The concept of omakase revolves around allowing the sushi chef to decide on the choice of dishes to serve his or her customers and will typically consist of a series of plates, beginning with the lightest fare and subsequently proceeding on to the heavier dishes.

There’s so much to love about this culinary style—from the trust that diners give the chef to the chef’s expertise in featuring a menu that encompasses only the freshest produce of the season. An omakase meal often starts off with an assortment of sushi, sashimi, cooked dishes and seasonal vegetables with common mainstays such as otoro (fatty tuna belly) and sometimes even premium ingredients with the likes of uni.

What makes omakase intriguing is the fact that you never know what to expect. No one really knows what the chef might serve because the dishes vary according to the season. Make no mistake that meals such as these do not necessarily come cheap, but if you’re hankering for a taste of Japanese omakase dining at its finest, here is our list of 10 best Japanese restaurants for omakase in Singapore.

SUSHI JIRO

Those who are looking for an authentic experience that is similar to what you will find in Japan can look no further than to Sushi Jiro at Marina Mandarin Singapore. The reputable Japanese restaurant serves fresh fish and seafood that are air-flown from Tsukiji Market in Tokyo four times a week.

Whether it is otoro (fatty tuna belly), uni (sea urchin), Wagyu beef or even something a little more unusual such as monkfish liver, rest assured that every dish served here—by the experienced hands of Chef Kenji—is guaranteed to take you on a sensorial journey.

Omakase Pricing

6 Course – S$180++
8 Course – S$220++
10 Course – S$260++

6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Esplanade

FAT COW

Fat Cow is truly an icon when it comes to all things beef or steak related but steaks aside, Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—impresses more with his Chef’s Table Omakase.

Every item on the Omakase menu is specially curated and designed by Chef Kasajima himself. From delicate and bright tasting starters to a stellar line-up of sashimi and sushi options, what you can expect is an array of alluring flavours that will have you drooling between courses.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Omakase Pricing
Akatsuki – S$80++
Nagoyaka – S$250++

Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

Photo Credit: Hakumai Sushi

HAKUMAI SUSHI

At Hakumai Sushi & Omakase, each dish is treated with respect and only the best of each ingredient is sourced, from their premium Koshihikari rice that is imported directly from Niigata Prefecture to a whole slew of seasonal seafood from Tsukiji Market.

Dining here is always a no-frills experience as you entrust everything to the chef. With over two decades of experience under his belt, you can bet that you will be in good hands. Omakase prices are also reasonably affordable here too, making it a hot spot among locals.

Omakase Pricing
Standard Hakumai Omakase Course – S$168++
Exquisite Hakumai Omakase Course – S$218++

#01-50A, 10 Anson Road,
International Plaza,
Singapore 079903
Tel: +65 6224 4790
(Closed on Sundays)
Mon to Sat: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Tanjong Pagar

Photo Credit: Hashida Sushi

HASHIDA SUSHI

Upscale from its swanky interiors to its unbelievable food, Hashida Sushi is the Singapore outpost of the original restaurant back in Kachidoki, Tokyo.

The focus here lies primarily on seasonal produce, of which their sashimi and sushi comprise, and the food is served during dinner in omakase-style. Prices here are by no means affordable but for the amount you pay, you can expect to tuck into their signature house-smoked chutoro (medium fatty tuna) or buttery uni served in various ways.

Omakase Pricing
Chef’s Lunch Omakase – From S$300++
Chef’s Dinner Omakase – S$300++ to S$500++

333A Orchard Road, #04-16 Mandarin Gallery,
Singapore 238897
Tel: +65 6733 2114
(Closed on Mondays)
Tue: 12.30pm – 3pm, 7pm – 10pm
Wed to Sun: 12pm – 3pm, 7pm – 10pm
Nearest Station: Somerset

Photo Credit: Ki-Sho

KI-SHO

From the seasonally inspired ingredients right down to the silverware and serving plates of which the restaurant’s gorgeous creations are presented in, Ki-Sho reflects a certain value that is both visually stunning and sensorial from taste to texture.

