HazelDiary

Zeniya Singapore has officially reopened its doors at Shaw Centre, stepping into a new chapter as part of the prestigious Les Amis Group. This marks more than just a relocation – it is a bold reaffirmation of Zeniya’s commitment to offering an exceptional Kaga Kaiseki dining experience, right in the heart of Orchard Road.

Read more: [SG EATS] Zeniya Singapore– A New Chapter of Kaga Kaiseki at Shaw Centre

For the uninitiated, Zeniya Singapore is the only international outpost of the two MICHELIN-starred Zeniya Kanazawa in Japan, helmed by Chef-Owner Shinichiro Takagi. Known for his dedication to preserving the traditions of his hometown Kanazawa, Chef Shin brings a profound sense of place to every dish, offering diners a rare taste of authentic Kaga cuisine outside of Japan.

The new space continues to deliver Kaiseki dining at its finest. Expect a serene, intimate counter dining experience where every course tells a story of the season – and of Chef Shin’s Kanazawa roots. Chef-owner Shinichiro Zeniya—fondly known as Chef Shin—has launched a refreshed Kaiseki menu that is bolder in flavours, more refined in techniques, and includes courses exclusive to the Singapore outpost. For lunch, the menu is available at S$188++ and S$288++ per person, while dinner is offered at S$288++ and S$388++ per person.

As the second-generation owner of the Two MICHELIN-starred Zeniya in Kanazawa, Japan, Chef Shin continues to take immense pride in the art of Kaiseki. During our visit, he graciously explained the nuances between Kaiseki and Omakase, highlighting Kaiseki’s deep-rooted emphasis on seasonality, structure, and balance.

Our journey began with an auspicious toast -Zeniya’s signature sake. A special collaboration with a Kanazawa-based brewery. After a welcoming gesture, we proceed to start our dinner experience for the evening.

Sakizuke

Uni (sea urchin), Kegani (hairy crab), and Shirozuiki yam stem in a tosazu vinegar jelly, garnished with pentasu flowers and yuzu zest. Light, refreshing, and beautifully composed

Wanmori

This course featured Amadai (tilefish) with perfectly crisp skin and sweet, tender flesh, swimming in a complex dashi broth. A comforting and umami-rich delight.

Tsukuri (Sashimi Selection)

The sashimi is presented in three distinctive parts:

• Ishidai (striped beakfish) and Amaebi served with a housemade chirizu sauce. The housemade sauce is crafted from ponzu, radish, spring onions, and a touch of chilli pepper. It offers a lighter, more nuanced flavour that complements rather than overpowers the delicate seafood. Interesting!

• Straw-smoked Katsuo (bonito), flown in from Kanazawa. The fish delivers a beautifully clean yet deeply intense flavour, balancing subtle smokiness with the natural umami of the bonito.

• “Une Bite Sushi” of marinated bluefin tuna atop perfectly seasoned rice, finished with crisp seaweed and chopped green onions.

Hashiyasume

A palate refresher featuring the ethereal Sarashina Soba, made from the core of buckwheat, paired with creamy fugu milt and savoury karasumi. Refined and elegant.

Yakimono

The Nodoguro (blackthroat sea perch) grilled yuanyaki-style was the ultimate crowd-pleaser. The richness of the fish was offset by crispy kadaifu and the surprisingly bright, floral notes of kinome (sansho leaves).

Shiizakana

A Zeniya Singapore-exclusive: Awabi (abalone) prepared karaage-style. Boiled, steamed, then deep-fried to achieve a crispy exterior that gave way to tender, succulent meat. A creative twist rooted in tradition. This was my first time experiencing abalone prepared this way, and it left a lasting impression.

Takiawase

Succulent Miyazaki Wagyu and Kamonasu (eggplant) served with tamamiso paste and seasonal misansho.A dish that showcased harmony and umami in every bite.

Gohan (Rice Course)

Kanou-gani (snow crab) rice served is rich in umami from the thick dashi broth. Accompanied by a bowl of dark and white miso soup, and housemade pickles, including a stunning mustard-marinated mountain yam. Absolutely soul-satisfying.

Kudamono (Fruits)

We were served cherries and red-skinned mango from Miyazaki. Plump, sweet, and juicy, ending the savoury journey on a refreshing note.

