13 best omakase restaurants in Singapore for the most authentic Japanese dining experience [Jan 2025 update]

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 13 best omakase restaurants in Singapore, so that you can relish in the most authentic Japanese dining experience there is.

A fair warning: these restaurants tend to be on the higher end, so do check out our other list of affordable omakase sets if you’re looking for wallet-friendly options.

1. Sushi Masa by Ki-setsu

One would usually expect a high-end omakase spot to be situated in a luxury hotel or along a high-end food street, but not the new kid on the block, Sushi Masa by Ki-setsu. This exclusive 8-seater establishment defies conventions, serving as a hidden gem, hole-in-the-wall omakase destination where privacy and dedication awaits at the ONLY restaurant on level 6, Cuppage Plaza.

This joint is headed solely by Chef Masa, who has a truckload of experience, having spent the past 16 years working in the United States and Tokyo, honing his skills in various restaurants. Guided by tradition and driven by innovation, Chef Masa redefines omakase with every crafted dish.

Over at Sushi Masa by Ki-setsu, guests won’t just be partaking in their meal. Instead, their time, money, and trust will be invested in a remarkable omakase experience.

Customers can choose from 3 seasonal dinner options, where each season tells a new story: 

• 16+- course Syuugetsu 秋月 (S$230+)

• 18+-course Kaede 楓 (S$320+) (requires a 3-day notice)

• 20+-course Hiseki 秘蹟 (from S$450+) (requires a week’s notice) 

Don’t expect extravagant theatrics. Instead, Chef Masa lets the quality of the ingredients speak for itself. He gets his produce only from Ueken, Japan’s top-ranked fish wholesaler at Toyosu Market; because their guests deserve only the best!

Right from the first course of the Kaede 楓, the simplicity of the Deep-fried Marinated Nasu (eggplant) made a strong first impression. It was fresh and tangy with hints of yuzu to ramp up your appetite.

One of my favourites was the Ankimo Cooked In Bonito Broth. Using only good-quality monkfish liver, Chef Masa slowly cooks it at a low temperature and serves it with a small dollop of wasabi— it is decadent and memorable.

We were also served a torched Isaki (Japanese grunt fish) rarely used at other omakase places. The fatty seasonal fish had an addictive texture similar to squid and was cleverly paired with thinly sliced kelp that had been marinated overnight. 

Even something as simple as the Mozuku Seaweed knocked my socks off. Combined with an ice plant, the unique marine plant was crunchy and had a texture that mimicked shark’s fin.

Also not to be missed is the Seared Bonito with Signature Onion Soy Sauce. I couldn’t get enough of its crispy and smoky skin. The Deep-Fried Mehikari (green eyes fish) was perfectly executed. It was so crispy that I polished off every single part: head, bones, body, and tail. The flesh was so flaky and creamy— 10/10 for me.

To make a reservation, click here.

5 Koek Road, Cuppage Plaza, #06-03, Singapore 228796
+65 9752 5851
Tue to Sat: 6.30pm – 10.30pm
Closed on Sun & Mon
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2. Wakuda

Be whisked away to a Japanese-inspired zen garden at Wakuda, situated within the hotel lobby of Marina Bay Sands Singapore. Established by Michelin-starred Chef Tetsuya Wakuda, the omakase features seasonal ingredients that are directly air flown from Japan from the prefectures of Hokkaido, Fukuoka, Shizuoka and Okinawa, in-line with Chef Tetsuya’s esteemed standards.

The ingredients here are also refreshed every 1.5 to 2 months, ensuring that dining here is always a brand-new experience.

Get comfortable at the private omakase room where a 12-seater counter greets you, allowing customers to be immersed in the heart of the action, and enjoy an up-close experience with Head Sushi Chef, Daniel Tan.

Wakuda’s omakase menus (available from Tuesdays to Saturdays until 8.30pm) are more than worth the price tag, ranging from the 13-course Sushi Experience (S$128++ per pax) to the 17-course Premium Sushi Omakase with Sake & Wine Pairing (S$328++ per pax) to fit any budget.

We tried the 16-course Premium Sushi Omakase (S$198++ per pax) which got the ball rolling with the Steamed Savoury Custard with Snow Crab & Seaweed Sauce. The smooth and silky custard had subtle citrusy hints of yuzu with the oceanic essence of seaweed.