A native of Kyoto, Chef Hamamoto brings to the table modern kaiseki-style cuisine through a series of seasonally inspired omakase dishes that he executes with utmost precision and flair. Some dishes that will no doubt have you reminiscing for days include the Hokkaido Uni with Caviar and Seasonal Vegetables as well as the Aburi Hida Beef Sushi.

Omakase Pricing
Chef’s Omakase – S$450++

29 Scotts Road,
Singapore 228224
Tel: +65 6733 5251
(Closed on Sundays)
Mon to Fri: 12pm – 2pm, 6.30pm – 10.30pm
Sat: 6.30pm – 10.30pm
Nearest Station: Newton

Photo Credit: Shinzo Japanese Cuisine

SHINZO JAPANESE CUISINE

Exuding a resounding warmth reminiscent of cosy eateries in Japan, Shinzo Japanese Cuisine is where you can find authentic Japanese cuisine that stays true to its roots from the choice of ingredients to the traditional techniques used.

Dining here is always a joy because you never know what to expect and prices are reasonably affordable as well considering that many of the dishes include premium and seasonally sourced ingredients that are air-flown all the way from Japan.

Omakase Pricing
Shinzo Omakase Course – S$188++
Jonetsu Omakase Course – S$220++

17 Carpenter Street,
Singapore 059906
Tel: +65 6438 2921
(Closed on Sundays)
Mon to Sat: 12pm – 3pm, 6.30pm – 10pm
Nearest Station: Clarke Quay

Photo Credit: Shoukouwa

SHOUKOUWA

Opened back in March 2016 as one of Emmanuel Stroobant Group’s first forays into Japanese dining comes Shoukouwa, an intimate sushi restaurant that managed to beat other sushi establishments to land itself two Michelin stars.

What makes this eight-seater fine dining restaurant stand out from the rest is its commitment to keeping things as authentic as possible, meaning that their omakase menu only features ingredients from Tsukiji Fish Market in Tokyo. Dining here is sure to leave a lifelong impression from its humble appetisers right down to its premium seafood.

Omakase Pricing
Miyabi – S$320++
Hana – S$480++

1 Fullerton Road, #02-02A One Fullerton,
Singapore 049213
Tel: +65 6423 9939
(Closed on Mondays)
Tue to Sat: 12pm – 3pm, 6pm – 11pm
Sun: 6pm – 11pm
Nearest Station: Raffles Place

SUSHI MURASAKI

Sushi Murasaki’s omakase dining concept constantly pushes culinary boundaries by combining numerous cooking techniques to better bring out the natural textures and flavours of each ingredient—which are all flown in directly from Tsukiji Market in Tokyo.

If you love the ice cream of the ocean (also known as uni) then the Kumo Omakase Set is what you should definitely opt for. What you get is a glorious (and generous) portion of buttery smooth uni atop sushi rice and wrapped with seaweed—a true joy to devour.

Omakase Pricing (Dinner)
Kumo – S$180++
Murasaki – S$250++

9 Raffles Boulevard, #02-08,
Millenia Walk,
Singapore 039569
Tel: +65 6341 9668
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Esplanade

Photo Credit: Ryo Sushi

RYO SUSHI

Highly popular for being one of the more affordable Japanese omakase restaurants in town (with no GST and service charge), getting a seat at Ryo Sushi is often a challenge.

The restaurant specialises mainly in sushi omakase and their seasonal menus can be priced as low as S$18 for a 10-course omakase set to S$98 for an 18-course omakase set that will have you wobbling out the door with a satisfied tummy.

Omakase Pricing
10-Course Menu – S$18
18-Course Sea Urchin Menu – S$98

1 Tras Link, #01-06
Orchid Hotel
Singapore 078867
Tel: +65 6443 3463
(Closed on Sundays)
Mon to Sat: 11.45am – 2.45pm, 6pm – 10.30pm
Nearest Station: Tanjong Pagar

SHINJI BY KANESAKA

Boasting an exquisite selection of fine sake, food and impeccable service, Michelin-starred Shinji By Kanesaka over at Carlton Hotel Singapore promises a dining experience like no other.

An extension of 1 Michelin star Chef Shinji Kanesaka’s Edo-style sushi restaurant in Tokyo’s exclusive Ginza district, the restaurant promises nothing but the finest Japanese cuisine around.

