5 Best Omakase Places in Singapore

For premium sushi, few do it better than Shinzo without blowing a big hole in your wallet (S$138++/pax). Shinzo is a new Japanese restaurant helmed by veteran sushi chef, Lawrence Chia, who trained under the famous Japanese Chef Yoshio Nogawa. Chef Chia may not be Japanese, but after 23 years in the business he definitely has the best sources – he regularly snatches up the very best produce from Tokyo’s Tsujiki Fish Market. Some of Shinzo’s not-to-be-missed signature dishes include the Hotate foie gras (Hokkaido scallop with foie gras), Hirame usuzukuri (Thinly sliced flounder with truffle sauce) and Toro tataki (Seared tuna belly).

What does Tatsuya mean? “Tat” is one of the names Chef-proprietor Ronnie Chia is known by, and Tatsuya means House of Tat. One of the joys of eating at the House of Tat is the fact that you get to eat produce that you might only get to eat when you visit Japan. Just be prepared to pay for the pleasure (S$280++/pax). Go for Tatsuya’s famous aburi (roasted) sushi.

This hole in the wall eatery is best known for its notorious waiting list – a six month wait, for an omakase meal. Every night, dinner in Teppei Japanese Restaurant takes place in two seatings, which sits about 20 diners each. Teppei’s affordable omakase sets start from S$50++/pax for an omakase course dinner.

After nearly a decade – and with the Les Amis quality brand backing it – Aoki still delivers a surprise at every turn and draws discerning diners with its finely-executed Japanese cuisine (S$165++/pax). The bar counter seats 15 guests so be sure to book in advance if you want to watch the chefs prepare the food.

Shinji by Kanesaka is Chef Kanesaka’s first venture outside Japan and it honours the same prodigious quality that made him an esteemed character in the culinary world. Though pricier than the flagship two-Michelin-starred restaurant in Ginza, the quality here remains uncompromised (S$300++/pax). Apart from the pristine fish, what sets Chef Kanesaka apart from his counterparts and marks him as a culinary prodigy is his shari, or rice.