Next up was the Buri Sashimi, which had 2 slices of fresh winter yellowtail delicately brushed with a layer of soy sauce. Each piece was garnished with caviar and shiso flowers for a savoury and floral burst.

You’ll then indulge in a 9-course lineup of Nigiri Sushi, each meticulously handcrafted right in front of you. We started off with Hirame (flounder), Ishidai (rock snapper) and Kanpachi (amberjack). Then the Kinmedai (golden eye snapper) was served with a tiny-but-mighty dollop of spiced yuzu kosho.

We continued with the Shima Aji (striped jack), Hotate (Hokkaido scallops) and Akami (bluefin tuna). Soon after, a smoky aroma perfumed the air as Chef Daniel grilled the Anago (sea eel) that was wrapped in bamboo leaf over a charcoal grill— it was delightfully flaky and delicious!

For the next course, the Iwashi Negitoro Handroll was stuffed with mini cubes of fatty tuna, shiso leaf, wasabi and a thin, crispy sheet of dried sardine. Before it was served to us, Chef Daniel brushed a layer of shoyu and grilled it once again.

The fish course is always a seasonal fish that’s either grilled or fried in tempura batter. We were served the latter, a piece of Sawara (Spanish mackerel) wrapped in shiso leaf. It tasted phenomenal on its own, enhanced by a pinch of sea salt flakes that’s provided. You could also dunk it in the tentsuyu filled with grated radish for a satisfying finish. 

Chef Tetsuya has relationships with several select farms in Japan, one of them being Ohmi Wagyu Specialist Daikichi. 4 years ago, he worked with them to breed mature female cattle, following his directives to produce a unique beef exclusively offered to Tetsuya’s establishments: Waku Ghin and Wakuda. 

And indeed, the Japanese Ohmi Wagyu Beef took my breath away. Served with sliced leeks and shishito green pepper, the beef had a divine fat marbling that melted in my mouth like  butter. It was served with a shabu shabu dip and a creamy orb of egg yolk.

The Aka Dashi (red miso) was a hot and hearty broth that was the perfect accompaniment to the thunderstorm outside. Ending the evening on a sweet note, each spoonful of Valrhona Dark Chocolate, Porcini Gelato, Aged Balsamic felt like 3 different dessert courses masterfully combined into one. 

The richness of the dark chocolate, earthiness of the porcini and tanginess of the balsamic was truly an unforgettable and clever amalgamation.

To view Wakuda’s other omakase options, click here.

Click here to make a reservation.

10 Bayfront Avenue, Marina Bay Sands Hotel, Tower 2 Lobby, Singapore 018956
+65 6688 8885
Daily: 11.30am – 12am
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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.

Their Singapore branch proudly holds a coveted Michelin star, a distinction it has maintained for an impressive 9 consecutive years. Situated within the Singapore Marriott Tang Plaza Hotel, the restaurant offers exquisite omakase menus available for both lunch and dinner.

Whether or not you’re here for Ginza Sushi Ichi’s Lunch Omakase (S$270++ per pax) or Dinner Omakase (S$480++ 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 5 at Toyosu Market.

320 Orchard Road, Singapore Marriott Tang Plaza Hotel, Singapore 238865
+65 6235 5514
Wed to Sat: 12pm – 2.30pm & 6pm – 11pm
Sun: 12pm – 2.30pm & 6pm – 10pm
Closed on Mon & Tue
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4. Takayama

Chef Taro Takayama is the brainchild and pair of hands behind Takayama, an exquisite Kappo fine-dining restaurant located in Singapore’s CBD. The main dining area comfortably seats a maximum of 14 guests, while its 2 private dining rooms can accomodate 4 and 8 customers, respectively.

Not only has Chef Takayama worked at 3 Michelin-starred restaurants in Japan, he was also 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 the late ex-Prime Minister Shinzo Abe. That explains its 4.8 star rating on Google, with 190 reviews to date!

Takayama serves up a 7-course Lunch Omakase Tasting Menu (S$150++) featuring:

• Seasonal Appetiser (abalone and sea urchin),

• Otsukuri (seasonal fishes from Japan)

• Monaka (foie gras, yuzu)

• Japanese Seabass or Miyazaki Wagyu (+S$30)

• Donabe Rice (corn, mentaiko)

• Matcha (whitebean, shiratama)

• Hojicha (financier)

There’s also the 8-course Dinner Tasting Menu (S$280++). But if you’re feeling indulgent, be sure to try Chef Takayama’s Premium Omakase Menu (S$350++), which uses more luxurious ingredients like Hokkaido abalone and A5 Miyazaki wagyu sirloin.