Omakase Pricing
Lunch
Omakase Special – S$250++
Chef’s Omakase Special – S$300++

Dinner
Omakase Wa – S$300++
Chef’s Omakase Special – S$500++

76 Bras Basah Road
Carlton Hotel Singapore
Singapore 189558
Tel: +65 6338 6131
(Closed on Sundays)
Mon to Sat: 12pm – 3pm, 6pm – 10.30pm
Nearest Station: Bras Basah / City Hall

Uni (sea urchin) is a highly prized Japanese delicacy that can be enjoyed in many forms—raw as sashimi or prepared as a topping on sushi. Highly valued for its sweet and briny flavours, uni has an exquisite creamy consistency that melts almost immediately in your mouth.

It’s as if our prayers have been answered! A restaurant in Singapore dedicated to uni-everything is a legit dream come true. We don’t know about you but we are truly ecstatic about Uni Gallery—a uni-centric restaurant set within The Plaza at Beach Road.

And if you have never had uni before, you ought to visit this hidden gem because you have been missing out. Aside from the large selection of uni specialities, this is also the place where diners are treated to seasonal sashimi and other classic Japanese dishes such as Chirashi Don and Donburi.

From now until 30 April 2018, enjoy 1-for-1 uni sashimi (30g per portion). Uni Gallery has several types of uni sashimi on their menus and prices range from S$28 to S$62. The complimentary item must be of the same value or of a lower price.

To redeem this promotion, simply like Uni Gallery on Facebook and quote ‘ladyironchef’ to enjoy this 1-for-1 promotion.

Nestled in the basement of a mall many of us may not even have heard of, Uni Gallery at The Plaza (which is just behind PARKROYAL on Beach Road) is inconspicuous and hard to locate, but give up the search and you may just regret.

With quirky Japanese-inspired murals on every wall, Uni Gallery provides a cheerful and inviting ambience. While most established Japanese restaurants would have just a few uni dishes on their menu, Uni Gallery is where your senses take flight with premium uni that are mostly from Japan and other places such as L.A’s Santa Barbara and British Columbia in Canada.

UNI RUIBE

The Uni Ruibe (S$45 per serving) is one heck of a sensational item at Uni Gallery and even for those who have tried uni before, this is #nextlevel enjoyment. The intense oceanic brininess of the uni was mind-blowing and there was no competition when it came down to its delicate and creamy texture. Trust us, this is truly worth the splurge.

Marinated in kombu, this is one of the most traditional ways of enjoying uni since the Japanese first did it almost a thousand years ago.

UNI KARATSUKI

Another star dish at Uni Gallery is the Uni Karatsuki (S$30), in which the fresh seasonal uni is cracked open and served immediately so guests are able to have it straight from its shell.

For the purists, this is the best way to enjoy uni at its freshest without the addition of any condiments that will alter its original salty ocean scent and buttery taste.

UNI SAKE SHOT

For a bright and umami-packed explosion in your mouth, we highly recommend giving the Uni Sake Shot (S$18) a shot—pun not intended—or more.

The initial taste that hits your tongue will be the briny, somewhat savoury uni followed by the intense flavour of alcohol mixed with shoyu. Just be mindful to keep the contents in your mouth for a few seconds to properly savour the layers and not chug the entire thing down.

UNI OYSTER SHOT

Taking luxury to a whole new level is the Uni Oyster Shot (S$24). Served in a larger-than-usual oyster shell is a mixture of ikura, oyster and uni. The size of each uni oyster shot may seem daunting, but slurp them all in one mouthful to bring your taste buds on a gastronomical journey.

The combination of the briny oyster, salty ikura and luscious uni makes for one intense flavour explosion.

LE TETSUYA

A dish that is both gorgeous to look at as well as a joy to eat, the Le Tetsuya (S$48) is another must-try premium item. Uni and Sturgeon caviar sit atop fresh, shredded Hokkaido crab; with just 3 key components, this dish may sound simple but it certainly blew us away.

We particularly loved the combination of flavours that this dish brings as you get a delightful balance of both sweet and salty notes respectively from the naturally sweet crab to the fresh ikura and umami-packed uni.

