{"id":393778,"date":"2024-06-07T14:00:42","date_gmt":"2024-06-07T06:00:42","guid":{"rendered":"https:\/\/citynomads.com\/?p=393778"},"modified":"2024-07-25T16:21:16","modified_gmt":"2024-07-25T08:21:16","slug":"more-than-sushi-unique-omakase-experiences-to-try-in-singapore","status":"publish","type":"post","link":"https:\/\/citynomads.com\/more-than-sushi-unique-omakase-experiences-to-try-in-singapore\/","title":{"rendered":"More than Sushi: Unique Omakase Experiences to Try in Singapore"},"content":{"rendered":"

Leave<\/span> it to the chef (omakase), after all, they are the experts in the kitchen. Omakase food culture in Japan arose in the early days, out of the desire to savour the fine art of sushi, without a deep knowledge of fishes and dishes. Leaving it to the professionals not only saves \u201cface\u201d from ordering the wrong thing, but it also saves us from the hassle of decision-making and ensures us of the season\u2019s best produce. This convenient<\/a> and quality-assured concept, over time, found its way into other types of food, wine<\/a> and even shopping (heard of lucky bags, Fukubukuro?). <\/span>Beyond fresh cuts of sashimi, put your calorie count into the hands of these restaurants<\/a> for unique Omakase experiences in Singapore.<\/span><\/p>\n

Meat-Free: Ki Su Shoujin Omakase<\/span><\/h3>\n

\"Unique<\/p>\n

With more people turning to plant-based food, it makes sense for a vegetarian fine dining concept to take <\/span>its<\/span> place in the Omakase scene. <\/span>Ki Su Shoujin Omakase<\/span><\/strong>, from the same people behind Joie Restaurant, combines the artistry of Japanese and French cuisine in their <\/span>lunch <\/span><\/strong>(S$88++) and <\/span>dinner <\/span><\/strong>(S$168++) course menu. Instead of raw fish, the chef creatively recreates the texture of seafood with mushrooms and capsicum, ingredients you\u2019d never think could taste like fish. Other highlights on the menu include the appetising <\/span>Beetroot Cigar <\/span><\/strong>which sees apples and mayonnaise wrapped inside a beetroot casing and the\u00a0 <\/span>Golden Temaki<\/span><\/strong> featuring maitake mushrooms, gold flakes, and an egg yolk, yet delivering the <\/span>briny<\/span> taste of oysters, thanks to the clever use of Oyster leaf<\/span>. <\/span>A<\/span> win<\/span> for both meat lovers and vegetarians.<\/span><\/p>\n

Ki Su<\/span><\/a> Shoujin Omakase is <\/span>located<\/span> at 60 Tras St, #01-01, Singapore 078999, p.+65 8522 6824. Open Mon – Sat <\/span>10am<\/span> –<\/span>10pm<\/span>. 8-course lunch runs S$88++ per person, 10-course dinner runs S$168++.<\/span><\/em><\/p>\n

Aged-Fish: Sushi Kawasemi<\/span><\/h3>\n

\"Unique<\/p>\n

Against the convention of using fresh fish in sushi, <\/span>Sushi Kawasemi<\/span><\/strong> stands out for its days-old fish used in Edomae-style sushi. Born at a time when there was no refrigeration, chefs used wet and dry ageing techniques to preserve the fish and its taste. <\/span>Needless to say,<\/span> it involves meticulous processes and constant monitoring, especially in humid Singapore. The head chef at Sushi Kawasemi keeps tabs on every step, right down to how the fish was gutted, to ensure optimal taste and texture. Try them in their <\/span>18-course Kawasemi Sushi Course <\/span><\/strong>(S$188++) which features tender seasonal catches aged for five to seven days, with enhanced umami on Edomae rice. The menu evolves but you can expect the delicious and surprisingly filling meal to end with their signature pillowy soft Tamagoyaki.\u00a0<\/span><\/p>\n

