PUBLISHED June 7th, 2024 02:00 pm
Leave it to the chef (omakase), after all, they are the experts in the kitchen. Omakase food culture in Japan arose in the early days, out of the desire to savour the fine art of sushi, without a deep knowledge of fishes and dishes. Leaving it to the professionals not only saves “face” from ordering the wrong thing, but it also saves us from the hassle of decision-making and ensures us of the season’s best produce. This convenient and quality-assured concept, over time, found its way into other types of food, wine and even shopping (heard of lucky bags, Fukubukuro?). Beyond fresh cuts of sashimi, put your calorie count into the hands of these restaurants for unique Omakase experiences in Singapore.
Meat-Free: Ki Su Shoujin Omakase
With more people turning to plant-based food, it makes sense for a vegetarian fine dining concept to take its place in the Omakase scene. Ki Su Shoujin Omakase, from the same people behind Joie Restaurant, combines the artistry of Japanese and French cuisine in their lunch (S$88++) and dinner (S$168++) course menu. Instead of raw fish, the chef creatively recreates the texture of seafood with mushrooms and capsicum, ingredients you’d never think could taste like fish. Other highlights on the menu include the appetising Beetroot Cigar which sees apples and mayonnaise wrapped inside a beetroot casing and the Golden Temaki featuring maitake mushrooms, gold flakes, and an egg yolk, yet delivering the briny taste of oysters, thanks to the clever use of Oyster leaf. A win for both meat lovers and vegetarians.
Ki Su Shoujin Omakase is located at 60 Tras St, #01-01, Singapore 078999, p.+65 8522 6824. Open Mon – Sat 10am –10pm. 8-course lunch runs S$88++ per person, 10-course dinner runs S$168++.
Aged-Fish: Sushi Kawasemi
Against the convention of using fresh fish in sushi, Sushi Kawasemi stands out for its days-old fish used in Edomae-style sushi. Born at a time when there was no refrigeration, chefs used wet and dry ageing techniques to preserve the fish and its taste. Needless to say, it involves meticulous processes and constant monitoring, especially in humid Singapore. The head chef at Sushi Kawasemi keeps tabs on every step, right down to how the fish was gutted, to ensure optimal taste and texture. Try them in their 18-course Kawasemi Sushi Course (S$188++) which features tender seasonal catches aged for five to seven days, with enhanced umami on Edomae rice. The menu evolves but you can expect the delicious and surprisingly filling meal to end with their signature pillowy soft Tamagoyaki.
Sushi Kawasemi is located at 120 Telok Ayer St, Singapore 068589, p.+65 8505 4288. Open Mon-Fri, 12pm–2.30pm & 6.30pm–10.30pm and Sat 6.30pm–10.30pm. Closed Sun.
Tea-centric: Ichigo Ichie
Tea, usually served alongside Japanese food, gets its time of the day, with Chef Eno incorporating it into the courses at Ichigo Ichie. In its new home at Claymore Connect, the Japanese fine-dining kappo restaurant kicks things off on the high, enriched by the chef’s creative use of tea. Find fresh maguro marinated in Lapsang souchong and shoyu or the refreshing starter of tairagai and renkon served with roselle tea jelly and pickled roselle. The unagi donabe is flavoured with the nuttiness of Dong Ding Oolong tea, while genmaicha lends its toasty flavours to the ice cream dessert served with aritaya soy jelly. Chef doesn’t just stop there, the tea-centric course will soon be accompanied by an upcoming tea bar for more tea-infused programs.
Ichigo Ichie is located at 442 Orchard Rd, #01-16/17 Claymore Connect, Singapore 238879, p.+65 9018 2897. Open Tue – Sat 12pm –2.30pm, 7pm -10.30pm. Lunch runs from S$138++ per person and dinner starts from S$350++ per person.
Charcoal-Grilled: Shin Terroir
A fiery omakase experience ensues once you walk the stone-laid path, past the tree (a real tree sticking through the roof) into this intimate 12-seater restaurant, Shin Terroir. Sit by the marble counter and watch the chefs fire up the perfect skewers over Kishu bincho, charcoal derived from Japanese oak, over the three-tiered custom-made grill. The 15-course menu (S$198++) starts light with familiar appetisers like chawanmushi adorned with awabi and snow crab and onigiri filled with maguro and caviar and concludes with richer flavours in their collagen-rich chicken ramen with quail eggs. The chefs add their touch of creativity to traditional items and this is especially clear to see in the Mille Feuille, a layered delight of crackling chicken skin draped over chicken gizzard and chives. Pair the course with wines and sake from their extensive list, or pop next door to their wine lounge for a nightcap.
Shin Terroir is located at 80 Tras Street, Singapore 079019, p. +65 96560654. Open Mon-Sat 5pm–12am (Lounge), 6pm–10pm (Restaurant). Closed on Sun. The 15-course menu is priced at $198++ per pax.
