Executive chef Kazuhiro Hamamoto brings over 20 years of extraordinary experience across Kyoto, Tokyo, and Singapore to his eponymous 12-seater restaurant. Located in the historic Tanjong Pagar district, Chef Kazu brings to Hamamoto his soulful approach to reimagining each season’s best ingredients in an intimate, elegant and inspiring setting.
In the spirit of harmony and connection, Chef Kazu sought out artisans across Japan to add a unique, personal touch to the Hamamoto experience. Dishes and drinks are served on custom ceramic lacquerware, handmade by an old friend, Kenji, using the ancient Totai Shiiki technique that fuses porcelain and lacquer. He also worked closely with 6th generation brewer, jumpei sato, from the iconic Tatenokawa Brewery from Yamagata prefecture, to create the house sake hamamoto 7 — a junmai daiginjo where the rice is polished down to 7% creating a delicious aroma, subtlety, and fullness.
Indulge in an experience unlike any other at Sushi Ichizuke, a first-of-its-kind Omakase vibe dining concept at Clarke Quay incorporating a curated set of heart-thumping music by Zouk.
At Sushi Ichizuke, embark on a gastronomic voyage through time set in a space where tradition meets modernity as one journey through the intricate curing techniques, precise knife skills and the seemingly-simple artform of Edo-style sushi-making that Head Chef Ryoichi Nakatani refined over the last 20 years in a highly energized and musically-driven environment.
Originating in the 1880s of Edo (old Tokyo), this sushi style encompasses characteristics which remained true to its tradition and roots. Edo-style sushi involves a form of curing the fish while keeping its raw texture, or introducing a cooking element to ensure preservation of the fish before serving.
Ganko Sushi’s seasonal omakase features exquisite creations that will make your experience an unforgettable one!
Helmed by Chef Kuwahara Toshiyuki, who has been part of the Ganko family for the past 26 years; Ganko Sushi started as a small shop in Osaka way back in 1963.
Fifty-eight years since its first outlet in Osaka and 99 outlets across Japan and one in Hong Kong later, Ganko Sushi is proud to open its doors in Singapore, marking its first footprint in Southeast Asia.
Signature Reserve is a newly-opened whisky gastrobar at The Fullerton Hotel Singapore, featuring the widest range of whisky tasting sets available in Singapore and an extensive collection of old and rare official bottlings, to new limited edition collector’s whiskies by the glass.
Whether you are a whisky connoisseur or just curious about whiskies, their team of professionally trained Whisky Butlers are on hand to guide you along your whisky discovery, or simply embark on a sensory adventure with their curated whisky and food pairings.
You will be pleased to also find an impressive range of boutique wines and bubblies along with classic cocktails to imbibe in the warmth of their hospitality.
Be yourself, be relaxed. That’s the welcoming vibe at newly-opened F&B establishment Rén Lounge. True to its name, which means people in Mandarin, Rén Lounge is where anyone can feel comfortable dining on fine Japanese cuisine, meticulously prepared by talented young Executive Chef Samuel Lau. Expect value-for-money Edo-style Japanese Omakase for lunch and dinner which include seasonal appetisers, exquisite sashimi and sushi, and dessert.
For the coming summer menu, expect the bold flavours of Japanese ingredients at their peak of freshness, such as tomatoes, lady’s fingers and broad beans, chi ayu sweetfish, anago salt-water eel, shima aji striped jack, kawahagi thread-tail tilefish, sweet ruby ‘red apple’ mango from Miyazaki, and more.
Step into a dynamic space designed by famous contemporary designer Philippe Starck, located in the dazzling JW Marriott Hotel Singapore South Beach. The concept comprises several distinct spaces, starting from the lounge for bar snacks and extensive selection of drinks; island centrepiece kitchen of counter seats for omakase dining; and a private room for more space and privacy.
At the sleek counter seats where the Omakase experience takes place, diners relax on comfortable bar chairs with a commanding view of the action as chefs prepare the sequence of Omakase dishes in front of them. Accommodating up to just 16 diners at a time for lunch and dinner, this central open kitchen is where the freshest wild-caught seafood is transformed into the Edo-style nigiri for your enjoyment. Lunch menus range from $80 for the 12-piece Tsuki set, to $100 and $180 for Omakase. Dinner menus range from $150 for the 15-piece Sushi Edomae set, to $180, $250 and $350 for the signature Omakase.
