The best Japanese restaurants in Singapore

Jointly created by culinary heavyweights Emmanuel Stroobant and Kazumine Nishida, the two Michelin-starred chefs of Saint Pierre and Shoukouwa respectively, Shoukuwa Shinjidai strays far from being a traditional Japanese restaurant. Leave all formalities out the door cause punk rock is definitely in the house. Think bold flavour combinations weaved into a Kaiseki-inspired meal (from $250) where each course takes after the name of famed hits: Madonna’s Like a Virgin arrives as a series of succulent sashimi with unconventional toppings, and Guns N' Roses Sweet Child O’ Mine features the indulgent kegani (hairy crab) in crab roe sauce and pickled watermelon radish.

TRY Pink Floyd’s Comfortably Numb delivers a soothing risotto-inspired rice dish, reminiscent of the forest floor, and redolent of aromatic black winter truffles and earthy wild mushrooms.

You won’t miss Taki Izakaya Bar’s sleek black shopfront along Collyer Quay, but the interiors are equally stylish – a giant virtual waterfall is the centrepiece of the expansive 150-seater restaurant, making it ideal for hosting events. The menu is a spread of classics, with everything from sushi to sashimi, kushiyaki, agemono, donburi, steak and desserts. Stop by for the $19.80 value lunch sets with eight choices like beef yakiniku and buta shogayaki. Or clock in from 7pm onwards till closing weekdays to enjoy happy hour deals on Suntory or Kaoru beer, starting at $24 for two pints. The bar also lets you ‘beer park’ your pints so you can continue drinking on your next visit.

TRY Make sure to order the gobu karaage ($8.50) or deep fried burdock. It’s less sinful than, but equally addictive as fries, and great for pairing with a refreshing pint. The hotate mentai aburi ($17.50) is another crowd-pleaser – you can’t ever go wrong with seared scallops and mentaiko. Kushiyaki or grilled skewers are also a must. Save the hassle of deciding and go straight for the kushiyaki platter with eight skewers ($29.80) which includes buta bara, bacon asparagus, tamagoyaki, shishito pepper and broccoli.

For a truly superlative omakase experience, drop by Hashida Singapore. There are a great many omakase destinations in Singapore, but our tummy craves the upbeat rhythm of its omakase menu and the distinctive levity in flavours here. The courses largely follow traditional formats, and chef-owner Kenjiro Hashida frequently plays up the temperature of dishes, alternating hot and cold courses, for a meal filled with unexpected surprises. Oh and don't expect just musk melon for desserts, it might get experimental in here.

TRY Otoro Sushi (part of both $350 lunch omakase and $450 dinner omakase). The buttery texture is mind-blowing and we're pleased to also report that the chefs here are extremely generous in draping the glossy pink-hued otoro.

Marina Bay Sands welcomes another Japanese dining concept by celebrated chef Tetsuya Wakuda (of two-Michelin-star Waku Ghin fame) alongside award-winning restaurateur John Kunkel of 50 Eggs Hospitality Group. Revel in a multitude of experiences from à la carte style dining at the alluring main dining hall, to artful Japanese mixology at the stylish bar as you enter.

TRY The cold soba ($68). Tuck into perfectly bouncy cold soba from Nagoya tossed with botan ebi in an ultra-aromatic truffle sauce. It also comes topped with Oscietra caviar, shaved brown mushrooms and fresh white negi. There is also fresh artisanal yuba ($45) from Kyoto that is a must-try - the fresh bean curd skin is served with Hokkaido sea urchin and mountain caviar.

At this chic Japanese restaurant nestled on the third floor of Takashimaya, Hanare is the brainchild of award-winning Chef Taro Takayama. But rather than doling out regular donburi bowls, Takayama shifts the attention to kamameshi. This directly translates to “kettle rice,” a slow-cooked mixed rice dish that’s cooked in a kama – a traditional iron pot. Not only do they use koshihikari rice – known to be one of Japan’s best types of short grain rice – but they also place emphasis on the seasonality and quality of ingredients. And if you are looking for the best kamameshi in Singapore, Hanare is definitely a place to have it.