Kashi (Traditional Sweet)

A piping hot Warabi Mochi, oozy-soft and finished with cinnamon kinako (roasted soya bean powder) wrapped up the meal in comforting, nostalgic flavours.

Zeniya’s dedication to authenticity goes beyond just ingredients. Even the water used in the kitchen has been carefully engineered to replicate the mineral-rich spring water of Kanazawa, enhancing the clarity and depth of signature dishes like the Wanmori (clear fish soup). Served in lacquered bowls aged over a century, every element of the dining experience . From plating to technique, it is crafted to honour the spirit of Kaiseki.

As Zeniya Singapore reopens at Shaw Centre, diners can look forward to more than just a meal — it’s a journey through the seasons of Kanazawa, guided by the culinary philosophy of Chef Shinichiro Takagi and brought to life by his Singapore team. Reservations will likely be limited, and menus may shift with the seasons.

Zeniya Singapore
Shaw Centre, #03-10,
1 Scotts Road,
Singapore 228208
Website: http://www.zeniya.com.sg/

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Calling sea urchin lovers! Acclaimed uni specialist Morita UNIGORO has officially opened its doors in Singapore. Hailing from Osaka, Japan, where reservations are notoriously hard to score, this newly opened Singapore outpost brings a taste of Japan’s premium uni omakase experience right to the heart of the CBD specifically along Stanley Street. They have taken over the space previously occupied by Nishikane by Nobuhiro Nishi.

Read more: [SG EATS] Morita UNIGORO – Premium Uni Omakase Experience from Osaka Lands in Singapore

The Singapore branch features a cosy 14-seater counter-style setup. Diners can watch the chef prepare each dish right before their eyes. A theatrical and engaging way to appreciate the fine attention to detail that goes into every course.

The Omakase Menus

Morita UNIGORO offers three omakase tiers priced at S$98, S$168, and S$250. We went for the S$168 menu for recent visit.

We began the meal by selecting our chopstick holder, as the staff presented a delightful selection of colourful Japanese designs for us to choose from.

New Uniku (Uni & Meat)

A bold start to the meal – thin slices of A5 Kagoshima Ribeye, raw egg yolk and bafun uni. Diners are instructed to spread the yolk over the beef and wrap the uni inside like a little parcel. The result? Silky, tender beef with a luxurious, almost creamy texture that pairs surprisingly well with the briny sweetness of the uni.

Signature Uni Hot Pot

The main highlight of the evening was undoubtedly the uni-infused hot pot, featuring a Kyoto-style saikyo miso broth made from beef bones and asari clams, then blended tableside with fresh uni for an extra layer of richness. Each diner is served an individual pot filled with premium ingredients, including clams, abalone, lobster, vegetables, A5 Kagoshima ribeye, and porkbelly. All meticulously sourced from various regions across Japan. The result is a deeply umami-laden, irresistibly moreish broth that lingers on the palate.

Uni Risotto

Don’t leave before trying this clever dish made from the leftover hot pot broth. Rice is cooked directly in the soup and topped with grated lotus root and a final spoonful of uni. It’s deeply comforting and flavour-packed – a must-try! Diners can choose between a medium or large portion to suit their appetite.

Optional Add-On: Uni Pasta (Singapore Exclusive)

Although not part of the omakase, the uni pasta is a recommended to add-on. The dish is currently on 1-for-1 promotion available with any alcoholic drink purchase for the month of May 2025. Priced at S$48++, the pasta becomes S$24++ per portion. Rich, creamy, and indulgent and this Singapore-exclusive item is worth ordering if you have room to spare.

Dessert

The meal ends on a refreshing note with a watermelon granita paired with salt flakes. A Japanese touch to balance the sweetness.

Morita UNIGORO is a wonderful addition to Singapore’s omakase scene, especially for uni lovers. S$168 price tag might feel steep for the whole course but considering the use of premium ingredients and personalised service makes this a worthwhile indulgence for special occasions.

Morita UNIGORO
10 Stanley Street,
Singapore 068729
Opening Hours: Mondays–Saturdays
Lunch: 11:30AM–2:00PM(Last order at 1:00PM)
Dinner: 6:00PM–11:00PM (Last order at 9:30PM)

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Located on Level 2 of Amara Hotel, Sapoto is the latest yakitori omakase restaurant to join the vibrant dining scene in Tanjong Pagar. Helmed by the former head chef of the renowned Shirokane Tori-Tama and brought to you by the same folks behind Sushi Yujo and Shinrai, Sapoto promises a modern Japanese grill experience without burning a hole in your pocket.