UNI TOKUSEN SASHIMI

For a hit of variety, we highly recommend getting the Uni Tokusen Sashimi (1 pax – S$38, 2 pax – S$74, 3 pax – S$110, 4 pax – S$142) that features seven types of sashimi including one type of uni—all of which are specially curated according to when each fish is at their seasonal best.

The sashimi at Uni Gallery is airflown from Japan four times a week so you can be sure of maximum freshness.

UNI SAMPLER SET

True uni connoisseurs are in for a treat with the Uni Sampler Set (5 types – S$98, 4 types – S$85, 3 types – S$74). Hefty as the price tag might seem, it is actually great value when you consider that the same quantity of premium uni you find elsewhere might cost 2 to 3 times more.

It is really worth it to give this platter a shot because you get to sample different varieties of uni such as bafun, murasaki, aka, ensui and uni shutou. Yes, in case you were wondering, uni do not all taste the same!

2-TYPE PREMIUM UNI IKURA CHIRASHI

While the 2-Type Premium Uni Ikura Chirashi (S$68) may not exactly be affordable, expect a generous portion of uni and salmon roe! You will find two types of premium-grade sea urchin and salmon roe covering a bed of sticky Japanese rice.

Those who find raw uni overpowering can start off with this as the rich uni flavours are balanced out when paired with vinegared rice and fresh slices of cucumber.

UNI MENTAIKO PASTA

An unconventional order at Uni Gallery is the Uni Mentaiko Pasta (S$38) which is topped off with briny karasumi shavings. While it may not be what you are expecting from a Japanese dining establishment, we give props to the chef for being innovative with the menu.

As mentioned earlier, from now until 30 April 2018, enjoy 1-for-1 uni sashimi (30g per portion). Uni Gallery has several types of uni sashimi on their menus and prices range from S$28 to S$62. The complimentary item must be of the same value or of a lower price.

To redeem this promotion, simply like Uni Gallery on Facebook and quote ‘ladyironchef‘ to enjoy this 1-for-1 promotion.

You can earn 2 miles with every S$1 spent at Uni Gallery when you use Mileslife. If you are new to Mileslife, use our code ‘ladyironchef’ to get 1,000 free miles after you download the app and make your first purchase on Mileslife.

Uni Gallery by Oosterbay 
7500A Beach Road
#B1-310 The Plaza
Singapore 199591
Tel: +65 9838 8209
Daily: 11.30am – 2.30pm, 6pm – 10pm
Nearest Station: Nicoll Highway

This post is brought to you by Uni Gallery.

Set within The Plaza at Beach Road, Uni Gallery—opened by online seafood and sashimi retailer, Oosterbay—is a uni-centric restaurant that is bound to get heads turning—especially if you’re a uni fanatic like us. They serve a range of uni as well as premium sushi that are all air-flown from Japan, the United States and Canada.

The 40-seater restaurant serves ‘uni-fied’ dishes such as their Uni Aglio Olio (S$28++), Uni Oyster Shot (S$25++) and the stellar Uni Bomb (S$99++) that is what this humble restaurant gains the most praise for.

In addition to uni, their menu also includes seasonal sashimi such as kinmedai (golden eye snapper), hirame (flounder) and our favourite, ankimo (monkfish liver). Finding exceptional yet relatively affordable uni in Singapore is a tough feat, however, ever since the opening of Uni Gallery, fans of the beloved sea urchin have stopped searching.

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Boasting decadence and creaminess like you have never felt before is the Uni Oyster Shot (S$25++). This tantalising morsel features a scoop of briny Canadian sea urchin alongside generous amounts of ikura (salmon roe), served atop a fresh and plump New Zealand oyster.

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Perhaps one dish that every first timer should order is their signature dish, the oh-so-gorgeous Uni Bomb (S$99++). The dish features 3 different types of uni from varying parts of the world and comes served with a shot of either Japanese sake or gin.

Hefty as the price may be for this stellar dish, we would still urge you to try it nonetheless simply because it is a pure indulgence on a plate.

