hungry, this is anything but a small meal — you’ve been warned!

To make a reservation, click here.

Best for: Diners bored of predictable omakase

Price: From S$230+ per adult  

5 Koek Road, Cuppage Plaza, #06-03, Singapore 228796
+65 9752 5851
Tue to Sat: 6.30pm – 10.30pm
Closed on Sun & Mon
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2. Wakuda

Be whisked away to a Japanese-inspired zen garden at Wakuda, situated within the hotel lobby of Marina Bay Sands Singapore. Established by Michelin-starred Chef Tetsuya Wakuda, the omakase features seasonal ingredients that are directly air flown from Japan from the prefectures of Hokkaido, Fukuoka, Shizuoka and Okinawa, in-line with Chef Tetsuya’s esteemed standards.

The ingredients here are also refreshed every 1.5 to 2 months, ensuring that dining here is always a brand-new experience.

Get comfortable at the private omakase room where a 12-seater counter greets you, allowing customers to be immersed in the heart of the action, and enjoy an up-close experience with Head Sushi Chef, Daniel Tan.

Wakuda’s omakase menus (available from Tuesdays to Saturdays until 8.30pm) are more than worth the price tag, ranging from the 13-course Sushi Experience (S$128++ per pax) to the 17-course Premium Sushi Omakase with Sake & Wine Pairing (S$328++ per pax) to fit any budget.

We tried the 16-course Premium Sushi Omakase (S$198++ per pax) which got the ball rolling with the Steamed Savoury Custard with Snow Crab & Seaweed Sauce. The smooth and silky custard had subtle citrusy hints of yuzu with the oceanic essence of seaweed.

Next up was the Buri Sashimi, which had 2 slices of fresh winter yellowtail delicately brushed with a layer of soy sauce. Each piece was garnished with caviar and shiso flowers for a savoury and floral burst.

You’ll then indulge in a 9-course lineup of Nigiri Sushi, each meticulously handcrafted right in front of you. We started off with Hirame (flounder), Ishidai (rock snapper) and Kanpachi (amberjack). Then the Kinmedai (golden eye snapper) was served with a tiny-but-mighty dollop of spiced yuzu kosho.

We continued with the Shima Aji (striped jack), Hotate (Hokkaido scallops) and Akami (bluefin tuna). Soon after, a smoky aroma perfumed the air as Chef Daniel grilled the Anago (sea eel) that was wrapped in bamboo leaf over a charcoal grill— it was delightfully flaky and delicious!

For the next course, the Iwashi Negitoro Handroll was stuffed with mini cubes of fatty tuna, shiso leaf, wasabi and a thin, crispy sheet of dried sardine. Before it was served to us, Chef Daniel brushed a layer of shoyu and grilled it once again.

The fish course is always a seasonal fish that’s either grilled or fried in tempura batter. We were served the latter, a piece of Sawara (Spanish mackerel) wrapped in shiso leaf. It tasted phenomenal on its own, enhanced by a pinch of sea salt flakes that’s provided. You could also dunk it in the tentsuyu filled with grated radish for a satisfying finish. 

Chef Tetsuya has relationships with several select farms in Japan, one of them being Ohmi Wagyu Specialist Daikichi. 4 years ago, he worked with them to breed mature female cattle, following his directives to produce a unique beef exclusively offered to Tetsuya’s establishments: Waku Ghin and Wakuda. 

And indeed, the Japanese Ohmi Wagyu Beef took my breath away. Served with sliced leeks and shishito green pepper, the beef had a divine fat marbling that melted in my mouth like  butter. It was served with a shabu shabu dip and a creamy orb of egg yolk.

The Aka Dashi (red miso) was a hot and hearty broth that was the perfect accompaniment to the thunderstorm outside. Ending the evening on a sweet note, each spoonful of Valrhona Dark Chocolate, Porcini Gelato, Aged Balsamic felt like 3 different dessert courses masterfully combined into one. 

The richness of the dark chocolate, earthiness of the porcini and tanginess of the balsamic was truly an unforgettable and clever amalgamation.

To view Wakuda’s other omakase options, click here.

Click here to make a reservation.