TRY Their hero dish – the Wagyu beef kamameshi set ($62). Hanare uses A4 Wagyu beef from Miyazaki prefecture, which is one of the highest grading of beef, with perfectly balanced marbling. Sautéed in a premium soy based sauce, let the tender and flavourful Wagyu beef excite your tastebuds. Hanare also offers various other kamameshi sets ranging from unagi ($52) to abalone ($72) and the tantalising must-try Miyazaki Wagyu sukiyaki ($72). There’s also Japanese favourites like assorted sashimi ($42), mentaiko dashimaki ($14) and assorted tempura ($16).

One of two venues housed in the charming white two-storey colonial-styled Chateau TCC, Ki-sho touts itself as a Zen escapade and serene sanctuary from the hustle and bustle of city life. Does it live up to the promise? It’s certainly exclusive – the restaurant features a ten-seat sushi bar and two private rooms with a total capacity of 18, but it’s the attention-to-detail décor that stands out; everything’s hand-built by a team of Japanese artisans, from the gold-leaf wallpaper to the hand-laid wooden flooring and the bespoke furniture. 

TRY The ankimo (monkfish liver), it's air-flown in twice a week.

Leading the revolution is Esora. The Lo & Behold Group’s first Japanese establishment is a treat for the senses. Even at night, the space looks washed in natural light streaming in from its cloud-like washi paper-dressed skylight. It casts a warm glow on the velvety smooth yellow cedar wood counter where the magic happens. Head chef Takeshi Araki, who cut his teeth at stellar dining institutions like Tokyo’s three-Michelin-starred Nihonryori RyuGin, excels in melding Japanese produce with French techniques. His creations pay homage to each season with exquisite plating to match. 

TRY The menu changes almost every week, following the micro-seasonality of ingredients, so you never really know what you’re going to get. The only choice you get to make is if you want the nine-course lunch menu ($328), 10-course lunch menu ($368) or the 10-course dinner menu ($368) dinner menu.

But don’t come expecting a typical yakitori showcase. While Shin Terroir grounds itself in tradition, it isn’t afraid to introduce a touch of inventiveness in each dish served on the 15-course menu ($198). Park yourself at the butterscotch marble counter and marvel at your meats dancing in the flames around the custom-made three-tiered grill. The team insist on using Kishu bincho, charcoal made from a type of Japanese oak hailing from Wakayama, best known for its ability to reach searing temperatures and retain heat. This promises an epic sizzle which crispens up the skin without drying out the moisture in the meat.

TRY The signature Mille Feuille. This intricately layered creation sees tender gems of chicken gizzards and crunchy chives blanketed under perfectly blistered chicken skin

In the 12-seater restaurant, chef Kenta Yamauchi – formerly of Michelin-starred Gion Fukushi in Kyoto – set the stage for a deft showcase of Kyoto-style Japanese cuisine tastefully balanced with contemporary touches. In contrast to the flashy walls clad with Gucci wallpaper in the holding bar, things in the dining theatre are kept simple and elegant without excessive theatrics. Yamauchi also takes every effort to source the finest – and more often than not, rare – ingredients flown in exclusively from Japan and nowhere else. Some of these include a Shiro miso from a heritage Kyoto maker that is notoriously picky about supplying to only a handful of select restaurants in Japan.

TRY The shabu-shabu of A5 Wagyu sirloin that swims in the rolling boil of Shiro miso broth laced with premium Hokkaido kombu (kelp) and katsuobushi (bonito flakes). The broth is intensely flavoured yet lingers on your palate ever so subtly. Accompanied by a tender gem of shiitake and fresh black truffles, every spoonful is a comforting amalgamation of rich silky textures and umami-ladened earthy funk.

Fukusen Restaurant specialises in authentic omakase dining with high-quality seasonal seafood flown in from the motherland twice a week. Let the chefs know your preferences and take the wheel with one of their five- to eight- course omakase meals ($100-180), or order from the a la carte menu offering lots of scrumptious options like the fukusen maki ($32.80) – a sushi roll generously packed with salmon sashimi, cucumber, foie gras and cherry tomato, and for the meat lovers, be sure to try the melt-in-your-mouth tender A4 Wagyu beef steak (depending on weight).  

TRY The fukusen chirashi ($32.80) for a generous medley of fresh sashimi and ikura.

