10 Best Japanese and Omakase Restaurants in Singapore

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.

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.

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.

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.

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.

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.

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.

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.