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 top omakase restaurants in Singapore, so that you can relish in the most authentic Japanese dining experience there is.
A fair warning that these restaurants tend to be quite pricey, so check out our other list affordable omakase sets if you’re looking for wallet-friendly options.
One Michelin-starred Oshino kicks off this list with its Edomae sushi, which is known for its various traditional techniques (such as ageing and preservation) to bring out the flavour of each fish.
Located at Raffles Hotel Shopping Arcade, this fine-dining restaurant is helmed by Chef Koichiro Oshino and embodies the philosophy of “一期一会” (pronounced in Japanese as ichi go ichi e), which is translated to “occuring once and only”. Chef Oshino invites his customers to immerse themselves fully in the present, and to savour it as the first and last of its kind.
Scoring a 4.1 star rating on Google with 48 reviews to date, Oshino has four omakase menus: for lunch, try its Sushi Edomae (S$220) or Chef’s Special (S$300), and for dinner, go for Chef Oshino’s Sushi Edomae (S$350) or Chef Omakase (S$500). All four menus come with a variety of sushi or sashimi, which are paired with appetisers, cooked dishes, soups or desserts.
Chef Taro Takayama is the brainchild and hands behind Takayama, an exquisite Kappo fine-dining restaurant located in Singapore’s CBD.
Not only has Chef Takayama worked at three Michelin-starred restaurants in Japan, he was appointed as Master Chef at the residence of the Japanese Ambassador to Singapore, serving up his creations to celebrities and dignitaries, including Japan’s Emperor Naruhito and ex-Prime Minister Shinzo Abe. That explains its 4.7 star rating on Google, with 94 reviews to date!
As of the time of writing, Takayama is serving up its Spring menu, with its 9-course Dinner Omakase Menu featuring seasonal fish from Japan, spring vegetables, unagi, foie gras and more. If you’re feeling indulgent, be sure to try Chef Takayama’s Premium Dinner Menu (S$380++), which uses peak-of-season ingredients and requires orders to be made seven days in advance.
3. 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.
Its Singapore outlet is a one Michelin-star restaurant, located at Singapore Marriott Tang Plaza Hotel, presenting omakase menus for both lunch and dinner.
Whether or not you’re here for Ginza Sushi Ichi’s Lunch Omakase (S$260 per pax) or Dinner Omakase (S$450 per person), 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 five at Tsukiji Fish Market.
320 Orchard Road, Singapore Marriott Tang Plaza Hotel, Singapore 238865
+65 6235 5514
Tue to Sat: 12pm – 2.30pm & 6pm – 11pm
Sun: 12pm – 2.30pm & 6pm – 10pm
Closed on Mon
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4. Sushi Mieda
Sushi Mieda might just be Singapore’s smallest Japanese restaurant, sporting only eight seats on the 10th floor of the OUE Tower, so you’ll have front row seats for an epicurean omakase meal!
Behind the counter is Executive Chef Ryoichi Nakatani and his assistant, Chef Emi Nakatani. This power husband-and-wife duo has decades worth of culinary experience— Chef Nakatani was born and raised in the Chiba prefecture in Japan, spending 30 years honing his craft in Edomae sushi, while Chef Emi has 20 years of experience as an international chef.
Using curing techniques, Chef Nakatani’s omakase menus start from Kikyou (S$140++ per pax), a seasonal lunch menu, and goes all the way up to the dinner-exclusive Chef Seasonal Omakase (S$450++ per pax).
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 in his 27th year, he opened Sushi Masaaki along Beach Road in December 2020.
The fine-dining restaurant offers four omakase menus, starting with the Yui (S$220), which is available for lunch, and the priciest being the Ren (S$380), which is a dinner exclusive. All of its ingredients are air-flown directly from Toyosu Market, ensuring that what you’d get is the freshest there is.
6. Sushi Koike
With a stunning 4.7 star rating with 108 reviews on Google to date, Sushi Koike definitely deserves a spot on this list. Its chef, Koji Koike, was raised at the legendary Tsukiji Fish Market from a young age of 6, learning the sushi trade from his father and grandfather, who were both sushi masters.
Specialising in Edomae sushi, Chef Koike’s lunch omakase menus start from S$168++ and go up to S$288++, while its dinner omakase menus range from S$250++ to S$400++, with the additional option of choosing a counter seat or private room.
Hamamoto is the eponymous debut of Chef Kazuhiro Hamamoto, formerly of Ki-Sho, so you’ll know that you’ll need plenty of patience when trying to score a seat at this prestigious Kappo omakase restaurant, which only has 12 seats.
Chef Hamamoto only has three omakase menus: Sushi Experience (S$280) for lunch, and Hamamoto Experience (S$425) and Fancy Omakase (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 is carried out with the utmost care and tenacity as well, with Chef Hamamoto reimagining each season’s best ingredients.
8. Sushi Kimura
With its stellar reputation, one Michelin-starred Sushi Kimura’s spot on this list definitely doesn’t come as a surprise. Helmed by Chef Tomoo Kimura, this 22-seater fine-dining sushi-ya is located at Palais Renaissance and is a must-try for all omakase lovers.
The attention to detail is astounding and is exemplified through everything you see and touch— the hinoki counter is crafted from a 150-year-old-tree; the noren fabric dividers hanging in the doorways are made out of 200-year-old kimono fabric passed down in Chef Kimura’s family; and the placements even have personally hand-carved stamps reflecting the Japanese symbol for the current season.
