The newly-opened Oshino at Raffles Arcade is helmed by Master Chef Koichiro Oshino of Michelin-starred omakase restaurant Shinji by Kanesaka - a post he held for almost a decade at both Raffles Hotel and Carlton Hotel.
Classic Edomae sushi embodies the spirit of Japanese washoku cuisine, capturing the essence of nature and its ever-changing seasons.
As a culinary artisan, Chef Oshino’s personal philosophy reflects his deep appreciation for the poignant beauty of a transient moment and is the main inspiration behind the food that he serves.
As his guests, to step into the restaurant is to enter the deep stillness of the present for the dining experience of a lifetime.
Those craving for a taste of traditional Japanese kushiyaki can now find it at the newly opened Matsukiya at Paragon, the latest brainchild from the Sushi Tei group. The establishment serves up traditional Japanese kushiyaki skewers, with premium ingredients such as Miyazaki Wagyu Rib-eye and foie gras, all perfectly cooked and charred over traditional binchotan charcoal.
To deliver the best of this Japanese soul food to Singapore, Matsukiya works closely with its supplier partners to curate top-quality ingredients for its kushiyaki. The chicken of choice here is the hormone-free, antibiotic-free and cage-free chicken from one of the finest poultry suppliers. A fine selection of meats, seafood and produce is also freshly sourced from Japan for an impeccable gourmand experience.
The traditional art of delicate binchotan grilling, unlike western-style barbeques, brings out the sweet, natural flavours of the fresh produce and quality meats without masking it with heavy smoke and chemicals.
Well-seasoned, hand-brushed with homemade marinate glaze and lovingly grilled by Matsukiya’s grill masters, take your pick from the wide range of skewer ingredients and get ready for a delicious, umami kick.
Welcoming all for a taste, Matsukiya seeks to make your weekday lunch something to really look forward to with two executive set lunches, serving up the flavours and quality of a high-end restaurant at top value-for-money affordability.
The first option ($25) allows you to choose 3 types of kushiyaki from a premium selection of ingredients such as chicken thigh, gizzard, heart, asparagus, shitake and more, together with a starter, misoshiru soup and rice. The second option ($30) comes with a choice of unagi served with shio and tare, or tontoro with pork cheek, with an appetizer, chawanmushi and rice.
Sushi Plus at Bugis Junction is a new contemporary sushi dining concept by Sushi Express that redefines the conventional conveyor belt sushi with state-of-art technology integration. By delicately balancing quality with affordability, Sushi Plus aims to be the pinnacle of casual dining for Japanese cuisine.
In the heart of Singapore City Hall, Katachi Style is not simply a sushi restaurant. It is a unique place, in which every object and every detail has their own meaning, because they are elements that contribute to creating a journey to discover the enogastronomic culture of Japanese Cuisine by a team of Japanese F&B and 5-star hotel professionals.
Japanese Chef Keiji Matoba draws his inspiration from the beauty of nature along with it's simplicity and diversity. Always looking for excellence, he surrounds himself with the most experienced chefs. He transcribes his passion by curating sushi dishes from prestigious products, imported weekly from Japan, to provide the best experience for his guests. Thereby, he invites us to discover the tradition of washoku cuisine, based on balance and harmony of flavours.
Sushiro, Japan’s largest kaiten sushi chain, will open its first Southeast Asian outlet in Singapore at Tiong Bharu Plaza in mid August. The wildly-popular brand sells a remarkable 1.36 billion plates of sushi per year, and its revenue has been the highest in the kaiten (conveyor-belt) sushi industry for eight consecutive years from 2011 to 2018. To date, it has over 530 outlets in countries and areas such as Japan, Korea and Taiwan.
Committed to using fresh ingredients for its sushi, Sushiro serves quality offerings at pocket-friendly prices. It has collectively served more than 149 million customers at its outlets in Japan a year, a number that exceeds the total population of Japan. Its Product Development team includes members with experience working at leading hotel groups and fine-dining establishments. The team develops over 600 new dishes every year, and only 70 get launched after rounds of stringent internal screening.
The Singapore outlet offers over 100 varieties of sushi and side menu selections. Using ingredients imported directly from Japan, Sushiro serves highly-satisfying delicious Japanese dishes at affordable prices. Exclusive and seasonal mainstays will also be unveiled periodically to keep their Singapore customers surprised.
