10 Best Japanese and Omakase Restaurants in Singapore

Marina Bay

$$$$

Shoukouwa is an intimate One Fullerton sushi counter whose menus centre on seafood flown from Tokyo's Toyosu Market. The choice between the robust Hana and more elaborate En omakase gives the meal a clear progression from appetisers and cooked dishes to nigiri and dessert.

Menu highlights

Hana Omakase — A robust omakase that moves through appetisers, cooked dishes, nigiri sushi and dessert.
En Omakase — Chef-selected seasonal ingredients presented through appetisers, a chef's special, cooked dishes, nigiri sushi and dessert.
Signature Abalone Appetiser — A house specialty highlighted in the restaurant's own menu descriptions
Assorted Uni Selection — Multiple varieties of sea urchin served together as a luxury highlight

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A decade after opening, Shoukouwa continues to draw consistently positive, independent assessments from Singapore's mainstream food press, which praise the consistency of its seasonal ingredients and Edomae craftsmanship even as some note that its softer sushi rice style may not suit every palate.

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Edomae Sushi Omakase

Sushi Sakuta

CBD & Marina Bay

$$$$

Sushi Sakuta is an Edomae-focused omakase restaurant built around Japanese fish and season-driven sushi. Its menu pairs a fixed count of appetisers and nigiri with soup and dessert, while the Sakuta-Shima format introduces tempura prepared by Tenshima.

Menu highlights

Lunch Omakase — Three appetisers, eight sushi, soup and dessert.
Dinner Omakase — Five appetisers, 10 sushi, soup and dessert.
Sakuta-Shima — Four appetisers, tempura by Tenshima, nine sushi, a specialty tempura, soup and dessert.
Kinki Shabu Shabu — A signature preparation of Kinki fish, meticulously prepared by Chef Sakuta

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The MICHELIN Guide's restaurant page for Sushi Sakuta assesses the counter at its current Millenia Walk premises and displays two stars, and an independent November 2025 review of the same premises is likewise favourable.

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Japanese-French Modern

Waku Ghin by Tetsuya Wakuda

Marina Bay

$$$$

Waku Ghin by Tetsuya Wakuda pairs Japanese sensibility with fine-dining technique across a Chef's Table, main dining room and bar. The Chef's Table is the most immersive format, while signature seafood and caviar-led dishes make the restaurant a singular Marina Bay occasion.

Menu highlights

Chef's Table Menu — A chef-led seasonal menu offered at the restaurant's 10-seat Chef's Table.
Salmon Caviar and Sea Urchin Set on Rice — A featured Waku Ghin dish listed on Marina Bay Sands' official restaurant page.
Fresh Oyster with Ginger and Rice Vinegar — A featured dish on the official Waku Ghin page.
Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar — The restaurant's most famous signature dish, combining rich shellfish with sea urchin and caviar

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CNA Luxury and Forbes both describe the Marina Bay Sands chef's-table experience first-hand, singling out the botan shrimp with sea urchin and caviar.

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Japanese Ramen

Enishi

Tanjong Pagar

Enishi is a compact International Plaza ramen counter from the Kobe Bib Gourmand brand, built around dashi rather than tonkotsu broth. Its menu keeps the focus tight on Japanese dashi noodle and dan dan noodle preparations, with service ending once the limited soup is sold out.

Menu highlights

Japanese Dashi Noodle — Signature ramen built on a dashi stock made with kombu and dried ingredients.
Dan Dan Noodle — A signature noodle preparation developed by Enishi's Japanese kitchen team.

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Latest from @singapore_enishi

Sushi Omakase

Sushi Hare (CHIJMES)

City Hall

Evidence9.1

$$$$

Chef Angus Chang's Sushi Hare brings a Taiwanese-inflected hospitality ethos to an intimate sushi omakase room at CHIJMES. Four menu tiers move from a concise nine-nigiri lunch through fuller seasonal appetiser-led meals, with an advance-order chef's special at the top end.

Menu highlights

Hikari — Lunch menu with an appetiser, chawanmushi, nine pieces of nigiri, hand roll, soup and dessert.
Hi — Five seasonal appetisers, 10 pieces of nigiri, hand roll, soup and dessert.
Ao — Six seasonal appetisers, 10 pieces of nigiri, hand roll, tamagoyaki, soup and Japanese fruits.

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Both The Ranting Panda and I Wander reviewed the relocated CHIJMES outlet first-hand and were consistently positive: Ranting Panda scored 4.5/5 across all categories, citing Chef Angus Chang's restrained, ingredient-forward style, while I Wander praised specific seasonal dishes and consistent service, concluding the venue 'continues to be a worthy destination.' Neither source discloses a hosted or sponsored visit.

Latest from @sushihare_sg

Japanese Tonkatsu

Shin Katsu

Tanjong Pagar

Evidence9.1

$$$

Shin Katsu makes premium tonkatsu its focus, using a breadth of pork cuts from Canadian, U.S., Hokkaido and Hungarian sources. Its made-to-order sets pair crisp cutlets with charcoal-grilled rice, refillable miso soup, cabbage and house-made pickles for a polished Tanjong Pagar meal.

