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Nishikane by Nobuhiro Nishi stands as a premium Japanese kappo style omakase establishment nestled in Singapore’s bustling Central Business District. Chef Nobu, with a lineage steeped in Japanese culinary traditions spanning over six generations, brings a unique blend of classic techniques and modern flavors to this intimate 16-seater fine-dining venue.

The restaurant offers an open-concept dining experience, allowing patrons to witness the culinary mastery firsthand as the chef crafts each dish at the counter. At Nishikane by Nobuhiro Nishi, the menu is completely changed each month to reflect the poetic journey nature goes through and features not just seasonal but micro seasonal ingredients. For instance, as fall turns to winter in the coming months, diners can expect – the female koubako snow crab (only available in 2 months each year) . Another noteworthy winter delicacy is the Zuwai Kani (male Snow Crab) , there is also the aori ika (premium squid only available in fine-dining restaurants), ankimo liver, yellowtail and shirako.

Chef Nobu draws inspiration from his family’s renowned Kaiseki restaurant, the original Nishikane, established in the Edo period in Fukui in 1850. He skillfully infuses omakase recipes passed down through generations with his creative touch, keeping the dishes relevant to contemporary tastes.
In fact, he still uses the recipe book from the patriarch in the restaurant, which eagle-eyed diners may spot behind the counter.Interesting!




Here is what to expect from December month- Winter Grande Menu specially curated by Chef Nobuhiro Nishi .
Starting with an Appetizer platter capturing the essence of the season. Highlights include the Winter presentation with items sourced from Japan, such as the Koubako Snow Crab with Caviar, Snapper (Kodai) Temari Sushi, Shirako Tofu with Uni from Hokkaido, Yellowtail (Buri) with Japanese Yam (Nagaimo), and Wild Blue-fin Tuna (Maguro) with cream cheese, wrapped in Japanese Bean curd skin (Yuba) roll.

The Owan Signature Soup beautifully marries these diverse ingredients, creating a balanced and nuanced flavor profile. The smokiness from the grilled cod, the umami depth from miso, the earthiness of shiitake mushrooms, the freshness of spinach, and the sweet notes from Kintoki Ninjin come together in a harmonious symphony of taste. Each spoonful promises a delightful journey through the rich culinary traditions of Japanese kappo style omakase dining.

Next, we had the Winter Special-Temaki (Handroll) featuring the winter delicacy Zuwai Kani (male Snow Crab. Elevating the indulgence, the handroll was adorned with a lavish topping of caviar, adding a touch of luxury to this winter-inspired delight.

For the Deep-fried Dish (Agemono), the Shiromi Ankimo Isobe Age showcases the white fish of the day paired with monkfish (Anko) liver, expertly rolled in seaweed (Nori).

Moving on fresh sashimi servings. We had the succulent Blue-fin Tuna Toro from the wild, along with a carefully curated selection of the day’s finest offerings.

400gram Abalone (Awabi) served in chef’s own awabi kimo (liver sauce). The liver sauce taste is awesome, not bitter, a slight tang, and very rich in flavour. I enjoyed it and you can request rice to go with the sauce. Splendid!




Grilled to perfection in the Charcoal Grilled Dish (Yakimono), indulge in the exquisite A5 Miyazaki beef tenderloin paired with turnip (Kabura) and complemented by a luscious radish sauce.

The chef’s signature dish, Iced Fukui soba served in a delicate hand-carved block of ice to keep the temperature of the noodles constant at just above freezing point. The Fukui soba is served with Hokkaido Uni and Japanese Yam (Yamamimo) in a dashi soup flavoured with Fukui soya sauce. Comforting, hearty and refreshing dish!

Donabe, savory dish crafted with the finest Koshihikari rice from Niigata, slow-cooked to perfection over charcoal. Delight in the succulent yellowtail belly (Buri) paired with the crisp textures of red and white radish (Kou/Haku Daikon). This culinary masterpiece is beautifully garnished with the traditional Kyoto spring onion (Kujo Negi). A fragrant and satisfying meal that encapsulates the essence of Japanese cuisine.

However, we were too full to finish the rice, so chef has ‘dabao’ / takeaway for us. He packed it into onigiri shaped for us to bring home.

The culinary journey concludes with a Dessert Platter inspired by a French restaurant’s dessert trolley, showcasing seasonal fruit with wine jelly, strawberry and anko wrapped in mochi, Kahlua coffee pudding, deconstructed apple pie, and Sea-salt ice cream.

The overall omakase dining experience was delightful. The dinner is characterized using fresh ingredients and a heartfelt approach to cooking and witnessing the chef in action complete the whole experience. Do take note that the restaurant requires reservations and does not accept walk-ins, ensuring a personalized and well-prepared dining experience for its guests.

Address: Nishikane by Nobuhiro Nishi
10 Stanley Street,
Singapore 068729
For reservations : +65 9117 6264 | dine@nishikane.sg
Website: https://www.hedonismhospitality.co/nishikane

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