Best for: Polished, modern sushi

Price: From S$128++ per adult  

10 Bayfront Avenue, Marina Bay Sands Hotel, Tower 2 Lobby, Singapore 018956
+65 6688 8885
Daily: 11.30am – 12am
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3. Ki-sho

Ki-sho resides within a historic black-and-white bungalow on Scotts Road, once home to colonial-era civil servants.

This omakase restaurant features a kappo-style dining room with an L-shaped Hinoki wood counter accommodating 11 guests. Moreover, the upper deck provides 2 private dining rooms, seating 8 and 12 guests respectively, ensuring an exclusive dining experience.

The restaurant is led by Chef Taro Takayama, who was the Japanese ambassador’s private chef, has recently taken over Ki-Sho and presents an all-new refreshed menu. You can expect intricate creations such as the ‘Peanut’ Monaka with Foie Gras & Watermelon, King Crab with Uni & Yuba, and Seasonal Sashimi such as the 10-Day Aged Grouper with Dehydrated Kombu.

It also serves exquisite Tottori Wagyu that’s served in a shabu style.

He only offers 2 options per meal period. Either a 6-Course Kappou Omakase (S$160++ per pax) or an 7-Course Kappou Omakase (S$280++ per pax) for lunch.

At dinner, you can go for the 7-Course Kappou Omakase (S$280++ per pax) or the 9-Course Kappou Omakase (S$360++ per pax).

To make reservations, click here.

Best for: Quiet, refined kappo-style dining

Price: From S$160++ per adult  

29 Scotts Road, Singapore 228224
+65 9061 6109
Mon to Fri: 12pm – 3pm & 6.30pm – 11pm
Sat: 6.30pm – 11pm
Closed on Sun
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4. Ginza Sushi Ichi

Ginza Sushi Ichi first started out as a humble restaurant in the vibrant Ginza district of Tokyo, and slowly expanded to Singapore and Bangkok.

Their Singapore branch proudly holds a coveted Michelin star, a distinction it has maintained for an impressive 9 consecutive years. Situated within the Singapore Marriott Tang Plaza Hotel, the restaurant offers exquisite omakase menus available for both lunch and dinner.

Whether or not you’re here for Ginza Sushi Ichi’s Lunch Omakase (S$280++ per pax) or Chef’s Signature Omakase (S$500++ per person) for dinner, you can be assured that you’ll be in for a treat. Ginza Sushi Ichi prides itself on using premium ingredients, like its top-grade bluefin tuna, which is sourced directly from Hicho, a reputable tuna distributor ranked among the top 5 at Toyosu Market.

Best for: Classic Edomae sushi purists

Price: From S$150++ per adult  

320 Orchard Road, Singapore Marriott Tang Plaza Hotel, Singapore 238865
+65 6235 5514
Tue to Sat: 12pm – 2.30pm & 6pm – 10.30pm
Sun: 12pm – 2.30pm & 6pm – 10pm
Closed on Mon 
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5. Nikuya Tanaka

Japan’s No. 1 Wagyu steakhouse, Nikuya Tanaka, has planted its overseas flag in Singapore with an outlet at 1 Teck Lim Road. To get to the restaurant, guests have to look out for a elusive black door which leads to a lift that takes you to the second floor.

This 10-seater establishment is renowned for its rare purebred Tajima Wagyu, including Kobe beef, which is included in their Lunch Omakase Short (S$350++), Lunch Omakase Standard (S$420++), Dinner Omakase Short (S$420++), and Dinner Omakase Standard (S$550++).

Some highlights of the menu include the Hassun (seasonal appetiser assortment), White Fish & Kobe Beef Seaweed Roll, and Traditional Jibuni of Beef Tongue w/ Black Truffle. You can also catch the chefs carving a ice bowl right in front of you for the refreshing Somen in Ice Vessel dish.

To reserve seats, click here.

Best for: Wagyu-focused omakase experiences

Pricing: From S$350++ per adult

1 Teck Lim Road, level 2, Singapore 088379
+65 8280 8860
Mon to Sat: 12pm – 2pm & 6.30pm – 8pm
Closed on Sun
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An Omakase: Affordable $48 omakase in the heart of Keong Saik

6. Ichigo Ichie

It’s indisputable that the omakase scene— both in Japan and in Singapore— are dominated by male chefs. That’s why it’s a breath of fresh air to spot Chef Akane Eno behind the counter at Ichigo Ichie, a fine-dining Kappo restaurant.