Donburis are dime-a-dozen in Singapore. Most are wallet-friendly and quite alright. But to make your calories really count, head down to Tamashii Robataya. It's better known for its market-style robatayaki (think grilled food served to you on wooden oars) but that's because the regulars have been keeping hush on Tamashii's amazing donburis. It's a concise list of just five items but we're talking about premium goods like grilled sea eel and foie gras, and saga beef – all topped with organic eggs from Japan.

TRY The Gyudon ($78). It's A5 saga beef, truffle shavings, Akita Komochi rice and an incredibly orangey organic egg – but here's where the simplicity of the ingredients really shines, with the flavours bound by the richness of the onsen egg. Other notable highlights include the Buta Donburi ($58) and the Unadon ($48) - the former features simmered Kagoshima pork jowl cooked to tender perfection, while the latter comprises grilled river eel.

Singapore has its fair share of hidden izakayas – most are situated in town, but in soon-to-be derelict buildings like Midpoint Orchard and Orchard Plaza. With the new opening of chicken-focused Japanese joint Torimaro, it's veered off course: this izakaya bar is right in the middle of the CBD in Capital Square. 

TRY Their chicken sukiyaki (part of the omakase set). While most sukiyaki hotpots feature delicate slices of beef, this was chock-full with chicken, tofu, and tsukune, grilled chicken meatballs.

Booming beats and food served theatrically. If that fits your brief, this dramatic course is all about spritzing edible gold dust and fancy smoke infusions. It is hard to fault the ingredients – even throughout the 10-course Ume omakase (that's 15 dishes in total) we embarked on, we never hit a bump. The journey was very well-planned, mixing flavours, textures and temperatures, keeping it interesting and never too heavy despite the indulgence of it all. The word 'goho' itself refers to the five ways of cooking Japanese cuisine that is: nama (cutting), niru (simmering), yaku (grilling), musu (steaming), and ageru (frying). And you get to experience it all here. 

TRY The Mt. Goho: an absolute mountain of extravagance served in a glass dome with layers of ikura, uni, wagyu beef, snow crab, caviar, toro and topped with bonito smoke and yep, gold dust to complete the end of the savoury courses. 

Visit on any weekday and it’s evident that Koji Sushi Bar has amassed a loyal following of white-collared types thanks to its affordable lunches. What sets Koji apart is its freshly grated wasabi – a rarity at this price point – hidden within each nigiri. You also get a tub of housemade soya sauce, which you can individually brush on the nigiri and pretend you’re a bona fide sushi master. 

TRY One of their four sushi sets, served with a salad or miso soup, are available during both lunch and dinner. We suggest homing in on Set C ($26) and D ($30) to sample the seafood on offer, replenished every Tuesday and Friday. 

This exclusive 12-seater sushi-ya is celebrated for its edomae-style sushi, prepared with the freshest seasonal ingredients from Japan. Every dish here bursts with umami, achieved through fish ageing techniques executed with plenty of finesse. 

The itamae will employ jukusei (wet-ageing) or ichiyaboshi (dry-ageing) depending on the type of fish. Jukusei involves marinating the fish in salt, soy sauce, or wrapping it in kelp, a technique excellent for increasing tenderness while retaining a firm bite. Taste the effects in the nigiri selection, which offer lean but delicate meats like aged ishigaki-dai (spotted knifejaw) and isaki (three-line grunt).

TRY Fattier cuts such as the prized otoro (tuna belly) are dry-aged to accentuate sweet and umami flavours. Sushi Kawasemi has found the sweet spot to be 18 days, resulting in a one-of-a-kind ambrosial bite.

Gourmands looking for sheer indulgence know to grab a seat at Waku Ghin's exclusive 10-seater Chef’s Table (from $550). Dishes to land on the cherry wood counter table might include a delightful egg flan, or chawanmushi crowned with shreds of hairy crab, sayori or half-beak fish sweetened with fresh strawberries and pomegranate, and Korean abalone, gently steamed for over eight hours and served with risoni for a soothing porridge-like texture. 

TRY The marinated botan ebi, uni, and caviar on egg yolk confit (part of the $550 omakase menu). It's a Waku Ghin signature.

