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For Dragon Boat Festival. This was posh as you can imagine. There's blue swimmer crab, truffle, shiitake mushrooms and corn paired with okowa grain mix.

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!

You can’t really go wrong with this if you love your raw scallops, tuna and ikura! Beautifully presented in a stack with an aburi egg yolk on top.

Rich umami-laden soup is served with straight noodles, grilled leeks brushed with prawn oil, and a whole binchotan-grilled lobster tail.

Feature :
💕Lobster Ramen from ramen menu
Ramen noodle served with stock made from lobster consommé blended, strained and enriched further with ‘américaine’ to intensify the shellfish flavours, and fresh whole binchotan-grilled lobster tail.
💰$88++
💕 Wagyu Yakiniku Donburi from Donburi (Robatayaki-style).
My fav, Hokkaido Nanatsuboshi* is cooked with rendered beef fat, served with Japanese Toriyama A4 Wagyu beef and sauteed vegetables, drizzled with yakiniku sauce to finish.
It’s flavourful and the meat is tender.
💰$88++
💕Wagyu Dry Ramen from ramen menu
The ramen noodles are tossed with nWagyu miso sauce and taberu la yu, served on a hotplate, topped with seared Australian Wagyu striploin, chopped chives and a raw Japanese egg yolk.
💰$58++
💕Sakura Chicken Kinome Yaki from Teppanyaki menu
Pan fried Sakura chicken thigh, seasoned with salt and pepper,then topped with a sauce of sake, mirin and shoyu, as well as a kinome leaf (sancho pepper leaf) to finish.
💰$28++
💕 Deep Fried Edamame from Zensai
(From the Hot Selection)
It’s a must order from hot selection, Edamame is deep fried in Wagyu fat, then sprinkled with salt and black pepper before being served
💰$12++
💕 Miyoshi Wagyu Gyoza from Teppanyaki menu
Gyoza with The filling mix of minced Wagyu A4 & A5 beef with shiitake mushrooms and takana pickles .
Served with shredded Japanese leeks as well as two sauces on the side.
💰$38++
💕 Wagyu Shoyu Ramen from Ramen Menu
Shoyu ramen with shabu shabu Miyazaki A4 Wagyu beef topped with ajitsuke (seasoned) half-boiled egg and truffle paste
💰$58++
💕 Warabi Mochi Trio from dessert menu
Warabi mochi (matcha, kinako and kuromitsu) with vanilla ice cream
💰$15++

📍 MIYOSHI by Fat Cow
2 Gunner Lane, #01-04/05/06, Mess Hall at Sentosa. Singapore 099567