Inspired by the coastal prefecture of Fukui; the newly-opened Fukui is a hospitality-driven omakase concept located in a shophouse on Mohamed Sultan Road. From the team that brought you popular Kyuubei Izakaya, sisters Emilia and Eugenia Tan pay homage to the culinary traditions of Japan and its coastal prefecture of Fukui with seasonal produce consolidated and flown in regularly from Japan.
Flowing with the seasons, the menu refreshes monthly to showcase Japanese produce at its peak. Coupled with a Japanese sensibility for simplicity, serenity and wholehearted hospitality that envelops the interiors, Fukui culminates in an exclusive dining experience that invites patrons into a special corner of Japan.
Celebrity Chef Kenjiro ‘Hatch’ Hashida invites you to embark on a gastronomic journey through the Sandō pathway of Hashida to explore a multitude of inventive creations served in his signature omakase-style.
Masaaki's exquisite food creations are made using the finest of ingredients from all over Japan to produce flavours that are natural yet distinct, reflecting the ethos of Japanese culinary principles. Yet with each course, you can experience a fundamental respect of distinctiveness with each act of slicing to plating.
Chef owner, Masaaki Sakashita’s appreciation for fish started at an early age, growing up by the Kamo River in Kyoto, Japan. From his early years fishing, his mother even lamented that he would one day become a sushi chef, for he loved fish. Being the pickiest amongst 3 siblings, Masaaki will even refuse dinner if the food did not taste good, hence started his early relationship with food as a way of life. Masaaki was eager to learn the intricacies of fine Japanese cooking, and formally entered the industry at 18 years old; often arriving hours ahead of his peers such that he could finish his tasks and try his hand at other works.
Masaaki infuses traditional cooking techniques with Chef Masaaki's personal ingenuity to deliver omakase menus with a difference.
The modern contemporary decor with its pink dancing Gucci cranes and the use of room dividers to mimic undulating mountains to a cascading wave of washi sheets suspended high on the ceiling to embody the beauty of Japanese clouds transforms to its intentionally simple decor in the main sushi dining counter.
The sushi counter is made from a 250 year old Hinoki wood, sanded to a soft porous state to provide both a luminous visual from its natural glow the moment one enters the counter dining area and a sweet lemony smell emanating from within.
Chef Ron Newton Leo, a veteran in fine Japanese cuisine with over 27 years of experience helms the kitchen at Ginza Shinto.
Reserve a seat at the bar counter and be enthralled as Chef Ron flexes his boundless creativity with flair. Enjoy exquisite sushi or a fabulous omakase meal with Ginza Shinto.
At Ginza Shinto, they source the finest fatty tuna from Toyosu Market, Japan for its exceptional taste and delicate texture. A mouthwatering duo, prized sea urchin complements the Otoro Nigiri with a delightful burst of umami.
Mustard Seed has evolved from a pop-up to a cosy 13-seater restaurant.
They want to provide an intimate communal dining experience, like going to a dinner party at a friend's house. They invite their guests to gather round their table over good food and drinks.
Ming Kiat is the chef and owner of Mustard Seed. A proud Singaporean, he creates an original menu based on his personal interpretation of Singapore's food. He spent his formative years working for Chef Hisao Goto at Goto Kaiseki restaurant and learnt about local ingredients and cuisine under Chef Malcolm Lee at Candlenut. Ming Kiat regards both of them as important mentors in his journey.
Mustard Seed's cuisine is rooted in Singaporean flavours and inspired by Japanese cuisine and technique. They serve an omakase style tasting menu that will change bi-monthly. The tasting menu is priced at $138 per person.
They offer a small but carefully curated drinks list featuring a selection of beers, sakes and wines that they enjoy.
Located in Duxton Hill’s eclectic neighbourhood, diners will be charmed at the newly-revamped RIZU, whether seated in the intimate indoors or the spirited outdoor alfresco area. The newly revamped interior provides more space for each table to enjoy a more intimate, relaxed dining experience. More than just a tasteful offering, but an experiential one as well.
Their new menu is carefully crafted to cater to various dining purposes, all the while ensuring an authentic gastronomic experience.
The Signature Omakase is RIZU’s trademark offering, an exquisite 8 course tasting menu handcrafted by Head Chef Shimohigashi. For those looking to elevate to an unforgettable dinner experience, enjoy the Premium Omakase that can be specially tailored to your palate and tastebuds. 3 days advanced booking is required.
Lastly, the Ala Carte menu is perfect for patrons who are more interested in a night of drinking, and wish to pair it with a selection of fresh sushi and sashimi flown in from Japan.
