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With Head Chef Shigeru at the helm translating 14 years of French culinary experience into his cooking, be well assured that your omakase experience will be one for the books. This elegant, intimate space in Orchard sits just eight at its counter and is perfect if you're craving stellar beef and seafood Omakase (from $180) for dinner. If it's in season, a must-try is the Wagyu Tataki, which is seasoned with sea salt and stars a cured shoyu marinated egg yolk that adds a rich, creamy texture. This place also serves up a mean sea bream soup and super fresh appetisers (think uni with ikura and beancurd skin, Irish oysters and miso gindara).
Photo by Burppler Joe Yang