The illustrious Sushi Takahashi in Ginza, Tokyo is known for its year-long waitlist. Failed to get a seat there? Now, you can try its signature omakase experience in Singapore. Takahashi Singapore is located along Mohamed Sultan Road, and it’s an intimate 12-seater establishment helmed by chef Jun Takahashi’s trusted protégé, head chef Rinto Sasagawa. In his steady hands, Takahashi Singapore turns out traditional meals injected with refreshing twists.

TRY Choose from three lunch and dinner menus – a quick sushi meal (from $180) is available during the day while a gastronomic dinner experience (from $310) offers signature dishes like the croquette and uni bowl. A tea ceremony with Shizuoka matcha and dessert brings a pleasant close to the dining experience at Takahashi Singapore.

One of the finer tempura restaurants in Singapore, Tentsuru is helmed by master chef Daiki Kawaguchi who presents omakase-style tempura for lunch and dinner. In this tempura temple, light and clean crunch is only achieved with a special three-flour blend specially sourced from Hokkaido. Chef Kawaguchi also prides himself in handpicking featured ingredients across various Japanese prefectures. And depending on the season, expect tempura of heady sakura shrimp, tiger prawns, whitling fish and some red-eye snapper. A series of condiments is meticulously paired with each tempura course – plum sauce, yuzu pepper, curry salt, sea salt, lemon juice and tendashi.

TRY Go with the curated set menus with lunch starting from $188 or pick and choose your favourites from the a la carte menu (minimum order of five items per person).

This modern sukiyaki and shabu-shabu fine dining restaurant is all about offering transcendent Wagyu dining experiences. Like its namesake, it uses kuroge wagyu (Japanese black cattle) sourced from a network of trusted farms that the owners personally visited.

TRY Signature Sukiyaki Donburi "All in One" ($128). Of course, the inimitable A5 Wagyu slices headline the dish. But a shoutout to the short-grained rice – using specially selected AAA grade Nanatsuboshi rice from Hokkaido – which has the perfect balance of flavour, and bite and stays tasty even when it's cold. Finished with crisp garlic chips, thoughtful vegetable trimming pickles, a jiggly onsen egg and a generous blanket of black truffles, it is one Donburi you'll dream of in your sleep.

Breaking away from the main Tanjong Pagar stretch and meandering into Tras Street is a spot that serves up soul-comforting bowls of Japanese ramen and smoke-kissed tapas. Sporting both indoors and alfresco seatings for every occasion, the former features a relaxed atmosphere adorned with grungy concrete walls and larger-than-life murals while the latter is perfect for people-watching while having a few swigs.

TRY The tsukemen – a dipping ramen. Slurp on thick bouncy noodles coated intensely rich tonkotsu broth that is savoury, oniony sweet, rounding off with a subtle smoky bonito finish. It comes with succulent charcoal pork, crunchy bamboo shoots, half an onsen egg, and garnished with nori painted with the Torasho motif using egg white, the signature is definitely a must-order.

This 64 seater includes four private dining enclaves with smokeless ceramic charcoal gas grills that offer more control to produce a finessed grilling outcome that retains the integrity of the choice cuts. Expect exclusively premium wagyu grade meats with exquisite marbling and occasional rare cuts that are masterfully seasoned and expertly grilled with surgical precision to serve up melt-in-your-mouth meats. 

TRY The meat omakase, which begins with a medley of 6 different cuts that are prepared individually by the yakiniku master.

Paper lanterns and noren (curtains) usher you into a dingy-in-a-good-way izakaya that feels like it’s straight out of a Tokyo back alley. Yes, the owners of ShuKuu Izakaya are freshening up the post-work drinking scene of our CBD with a slice of life from the Japanese capital – but rather than pints of Asahi, sake’s the order of the day. And don’t bother with the menu. It changes so frequently that, as head sommelier Luis Liu says, it might not even be updated – ask for recommendations instead.

TRY Their sake. Liu constantly brings in new types of sake – after all, there are over 3,000 sake breweries in Japan. So rather than limiting ShuKuu’s selection to regions or types of sake, he looks to trends in Japan to bring in new sakes to suit the food, occasion and mood.