Diners can look forward to a slice of Japan in the Central Business District area as Japanese premium gourmet space, Gochi has opened its doors to the public.
Located at the bustling Capital Square on 23 Church Street, Gochi houses six different Japanese food concepts, ranging from Japanese heritage food brands to modern day treats.
Diners can enjoy a wide range of delectable Japanese cuisine at the new venue, with four new-to-market Japanese brands making their local debut, namely conveyor-belt sushi chain Chojiro, Italian-Japanese fusion restaurant Pronto, unagi specialty restaurant Unaemon and frozen fruit bar Paletas.
The well-loved leading luxury Japanese confectionery and chocolatier, Morozoff, which has three other outlets in Singapore (Plaza Singapura, Westgate and Jewel Changi Airport), has also set up shop at Gochi, selling its range of fine chocolates, best-selling cookies and cream cheesecakes. Hokkaido’s No. 1 soup curry eatery, Suage, which has two restaurants located at Capitol Piazza and Jewel Changi Airport, has an express counter at Gochi to cater to the busy CBD lunch crowds.
Helmed by Executive Chef John Phua, the newly-relocated Kyoaji means “Taste of Kyoto”.
Located in the heart of Orchard Road, theâ¯ restaurant exudes a warm Japanese ambience to embrace you with the â¯warmth of Japanese culture and cuisine.
With nearly 30 years ofâ¯ experience in authentic Japanese cuisine, Chef John Phua and his passion for Japanese â¯cuisine drives him to attain excellence and perfection in his skill. Hisâ¯ persistence in maintaining true Japanese flavours brings loyal diners back over and over again to experience a taste of Kyoto within hisâ¯ restaurant.
Air-flown fish and seasonal seafood are flown in and stored in an ultra-low temperature storage facility upon arrival in Singapore, to ensure high-quality taste and freshness.
Hailing from Tokyo, 1 Michelin-starred ramen house, Hototogisu, has opened their 3rd third outlet at Paragon.
The new branch, Ha-Oh Hototogisu, boasts a spanking new distinct menu which has been developed by Master Chef Yamamoto, who has specially flown in from Japan and spent weeks in Singapore to prepare and curate new flavors for this outlet.
The stars of their new menu are their Crab Ramen and Iberico Shoyu Ramen which are both exclusively available only at their Paragon branch.
Hototogisu Ramen was founded in 2006 by Chef Yamamoto in Tkyo, Japan. His resolute and meticulous persistence to his craft has earned him numerous world-class accolades.
From the group that brought you Sum Yi Tai, Mona Lounge, and Eliza, Coterie Concepts launches the third character of their narrative, Chi Kinjo, a Modern Sushi Bar and Highball Den. Set in the memory of a time in Kyoto when chaos was the mandate and danger was foretold, Chi Kinjo is an intimate yet lively Sushi & Izakaya restaurant and basement bar where promises are made and secrets are kept.
The new Modern-Sushi Restaurant offers guests contemporary Japanese Cuisine with a carefully curated menu that showcases creativity, ingenuity and sophistication. Coterie Concepts Co-founder Tay Eu-Yen said: "We wanted to bring creative modern sushi and quality ingredients into a casual space. Chi Kinjo, with its informal setting, offers an alternative to fine dining without compromising on culinary standards."
Helmed by Chef Lamley Chua, who brings a lifetime of experience working in International and Michelin Star restaurants such as LP+Tetsu, divides the menu into five distinct sections; Starters, Maki, Aburi Nigiri, Hot Small Plates and Hot Big Plates. The menu challenges what guests already know about Japanese cuisine and pushes the boundaries between traditional and modern, eastern and western.
The Bushido code is a Japanese code of conduct that is embodied by samurai, and is a sacred set of virtues that Chef Lamley lives by. His craft is defined by tremendous respect for tradition and maintaining the integrity of ingredients. He elevates a time-old cuisine with contemporary flavours to suit the modern palate. The delicate balance of flavours showcases the complexity of each dish and his thoughtfulness. To honour the integrity of each ingredient, he only uses the highest quality of ingredients to derive the purest taste, which can only be achieved by exercising consciousness in the sourcing of these ingredients. By taking the time to understand the work that goes into quality produce, Chef Lamley ensures that nothing goes to waste.
All Coterie Concepts’ outlets are interconnected by a narrative, stay tuned for the next part of the story. In the meantime, you can read more about all their establishments here.
