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.
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!
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.
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 aninnate 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.
When it comes to yakitori, Japanese brands often take the spotlight. However, Yakitori One 鳥萬, a renowned yakitori specialist from Beijing has ventured beyond China for the first time. The brand decided to open at Suntec City Mall as its debut international outpost. Bringing a unique Chinese twist to traditional Japanese-style grilled skewers, Yakitori One offers an enticing selection of charcoal-grilled meats and seafood paired with bold, umami-rich flavors.
With both indoor and outdoor seating, diners can immerse themselves in the lively atmosphere. For diners who dine at the counter seats, they can watch skilled chefs expertly grill skewers over an open flame.
Yakitori One is celebrated for its wide-ranging yakitori offerings. It features every part of the chicken, from head to tail including unique cuts like chicken neck and aorta. The restaurant is currently open exclusively for dinner, offering both an Omakase Menu (S$158++) and an extensive à la carte selection. Diners can indulge in binchotan-perfumed skewers, each marinated to highlight the best flavors,
We began our evening with Yakitori ONE’s signature YakiONE Highball. A refreshing cocktail crafted with Scottish whisky and hawthorn fermented for over 48 hours, setting the perfect tone for the meal ahead.
Chutoro with Grated Foie Gras & Uni was a delicate, melt-in-your-mouth combination of premium ingredients.
Next, we had the Snow Crab with Caviar & Yuzu Jelly that brought a refreshing, delicate sweetness with a touch of citrus.
The highlight of the evening, of course, was the expertly grilled yakitori skewers. Each one was perfectly cooked over binchotan, infusing a smoky char while retaining the delicate flavors of the meat. The skewers on the menu offered a unique and comprehensive selection, with cuts ranging from tender chicken thigh topped with wasabi, Sancho, and Yuzu to the more adventurous heart aorta and cartilage.
In addition to the meat skewers, we also enjoyed the shishito pepper and gingko, which added a delightful contrast to the meal.The Chiba Sweet Potato was another highlight, with its natural sweetness perfectly balancing the savory flavors of the skewers.
The Tsukune is a mix of corn and cartilage meat served with a rich egg yolk sauce and cheese. It gives a satisfying texture with a deep, savoury richness.
Moving on is the Unagi Don to finish to the meal. While simple and unpretentious, I found it a bit bland for my taste. I still prefer their skewers over this dish.
Lastly, Melon is offered as a refreshing dessert to the Omakase. Perfect to cleanse the palate with its light, juicy sweetness.
For those seeking a more relaxed dining experience, Yakitori One’s à la carte menuoffers an extensive range of skewers and sides. It provides flexibility without the commitment of a full Omakase meal.
Whether you choose the Omakase or à la carte option, Yakitori One brings an exciting new dining experience to Singapore. The exceptional quality of the skewers, along with the variety of cuts, makes it a must-visit for yakitori lovers. The ambiance is laid-back and welcoming, ideal for a cozy, casual dinner. Plus, for those who enjoy dining late, the restaurant is a perfect late-night spot, staying open until 2 AM.
Address: Yakitori One 鳥萬 3 Temasek Boulevard, #01-514/515, Suntec City Mall (Outside Tower 2) Singapore 038983
Tel: +65 9235 3031Opening Hours: Monday to Saturday: 4:30 PM to 2:00 AMSunday: 4:30 PM to 11:00 PM
Nestled along Tras Street, Ki Su Shoujin Omakase stands out as a fresh addition to Singapore’s culinary scene, brought to you by the team behind Joie by Dozo. Embracing a plant-based omakase concept, Ki Su is a pioneer, offering a distinctive and forward-thinking dining experience.
Ki Su offers two omakase menus: an 8-course lunch priced at S$88.00++ and a 10-course dinner at S$168.00++. Opting for the dinner omakase, guests are treated to a sequence of inventive meatless dishes, each presenting a contemporary twist on traditional omakase fare.
The dinner omakase menu unfolds with a delightful trio of snacks, including Egg Yolk Toast with Air Flown Tonburi Caviar, Avocado Taco, and Beetroot Cigar.
Next, we had the Nigiri Sushi selection features four distinct types, such as the Shiro Shimeji (White Mushroom), Red Capsicum (reminiscent of tuna sushi), Nasu (Eggplant), and Pumpkin (resembling Uni sushi). Each piece offers a harmonious balance of flavors and textures, showcasing the chef’s creativity.
A highlight of the meal is the Truffle Pate, a decadent creation crafted from nuts and adorned with mustard seeds and a hint of truffle sauce atop a crispy buttery toast. The illusion of foie gras is convincingly achieved. I was amazed with the creation.
The Yakimono course presented two skewers of beancurd skin wrapped with enoki mushroom and cherry tomato, grilled to perfection.
The following course features king oyster mushrooms adorned with shiso leaf, complemented by a sweet pea puree.
Kabutoni, a simmered course, delighted the palate with eggplant, daikon, yuba (tofu skin), and morel mushroom in a flavorful soy sauce and sake broth.
Notable mentions go to the Golden Temaki, a crunchy seaweed handroll filled with maitake mushroom, gold flakes, and egg yolk. The homemade mayonnaise truly shines.