Some might scoff at the idea of a meatless omakase, but the opening of Ki Su is a big win for vegetarians and vegetable lovers eager to savour the art of omakase free of restrictions. Ki Su is the latest concept by Joie by Dozo with plates inspired by shojin ryori, a traditional style of cooking practised by Buddhist monks in Japan. Here, you’ll find plant-based dishes featuring diverse textures and rich, refreshing flavours. The lunch ($88) and dinner ($168) sets come with eight and ten courses respectively, packed with healthy and nourishing dishes.

TRY Look out for the Air Flown Tonburi Caviar appetiser – a vegan delicacy consumed in Japan’s Akita Prefecture that is reminiscent of fish caviar. 

We’re spoilt for choice when it comes to yakitori skewers, but Yakitori Yatagarasu has stepped up the game by using all parts of the chicken. It’s nose-to-tail dining in a manner of speaking, but one that has been long respected by traditional Japanese chefs before nose-to-tail practices swarmed all trendy restaurants.

TRY As many sticks of tail ($3.50) you can muster – they tend to sell out early of the more popular yakitori skewers. Some might flinch knowing that just the one skewer is proudly jutted through the rear ends of six chickens, but this is a definite highlight.

There is more to an omakase experience than just seafood and sushi. At The Gyu Bar, the 10-course menu ($198) will bring to the table some seven Wagyu breeds from Japan – served in ways both simple and striking.

The beef specialist, opened by the same people behind Michelin-starred Sushi Kimura, has set up a temple for all beef-lovers. Wagyu is sourced from prefectures around Japan, then air-flown to provide a premium selection of choice cuts.

TRY This omakase menu (requires a day of advance notice) for a delicious journey through the best Wagyu options that Japan has to offer – all in a single sitting.

Quietly tucked away in the basement of Midpoint Orchard, Morinaga Izakaya Restaurant serves up Japanese bento by day and izakaya by night. This unassuming spot is great for a cosy catch-up with friends over bottles of sake – do ask the servers, they're more than capable of recommending a good bottle – and delicious bites. The menu is extensive, but signatures include a soft and silky Japanese omelette ($9), light and crispy chicken karaage ($8), or the assorted sashimi set ($28). 

TRY The monkfish liver ponzu ($8), otherwise also known as the "foie gras of the sea".

As a specialty handmade soba shop, tucked away on the somewhat secluded fourth floor of One Raffles Place, we didn’t originally have high expectations for Healthy Soba IKI. But with the freshly made soba here is a clear winner. Besides being handmade in their back kitchens daily, the 100 percent buckwheat soba also has an astonishing number of health benefits.

TRY The Avocado Kaisen Totoro Soba ($18), a chirashi-style sofa which comes with fresh salmon and tuna, paired with a cold dipping sauce.

This handroll-centric eatery is from the same team behind The Feather Blade and GOHO. Groove to rap music (‘rappu’ translates to ‘rap’ in Japanese) from the likes of Wu-Tang Clan to Kendrick Lamar as you indulge in freshly wrapped rolls and cocktails. The crown jewel of the space is a 36-seater sushi bar, where food and drinks are prepped before your very eyes. Here, the menu will feature a concise selection of just seven handrolls, including an over-the-top creation crowned with uni, wagyu, and caviar. For $42, diners can look forward to six freshly prepped rolls, each stuffed with a selection of fresh catch. It starts off with easy-to-love options of fatty toro, diced hotate, and house-brined salmon dressed with wasabi furikake.

TRY Still hungry? Consider the aptly named High Roller ($28) that comes crowned with either wagyu or tuna belly coupled with dollops of uni, caviar, and dusted with gold flakes for the ultimate indulgence. It’s an umami bomb best enjoyed in one smooth bite.

There’s always a queue at Omoté; and most of them flock to this casual Japanese restaurant for its affordable chirashi bowl. At just $12.80, each bowl of sushi rice comes topped with a heaping spoonful of diced seafood. Have it on its own, or jazz up your meal with premium uni, fresh scallops, and other seafood imported from Japan. It is best enjoyed with a drizzle of house-blend soy sauce – specially created for the restaurant and its seafood. 

TRY The mentai chirashi don ($23.80), a snazzy version of the standard affair. You get the regular chirashi don but it’s smothered in a rich and creamy mentai sauce that Omoté makes daily and torched right before it’s served at your table.