Read more: [SG EATS] Affordable Sapoto Japanese Yakitori Omakase From S$48++ at Amara Hotel, Tanjong Pagar

Step into the softly illuminated space and you’ll be welcomed by an intimate counter-style dining setup. Diners can enjoy watching chefs in action. At the helm is Chef Shyong, a seasoned yakitori specialist with over 10 years of experience, alongside Chef Desmond Fong, who adds a contemporary twist to the traditional fare.

Sapoto offers well-priced omakase menus with lunch starting from S$48++ and dinner from S$98++. I went for the S$148++ dinner omakase, which showcased a delightful balance of premium ingredients and expertly grilled skewers.

Sashimi Trio
The meal kicked off with Akami, Tai and Otoro – fresh cuts that whetted the appetite.

Chutoro Carpaccio
Beautifully plated and topped with caviar. The chutoro was buttery and indulgent.

Tsukune with Egg Yolk
A classic mix of pork and chicken. Perfect when dipped into the rich egg yolk.

Bonjiri (Chicken Tail)
Loving the tender, smoky, and full of flavour.

Grilled Innard / Chicken Skin Alternative
I opt for the grilled innard. I had the Chicken heart yakitori that has a slightly chewy, firm texture with a rich, meaty flavour. It is not overly gamey.

Uni Truffle Brioche
A mini brioche bursting with umami richness – the creamy uni stood out beautifully.

Trio of Grilled Chicken Skewers

• Chicken Shoulder with yuzu pepper – zesty and tender
• Chicken Thigh with Leek – classic and juicy
• Chicken Neck – flavour-packed with a satisfying chew

Grilled Vegetables
King Oyster Mushroom and Japanese Broccolini – smoky and a welcome contrast to the meats.

Torched Scallop with Grilled Seaweed
The sashimi-grade scallop, lightly torched and wrapped in freshly grilled nori, was a feast for both the eyes and the palate. The combination was simply divine, with a perfect balance of delicate flavours and textures.

Tontoro (Pork Jowl)
One of my favourites of the night – juicy and layered with a wasabi pickle kick.

Tebasaki (Mid Wing)
Crispy skin and tender meat.A yakitori staple done well.

Sapoto Ramen
A small bowl of creamy ramen broth to round off the savoury dishes.

Dessert – Japanese Melon
A refreshing end to the omakase experience.

Sapoto offers a top-notch yakitori omakase experience that is both affordable and diverse. If you’re looking for a value-for-money omakase in a cozy atmosphere, Sapoto is worth a visit without breaking the bank.

Address: Sapoto
165 Tanjong Pagar Road,
#02-26, Amara Hotel,
Singapore 088539
Opening Hours: Tuesday to Saturday 6:00PM to 10:30PM
(Closed on Mondays)
Website: https://www.sapoto.sg/

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Although I’ve previously enjoyed NOBU’s weekend brunch, this was my first time experiencing their Spring Omakase Dinner. With spring in full bloom, there’s no better occasion to savour NOBU Singapore’s seasonal Spring Omakase Dinner Menu, thoughtfully crafted by Executive Chef Hideki Maeda. Available for a limited time only until 30 April 2025, this six-course dining experience is priced at S$195++ per person and highlights the finest spring ingredients presented with NOBU’s signature elegance and artistry.

Chef Hideki Maeda combines the finest seasonal ingredients with premium seafood and meat selections, creating a delightful balance of flavours and textures, all beautifully presented in NOBU’s signature style.

Read more: [SG EATS] Spring Omakase Dinner Experience at NOBU Singapore | Four Seasons Hotel Singapore

Here’s a glimpse at the full omakase menu like:

Sashimi Three Ways ( Scallop Tiradito, Kombu Ikejime Catfish & Tuna Tataki)

Each bite is a refreshing start to the meal. Highlighting the purity of each ingredient with subtle seasoning that elevates rather than overpowers.

Spring Sushi Selection

Featuring Scallop Taco, Hotaru Ika (Firefly Squid), Eel, Tuna and Salmon with Pickled Sakura Flower. This course celebrates the fleeting beauty of spring, featuring delicate seafood and floral accents that pop both visually and on the palate.