For the Entree, the juicy and meaty Monkey head mushroom took center stage, accompanied by rice popcorn and truffle mashed potatoes. Despite already feeling satisfied, the temptation of the truffle mashed potatoes was simply irresistible.
The meal concludes with a comforting leek-infused soup poured over a baby Napa cabbage. This dish reminds me of a similar dish I had at Chef Chan’s Private Dine recently.
Desserts were a delightful culmination of creativity and flavors, with highlights including a Matcha Bonsai creation and a colorful display of edible flower petals served with Hokkaido ice cream.
While the dinner omakase price may seem steep for a primarily vegetable-based menu, Ki Su Shoujin Omakase presents a novel and commendable concept in plant-based dining.
While it may not align with traditional Japanese omakase expectations, it undoubtedly offers a unique and memorable culinary adventure for those seeking innovative flavors and vegetarian delights.
Abura Kappo is a new dining concept within the renowned Hashida Singapore that offers a unique and innovative dining experience. Nestled along the vibrant Amoy Street, Abura Kappo shares the same entrance as Hashida Singapore, which is helmed by chef Kenjiro “Hatch” Hashida. Having recently unveiled its doors last December, Abura Kappo introduces a captivating fusion of creativity and tradition, all centered around the element of oil.
There are three private dining rooms available- Room A which accommodates 12 guests, Room B with a capacity for 7 guests , and Room O (Abura Kappo) designed for gatherings of up to 6 guests. So to reach to the designated Abura Kappo room, diners will take a serene stroll down a zen lane within Hashida Singapore that adds an element of anticipation.
Abura Kappo’s fixed 13-course menu, priced at S$200++ per person, showcases a delightful blend of traditional Japanese flavors with a contemporary twist. Join me as I delve into the beautiful evening here.
Monaka
A crispy wafer filled with a creamy blend of blue cheese and Comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish.
Lamb x Squid
A surprising combination of fresh raw lamb paired with squid, accompanied by Hashida’s signature gin salt. I thought the combination was interesting and the chef has nailed it well.
Camembert
A delightful course featuring Camembert cheese tempura paired with the citrusy mint of kinome leaves. One of my favourite of the night.
Tuna Consommé
I was instructed to gently swirl the glass containing the tuna consommé, which I thought it was wine at the first place. The swirl is to allow the aromatic spring onion oil to meld with the essence of Japanese bluefin tuna. Splendid!
Managatsuo
Moving on to the Managatsuo, a dish spotlighting the silver pomfret. This delectable creation is served with two flavorful sauces – a zesty, homemade onion sauce and a rich tempura sauce.
Ebi Toast
Deviating from traditional bread with a savoury house-made tamagoyaki and angel shrimp paste. Visually pretty and flavours are on point.
Tebagyoza
A twist on Tebagyoza, featuring a crisp deboned chicken wing generously stuffed with glutinous rice and egg. It is inspired from Oyako-don dish.
Wagyu Beef Tempura
Hokkaido Tokachi Wagyu beef wrapped in green shiso leaf, deep-fried to perfection, and drizzled with a sauce made from balsamic vinegar and pomegranate juice. Give a dip with with the Sakura salt and red shiso (yukari) salt that served on the side for more flavours.
Duck Salad
A refreshing intermission in the culinary journey so far. This course features slices of succulent duck breast accompanied by pickled turnip and persimmon, offering a delightful blend of flavors and textures.
Soft Soba Taco
The Soft Soba Taco is a pleasantly surprising fusion dish that brings together a handmade buckwheat tortilla with a touch of sukiyaki inspiration
There are also inspirations from sukiyaki with the deep-fried cutlet of minced Wagyu topped with tofu emulsion and then drizzled over with egg yolk.
Oden Tempura
Oden Tempura takes inspiration from the Japanese classic, with radish and tomato stewed in dashi before being deep-fried to a golden perfection. This unique preparation is a first for me, and I must say, it’s surprisingly delightful.
Donabe
Presented in a donabe, the dish features plump, glossy, and sweet Nanatsuboshi short-grain rice, paired generously with a selection of fresh seafood. The bowl is accompanied by a trio of toppings and sheets of roasted seaweed. Among them is the Spicy Tuna, adorned with golden tempura crumbs; Prawn Tempura, served with tempura sauce resembling a mini tendon; and a mix of julienned radish, shiitake mushroom, spinach, and burdock root arranged in the style of Korean Kimbap.
The concluding savory course offers a playful DIY experience, allowing you to customize the donabe with condiments and accompanying ingredients to your liking.
Dessert
The dessert presentation unfolds in two parts. First, we had the shiitake mushroom-infused chocolate paired harmoniously with house-made vanilla ice cream, cleverly shaped to mimic a mushroom cap. Next is the slice of dried persimmon served alongside house-made matcha ice cream.
For those still craving more, ala carte add-ons such as Uni & Caviar Tempura, Ika & Caviar Tempura, and Kani Tempura are available.
Abura Kappo’s innovative approach to its “oil”-inspired menu, combined with unexpected twists and delightful flavors, offers a refreshing departure from traditional omakase experiences. The intimate setting and creative dishes make it a must-try for those seeking a fun and unique culinary adventure in the heart of Singapore.
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. Read More
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
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