Menu highlights

Mangalica Rosu Katsu Set — Hungarian Mangalica pork loin cutlet served with specially paired salt.
Kurobuta Rosu Katsu Set — U.S. Kurobuta pork loin cutlet served with specially paired salt.
Shin Katsu Combo Set — A three-in-one set of fried prawn, Canadian pork loin cutlet and Canadian pork tenderloin cutlet.

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Shin Katsu, the Tanjong Pagar tonkatsu specialist led by ex-Ma Maison head chef Masato Matsubayashi, has earned strong, consistent praise from Singapore's top food critics.

Latest from @shinkatsu.sg

Kyoto Kaiseki

Ki-sho

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Scotts Road

Evidence7.9

$$$$

Ki-sho presents kappo-style omakase, a format that puts seasonal Japanese ingredients and the chef's cutting-and-cooking craft at the centre of a multi-course meal. Lunch and dinner menus offer measured six- to nine-course pathways rather than an à la carte-heavy experience.

Menu highlights

Six-Course Lunch — Chef Kappo Omakase lunch format built around seasonal ingredients.
Seven-Course Dinner — Chef Kappo Omakase dinner format with a seven-course progression.
Nine-Course Dinner — The longer dinner progression in Ki-sho's seasonal Chef Kappo Omakase offering.
Uni Rice — A signature rice course described by reviewers as one of the restaurant's masterful dishes

WORTH A LOOK

Since chef Taro Takayama took over Ki-sho's kitchen in September 2025, national broadsheet critics have praised his produce-led kappo cooking — a clear rausu kombu dashi, dry-aged sashimi, Tottori wagyu, and a signature sanma donabe.

Latest from @kishosg

Kappo Omakase

Hamamoto

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Tanjong Pagar

Evidence6.1

$$$$

Chef Kazuhiro Hamamoto's 12-seat sushi-kappo restaurant joins sushi and kaiseki techniques in seasonal omakase menus. The small curved hinoki counter and a progression featuring seasonal uni, hot dishes and nigiri make it a natural choice for a deliberate chef-led meal.

Menu highlights

Hamamoto Lunch — Seasonal appetiser, seasonal uni, seasonal dish, nigiri sushi and dessert.
Hamamoto Classic — Dinner menu with seasonal appetiser, uni, seasonal and hot dishes, nigiri sushi, soup and dessert.
Hamamoto Experience — Dinner menu that adds a seasonal signature premium dish to the restaurant's sushi-kappo progression.
Nodoguro Nigiri — Signature blackthroat seafood nigiri showcasing the chef's craftsmanship

MIXED FORKS

Hamamoto is a twelve-seat sushi-kappo counter on Tras Street where Kyoto-trained chef Kazuhiro Hamamoto gives sushi and kaiseki equal weight.

Latest from @hamamotosg

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Not yet rated

These places are part of this guide but are not in the ranking above. A venue is only numbered once the Forkin desk has published an editorial stamp and a Forkin Evidence Score for that exact outlet. Until then it is listed here without a position, and no score is shown.

Edomae Sushi

Shinji by Kanesaka

Tanglin

$$$$

Shinji by Kanesaka brings the Ginza Kanesaka school of Edomae sushi to a St. Regis lobby counter. Its omakase moves from seasonal appetisers and sashimi through cooked dishes and nigiri, with distinct lunch and dinner formats for a focused sushi occasion.

Menu highlights

Omakase Yume — Lunch progression of seasonal appetiser, sashimi, cooked dishes, nigiri sushi, soup and Japanese fruit.
Omakase Shin — Dinner omakase of seasonal appetiser, sashimi, cooked dishes, nigiri sushi, soup and Japanese fruit.
Sushi Edomae — Dinner course of 15 pieces of nigiri sushi with soup and seasonal Japanese fruit.
Abalone Soup — One of the restaurant's three core signature dishes, featuring kuro-awabi (black abalone) in a signature liver sauce

Latest from @shinji_bykanesaka

Official website Source: The Peak Magazine — Shinji by Kanesaka (G Restaurant Awards 2016)

Edomae Sushi

Sushi Kimura Plus

Orchard

$$$$

Sushi Kimura Plus is Chef Tomoo Kimura's nine-seat Edomae counter at Conrad Singapore Orchard. Its monthly seasonal omakase uses ageing, curing and precise preparation, with a daily-changing line-up that moves from composed dishes to nine pieces of nigiri.

Menu highlights

Lunch Omakase — Seasonal dishes followed by nine pieces of Edomae nigiri, soup and a small dessert.
Signature Zuke — Marinated tuna nigiri included in the August 2026 lunch menu.
Murasaki Uni — Long-spined sea urchin nigiri included in the August 2026 lunch menu.
Seasonal Omakase — An eight-seat chef-led progression that follows seasonality and chef Tomoo Kimura’s direct producer relationships

Latest from @sushikimuraplus

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