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But if it’s affordability you are after, their Uni Chirashi set (S$28.90++) comes highly recommended as well. The dish sees a large bowl of rice generously topped with fresh, creamy uni, with sliced ginger, seaweed, furikake and tamago. Fairly affordable and perfect as a work-day lunch option, we can see why this is a popular choice amongst those who work in the area.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 2 miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Uni Gallery by Oosterbay 
7500A Beach Road
#B1-310 The Plaza
Singapore 199591
Tel: +65 9838 8209
Daily: 11.30am – 2.30pm, 6pm – 10pm
Nearest Station: Nicoll Highway

All photos are credited to Uni Gallery by Ooster Bay. 

An omakase course is a Japanese dining tradition where diners entrust their dining experience entirely to the chef who will showcase his culinary skills and creativity throughout the meal. To the Japanese, an omakase course is not to be taken lightly—only chefs with many years of culinary experience are able to dazzle you with the season’s best ingredients and exotic delicacies.

Since omakase is serious business, those who are looking for an authentic experience that is similar to what you will find in Japan have to know about Sushi Jiro at Marina Mandarin Singapore. The reputable Japanese restaurant serves fresh fish and seafood that are air-flown from Tsukiji Market in Tokyo four times a week.

Just when we thought that we had tried the best at Sushi Jiro during our last trip, Chef Kenji Nakagawa took our taste buds on another gastronomic journey with their 8-course and 10-course omakase dinners—comprising fresh sashimi, decadent Japanese wagyu beef and top-grade nigiri sushi.

Just for our followers, you can now get a free upgrade of your omakase when you quote ‘ladyironchef’ upon making reservation—the price of a 6-course dinner (S$180) will grant you an 8-course menu with better items; the price of an 8-course dinner (S$220) means an upgrade to the best 10-course dinner! This offer is valid from now until 31 January 2018.

To say that this is an incredible deal for such an exquisite meal is definitely an understatement.

Sushi Jiro’s 8-course omakase features starters, a sashimi platter, bonito in ponzu, monkfish liver with ponzu, ikura and uni bowl, Dobinmushi, five pieces of seasonal sushi and a slice of musk melon.

Your omakase course commences with a fine assortment of sashimi—Chutoro, Tai and Kinmedai.

Chutoro is the medium fatty underbelly of a tuna that is highly sought after for its slight marbling and supreme texture. Tai is essentially sea bream sashimi and the one we got to try at Sushi Jiro was marinated in seaweed to give it a slight boost in flavour. What really stood out, though, was the Kinmedai sashimi—the fresh red snapper came torched to a lovely pinkish shade and had a hint of sweetness in it.

Our feast continued with some crowd-favourites such as the bonito served in a pool of ponzu sauce, monkfish liver with zesty ponzu sauce (that is not for the faint hearted but if you can get past the fact that you are eating an unusual fish’s liver, this creamy dish is actually very memorable with its sophistication) and dobinmushi.

‘Dobin’ refers to ceramic teapot while ‘mushi’ means steam—that would give you an idea of how this light, yet flavourful teapot soup is made. The flavours were all harnessed with the premium ingredients, hence expect a soup that is simple in flavour yet very complex in layers.

The five seasonal nigiri sushi varieties we had were otoro (fatty tuna), hirame (flounder), ika (cuttlefish), buri (wild yellowtail) and torched kamasu (Japanese barracuda). Chef Kenji tickled our taste buds with the luxurious fatty tuna belly; the burst of umami flavours and ultimate freshness once again reminded us why we are such big fans of this Japanese restaurant.

Although nothing else can beat the otoro in our hearts, a close contender had to be the kamasu—which was blow-torched to form a slightly crispy skin on the surface. All it needed was a touch of the chef’s homemade shoyu sauce to make it even better!

One notable dish to look out for is Sushi Jiro’s signature Ikura and Uni Bowl. Expect a combustion of complex flavours from two highly-prized ingredients you can find in all prestigious Japanese restaurants—ikura (roe) and uni (sea urchin).

Thanks to the generous portion of ikura, every mouthful was sensational and we were blown away by the refined texture of the rich uni. Have it with just a small dab of wasabi to enhance the natural flavours even more.

