13 Best Omakase in Singapore (2026)

Omakase, where you leave the meal in the chef's hands, spans a wide range in Singapore, from two-MICHELIN-starred Edomae sushi counters and Tokyo-import sushi-ya to kappo and kaiseki-leaning menus and famously value izakaya-style tastings. This guide gathers thirteen real, currently operating omakase restaurants, each checked against its own website and current MICHELIN Guide recognition where relevant. Treat it as a shortlist to compare by budget, style and setting rather than a strict ranking, and book well ahead.

Shoukouwa is an intimate Edomae sushi counter on the upper level of One Fullerton, overlooking Marina Bay, seating only around eight guests per session. It holds two MICHELIN stars in the 2026 MICHELIN Guide Singapore and has featured in every Singapore selection since the guide debuted in 2016. The kitchen serves a set omakase built on seafood the restaurant says is flown in from Japan several times a week, prepared in classic Tokyo Edomae style. This sits firmly at the premium, special-occasion end, with dinner the fullest expression.

Fullerton
Visit website ↗EmailView on map ↗

Sushi Sakuta is the eponymous restaurant of chef-owner Yoshio Sakuta, who previously stood behind the counter at two-starred Shoukouwa. It relocated to Millenia Walk in late 2025 and holds two MICHELIN stars in the 2026 MICHELIN Guide Singapore. The room centres on a pale hinoki-wood counter seating around ten, with a small private room alongside, and serves an Edo-style sushi omakase in a pared-back, minimally dressed form. Expect a premium, reservation-only experience backed by a considered sake and wine programme.

Marina Centre
Visit website ↗WhatsApp ↗EmailView on map ↗

Sushi Kimura Plus is chef Tomoo Kimura's Edomae counter inside Conrad Singapore Orchard on Cuscaden Road, awarded one MICHELIN star in the 2026 MICHELIN Guide Singapore. Kimura trained for years in Tokyo before working in Singapore, and is known for an exacting approach to shari, the seasoned sushi rice, which he treats as the foundation of each piece. The intimate counter runs a set omakase of aged and seasonal fish. It sits at the premium end, with lunch the more compact, gentler option.

Orchard
Visit website ↗View on map ↗

Ginza Sushi Ichi is the Singapore outpost of the Tokyo Ginza sushi-ya, tucked inside Singapore Marriott Tang Plaza Hotel on Orchard Road. It holds one MICHELIN star in the 2026 MICHELIN Guide Singapore and has been starred in every Singapore selection since 2016. The kitchen serves refined Edomae omakase and set lunches, using fish the restaurant says is handpicked from Tokyo's markets. A polished, traditional Ginza-style experience, it offers a comparatively gentler set lunch alongside the fuller dinner omakase.

Orchard
Visit website ↗View on map ↗

Ginza Sushi Arai opened its first overseas outpost in Singapore in early 2026, at Parkroyal Collection Marina Bay, bringing the Tokyo Ginza sushi-ya of chef Yuichi Arai to the city. The counter seats around eight, with a small private room, and runs a traditional Edomae omakase built on seafood the restaurant says is flown in daily from Toyosu Market. The restaurant notes that chef Arai himself works the Singapore counter for part of the year. This is a premium, single-seating dinner experience.

Marina Centre
View on map ↗

Hamamoto is a small Edomae sushi counter on Tras Street near Tanjong Pagar, helmed by Kyoto-born chef Kazuhiro Hamamoto, and holds one MICHELIN star in the 2026 MICHELIN Guide Singapore. With only around a dozen seats at each lunch and dinner sitting, places are limited and booked well ahead. The restaurant is known for meticulous sourcing and personal touches such as its own custom lacquerware and a house-label sake. It is a premium omakase, with dinner the fuller menu and lunch the shorter one.

Tanjong Pagar
Visit website ↗EmailView on map ↗

Omakase @ Stevens sits inside Novotel Singapore on Stevens Road and offers a distinctive, French-influenced Japanese omakase led by Osaka-born chef Kazuki Arimoto. It holds one MICHELIN star in the 2026 MICHELIN Guide Singapore, and the chef also received the guide's Young Chef award. Rather than a pure sushi counter, its six- or eight-course menus fold classical French technique around seasonal Japanese produce, served at a pine counter seating around sixteen. A good choice if you want a kaiseki-leaning omakase rather than straight nigiri.

Stevens Road
Visit website ↗EmailView on map ↗

Ki-sho is a kappo-style Japanese omakase restaurant in a dark, timber-lined space on Scotts Road, now led by chef Taro Takayama, who previously ran his own eponymous restaurant in Singapore. Its roughly eleven-seat counter serves a multi-course omakase that ranges beyond sushi into cooked kappo dishes and changes with the season. Menus are offered at both lunch and dinner, with lunch the shorter, more accessible format. It suits diners who want a broader Japanese tasting experience rather than a sushi-only counter.

Scotts Road
Visit website ↗View on map ↗

Sushi Mieda is an intimate eight-seat counter high up in OUE Tower at Collyer Quay, near Raffles Place, conceptualised by kaiseki chef Nobumasa Mieda. Its omakase pairs seasonal small plates and sashimi with nigiri sushi, so the meal blends kaiseki-style cooked courses with an Edomae finish rather than sitting in one camp. The compact counter and waterfront tower setting make it a quieter, considered option in the CBD. It sits in the mid-to-upper tier, with separate lunch and dinner menus.

Raffles Place
View on map ↗

IYASAKA by Hashida is chef Kenjiro 'Hatch' Hashida's omakase concept at the Raffles Sentosa resort, the successor to his long-running Hashida restaurant that previously stood on Amoy Street. It runs as a chef's-counter experience only, serving traditional Japanese dishes given Hashida's contemporary, sometimes theatrical spin. The resort setting on Sentosa makes it more of a destination than a quick city meal, and reservations are required. It sits at the premium end, with both lunch and dinner sittings offered on most days.

Sentosa
Visit website ↗WhatsApp ↗EmailView on map ↗

Sushi Seizan is an Edomae-style omakase restaurant in the Bugis area which says its cuisine is supervised by the two-MICHELIN-starred Seizan in Tokyo. It serves seasonal nigiri and small dishes at an intimate counter, with fish the kitchen states is sourced through its own team in Japan. Pitched more accessibly than the marquee hotel counters, it offers shorter lunch sets alongside a longer dinner omakase, making it a reasonable entry point for a focused sushi omakase without the top-tier price bracket.

Bugis
Visit website ↗View on map ↗

Sushi Yujo is a modern omakase restaurant on the second floor of Amara Hotel in Tanjong Pagar, opened in 2022 and led by chef Desmond Fong. Its counter serves a contemporary take on omakase that leans on aburi (seared) sushi and cooked signatures rather than strict tradition. With value-oriented lunch sets and a fuller dinner omakase, it is one of the more accessible ways into the format in the CBD. A good pick for a first omakase or a relaxed, less formal meal.

Tanjong Pagar
Visit website ↗View on map ↗

Teppei Japanese Restaurant, in Orchid Hotel near Tanjong Pagar, is widely credited with popularising affordable omakase in Singapore. Chef-owner Teppei Yamashita's compact, izakaya-style counter runs a long, multi-course omakase of sushi and small cooked dishes at a notably gentle price for the format, which is why seats are hard to get and released in booking windows. It is casual and lively rather than hushed and formal. The most wallet-friendly option here, and a fun introduction to leaving the menu to the chef.

Tanjong Pagar
Visit website ↗View on map ↗