Sakura-Tai with Dry Miso and Bamboo Shoots

Refreshing dish served with rapeseed blossom (nanohana), butter lettuce, diced capsicum, and dressed in a zesty yuzu truffle oil and shaved parmesan cheese. A clever blend of East-meets-West.

Pan-Fried Lobster in Creamy Spicy Lemon Sauce

Pan-fried lobster is paired with pumpkin purée, chive oil, baby asparagus, and cauliflower. The rich, creamy sauce complements the sweet lobster meat perfectly, while the vegetables lend freshness and balance.

Charcoal-Grilled Spring Chicken

For Main Course, we had the Josper Charcoal-Grilled Spring Chicken with Tosazu Butter, served with a teriyaki glaze and crispy fried onion rings for added texture.

Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita

For dessert, we enjoyed the Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita. The dessert is served on a base of mango jelly and topped with coriander leaves for a refreshing herbaceous touch. Light and tropical finale to the meal.

If you’re looking for a seasonal dining experience with a balance of elegance and innovation, this Spring Omakase at Nobu Singapore is worth planning a night out for. Seats are limited, so early reservations are recommended!

Address: Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Blvd
Singapore 248646
Website: https://www.noburestaurants.com/singapore/home

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Tempura lovers, rejoice! A new Edo-style tempura omakase destination has opened in the heart of Orchard Road—Tempura Ensei. Helmed by Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe, this intimate restaurant is dedicated to the art of traditional tempura, blending time-honoured techniques with premium ingredients for an elevated dining experience. Named after the Japanese term “Ensei (縁成),” meaning “Building Great Bond,” the restaurant embodies the philosophy of forging meaningful connections through food.

Read more: [SG EATS] Tempura Ensei – A 120-Year-Old Edo-Style Tempura Tradition At Palais Renaissance

At Tempura Ensei, the art of Edo-style tempura is in the hands of two masterful chefs—Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe. At just 28, Chef Takeshima brings a wealth of experience, having trained at Tenkane, a renowned 120-year-old tempura institution in Japan, where he mastered age-old frying techniques. His expertise was further refined at Tenharu Singapore, where he adapted traditional methods to suit the local palate. Chef Watanabe, hailing from Niigata, grew up in a family-run restaurant before opening his own tempura specialty eatery, developing an innate understanding of Japanese culinary traditions. With a shared passion for craftsmanship and innovation, they bring a harmonious blend of precision, artistry, and depth of flavour to every dish at Tempura Ensei.

What distinguishes Tempura Ensei is its unwavering dedication to the art of tempura frying, executed with precision and finesse. The chefs craft a delicate, ultra-light batter using Tomizawa Super Violet flour, chilled water, and eggs, ensuring each bite is crisp yet ethereal. Fried in Taihaku Goma Abura sesame oil, prized for its clean, refined finish, the tempura retains the natural essence of its ingredients without excessive greasiness. Every piece is meticulously prepared, with oil temperatures adjusted to complement the moisture and density of each ingredient, allowing for a perfectly golden, airy, and flavourful tempura experience.

Tempura Ensei showcases the finest seasonal seafood, premium vegetables, and carefully sourced specialty ingredients from Japan. The restaurant offers a range of thoughtfully curated menus to cater to both lunch and dinn er, allowing guests to indulge in the full depth of tempura artistry. The Lunch En Menu is priced at S$128++, providing a refined yet accessible selection, while the Dinner Sei Menu offers a more extensive experience at S$188++. For those seeking the ultimate indulgence, the Omakase Menu at S$288++ presents a personalized, exquisite journey through Chef Naruki Takeshima’s innovative tempura creations.We tried the Omakase Menu and here is what to expect:

Red Snapper Sashimi from Hyogo prefecture paired with one-day marinated wasabi flower in dashi sauce.

The Hamaguri Owan is a soothing, clear soup infused with katsuobushi and hamaguri clam juice, complemented by the subtle bitterness of canola flower. Perfectly balances the natural sweetness of the clam. It’s comforting simplicity made it both satisfying and delightful.

Next up is the spotlight on tempura, where the chef will showcase a selection of carefully chosen ingredients.

Zuwaigani (Snow Crab) from Hokkaido – Sweet and delicate winter crab.

My sister had the Kurama Ebi (tiger prawns) from Kumamoto prefecture followed by their heads. Amazingly good!

Kisu (Japanese Whiting) from Chiba – Lightly salted and vinegar-bathed before frying for enhanced flavor. This seasonal fish is very good.