The 10-course omakase dinner gives you more reasons to indulge. Luxuriate in the expanded selection of high-quality ingredients that further elevates Sushi Jiro’s omakase repertoire. Be treated to a splendid feast showcasing seasonal fish comprising fresh sashimi and sushi.

The 10-course omakase dinner also starts you off with sashimi, followed by a series of dishes that are similar to the 8-course omakase dinner such as the monkfish liver with ponzu, ikura and uni bowl, five pieces of seasonal sushi and a slice of musk melon for dessert.

What really differentiates the 10-course omakase dinner s the addition of fresh Japanese wagyu beef cuts and a large, juicy oyster. Mind you, the oyster was as big as our palm! It was slightly briny, very juicy and the freshness was unbelievable; we could even taste nuances of the ocean saltiness.

These two are showstoppers in their own rights and heightened the entire omakase dining experience to perfection.

Sushi Jiro also has an exclusive range of premium Japanese whisky that makes the perfect companion to these succulent beef steaks.

Do keep in mind that seasonal delicacies at Sushi Jiro may vary from time to time as it depends on their availability during different periods of the year.

Once again, just for ladyironchef’s readers, enjoy a free upgrade of your omakase when you quote ‘ladyironchef’ upon making reservation—the price of a 6-course dinner (S$180) will grant you an 8-course menu with better items; the price of an 8-course dinner (S$220) means an upgrade to the best 10-course dinner! This offer is valid from now until 31 January 2018.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

Sushi Jiro at Marina Mandarin Singapore is home to one of the finest Japanese dining experiences in Singapore. This quaint sushi restaurant does not disappoint with its fresh fish and seafood options, which are all air-flown from Tsukiji Market in Tokyo 4 times a week.

Helmed by Chef Kenji Nakagawa, who has had many years of experience under his belt, the sushi set lunch set is truly one to behold.

Expect a lavish feast comprising seasonal fish that make up their fresh sashimi and sushi—and even some rarities that cannot be found in conventional sushi restaurants.

From now until 09 Dec 2017, treat yourself to a quintessential sushi experience at Sushi Jiro at only S$80++ per pax when you like Sushi Jiro on Facebook and quote ‘ladyironchef’. This is an incredible deal and you will be guaranteed an unforgettable sushi meal.

Famed for being a sushi restaurant that values tradition, the restaurant’s interior is palatially designed to provide a cosy and comfortable environment to enjoy an unpretentious Japanese meal—much like the traditional Japanese sushi eateries of old. The sushi counter is only able to seat 10, making the experience a truly intimate one where you can feel free to converse with the chef as he prepares your lunch.

The sushi counter also features an open display where diners can marvel at some pretty exotic seafood items from a variety of shellfish items to even shirako (cod sperm sac).

SUSHI JIRO SINGAPORE’S SUSHI COURSE 

Sushi Jiro Singapore’s Sushi Course (S$100) consists of a starter, chawanmushi, 8 pieces of seasonal sushi, negitoro and ikura rice, miso soup and dessert.

The 8 sushi varieties we had were Hirame (flounder), Kinmedai (sea bream), Buri (wild yellowtail), Ebi (prawn), Kamasu (barracuda), Maguro (tuna), Kohada (anchovy) and our personal favourite, Chutoro (medium fatty tuna belly). Note that the variety might differ because every day’s highlights depend on the fish they import from Tokyo.

Each course was unique with a mix of delicate and fresh flavours. Chef Kenji handles each item with care, ensuring to not overwhelm your palate nor have one particular item outshine another.

Some—like the Chutoro—were served as it is, allowing you to savour the sheer decadence that is its rich and fatty contents while others such as the Maguro and the Kamasu were either seasoned with a gentle lick of their homemade shoyu, freshly grated wasabi to better bring out its natural flavours.

Going through the painstaking process of making their own shoyu right down to grating their own wasabi, you just know that Chef Kenji is the real deal. Most, if not all of the fresh fish and seafood served here are seasonal and deliberately chosen during specific seasons where they are the most delicious.

They are specially bid for and air-flown over to Singapore 4 times a week from Tsukiji Market in Tokyo!

