11 omakase restaurants in Singapore with legacy to their name

From traditional Edomae omakase to modern interpretations of Japanese fine-dining hospitality, there is no lack of omakase restaurants in Singapore.

While there are various options ranging from the affordable to the luxurious, restaurants headed by itamae that come from a credible lineage provide a guarantee of excellence akin to celebrity chef restaurants in the West but with less over-the-top self-promotion, of course. 

Our top 11 picks of omakase establishments round up institutions popular with Singapore’s diners for their exacting standards that rival dining in Japan.

Shinji by Kanesaka

Shinji by Kanesaka marked the initial international expansion of Chef Shinji Kanesaka, a sushi maestro whose Tokyo headquarters in Ginza is celebrated as a pinnacle of Edomae sushi and holds multiple Michelin stars. Since arriving on Singapore’s shores in 2010, this establishment has steadfastly upheld the Kanesaka core principles of kata (artistic form) and do (the path to mastery).

Diners are treated to a traditional omakase journey rooted in ancient Edo techniques, featuring premium seafood sourced multiple times a week from Tokyo’s Toyosu Market through long-standing supplier partnerships.

The restaurant distinguishes itself through an uncompromising devotion to cultural integrity. Skilled Japanese chefs craft each bite at a serene hinoki counter, precisely adjusting rice temperature, seasoning, and knife strokes for every serving.

Paired with graceful omotenashi service, Shinji by Kanesaka provides a nearly identical experience to dining at a top-tier Ginza sushi-ya, setting a high standard for authentic Edomae omakase in the city.

The St. Regis Singapore, Lobby Level, 29 Tanglin Road

Hamamoto

With over two decades of culinary mastery honed in Kyoto and Tokyo (from famed Sushi Sho lineage), chef Kazuhiro Hamamoto leads his intimate 12-seat eponymous restaurant. Hamamoto is not a mere carbon copy of a Japanese venue but rather a personal synthesis of chef Kazu’s career, merging the exacting standards of Edomae sushi with the sophisticated grace of kaiseki.

His deep ties with Japanese artisans, farmers, and fishermen allow him to source rare seasonal treasures that showcase the country’s rich regional diversity.

What sets Hamamoto apart is its distinctive sushi-kappo approach, where complex warm dishes are given equal importance alongside world-class nigiri. Guests gather around a unique curved hinoki counter that fosters a vibrant, interactive atmosphere.

Grounded in principles of seasonality and artisan skill, the experience offers a heartfelt omakase that honours classical Japanese arts while forging a deep emotional bond between the diner, the chef, and the seasonal ingredients.

58 Tras Street

Shoukouwa Restaurant

Founded with chef Keiji Nakazawa of the legendary Sushi Sho group in Tokyo, Shoukouwa Restaurant is regarded as one of Asia’s finest Edomae sushi restaurants. Although independently operated in Singapore today, the restaurant is what introduced the city to the iconic Sushi Sho methodology, characterised by a sophisticated rhythm of seasonal appetisers that lead into expertly prepared nigiri. 

This masterful approach has garnered Shoukouwa numerous Michelin accolades; it has held its two Michelin stars for a decade since opening in 2016.

A relentless focus on seasonal progression defines the Shoukouwa experience. Every omakase tells a story through high-grade seafood imported from Japan, specialised fish-ageing techniques, and perfectly seasoned rice.

With its focused counter environment and rigorous attention to detail, Shoukouwa provides a refined dining atmosphere that mirrors the sophistication of Tokyo’s most elite sushi establishments.

One Fullerton, 02-02A, 1 Fullerton Road

Sushi Ryujiro

The only overseas outpost of chef Ryujiro Nakamura’s celebrated Tokyo restaurant, Sushi Ryujiro, reopened recently at Capitol Kempinski. The 10-seater hinoki wood counter is led by executive chef Naruki Ikeda, who will ensure the restaurant keeps to what Nakamura is known for — a highly focused omakase experience defined by technical consistency and precision. 

The vast majority of ingredients are sourced directly from Japan, while the essential sushi rice is seasoned with a proprietary blend of four red vinegars to create a profile of exceptional character and complexity.

The meal expertly balances delicate otsumami with flawless nigiri, allowing diners to witness the subtle progression of tastes and textures central to high-end Edomae sushi. Its direct lineage to the Tokyo flagship ensures it remains one of Singapore’s most genuine Japanese imports.

The Capitol Kempinski Hotel, 01-88,15 Stamford Road

IYASAKA by Hashida

Iyasaka by Hashida serves as the newest venture from chef Kenjiro “Hatch” Hashida, a prominent figure in Singapore’s Japanese dining scene and heir to the 1966 Tokyo-based Hashida Sushi legacy. 

This concept channels the ethos of its namesake — a Japanese term symbolising prosperity and joy — to deliver a vibrant, welcoming atmosphere that complements the meticulous standards of traditional Edomae sushi.

By prioritising seasonal Japanese ingredients, chef Hatch has crafted a menu that honours authentic culinary roots while embracing a more flexible format than the traditional omakase-exclusive model. 

Guests can enjoy both structured omakase journeys and a la carte dishes, allowing for a shared, social dining experience that spans from relaxed gatherings to formal occasions. 

Through a masterful combination of precise technique, innovative flair, and heartfelt omotenashi, Iyasaka provides an approachable way to appreciate the artistry of one of Japan’s most esteemed culinary families.