Located at Carpenter Street, Gake is a brand new dining space by award winning chef, Angus Chow. The restaurant serves contemporary japanese which showcases Chef Angus' skills through his aesthetically pleasing and scrumptious tasting delicacies and entrees.
Winner of World Gourmet Summit MKN Chef of the Year 2018, Chef Angus Chow has been hailed as a precise poet who captures imagination and palate.
With over 15 years of culinary experiences, Chef Angus Chow has shared his passions for culinary in fine dining destinations. Pairing western cooking techniques with Asian ingredients, Chef Angus Chow enjoys creating simple tastes out of complex flavours which any diner can appreciate.
Helmed by chef Kenji Okumura, Teppan Kappou Kenji is a modern Japanese diner where diners can indulge in a multi-course menu in Kappou-style with premium and exclusive ingredients sourced directly from Japan.
Using only the freshest and finest ingredients of the season, Chef Kenji Okumura’s creatively intriguing menu includes his signature teppanyaki dishes. Apart from exquisitely prepared sushi, sashimi, sukiyaki, hotpot, the highlight is the Omakase dining experience which not only dips below the usual $200 bracket but can be personalized. Instead of being entirely “up to the chef”, Chef Kenji Okumura offers a customized “Omakase” experience to cater to his guests’ taste preferences. Despite the exceptional quality of ingredients, Teppan Kappou Kenji has made every attempt to keep dining affordable with Omakase that starts at $150. While the modest, kappou-style cuisine is offered in three fixed menus for dinner; Hana, Kiri, Aoi ranging from $60 to $120, the Omakase set lunch treat starts from a digestible S$50.
Trained in the art of Kaiseki by master chefs in Japan, Chef Okumura’s menu pays homage to the artistic tradition where each dish is crafted to breathtaking perfection. Now, with Teppan Kappou (counter seating) Kenji, he hopes to introduce a new Japanese gourmet experience - one that is steeped in the sophisticated nuances of this fine Japanese multi-course meal but presented in a relaxed and intimate atmosphere. Chef Okumura says the concept of the restaurant will allow him “to showcase his versatility in using premium seasonal ingredients prepared to the diner’s preference and presented through an interactive dining experience.”
In Japanese, Ayumu あゆむ means walking towards a new beginning and a new vision. At Sushi Ayumu, this is where their story begins. Sushi Ayumu symbolizes a fresh start with immense possibilities. Allured with the finest that nature has to offer, their dream is to elevate your senses with traditional Tokyo (Edo) style sushi underpinned by authenticity, freshness and flavours.
With 25 years of experience, Sushi Ayumu's Chef Nakatani aims to curate the perfect sushi with his time tested signature “shari” (sushi rice) and the freshest ingredients the four seasons of Japan have to offer. Complete your sushi experience with our distinctively favoured “gari’ (marinated ginger).
999.99 - Fives Nines, formerly located on Keong Saik Road, reopens its doors at Cuppage Plaza and now serves affordable, European-Japanese fare prepared with seasonal ingredients from Japan.
Five Nines first opened in February 2016. Named after the finest form of gold, the restaurant was lauded for serving European cuisine in its purest and finest form in quality, service, and presentation. As of September 2017, the restaurant has been relocated to Cuppage Plaza, with a more casual approach and a focus on European-Japanese fare. The cosy 28-seater space is a sister restaurant to Kappo Shunsui by Chef Tomo Watanabe, who led his restaurant Shunsui in Tokyo to Michelin Guide’s Bib Gourmand fame from 2015 to 2017.
Like its popular Omakase counterpart, Five Nines’ will showcase ingredients that are flown in from Japan several times a week.
The Wall is a new Food & Beverage establishment that seeks to re-orientate the world of whisky drinking in Singapore -- demystify it, make it friendlier, more accessible, more instantly enjoyable. And it’s not on the other side of Earth; it’s in Tanjong Pagar.
Housed within a 2-storey conservation shophouse, The Wall derives its name from the early 20th century brick walls on each side of the unit. Take a seat at their cosy 10-seater bar on the ground floor or climb the stairs to an intimate lounge decked out with plush leather chairs for more private conversations. They have an extensive cellar filled with exquisite wines and are also proud to showcase their extensive collection of rare whiskies that may be made available for consumption during special appreciation workshops.
Guests stepping into the bar are met with warm smiles and handed a full sumiyaki menu. ‘Novices’ less familiar with whisky can start with something they are more comfortable with --the food -- and then ease into the drink. Whisky is no longer just an after dinner enjoyment at The Wall, but paired with food to enhance the overall ‘spirit-ual’ adventure.