The sushi course ends off with the Negitoro and Ikura Rice which is easily a crowd favourite on account of the perfectly struck balance of flavours and textures. Labelled as a ‘small bite’, the Negitoro donburi—which is traditionally made up of Negi (green onion) and Toro (fatty tuna belly)—features a generous serving of ikura, minced fatty tuna, sushi rice and a tiny smidgen of fresh wasabi.

Our recommendation is to include a bit of everything in a single bite to fully enjoy the flavour and textural components—from the gentle popping of the ikura, the rich and bold flavours of the fatty toro, right down to the tiny hit of wasabi which provides a nice touch of heat.

And you get the absolute discount if you quote ‘ladyironchef’ upon making your reservations. Instead of S$100++ per pax, pay only S$80++ per pax for this sushi lunch set.

CHIRASHI DON

Here’s an insider tip: You probably will not be able to find the Chirashi Don among Sushi Jiro’s menu offerings but make a simple request to have it made and Chef Kenji will be more than delighted to prepare it for you. The dish comprises generous servings of thickly cut sashimi and ikura that is all neatly placed atop premium Japanese rice.

Each individual fish boasts its own unique quality, from the fatty tuna to the umami-packed uni. For individuals who adore fresh sashimi, this is the ultimate indulgence.

The Chirashi Don is available at S$38++ per bowl.

STELLAR TEMPURA

Should you find yourself craving for something fried, the Assorted Tempura (S$18++) off the a la carte menu promises to hit the spot. The dish is an assortment of ebi, fish and a variety of vegetable tempura—all of which are thinly coated in a light batter and deep-fried to crispy perfection.

S$58++ LUNCH SETS 

Sushi Jiro also has several lunch sets at S$58++.

Our favourite has got to be the Gindara Teriyaki which features a fillet of grilled Silver Cod that is given a lick of Sushi Jiro’s homemade teriyaki sauce. The oily fish had a robust and deeply charred flavour which the savoury, sweet sauce complemented very well.

The lunch set is served with several slices of sashimi, tofu, pickles, chawanmushi and miso soup.

PREMIUM JAPANESE WHISKY—YAMAZAKI AND HIBIKI

For whisky connoisseurs, Sushi Jiro will be your haven. Boasting an impressive selection of Japanese whiskies from Hibiki to the world-renowned, Yamazaki, we went crazy with all the rare editions! If the finer aspects of Japanese culture can prove elusive to the Western psyche, much of the same could be said for the country’s whisky that boasts clean and very approachable flavour notes.

Your Japanese meal at Sushi Jiro will be complete with a glass of whisky.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

The Wagon is one of the newest but most unassuming restaurant on Tras Street, Singapore. It looks subtle and unassuming from the outside, along the rows of restaurants and shophouses. But if you can locate this gem, you are in for a treat.

When night falls, a huge red neon signboard bearing the words ‘The Wagon’ lights up in full glory. And that is also when The Wagon comes alive. From the brick walls to the copper pans and pots hung up, the interior of The Wagon is chic and fun – all while boasting a very sassy yet casual vibe.

From French-Japanese inspired tapas served on trolley, to the amazing beef platter which features four different premium cuts of Hokkaido beef (dry-aged in-house), to the whole Muenier Flounder, The Wagon is full of surprises and a place that is suitable for all occasions.

Think of it as a spot where you can have great tapas and mains in a relaxed setting. And did we mention that it serves cocktails at S$7 each during Happy Hour? Also, our readers can quote “ladyironchef” to get a surprise dish from the chef.

The kitchen is headed by Chef Makoto Deguchi – he who has cooked at a 1-Michelin Star restaurant in Paris. This explains why his dishes feature a rustic French style while using primarily freshly-imported ingredients from Hokkaido.

What we were sold by immediately was the “wagon” that is being pushed from table to table. The idea is really to surprise diners every time with tapas of the day. The tapas are off-menu and are different every day, with a few mainstays.

What happens is that after you’ve settled in your seats, the wagon would be pushed to you, presenting to you the various tapas and its prices. The team will also verbally introduce every item to you, tell you stories that might interest you, and you can then pick whatever you fancy.