6A Shenton Way, Downtown Gallery, #01-09/10, Singapore 068815
+65 9168 2639
Tue to Sat: 12pm – 2.30pm & 7pm – 10.30pm
Closed on Sun & Mon
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5. Oshino

Oshino is known for its various traditional techniques (such as ageing and preservation) to bring out the flavour of each fish. Its past accolades include earning the prestigious 1 Michelin Star for 3 years in a row (2021-2023).

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.

Oshino has 4 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 4 menus come with a variety of sushi or sashimi, which are paired with appetisers, cooked dishes, soups or desserts.

328 North Bridge Road, Raffles Hotel Shopping Arcade, #01-11, Singapore 188719
+65 9012 3938
Tue to Sat: 12pm – 3pm & 6pm – 10.30pm
Closed on Sun & Mon
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6. Sushi Masaaki

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 when he turned 27, he opened Sushi Masaaki along Beach Road in Dec 2020. He blends traditional cooking methods with his unique creativity to offer distinctive omakase menus.

The fine-dining restaurant offers 4 omakase menus, starting with the Yui (S$220++), which is available for lunch.

The priciest being the Ren (S$380++), which is a dinner exclusive, consists of a starter, appetiser, sashimi, a grilled dish, 1 hot dish, sushi, hand roll, a rice bowl and a dessert. All of its ingredients are air-flown directly from Toyosu Market, ensuring what you’d get is the freshest there is.

To make a lunch booking, click here. Otherwise, you can reserve seats for dinner time.

26 Beach Road, South Beach Avenue, #B1-17, Singapore 189768
+65 6388 1555 / +65 8688 1555 (Whatsapp)
Tue to Sun: 12pm – 3pm & 6pm – 11pm
Closed on Mon
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7. Hamamoto

Hamamoto is the eponymous debut of Chef Kazuhiro Hamamoto, formerly of Ki-Sho, so you know that you’ll need a lot of patience when trying to score a seat at this prestigious Kappo omakase restaurant, which seats only 12 pax. For those who wish to dine undisturbed, there’s also a private dining room which seats 5.

The Japanese spot intertwines sushi and kaiseki art, emphasising seasonal ingredients. The cuisine embodies Chef Kazu’s philosophy that food nourishes the soul.

Chef Hamamoto has 3 omakase menus: Hamamoto Lunch (S$280++) for lunch, and Hamamoto Classic (S$425++) and Hamamoto Experience (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 preparation is carried out with the utmost care and tenacity, with Chef Hamamoto reimagining each season’s best ingredients.

58 Tras Street, Singapore 078997
+65 9672 7110
Tue to Sat: 12pm – 3pm & 6.30pm – 11pm
Closed on Sun & Mon
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8. Sushi Ayumu by Masa Ishibashi

Located in Mandarin Gallery, the journey of Sushi Ayumu by Masa Ishibashi began in 2018 and the restaurant’s name was inspired by Chef Masakazu Ishibashi. Known as ‘Chef Masa’ by his followers in Japan and Asia, this is his second outpost outside of Tokyo, following his highly successful “Sushi Nanami by Masa Ishibashi’ in Taipei.

With his eye for detail and dynamism, Chef Masa aims to allow customers to indulge in his hedonistic sushi ‘omakase‘ with unique small dishes (otsumami), and a mish-mash of seasonal ‘nigiris‘, served with his signature sushi rice (shari).

His offerings are available for both lunch and dinner, starting from S$198++ per pax for its 6-course Yayoi lunch menu, to its Omakase Minazuki, which is priced from S$480++ per pax.

333A Orchard Road, Mandarin Gallery, #04-16, Singapore 238897
+65 6733 2114 / +65 9159 0102
Tue to Sun: 12pm – 3pm & 6.30pm – 10.30pm
Closed on Mon
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9. Hashida

At Hashida, celebrity chef Kenjiro ‘Hatch’ Hashida, or more affectionately known as ‘Hatch’, takes the stage. The restaurant originally opened in Mandarin Gallery in 2013 but later relocated to 77 Amoy Street. 