In Japanese, Ayumu ããã 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).
Hokkaido-Ya, which translates to Hokkaido-shop, is a delicious destination at VivoCity for Hokkaido-inspired dishes and Japanese favourites. The fast casual, self-service restaurant serves up signature crowd pleasers such as Truffle Salmon Don, Aburi Mentai Bara Chirashi Don, Hokkaido Butter Corn Hotate Ramen and a range of white curry dishes – a speciality that is rarely seen in Singapore.
Owned and managed by established Japanese restaurant chain, Sushi Tei, Hokkaido-Ya offers customers good quality Japanese fare at value-for-money prices. The passionate F&B team has thoughtfully developed each dish and painstakingly sourced for premium and authentic ingredients such as: Hokkaido scallops (hotate), Japanese salmon roe (ikura), Hokkaido ramen noodles and fresh Norwegian salmon.
Helmed by head chefs, Chef Ichimaya and Chef Imai, Kazu Sushi Grill Sake’s kitchen is led by the best. Chef Ichimaya has served at Sushi Kyubei for 10 years and Sushi Kaishin for 3.5 years. On top of that, he has served for many years in top Japanese restaurants. Chef Imai previously cooked at the Embassy of Japan too, serving many presidents, kings and queens, dignitaries and politicians from all over the world.
For the best quality of ingredients, seafood and vegetables are flown in directly from Japan three times a week. Diners may also enjoy fresh catch of the day prepared as sushi or sashimi, flown straight from Hokkaido. Indulge in the freshness, with sushi and sashimi sets, or donburi sets available for both lunch and dinner. For the adventurous, go on a gastronomic journey with an omakase dinner and enjoy the chef’s specially curated menu.
Located along Bukit Pasoh Road and just a few minutes away from Outram Park MRT station, TAKU Sushi & Wagyu & Craft Bar is a restaurant and bar that serves a variety of Japanese cuisine, specially prepared by their head chef, Arakawa.
TAKU offers fine Japanese food and drinks in a warm and inviting atmosphere that will surely deliver an excellent dining experience for all.
Sushi Kimura is a 22-seater sushi-ya at Palais Renaissance, helmed by Head Chef Tomoo Kimura, who has more than 15 years of experience at several established and authentic traditional sushi restaurants in Tokyo, including a one Michelin-starred Ginza restaurant and a Singapore-based fine dining restaurant.
Together with his team, Chef Kimura serves up omakase meals in traditional edo-mae style. Guests will not only be able to taste the seasonal highlights of Japan, but experience the awe-inspiring beauty of its scenic changes throughout the year through Sushi Kimura's unique aesthetic designs.
Zipang is the ancient word for Japan meaning Island of Gold.
Zipang provides a modern Japanese experience in a relaxed, yet sophisticated atmosphere. It welcomes you to indulge in an impressive selection of contemporary Japanese dishes and fine drinks.
The interior uses natural and rustic materials, such as granite, marble and wood. Rose gold-plated steel bars, crimson upholstery, velvet curtains, and walls hand-painted with a gold leaf effect, create a delightful setting suitable for social and business gatherings.
En Sakaba has opened in Orchard Central. Sakaba means “bar” in Japanese. The new concept will emulate En’s motto to be the gathering place where people meet and bond through gourmet food in perfect harmony. With that, the group aim to create a cosmopolitan space where patrons can enjoy great food and tipple in a convivial, relaxed atmosphere.
For those craving for carbs, a wide variety of delicious don served with fresh sashimi- grade toppings or grilled meat are worth every savour. These would be made available all day.
The drink menu emphasize is on sake, and it would feature fine selection of Japanese sakes in top grade, carefully selected wines and reasonably priced liqueurs and beer. Sake connoisseurs could look forward to 30 brands of award winning sake to choose from
Other umami-laden creations on the menu include Unagi Kabayaki (Grilled eel with sweet sauce) and Buta Kakuni Yaki (Grilled Japanese braised pork belly), grilled to perfection with a salty-sweet glaze - are especially satisfying to eat, particularly when washed down with a cold beer.
Another delight, the Kani Miso Kourayaki (Crabmeat with roe & gut grilled in shell) combine the best part of the crab, the “kani miso” and seasoned with sake in the crab shell, and grilled over small flame to reveal a rich aroma. The rich aroma of the “crab miso” intermingle with exquisite balance aroma of the “crab shell” will make this a delicacy that satiate your palate and seafood desire. Due to the rich and moreish characteristic of this dish, it will be a perfect complement with a Ginjos Sake.