This provides a very personal interaction; think of it like olden day dim sum push carts, but in a fresh alternative with items that you probably couldn’t even guess!

Apart from the rotational items, expect mainstay dishes such as Foie Gras Creme Brûlée (S$12), fresh uni (S$8 for 10g) on Carrot Mousse (S$5), and Shaky Shaky Fries (S$8).

The Brûlée was intensely flavoured with foie gras and this smooth treat is not for the faint-hearted. The uni was undeniably fresh and creamy; just the way we like it.

You can order the fresh uni by weight on its own, but a recommended serving is to have it on top of the Carrot Mousse that is adorably displayed inside an empty uni shell. The textures are incredibly similar and while the taste differs, it complements each other pretty well.

A surprising star for us was the Shaky Shaky Fries, which is vaguely like an upgraded version of McDonald’s Shaker Fries. The burst of umami came immediately upon first bite because of the ultra-tasty seasoning that is imported directly from Miyazaki itself. Potato wedges are used instead, and the broad surface balanced out the saltiness of the snack. For just S$8, we would do this over and over again.

Another tapas to look out for is the Frill Lettuce (S$15) with a side of minced beef. You are to wrap the beef up in the leaves, like how you would enjoy K-bbq. Every lettuce is flown in from Hokkaido, and it was served to us still with the root intact – this is as fresh as it can get; the plant is basically still alive!

On to the mains. Which comes in a regular menu and is pretty much fixed, but no less boring.

One of the most impressive dishes is the Grilled Platter (S$75), featuring four different premium cuts of Hokkaido beef with various accompanying sauces. The beefs are dry-aged in-house and are extremely buttery with a gorgeous marbling.

The cuts might differ daily and you will be served the four best and freshest cuts of the day on this platter. We had the rump, sirloin, tenderloin and top blade – all served atop rosti chunks. The sirloin and tenderloin were the juiciest and most stunningly-marbled.

Then, there is the Muenier Flounder (S$60 whole and S$30 half). It is something that is not commonly seen here in Singapore. Our fish was served whole on the plate and was so well-seasoned, we polished the flounder to the bone (literally).

In case you are wondering, yes, flounder is a common fish breed used in Japanese cuisine, but this white fish is given a makeover here at The Wagon and prepared the French way – flavourful, elegant and so good that you need no condiments.

This main alone will be more than enough to impress. The whole fish is pretty massive, and we recommend half a portion for one person and a whole fish for two, so you can still enjoy some of the small tapas plates from the cart.

One seasonal item to look out for this Spring is the Sautéed Spring Vegetables (S$28) which features a variety of Japanese vegetables that are so very fresh. Prepared in the simplest of way, the vegetables are cooked over high heat to produce a broth so natural and sweet; the end result is a hearty and healthy dish so intensely packed with Sprin flavours.

And because we always have room for desserts, we went for The Moelleux Au Chocolat (S$15) and Milky Blanc-Manager (S$13). They are lighter dessert choices that would be great if you are already feeling quite stuffed from your tapas and mains.

We could not leave without trying some of The Wagon’s cocktails. As rum-lovers, the Wagon Mai Tai (S$18) takes first place for us. It comprises a mix of Dark and White Rum with Lime Juice, Orgeat, Burnt Orange and Vanilla Syrup for a very complex but well-balanced taste. So similar yet distinctly different from your classic Mai Tai. 

We also had the Pi Pi Piew (S$20) – just because, right? Quirky name, light cocktail. It uses a mix of strawberry and thyme-infused vodka with peach liquor and more for a fruity and refreshing aftertaste.

The Wagon also has excellent happy hour promotions (Mon to Sat, 6pm – 8pm) with S$5 half pints of Kronenbourg Blanc, S$7 cocktails and S$6 Suntory Premium Malt Pilsners. PARTY TIME, GUYS!

Remember to quote “ladyironchef” when you are dining at The Wagon to get a surprise dish from the chef.

The Wagon
55 Tras St
Singapore 078994
Tel: +65 6221 6369
Mon to Fri: 12pm – 2.30pm, 6pm – 12am
Sat: 6pm – 12am
Closed: Sun
Nearest Station: Tanjong Pagar

This post was brought to you by The Wagon.