Sushi Kawasemi<\/span><\/a> is <\/span>located<\/span> at 120 Telok Ayer St, Singapore 068589, p.+65 8505 4288. Open Mon-Fri, <\/span>12pm<\/span>–<\/span>2.30pm<\/span> & <\/span>6.30pm<\/span>–<\/span>10.30pm<\/span> and Sat <\/span>6.30pm<\/span>–<\/span>10.30pm<\/span>. Closed Sun.<\/span><\/em><\/p>\n

Tea-centric: Ichigo Ichie<\/span><\/h3>\n

\"Unique<\/p>\n

Tea, usually served alongside Japanese food, gets its time of the day, with Chef Eno incorporating it into the courses at<\/span> Ichigo Ichie<\/span><\/strong>. In its new home at Claymore Connect, the Japanese fine-dining <\/span>kappo<\/span> restaurant kicks things off on the high, enriched by the chef\u2019s creative use of tea. Find fresh <\/span>maguro<\/span><\/strong> marinated in Lapsang souchong and shoyu or the refreshing starter of <\/span>tairagai<\/span><\/strong> and <\/span>renkon<\/span> served with roselle tea jelly and pickled roselle. The <\/span>unagi <\/span>donabe<\/span><\/strong> is flavoured with the nuttiness of Dong Ding Oolong tea<\/span>, while<\/span> genmaicha<\/span> lends its toasty flavours to the ice cream dessert served with <\/span>aritaya<\/span> soy jelly. Chef doesn\u2019t just stop there, the tea-centric course will soon be accompanied by an upcoming tea bar for more tea-infused programs.\u00a0<\/span><\/p>\n

Ichigo Ichie<\/span><\/a> is located at 442 Orchard Rd, #01-16\/17 Claymore Connect, Singapore 238879, p.+65 9018 2897. Open Tue – Sat <\/span>12pm<\/span> –<\/span>2.30pm<\/span>, <\/span>7pm<\/span> -10.30pm. Lunch runs from S$138++ per person and dinner starts from S$350++ per person.<\/span><\/em><\/p>\n

Charcoal-Grilled: Shin Terroir<\/span><\/h3>\n

\"Unique<\/p>\n

A fiery omakase experience ensues once you walk the stone-laid path, past the tree (a real tree sticking through the roof) into this intimate 12-seater restaurant,<\/span> Shin Terroir<\/span><\/strong>. Sit by the marble counter and watch the chefs fire up the perfect skewers over Kishu bincho, charcoal derived from Japanese oak, over the three-tiered custom-made grill. The <\/span>15-course menu<\/span><\/strong> (S$198++) starts light with familiar appetisers like <\/span>chawanmushi <\/span><\/strong>adorned with awabi and snow crab and <\/span>onigiri <\/span><\/strong>filled with maguro and caviar <\/span>and concludes<\/span> with richer flavours in their collagen-rich chicken <\/span>ramen <\/span><\/strong>with quail eggs. The chefs add their touch of creativity to traditional items and this is especially clear to see in the <\/span>Mille Feuille<\/span><\/strong>, a layered delight of crackling chicken skin draped over chicken gizzard and chives. Pair the course with wines and sake from their extensive list, or pop next door to their wine lounge for a nightcap.\u00a0<\/span><\/p>\n

Shin Terroir<\/span><\/a> is <\/span>located<\/span> at 80 Tras Street, Singapore 079019, p. +65 96560654. Open Mon-Sat <\/span>5pm<\/span>–<\/span>12am<\/span> (Lounge), <\/span>6pm<\/span>–<\/span>10pm<\/span> (Restaurant). <\/span>Closed<\/span> on Sun. The 15-course menu is priced at $198++ per pax.<\/span><\/em><\/p>\n

Deep-Fried: Tenshima<\/span><\/h3>\n

\"Tenshima<\/p>\n

Deep-fried and crispy are not the usual words you’ll associate with an exquisite omakase experience<\/span>, but after<\/span> a visit to <\/span>Tenshima<\/span><\/strong>, you will. Instead of heavy and greasy, Chef Shima presents a series of light and crisped dishes in the Lunch (S$180++) and Dinner (S$400++) omakase menu. To do that, he prepares a fresh batch of batter every 30 minutes <\/span>and works<\/span> his highly refined culinary skills frying traditional and rarer tempura items like <\/span>A5 Miyazaki Tenderloin<\/span><\/strong> and sashimi-grade <\/span>Hotate<\/span><\/strong>, each delivering the crisp white retaining its tenderness. His precision and meticulousness mean no oil splattering or dripping on the artisan-crafted Hinoki countertop. And the gentle sizzles that echo through the ryokan-like setting make for a soothing ASMR experience. <\/span>Read our full review <\/span>here<\/span><\/a>.<\/span><\/p>\n