This high end offshoot of famed Tokyo establishment Hashida Sushi is set for a big revamp. The restaurant is moving upstairs to a unit previously occupied by sister teahouse Hashida Garo.
The new space will be larger, with two private dining rooms (seating seven and 15) as well as a 15-seater main dining room. The place will offer the same exceptional sushi menus crafted by food personality Kenjiro Hashida (or “Hatch” as he’s often known), a charismatic chef who trained at prestigious cooking school L’Ecole Tsuji Tokyo.
In Tokyo and located in Kachidoki, a stone’s throw away from the world famous Tsukiji fish market, Hashida Sushi is one of Japan’s premier gourmet sushi restaurants – currently headed by Master Sushi Chef, Tokio Hashida.
This inventive haute dining establishment at the Mandarin Gallery features premium grade and authentic Japanese sushi, served omakase style in a luxurious, intimate and authentic Japanese setting. By integrating top-of-the-line food and service offerings with a philosophy to impress, Hashida Sushi Singapore promises to create an unforgettable lifestyle dining experience served to privileged dining connoisseurs.
Launched back in 2001, En Japanese dining is still a solid spot for a wide range of Japanese eats - from sushi to kushiyaki - as well has hard-to-find Okinawan food including goya chanpuru. To go alongside, they also offer a wide range of sake, shochu. Dine in a spacious (there are 100 seats, including plenty of alfresco tables) retro cool space, decked out in warm red-orange tones and Japanese curios.
Sen of Japan is a casual dining Japanese restaurant and bar. Their dishes are designed by Chef Nakano Hiromi, who used to head the famous NOBU at the Hard Rock Hotel & Casino Las Vegas.
The meaning of ‘Sen’ in Japanese is fresh, we believe that the quality of each dish lies in the source of ingredients – ‘To be fresh’. Their curated menu aims to bring to the table the taste of Modernised Japanese cuisine combined with an intimate setting with spectacular views of the Singapore skyline.
The Emmanuel Stroobant Group is proud to announce the opening of Shoukouwa, the premiere fine dining Japanese restaurant under the Group's stable of restaurants.
At Shoukouwa, our master chefs specialise in making the perfect sushi — a delicate balance
of the quality of the fish, proportion and temperature. Ideally, the perfect sushi should
be consumed within seconds of being served, with either chopsticks or clean hands.
Hidden Door Concepts' newest venture is this Japanese sake gastrobar, which specializes in sake and craft beer, with over 100 craft beer brands and 50-something sake labels such as White Dog (US), Lucky Jack (US), Ginrei Gassan Junmai Ginjyo and Zuiyo Honjun Junmai.
The group is also behind craft beer house Nickeldime Drafthouse (where Sake 510 is located), so you can expect quality beers on tap. While the bar has been up and running since October 2015, the food menu has a sizable range of bar bites featuring a fusion of Japanese and Western touches. Items like the pulled pork maki, blue cheese beer maki and siracha nuts maki all come with drink pairing suggestions for both sake and beer.
The new retro-chic, Jinzakaya by award-winning Les Amis Group, is tucked in a pedestrian backstreet off Rangoon road beside sister concept Sushi Jin. Whilst Sushi Jin exudes luxuriousness with delicate Japanese food in a finer setting, JINzakaya is a riot of fun that transports one back to old Tokyo train station taverns.
Immerse in this casual laid-back Japanese izakaya where one can enjoy an eclectic mix of affordable set lunches, sharing plates and assorted yakimono (grilled items). The dinner menu takes on a more Izakaya identity, offering an assortment of grilled skewers and mains to choose from.
JIinzakaya is ideal for a fun-filled weekend in a buoyant atmosphere of animated laughter or a casual space on weekdays for workers to decompress among colleagues.
Like the weeping willow, which bends gently in the wind while putting down strong, firm roots, Ryu’s aims, above all, for a harmony of elements,sparing no effort to present diners with the ultimate in cuisine, tradition, and hospitality.
Eat at Seven is a new Japanese dining concept at Suntec City.