The restaurant recently relocated from InterContinental Robertson Quay to Claymore Connect in the heart of Orchard Road.

Born and raised in Tokyo, Chef Akane combined her love for art and food to carve out a career in the F&B industry when she was merely 21 years old. At Ichigo Ichie, Chef Akane showcases food in a way that looks like art.

While the menu changes according to the season (as well as what the customers like and dislike, especially regulars!), Chef Akane is also known for cooking what she enjoys eating, and often combines unconventional elements such as cream cheese, curry leaves and Maqaw peppers with Japanese techniques to create an omakase experience that’s uniquely hers.

Omakase menus start from S$138++ per pax for the 5-course Akebono menu to S$188++ per pax for the 7-course Shinonome menu for lunch. If you’re thinking of heading there after work, go for the lush 9-course Kurenai (S$350++ per pax) dinner menu.

Best for: Artistic, non-traditional Japanese cooking

Price: From S$138++ per adult  

442 Orchard Road, Claymore Connect Singapore, #01-16/17, Singapore 238879
+65 9018 2897
Tue to Sat: 12pm – 2.30pm & 7pm – 10.30pm
Closed every Sun & Mon
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7. Sushi Masaaki

Sushi Masaaki is helmed by Chef Masaaki, who grew up along the Kamo River in Kyoto, Japan. Even from his early years of fishing, his mother could tell that he would grow up to become a sushi chef— that was how much he loved fish! 

Chef Masaaki formally entered the industry at the age of 18, and when he turned 27, he opened Sushi Masaaki along Beach Road in Dec 2020. He blends traditional cooking methods with his unique creativity to offer distinctive omakase menus.

The fine-dining restaurant offers 4 omakase menus, starting with the Yui (S$220++), which is available for lunch.

The priciest being the Ren (S$380++), which is a dinner exclusive, consists of a starter, appetiser, sashimi, a grilled dish, 1 hot dish, sushi, hand roll, a rice bowl and a dessert. All of its ingredients are air-flown directly from Toyosu Market, ensuring what you’d get is the freshest there is.

To make a lunch booking, click here. Otherwise, you can reserve seats for dinner time.

Best for: Diners wanting creative yet traditional sushi

Price: From S$220++ per adult  

26 Beach Road, South Beach Avenue, #B1-17, Singapore 189768
+65 6388 1555 / +65 8688 1555 (Whatsapp)
Daily: 12pm – 3pm & 6pm – 11pm
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8. Hamamoto

Hamamoto is the eponymous debut of Chef Kazuhiro Hamamoto, formerly of Ki-Sho, so you know that you’ll need a lot of patience when trying to score a seat at this prestigious Kappo omakase restaurant, which seats only 12 pax. For those who wish to dine undisturbed, there’s also a private dining room which seats 5.

The Japanese spot intertwines sushi and kaiseki art, emphasising seasonal ingredients. The cuisine embodies Chef Kazu’s philosophy that food nourishes the soul.

Chef Hamamoto has 3 omakase menus: Hamamoto Lunch (S$280++) for lunch, and Hamamoto Classic (S$425++) and Hamamoto Experience (S$550++) for dinner.

The omakase experience is exquisitely well thought out, starting from the custom ceramic lacquerware which uses an ancient Totai Shiiki technique that fuses porcelain and lacquer, to the house sake Hamamoto 7, which is created in collaboration with the iconic Tatenokawa Brewery from Yamagata prefecture.

Needless to say, the food preparation is carried out with the utmost care and tenacity, with Chef Hamamoto reimagining each season’s best ingredients.