Deep-Fried: Tenshima
Deep-fried and crispy are not the usual words you’ll associate with an exquisite omakase experience, but after a visit to Tenshima, you will. Instead of heavy and greasy, Chef Shima presents a series of light and crisped dishes in the Lunch (S$180++) and Dinner (S$400++) omakase menu. To do that, he prepares a fresh batch of batter every 30 minutes and works his highly refined culinary skills frying traditional and rarer tempura items like A5 Miyazaki Tenderloin and sashimi-grade Hotate, each delivering the crisp white retaining its tenderness. His precision and meticulousness mean no oil splattering or dripping on the artisan-crafted Hinoki countertop. And the gentle sizzles that echo through the ryokan-like setting make for a soothing ASMR experience. Read our full review here.
Tenshima is located at 9 Raffles Boulevard, #01-09 Millenia Walk, Singapore 039596, p.+65 6226 6666. Open Tue-Wed, Sat-Sun 12.30pm–3.30pm, 6.30pm–10pm, Thu 6.30pm– 10.30pm, Fri 12.30pm–3.30pm, 6.30pm– 10.30pm. Closed on Mon.
Hot-plate: Kou Teppan
Within the myriad options of Japanese food lies the sizzling hot Teppanyaki and Kou Teppan serves piping hot omakase starting at an affordable S$68++. Led by Chef Sawada Ko, the restaurant offers an innovative dual-teppan concept, where you can watch the chef’s fiery action at the central griddle and enjoy personalisation on the personal teppan. The courses start with seasonal appetisers and are followed by mains like the slow-cooked Japanese pork and seasonal prime fish, before moving to heartier options like the mini okonomiyaki, Japanese A5 Wagyu kamameshi or garlic rice. We enjoyed the Seasonal Fish Cartoccio with fish and clams cooked in foil during our tasting. Pair your meal with a sake-tasting flight for an additional $15.
Kou Teppan is located at 1 Kim Seng Promenade, #B1-134, Great World City, Singapore 237994, p.+65 6235 1634. Open daily 11.30am –3pm, 6pm -10pm.
Sun-Lit: Sushi Hare
Sushi Hare, just like its name suggests, is a sunny retreat located in the centre of the CBD. Combining the Japanese spirit of Shokunin and the Taiwanese value of Hospitality, our experience here felt so warm and homely that we didn’t even notice the heavy rain outside. Taiwanese-born Chef Angus brings part of his heritage into the omakase courses here like the Hotaru Ika, inspired by Taiwanese braised pork rice, with rice infused with the umami from Botan Ebi prawn heads topped with binchotan and wara straw-grilled firefly squid. Dip the Tsukemen-inspired Chuutoro noodles in the housemade dipping sauce and find the prized horsehair crab Kegani served in a refreshingly unique way, with dashi jelly and crab roe. This is one of those that’ll warm your soul and belly.
Sushi Hare is located at 14 Stanley St, Singapore 068733, p.+65 9737 0113. Open Fri -Sun 12pm– 3pm, 6pm –10pm. Closed Mon-Thu.
Zen-themed: Sushi Sato
Nestled within the lush greenery of Dempsey, Sushi Sato offers a slice of Japan with its wood-clad space and a manicured zen garden by its entrance. The intimate nine-seater restaurant is centred by a 200-year-old Hinoki wood counter where you’ll feast on the Lunch (starting from S$168++) and Dinner (starting from S$400++) omakase courses. Using only fine ingredients, the chefs embrace the simple but profound Edomae style of preparation to highlight the natural flavours and sweetness of the season’s harvest. As a fine dining experience, the approachable lunch course sees fresh catch like Chuutoro and Hamachi, and prized delicacies like Isakai, and Hokkaido Uni atop delicious Tsuyahime rice seasoned with Chef Sato’s unique blend of Japanese red vinegars. Besides savouring the sushi, we also loved the flavourful trout soup that warmed our bellies.
Sushi Sato is located at 6B Dempsey Rd, Singapore 247662, p.+65 6971 8265. Open Tue – Sun 12pm –3pm, 7pm -10.30pm.
Beef-Focused: Fat Cow
One for beef lovers, Fat Cow offers a hearty Dinner Wagyu Omakase (S$290++ per person) which features beef cuts from around Japan. From Sendai to Miyazaki and Kagoshima, Chef Shingo spotlights the flavours of each variant by pairing and cooking them in a variety of ways. Find Hida A5 Wagyu served in a steamed pumpkin bun with Okinawa brown sugar and Ohmi A5 Wagyu in Sukiyaki style. Taste Kyoto A4 Wagyu in Shabu Shabu with Saikyo Miso and Toriyama A4 Wagyu Carpaccio is dressed in black truffle and gold dust. We really liked how each variant was made to shine in taste and texture. This lavish meal is perfect for those on the Keto diet and even if you aren’t, trust us, it’s still worth the calories.
Fat Cow is located at 1 Orchard Boulevard, #01-01/02 Camden Medical Centre, Singapore 248649, p.+65 6735 0308. Open Sun- Thu 12pm –3pm, 6pm -10.30pm, Fri – Sat 12pm -3pm, 6pm -11pm.
Top Image Ki Su Shoujin Omakase