Seven popular Japanese cuisines converge under one roof and it's all relatively affordable. There's a tuna, salmon, yellowtail and swordfish sashimi specialist over at Maguro-Donya Miura-Misaki-Kou Sushi & Dining; a Yakiniku-style hot plate restaurant NikuNoHi, which specializes in kuroge wagyu beef; Nigiro Cafe, a Tokyo cafe that claims to have the best Caesar salad in the Japanese city; and Enbu, a warayaki and charcoal grill izakaya serving traditional small plates paired with Coedo beer.
Customers Delight Co. Ltd. which run many different concepts such as “Chikuzen-ya”, “Teppan Bokujyo”, “Niku no Hasegawa”, “Gaitoon” and even mote in Japan, as well as restaurants in Philippines, Vietnam, and Thailand, are finally coming to Singapore together with “TOMO Izakayaya Group”.
They are coming to Singapore and have decided to challenge familier concepts in the local market. “Warayaki Charcoal Grill Izakaya (Charcoal grilled with Straw)” together with their Chef who beleives in fresh ingredients and delicious food.
Excellent authentic Sushi and Japanese cuisine prepared with the highest level of skills, methods and professionalism.
Ashino’s “Shari–sushi rice” is cooked in a traditional iron kettle with air-flown Mt. Fuji water. All the fish is specially selected and crafted to melt on your tongue together with outstanding sushi rice. This is the unique sushi experience from the master's specially trained in Japan.
Ginza Kuroson sources its fresh supplies of fish and seafood directly from various fish markets in Japan. On top of having a sushi bar and robatayaki counter in the restaurant, it also serves a variety of a la carte Japanese and French dishes.
With a sushi bar spans over 4 meters in a spacious open concept, Tburu sushi grill captures buzzing orchard night lights and the warm afternoon sunlight that brightens up the entire space through the floor length windows.
As a contemporary Japanese Restaurant, beside the innovative and traditional sushi, it offers delectable wagyu, kurobuta and seafood from the Yaki Kitchen, handpick your daily fresh seafood at T BAR is encouraged.
Nestled in the midst of bustling Clarke Quay, Kuro-Gyu Shabu-Shabu Ito has just opened its doors offering you an authentic shabu-shabu menu and some of the finest Kagoshima Wagyu.
The ultimate goal for you at the 1,800 square feet restaurant is to savour the natural richness of the Wagyu dipped in simmering delicious broths. Kuro-Gyu uses only the most traditional recipes in all its Japanese broth. With hours of brewing, the soup selections include Konbu (Japanese kelp), Tonkotsu (Rich Pork Bone Broth), a Japanese favourite Sukiyaki (sweet and salty) and the Kuro Special Chicken Soup.
Chef Atsushi painstakingly selects the freshest ingredients from Japan to brew up rich, delicious and authentic shabu-shabu each day. Premium Meat The selection of prized Wagyu beef is the key highlight at Kuro-Gyu. Strips of tender Wagyu loin and Wagyu Kiriotoshi are a standout. The juicy and tender slices literally melt in the mouth with the Chef taking pride in the meat’s natural umami flavour. Direct from Kagoshima, Japan, Kuro-Gyu serves up A2 Grade Wagyu and A4 Grade Wagyu. The premium cuts are reasonably priced and is guaranteed great value.
Pork selections are also available – the Kurobuta pork shoulder with its sweet and rich flavour is a perfect option and with the addictive broth it will leave you craving for more.
Also from Kagoshima is the Shirobuta pork belly. For a slightly lighter option, the Chicken Tsukune (handmade minced chicken balls) is a great choice. Chef Atsushi combines the meatballs with a special Kuro-Gyu marinade, chopped soft bones and vegetables.
You can add texture to the shabu-shabu with the variety of crisp greens and vegetables such as white leek, spinach, Tang Or, Chinese cabbage, Shiitake mushroom, Enoki mushroom, corn and carrot. While the roaring broths are amazing on their own, the shabu-shabu can be accompanied with Japanese rice specially sourced from Niigata, Japan and a variety of noodles.
Executive Chef Atsushi from Japan, brings over 15 years experience to Kuro-Gyu. Chef Atsushi is trained in traditional Japanese cooking and is highly sought after for his skills and knowledge in authentic recipes. His specialty lies in preparing hearty soup bases for shabu-shabu and creating delicate Japanese appetizers. Chef Atsushi leads a team of chefs, ensuring you are served the highest quality ingredients and treated to rich traditional Japanese flavours. Chef Atsushi is also able to customize menus for private events, if requested.