Chef Hashida has gained a staunch following among the most discerning diners. At a young age of 14, he had already begun his apprenticeship under his influential father, Master Chef Tokio Hashida, who heads one of Japan’s top sushi restaurants, Hashida Sushi in Tokyo.

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. 

Chef Hashida showcases a wide range of traditional Japanese dishes with his signature contemporary twist. Only the finest and most premium seasonal ingredients are used to achieve maximum flavour.

Choose from its 3 lunch omakase menus: Tachibana (S$200++), Hiragi (S$280++) and Omakase (S$350++). Or settle for the exclusive Omakase dinner (S$450++)

77 Amoy Street, Singapore 069896
+65 8129 5336
Tue: 7pm – 10.30pm
Wed to Sun: 12pm – 3pm & 7pm – 10.30pm
Closed on Mon
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10. Ki-sho

Ki-sho resides within a historic black-and-white bungalow on Scotts Road, once home to colonial-era civil servants.

This omakase restaurant features a kappo-style dining room with an L-shaped Hinoki wood counter accommodating 11 guests. Moreover, the upper deck provides 2 private dining rooms, seating 8 and 12 guests respectively, ensuring an exclusive dining experience.

The restaurant is led by Chef Shinichi Nakatake who hopes to bring a thoughtful perspective to traditional Japanese cuisine. You can expect intricate creations such as caviar with uni sauce that’s served on a bed of ice, and shirako tempura garnished with shaved black truffles.

He only offers 2 options per meal period. Either a 7-Course Kappou Omakase (S$168++ per pax) or an 8-Course Kappou Omakase (S$268++ per pax) for lunch.

At dinner, you can go for the 8-Course Kappou Omakase (S$268++ per pax) or the 10-Course Kappou Omakase (S$388++ per pax).

29 Scotts Road, Singapore 228224
+65 9061 6109
Mon to Fri: 12pm – 3pm & 6.30pm – 11pm
Sat: 6.30pm – 11pm
Closed on Sun
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11. Ichigo Ichie

It’s indisputable that the omakase scene— both in Japan and in Singapore— are dominated by male chefs. That’s why it’s a breath of fresh air to spot Chef Akane Eno behind the counter at Ichigo Ichie, a fine-dining Kappo restaurant.

The restaurant recently relocated from InterContinental Robertson Quay to Claymore Connect in the heart of Orchard Road.

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. At Ichigo Ichie, Chef Akane showcases food in a way that looks like art.

While the menu changes according to the season (as well as what the customers like and dislike, especially 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.

Omakase menus start from S$138++ per pax for the 5-course Akebono menu to S$188++ per pax for the 7-course Shinonome menu for lunch. If you’re thinking of heading there after work, go for the lush 9-course Kurenai (S$350++ per pax) dinner menu.

442 Orchard Road, Claymore Connect Singapore, #01-16/17, Singapore 238879
+65 9018 2897
Tue to Sat: 12pm – 2.30pm & 7pm – 10.30pm
Closed every Sun & Mon
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12. Shoukouwa

Shoukouwa at One Fullerton is the only 2 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 8 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.

Drop by during lunch to enjoy the Miyabi (S$380++) omakase lunch set which consists of appetisers, a range of nigiri sushi, miso soup and dessert. Alternatively, swing by during dinner at S$680++ per person for its En omakase menu. 

1 Fullerton Road, One Fullerton, #02-02A, Singapore 049213
+65 6423 9939
Wed to Sat: 12.30pm – 3pm & 6pm – 10.30pm
Closed on Sun & Mon & Tue
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13. Sushi Ashino

After occupying CHIJMES for 9 straight years, Sushi Ashino moved into new territory within ICON Hotel at 8 club street. Led by Chef Taku Ashino, who trained as a sushi chef in Tokyo for more than a decade, this place is known for its authentic Edomae sushi. 

Using 2 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 from S$165++ for the Sushi Light Omakase Set (Lunch), which includes 9 pieces of sushi, grilled fish, hand roll, tamago, miso soup, and fruits or ice cream, and goes up to S$450++ for the Dinner Omakase, which includes 12 pieces of sushi, 4 appetisers, 2 special appetisers, grilled fish, tamago, miso soup, fruits and ice cream.

8 Club Street, ICON Hotel, #01-12/13, Singapore 069472
+65 6684 4567
Mon & Thu: 6pm – 10pm
Tue & Wed, Fri & Sat: 12pm – 2pm & 6pm – 10pm
Closed on Sun
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