MASTERS
Trust me,
I’m the chef
And with good reason, as these Japanese omakase experts show.
Taiga Kanekuni, Head Chef of Sushi Ayumu
Taro Takayama, Executive Chef of Takayama
L
ike many seasoned foodies in Singapore, you’ll have noticed a plethora of Japanese omakase restaurants springing up in recent years. This particular style of Japanese dining, literally meaning “I leave it up to you”, is especially popular with notoriously picky Singaporean diners, who are able to just relax and cede control of the menu to the sushi chef. But while the trend here has grown over the years, omakase dining in Japan has been around for generations. In Singapore, there are a host of options at all price points, ranging from affordable eateries to fancy restaurants. What they all have in common is that they offer a series of small, elaborate
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Yutaro Tsuchiya Chef, NAMI Restaurant & Bar
courses chosen by the chef, usually sashimi and sushi, using their own culinary philosophy, a selection of seasonal ingredients — known as “shun” — plus a lavish helping of omotenashi or Japanese hospitality. These three restaurants are doing omakase right and making a name for themselves in the competitive world of Japanese cuisine in Singapore. They all have recast the omakase dining experience in their own little ways. Take your pick between Edo-style sushi from Tokyo, elegant Japanese with a modern twist and Japanese fine dining. So what makes an omakase restaurant, you might ask these master chefs? Read on to find out.
