Taking Japanese cuisine to great heights: 51st floor new Japanese restaurant OUMI with farm-to-table concept

CapitaSpring Tower on Market Street is quickly transforming itself into an icon of revolutionary creative dining. The latest addition to the Tower is Oumi, a modern Japanese Kappo dining restaurant helmed by Head of Japanese Culinary Development, Chef Lamley Chua with sky-high views and the World’s Highest Food Forest as its backyard.

restaurant interior
Credit – Oumi

Respect for tradition combined with a contemporary outlook. That is the guiding philosophy at Oumi, which means ‘ocean’ in Japanese. Perched on the fifty-first storey, the restaurant features some of the most stunning views of the Singapore skyline and sea. For those who appreciate fine Japanese cuisine, it is a fitting prelude to the real wonder that is the Oumi menu.

It embodies a nose-to-tail approach to cooking, which means that every part of an animal is used and nothing goes to waste. The style pairs well with Oumi’s kappo dining model. Literally ‘cut and cook’, kappo leaves the complete preparation of every dish in full view of diners.

food forest
Credit – Oumi

It relies entirely on seasonal ingredients, which melds seamlessly with the restaurant’s procurement model. Many of the greens are sourced not just locally but within a short walk from the restaurant at the Oumi garden on the same floor.

Each dish is prepared as an individual serving and some are only available at the counter, omakase style. A similar selection comes in communal sharing plates to groups of diners seated at tables. Oumi’s set lunch (S$65) menu gives you specials and signatures in 4 courses— appetiser, main, sushi bowl and dessert.

Personally, I would opt for kappo any day of the week. The intimacy of the diner-chef interplay, the visuals of leaping flames, and the undulating waves of aromas as ingredients enter the pan are far too exquisite to deny your senses.

Chope Reservations

tempura crepe

The Tempura Crepe (S$25) is to die for and my favourite item on the menu by a long shot. Divinely light and crispy, it owes its textures to a batter of gruyere cheese, tempura flour and soda water. The explosion of different flavours comes from toppings of Australian and Japanese roe, Ao-togarashi yoghurt, deep-fried sakura ebi and shiso flowers.

beef tongue

Gyutan Yaki (S$35) is thinly sliced grilled Australian Tajima beef tongue seasoned lightly with salt and pepper. It was nice and tender, and paired superbly with the citrus miso which gave it a refreshing aftertaste.

aussie lamb rack

The Kohitsuji Yaki (S$70) was my favourite of the mains. It is Australian lamb chop marinated in a sauce of onions and garlic. Oumi somehow grills it perfectly so the lamb lose all its gamey-ness. A coating of lemon balm and lemon myrtle does wonders to the final flavour.

foie gras

Foie gras isn’t my usual choice because I find the taste too intense but the cute presentation of the Foie Gras Monaka (S$15 per piece) intrigued me enough to tempt me. And I am glad it did! Oumi’s creation is light on taste, ostensibly because it is soaked overnight in milk. End result: delicious foie gras mild enough for any palate.

lychee sorbet dessert
Almost too pretty to eat, the Yoghurt Lychee Sake Sorbet (S$20) is a light and fruity way to end your sky-high Oumi experience. The mochi was sinfully sweet and sticky, almost like a gummy bear!

sky-high dining
Credit- Oumi

Oumi is an indulgent escapade into the future of ethically-sourced fine dining. The towering views come with a price range to match, making it the ideal setting for celebrations and corporate get-togethers. Please invite me!


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Price: $ $ $

Our Rating: 5 / 5


88 Market Street, CapitaSpring, #51-02, Singapore 048948

Our Rating 5/5


88 Market Street, CapitaSpring, #51-02, Singapore 048948

Telephone: +65 8518 3763
Operating Hours: 12pm - 2.30pm (Mon to Fri), 6pm - 10.30pm (Mon to Sat)
Telephone: +65 8518 3763

Operating Hours: 12pm - 2.30pm (Mon to Fri), 6pm - 10.30pm (Mon to Sat)
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