Tenshima <\/span><\/a>is <\/span>located<\/span> at\u00a0 9 Raffles Boulevard, #01-09 Millenia Walk, Singapore 039596, p.+65 6226 6666. Open Tue-Wed, Sat-Sun <\/span>12.30pm<\/span>–<\/span>3.30pm<\/span>, <\/span>6.30pm<\/span>–<\/span>10pm<\/span>, Thu <\/span>6.30pm<\/span>– <\/span>10.30pm<\/span>, Fri <\/span>12.30pm<\/span>–<\/span>3.30pm<\/span>, <\/span>6.30pm<\/span>– <\/span>10.30pm<\/span>. <\/span>Closed<\/span> on Mon.<\/span><\/em><\/p>\n

Hot-plate: Kou Teppan<\/span><\/h3>\n

\"Kou<\/p>\n

Within the myriad options of Japanese food lies the sizzling hot Teppanyaki and<\/span> Kou Teppan <\/span><\/strong>serves piping hot omakase starting at an affordable S$68++. Led by Chef Sawada Ko, the restaurant offers an innovative dual-teppan concept, where you can watch the chef\u2019s fiery action at the central griddle and enjoy personalisation on the personal teppan. The courses start with seasonal appetisers and are followed by mains like the slow-cooked Japanese pork and seasonal prime fish, before moving to heartier options like the mini okonomiyaki, Japanese A5 Wagyu <\/span>kamameshi<\/span> or garlic rice. We enjoyed the Seasonal Fish Cartoccio with fish and clams cooked in foil during our tasting. Pair your meal with a sake-tasting flight for an additional $15.<\/span><\/p>\n

\"chope<\/a><\/p>\n

Kou Teppan<\/span><\/a> is <\/span>located<\/span> at 1 Kim Seng Promenade, #B1-134, Great World City, Singapore 237994, p.+65 6235 1634. Open daily <\/span>11.30am<\/span> –<\/span>3pm<\/span>, <\/span>6pm<\/span> -10pm.\u00a0<\/span><\/em><\/p>\n

Sun-Lit: Sushi Hare<\/span><\/h3>\n

\"Sushi<\/p>\n

Sushi Hare<\/span><\/strong>, just like its name suggests, is a sunny retreat located in the centre of the CBD. Combining the Japanese spirit of Shokunin and the Taiwanese value of Hospitality, our experience here felt so warm and homely that we didn\u2019t even notice the heavy rain outside.\u00a0 Taiwanese-born Chef Angus brings part of his heritage into the omakase courses here like the <\/span>Hotaru Ika<\/span><\/strong>, inspired by Taiwanese braised pork rice, with rice infused with the umami from Botan Ebi prawn heads topped with binchotan and wara straw-grilled firefly squid. Dip the Tsukemen-inspired<\/span> Chuutoro noodles <\/span><\/strong>in the housemade dipping sauce and find the prized horsehair crab <\/span>Kegani <\/span><\/strong>served in a refreshingly unique way, with dashi jelly and crab roe. This is one of those that\u2019ll warm your soul and belly.\u00a0<\/span><\/p>\n

Sushi Hare<\/span><\/a> is located at 14 Stanley St, Singapore 068733, p.+65 9737 0113. Open Fri -Sun <\/span>12pm<\/span>– <\/span>3pm<\/span>, <\/span>6pm<\/span> –<\/span>10pm<\/span>. Closed Mon-Thu.<\/span><\/em><\/p>\n