Bafun Uni (Sea Urchin) from Hokkaido, encased in crisp nori for a molten bite.

Shiitake Mushroom stuffed with Shiba Ebi, offering an earthy, umami-rich experience.

Asparagus from Kyushu, prized for its sweetness and harvested seasonally from Kyushu to Hokkaido as temperatures shift.

For Palate Cleanser, we had the Cold Zuwaigani (Snow Crab) with housemade dashi vinegar jelly and chili-accented radish puree.

Moving on, we had the Anago (Conger Eel) from Nagasaki, known for its soft texture and subtle sweetness.

Awabi (Abalone) from Kyoto, served with Abalone Liver and Rice Porridge sauce for a luxurious touch.

Fukahire (Shark Fin), meticulously prepared by steaming with ginger and leek for an hour, then simmered in katsuobushi dashi to develop a light, refined sauce.

Sweet Potato from Kagoshima, roasted and deep-fried for a caramelized sweetness.

For a hearty yet elegant finish, Tempura Ensei offers two signature rice dishes:

My sister opted for Tendon – Seasonal seafood and vegetable tempura served over Japanese rice, accompanied by housemade katsuobushi and Nameko mushroom miso soup.

I decided to try Tencha – A lighter option, where housemade katsuobushi dashi is poured over tempura rice, creating a comforting, fragrant dish.

To round off the experience, we had the Ichigo (Strawberries) from Tokushima, a simple yet refreshing conclusion to the meal.

For an authentic Edo-style tempura experience, you can consider Tempura Ensei. With its centuries-old techniques, premium ingredients, and masterful execution, it delivers a refined tempura experience in the heart of Singapore. After this visit, tempura will never taste the same. Even my sister exclaimed “Wow” after her first bite! It’s incredible how tempura can be so clean, refined, and impeccably executed. I’m so glad to have experienced it once again (previously at Tenshima ), and this time at Tempura  Ensei.

Address:  Tempura Ensei
390 Orchard Road, B1-06/07
Palais Renaissance
Singapore 238871
Website: http://www.ensei.sg

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Hanazen situated in the CHIJMES dining and entertainment hub in the heart of the City Hall district has recently launched a brand-new menu. The menu is meticulously crafted by Chef Taisei Iwao. Chef Taisei, who serves as the Executive Chef at the Michelin-starred Lumiere and owns Karato in Osaka. Read More

Tenshima located in Millenia Walk is a fine dining tempura omakase concept restaurant. This few month-olds restaurant is helmed by Chef Takahiro Shima that has years of culinary experience in established Japanese restaurant. The 10-seat counter Tenshima has limited seating, so I made a reservation more than one month beforehand to celebrate my friend’s birthday on time. Read More

Omakase tends to be premium and expensive due to not only the many courses that are served, but also due to the quality of the ingredients that determined the pricing. My recent visit to Unkai Sushi Singapore located in Orchard Rendezvous Hotel does not have to break the bank. Helmed by Chef Eugene Lam, he is offering a Lunch Omakase priced at S$68.00++ per pax and other Omakase menu from S$88.00++. Read More

Ikkoten Omakase located at Telok Ayer Street showcases culinary odyssey through the rich yet clean-tasting flavours of traditional Kyoto cuisine. Translated to English as “ Paradise on Earth”, the word “Ikkoten”or“一壺天” is derived from the Japanese legend about a magical jar that contains a magnificent world filled with fine wines and bountiful feasts. Helmed by Executive Chef, Brandon Low, a Singaporean trained under various Japanese chefs. Although Chef Brandon is young, he has close to 10 years of experience in Japanese cuisine. Read More

Kissajin officially opened on 10 October 2022 and located right next to Jinhonten ( Omakase sister establishment). The restaurants are also in the esteemed restaurant group of Les Amis Group including Wagyu Jin, Jinjo, Tenjin and Sushi Jin. Helmed by Chef Ryo Yamaguchi alongside Executive Chef Makoto Saito, @Kissajin proffers an experiential menu that is refreshed quarterly to highlight prime seasonal produce.

The restaurant offers one specially curated omakase menu each for lunch and dinner. Priced at S$68.00++ for seven (7) course lunch and S$98.00++ for eight (8) course dinner. Expect to see new menu every quarterly to highlight prime seasonal produce. Read More