This extends to the food offered, which is meticulously sourced and prepared. Even special attention is paid to basic ingredients like rice, vinegar, nori and the water used in cooking. Through its various menus and price points, which range from S$180 per person to S$450 per person, guests can indulge in seasonally-curated Edomae-style delicacies and fresh premium ingredients from different parts of Japan.
9. Sushi Ayumu by Masa Ishibashi
Located in Mandarin Gallery, Sushi Ayumu by Masa Ishibashi was originally led by head Chef Ryoichi Nakatani, who was the head chef of Hashida Sushi and is now at Sushi Mieda (which is number four on our list). In fact, this very space used to be occupied by Hashida Sushi!
In May 2021, the restaurant underwent a rebranding and announced a new chapter, with Chef Masa Ishibashi at its helm.
Most known for his years as the Executive Chef of Ginza Sushi Ichi (which is number three on our list), Chef Masa aims to create the perfect omakase experience with his eye for detail and dynamism. His offerings are available for both lunch and dinner, starting from S$198 per person for its six-course Yayoi lunch menu, to its Omakase Minazuki, which is priced from S$480 per person.
At Hashida, celebrity chef Kenjiro ‘Hatch’ Hashida, or more affectionately known as ‘Hatch’, takes the stage.
Ever since it opened in Mandarin Gallery in 2013, Chef Hashida has gained a staunch following among the most discerning diners. Its latest location is along Amoy Street, where Chef Hashida spearheaded every aspect of its design— from the torii gate which is typically found at the entrance of the Shinto shrine, to even the tiny Star Wars lego toy hidden in the ceiling.
Hashida adopts the Japanese philosophy of Shu Ha Ri, an ancient Japanese martial arts concept where each syllable marks a different stage: tradition, innovate, transcend.
His first restaurant at Mandarin Gallery focused on tradition, and presented authentic and high-end Edomae sushi using centuries-old techniques from ancient Japan. Now, Chef Hashida is ready to move into his third iteration: to transcend tradition in an innovative way.
Its omakase menus range from S$200++ per person to S$450++ and beyond per person, depending if you’re dining for lunch or dinner, but you can fully expect to be blown away by one-of-a-kind offerings like chawanmushis with a square of mochi housing translucent Japanese ice fish suspended in motion, and sushi rice bowls topped with glistening ikura and uni.
Nestled in a heritage black-and-white bungalow along Scotts Road is Ki-sho, a Kappo omakase restaurant led by Chef Shinichi Nakatake.
From intricate creations such as caviar with uni sauce that’s served on a bed of ice, to shirako tempura garnished with shaved black truffles, Chef Nakatake hopes to bring a thoughtful perspective to traditional Japanese cuisine.
He only offers two menus: a six-course menu for lunch (S$168++ per person), and a nine-course menu for dinner (S$348++ per person). For the full experience, be sure to ask for a seat at the 11-seater hinoki wood counter. Alternatively, if you’d like more privacy, two dining rooms (for eight and 12 guests respectively) on the upper deck are also available.
12. Ichigo Ichie
It’s indisputable that the omakase scene— both in Japan and in Singapore— are dominated by male chefs. That’s why it was so refreshing to see Chef Akane Eno behind the counter at Ichigo Ichie, a fine-dining Kappo restaurant at InterContinental Robertson Quay.
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. Most notably, she joined Sushi Kimura (number eight on our list) in 2017 as its head chef, and was known for holding pop-up omakase sessions on Monday nights when Sushi Kimura would usually be closed.
At Ichigo Ichie, Chef Akane showcases food in a way that looks like art.
Tilefish and itawakame are plated together and dusted with flakes of salt, while somen is presented in a delicate bowl and accompanied by Japanese tiger prawns, vegetable caviar and uni. Even the hojicha presented at the end of the meal is unique, having been sourced and made specifically for Ichigo Ichie.
While the menu changes according to the season (as well as what the customer likes and dislikes, especially for 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.
Its omakase menus start from S$138++ per person for the five-course lunch menu, and can go up to S$428++ per person for the bespoke dinner menu.
1 Nanson Rd, Intercontinental Robertson Quay, #02-07A, Singapore 238909
+65 9018 2897
Mon to Sat: 12.30pm – 3pm & 7pm – 10.30pm
Closed every Sun & first Mon of the month
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Shoukouwa is the only two 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 eight 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.
It is no wonder then that Shoukouwa’s omakase menus are also one of the priciest, starting at S$320++ per person for its six-course Miyabi omakase lunch set, and going up to S$650++ per person for its seven-course EN omakase dinner set.
1 Fullerton Road, One Fullerton, #02-02A, Singapore 049213
+65 6423 9939
Tue to Sat: 12.15pm – 3pm & 6pm – 8pm & 8.15pm – 10.30pm
Sun: 6pm – 8pm & 8.15pm – 10.30pm
Closed on Mon
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Ashino, an eight-seater omakase restaurant in CHIJMES, is so popular that its waitlist is said to span a couple of months. Led by Chef Taku Ashino, who trained as a sushi chef in Tokyo for more than 10 years, Ashino opened in 2015 and is known for its authentic Edomae sushi.
Using two 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 at S$180++ for the Sashimi Set (Lunch), which include grilled fish, sashimi, 10 pieces of sushi, hand roll, miso soup and ice cream, and go up to S$450++ for the Dinner Omakase, which includes seven appetisers, 13 pieces of sushi, miso soup, and fruits or ice cream.
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