Zen-themed: Sushi Sato\u00a0<\/span><\/h3>\n

\"Sato<\/p>\n

Nestled within the lush greenery of Dempsey, <\/span>Sushi Sato<\/span><\/strong> offers a slice of Japan with its wood-clad space and a manicured zen garden by its entrance. The intimate nine-seater restaurant is centred by a 200-year-old Hinoki wood counter where you\u2019ll feast on the <\/span>Lunch <\/span><\/strong>(starting from S$168++) and <\/span>Dinner <\/span><\/strong>(starting from S$400++) omakase courses. Using only fine ingredients, the chefs embrace the simple but profound Edomae style of preparation to highlight the natural flavours and sweetness of the season\u2019s harvest. As a fine dining experience, the approachable lunch course sees fresh catch like Chuutoro and Hamachi, and prized delicacies like Isakai, and<\/span> Hokkaido Uni atop delicious Tsuyahime rice seasoned with Chef Sato’s unique blend of Japanese red vinegars. Besides savouring the sushi, we <\/span>also<\/span> loved the flavourful trout soup that warmed our bellies.\u00a0<\/span><\/p>\n

Sushi Sato<\/span><\/a> is <\/span>located<\/span> at 6B Dempsey Rd, Singapore 247662, p.+65 6971 8265. Open Tue – Sun <\/span>12pm<\/span> –<\/span>3pm<\/span>, <\/span>7pm<\/span> -10.30pm.\u00a0<\/span><\/em><\/p>\n

Beef-Focused: Fat Cow\u00a0<\/span><\/h3>\n

\"Fat<\/p>\n

One for beef lovers, <\/span>Fat Cow<\/span><\/strong> offers a hearty <\/span>Dinner Wagyu Omakase<\/span><\/strong> (S$290++ per person) which features beef cuts from around Japan. From Sendai to Miyazaki and Kagoshima, Chef Shingo spotlights the flavours of each variant by pairing and cooking them in <\/span>a variety of<\/span> ways. Find <\/span>Hida A5 Wagyu<\/span><\/strong> served in a steamed pumpkin bun with Okinawa brown sugar and <\/span>Ohmi A5 Wagyu<\/span><\/strong> in Sukiyaki style. Taste <\/span>Kyoto A4 Wagyu<\/span><\/strong> in Shabu Shabu with Saikyo Miso and <\/span>Toriyama A4 Wagyu Carpaccio<\/span><\/strong> is dressed in black truffle and gold dust. We really liked how each variant was made to shine in taste and texture. This lavish meal is perfect for those on the Keto diet and even if you aren\u2019t, trust us, it\u2019s still worth the calories.\u00a0<\/span><\/p>\n

Fat Cow <\/span><\/a>is located at 1 Orchard Boulevard, #01-01\/02 Camden Medical Centre, Singapore 248649, p.+65 6735 0308. Open Sun- Thu <\/span>12pm<\/span> –<\/span>3pm<\/span>, <\/span>6pm<\/span> -10.30pm, Fri \u2013 Sat <\/span>12pm<\/span> -3pm, <\/span>6pm<\/span> -11pm.\u00a0<\/span><\/em><\/p>\n

\n

Top Image Ki Su Shoujin Omakase<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Leave it to the chef (omakase), after all, they are the experts in the kitchen. Omakase food culture in Japan arose in the early days, out of the desire to savour the fine art of sushi, without a deep knowledge of fishes and dishes. Leaving it to the professionals not only saves \u201cface\u201d from ordering … <\/p>\n

Continue reading “More than Sushi: Unique Omakase Experiences to Try in Singapore”<\/span><\/a><\/p>\n","protected":false},"author":10090,"featured_media":393787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[22,19,2,762],"tags":[],"class_list":["post-393778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eastern-cuisine","category-fine-dining","category-food-section","category-food-and-drinks"],"_links":{"self":[{"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/posts\/393778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/users\/10090"}],"replies":[{"embeddable":true,"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/comments?post=393778"}],"version-history":[{"count":0,"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/posts\/393778\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/media\/393787"}],"wp:attachment":[{"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/media?parent=393778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/categories?post=393778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citynomads.com\/wp-json\/wp\/v2\/tags?post=393778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}