Best for: Serious kappo and seasonal cuisine fans

Price: From S$280++ per adult  

58 Tras Street, Singapore 078997
+65 9672 7110
Tue to Sat: 12pm – 3pm & 6.30pm – 11pm
Closed on Sun & Mon
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9. Sushi Ayumu by Masa Ishibashi

Located in Mandarin Gallery, the journey of Sushi Ayumu by Masa Ishibashi began in 2018 and the restaurant’s name was inspired by Chef Masakazu Ishibashi. Known as ‘Chef Masa’ by his followers in Japan and Asia, this is his second outpost outside of Tokyo, following his highly successful “Sushi Nanami by Masa Ishibashi’ in Taipei.

With his eye for detail and dynamism, Chef Masa aims to allow customers to indulge in his hedonistic sushi ‘omakase‘ with unique small dishes (otsumami), and a mish-mash of seasonal ‘nigiris‘, served with his signature sushi rice (shari).

His offerings are available for both lunch and dinner, starting from S$198++ per pax for its 6-course Yayoi lunch menu, to its Omakase Minazuki, which is priced from S$480++ per pax.

Best for: Fans of modern Tokyo-style sushi

Price: From S$198++ per adult  

333A Orchard Road, Mandarin Gallery, #04-16, Singapore 238897
+65 9159 0102
Tue to Sun: 12pm – 3pm & 6.30pm – 10.30pm
Closed on Mon
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10. Shoukouwa

Shoukouwa at One Fullerton is the only 2 Michelin-starred sushi restaurant in Singapore, and it’s where you go if you’re looking to experience Edomae sushi at its finest.

With no more than 8 seats at the counter, you can truly expect a once-in-a-lifetime experience at Shoukouwa, where master Japanese chefs execute the art of fine sushi right in front of your eyes. Not to mention, at Shoukouwa, fish, seafood and produce are flown daily to Singapore from Tokyo’s famed Toyosu Market, ensuring that what you get is truly fresh and authentic.

Drop by during lunch to enjoy the Miyabi (S$380++) omakase lunch set which consists of appetisers, a range of nigiri sushi, miso soup and dessert. Alternatively, swing by during dinner at S$680++ per person for its En omakase menu. 

Best for: High-end Edomae sushi seekers

Price: From S$380++ per adult  

1 Fullerton Road, One Fullerton, #02-02A, Singapore 049213
+65 6423 9939
Tue to Sat: 12.30pm – 3pm & 6pm – 10.30pm
Closed on Sun & Mon
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11. Sushi Ashino

After occupying CHIJMES for 9 straight years, Sushi Ashino moved into new territory within ICON Hotel at 8 club street. Led by Chef Taku Ashino, who trained as a sushi chef in Tokyo for more than a decade, this place is known for its authentic Edomae sushi. 

Using 2 types of rice and only air-flown water from Mount Fuji cooked in a traditional iron kettle, Chef Ashino creates a memorable omakase experience using a wide variety of house-aged fish, which comes from a specific artisan at Toyosu Market, Shinkei Jimei Shi.

Its prices start from S$165++ for the Sushi Light Omakase Set (Lunch), which includes 9 pieces of sushi, grilled fish, hand roll, tamago, miso soup, and fruits or ice cream, and goes up to S$450++ for the Dinner Omakase, which includes 12 pieces of sushi, 4 appetisers, 2 special appetisers, grilled fish, tamago, miso soup, fruits and ice cream.

Best for: Traditional Edomae sushi enthusiasts

Price: From S$165++ per adult  

8 Club Street, ICON Hotel, #01-12/13, Singapore 069472
+65 6684 4567
Mon & Thu: 6pm – 10pm
Tue & Wed, Fri & Sat: 12pm – 2pm & 6pm – 10pm
Closed on Sun
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How to choose the right omakase in Singapore

Choose based on what you value most at the counter. For classic Edomae precision, Ginza Sushi Ichi and Sushi Ashino focus on Toyosu-sourced and house-aged fish, while Shoukouwa suits formal occasions with its two-Michelin-starred setting. If you prefer creativity over convention, Sushi Masa by Ki-setsu and Ichigo Ichie reinterpret Japanese techniques with unexpected flavours. For beef-led menus, Nikuya Tanaka centres the experience on Tajima and Kobe cuts. Those seeking polished hotel dining may opt for Wakuda, while serious seasonal kappo fans can consider Hamamoto. The right choice depends on whether you prioritise tradition, innovation, produce, or setting.

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