Raffles Sentosa Singapore, 4 Bukit Manis Road

Firebird by Suetomi

Firebird by Suetomi introduces Singapore to the visionary wood-fire culinary style of celebrated Japanese chef Makoto Suetomi, best known for his perpetually booked Tokyo establishment, Makitori Shinkobe.

Since 2021, chef Suetomi has gained renown for evolving traditional yakitori by replacing conventional binchōtan charcoal with open-flame cooking, a philosophy now brought to life locally by his protégé, chef Yoshiki Furukawa.

Departing from standard skewer-focused yakitori, Firebird offers a sophisticated “tori omakase” that showcases the versatility of chicken through varied preparations — grilling, roasting, and smoking over select hardwoods.

Diners at the intimate counter witness this mastery firsthand, watching as the kitchen staff expertly controls heat and smoke to coax complex textures and flavours from every part of the bird. Anchored by Suetomi’s innovative spirit, premium seasonal ingredients, and heartfelt omotenashi, Firebird provides a uniquely modern take on the Japanese omakase experience.

Mondrian Singapore, 01-05, 83 Neil Road

Sushi Ayumu by Masa Ishibashi

Sushi Ayumu by Masa Ishibashi is the Singapore outpost of renowned sushi master chef Masakazu “Masa” Ishibashi, whose illustrious career includes leading Ginza Sushi Ichi and founding the two-Michelin-starred Shoukouwa in Singapore.

Now operating his own celebrated Ginza establishment, chef Masa brings his refined Edomae philosophy to this intimate Orchard Road destination. 

The omakase experience is defined by a harmonious balance of meticulously crafted otsumami and elegant nigiri, featuring premium seasonal seafood and chef Masa’s signature house-style shari.

It is a luxurious, authentic reflection of a master’s legacy, delivered with the graceful precision of traditional omotenashi.

Mandarin Gallery, 04-16, 333A Orchard Road

Sushi Kimura+

Under the direction of Japanese chef Tomoo Kimura, this Michelin-starred venue is praised for its exacting rice preparation and polished Edomae style. Sushi Kimura+ continues the prestigious work of chef Tomoo Kimura, a trailblazer for authentic Edomae sushi in the region.

Having trained rigorously in Japan, chef Kimura maintains an obsession with his rice, asserting that perfectly curated shari is the true soul of great sushi. His approach relies on classical Tokyo craftsmanship, highlighted by natural flavours and precise ageing techniques.

The defining characteristic of this restaurant is its relentless focus on every sushi component. Different rice blends, specific vinegars, and varying ageing times are utilised to perfectly match each type of fish, which arrives fresh from Japan in harmony with the seasons. 

Conrad Singapore Orchard, 01-03, 1 Cuscaden Road

Sushi Sakuta

Sushi Sakuta, the local venture of chef Taiga Sakuta, is widely celebrated for its uncompromising dedication to the Edomae tradition. Since its 2023 debut, the restaurant has firmly established itself among Singapore’s elite, securing two Michelin stars in short order. 

Chef Sakuta draws on his extensive training at Japan’s most revered sushi counters to deliver an experience defined by technical restraint and a profound respect for the seasons. With seafood flown in regularly from Toyosu Market and regional Japanese producers, the menu captures the absolute peak of the season.

At the intimate hinoki counter, every detail is handled with precision — from the careful ageing of fish to the temperature of the house-blend shari. The omakase journey flows seamlessly, guiding diners through a thoughtful progression of sophisticated seasonal appetisers and impeccable nigiri.

By marrying traditional discipline with exceptional Michelin-starred execution, Sushi Sakuta offers a deeply personal and authentic omakase experience.

Millenia Walk, 01-06/07/08, 9 Raffles Boulevard

Sushi Sato 鮨 佐とう

A highly acclaimed omakase spot in Dempsey that provides a true Japanese dining experience through seasonal fare and a cosy counter setting. Chef Sato spent years training at Tokyo’s Tsukiji Tamazushi and in Hokkaido, then at Hashida Singapore before launching this destination dedicated to the Edomae tradition.

The restaurant captures the quiet sophistication of a neighbourhood sushi-ya in Tokyo, prioritising technical skill, premium ingredients, and sincere hospitality over visual drama. Each piece of seasonal seafood is sourced straight from Japan.

Sushi Sato stands out for its harmonious omakase flow, pairing sophisticated hot dishes with elegantly crafted nigiri. It has built a dedicated following thanks to its unwavering standards, the warm rapport between chef and diner, and a deliberate pace that highlights the quality of every ingredient.

It is an experience that feels intimately personal while remaining strictly loyal to Japanese sushi heritage.

6B Dempsey Road, 01-20

Sushi Masa by Ki-setsu

Sushi Masa by Ki-setsu is led by chef Masa, whose culinary vision is built on years of training in Japan and a profound reverence for nature’s bounty. The establishment centres on the principle of ki-setsu (the seasons), designing menus that shift constantly to reflect the freshest arrivals from Japanese waters.

This seasonal focus reflects the most respected sushi traditions found across Japan.

The intimate eight-seat counter provides a polished yet comfortable omakase that delivers high value without sacrificing craftsmanship. Diners can enjoy top-tier seafood, expertly seasoned rice, and creative appetisers that highlight the chef’s technical mastery. 

Cuppage Plaza, 06-03, 5 Koek Road