Omakase

Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.

As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.

From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:

1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce

2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise

3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile

Escape the bustling streets of Singapore and enter the zen-like intimate sanctuary retreat that is Kemuri – a haven for convivial drinking and indulgent Yakitori experiences!

Led by Yakitori master Michio "Mitchy" Murakami, renowned for his role as the Head Yakitori Chef at one of Tokyo's Michelin Bib Gourmand-awarded restaurants, Kemuri promises a unique evening of smoke, fire, and culinary artistry. Watch in awe as Chef Mitchy prepares a multi-course yakitori Omakase, showcasing various cuts of chicken and seasonal vegetables.

Indulge in Kemuri's "Until You Say Stop" Omakase course at a special price of $99+ (U.P. $129+), where the feast continues until you declare a pause. This includes the best selections of yakitori, 7 side dishes featuring seasonal ingredients flown in from Japan, and a comforting rice or noodle dish.

To elevate your dining journey, Kemuri offers a selection of sake and shochu from renowned Japanese distilleries, available by the bottle or glass. A delightful sip to complement the exquisite flavors.

With only 10 counter seats and space for 8 guests across 2 tables, reservation is a must!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemadew Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

For the CBD hustlers, here’s your next affordable lunch spot!

Shinya Izakaya has launched super affordable lunch bento sets starting from just $12++, available from 12pm - 3pm! Featured here is a 4 Kind Bento ($18++), consisting of Salad and Buta Katsu, Tamago Yaki & Salmon Teriyaki, Yakiniku with Vegetables and Sashimi (3 kinds).

If you would like to opt for premium options, they have affordable omakase starting from just $48 for 7-course! Featured here is the Platinum Omakase - at $88, it consists of 10-course:
1️⃣ Zensai (Appetiser) (3 kinds)
2️⃣ Sashimi  (5 kinds)
3️⃣ Sunomono(vinegar-based dishes)
4️⃣ Yakimono
5️⃣ Pan-Fried A5 Wagyu Beef
6️⃣ Nimono (simmered dish) 
7️⃣ Agemono (Deep-fried dish)
8️⃣ Sushi gunkan (5 pieces)
9️⃣ Asari Miso Soup
🔟 Dessert 

For the CBD hustlers, here’s your next affordable lunch spot!

Shinya Izakaya has launched super affordable lunch bento sets starting from just $12++, available from 12pm - 3pm! Featured here is a 4 Kind Bento ($18++), consisting of Salad and Buta Katsu, Tamago Yaki & Salmon Teriyaki, Yakiniku with Vegetables and Sashimi (3 kinds).

If you would like to opt for premium options, they have affordable omakase starting from just $48 for 7-course! Featured here is the Platinum Omakase - at $88, it consists of 10-course:
1️⃣ Zensai (Appetiser) (3 kinds)
2️⃣ Sashimi  (5 kinds)
3️⃣ Sunomono(vinegar-based dishes)
4️⃣ Yakimono
5️⃣ Pan-Fried A5 Wagyu Beef
6️⃣ Nimono (simmered dish) 
7️⃣ Agemono (Deep-fried dish)
8️⃣ Sushi gunkan (5 pieces)
9️⃣ Asari Miso Soup
🔟 Dessert