RFK Cuisine · Omakase · Singapore
Best Omakase Restaurants in Singapore 2026
Omakase · Singapore · 6 counters ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
Ten seats, two Michelin stars, fish off the morning flight from Toyosu: Shoukouwa is the kind of counter that has made Singapore one of the best places outside Japan to eat omakase (chef's choice). The city imports its sushi the way it imports everything else — at the highest grade money can buy — and pairs it with a tight-knit community of chefs who trained in Tokyo and stayed. The result runs from a four-figure Edomae sushi run to a Tanjong Pagar counter where the cult bara chirashi bowl costs less than a hotel breakfast. These are the six Singapore omakase and Japanese counters worth booking in 2026, ranked on the cooking, the room and what the bill buys, with the dish to order and how to get a seat at each.
1.Shoukouwa
Singapore's two-star Edomae counter, ten seats and Toyosu fish; book Shoukouwa for the purest sushi omakase in the city.
Shoukouwa, a ten-seat counter on the top floor of One Fullerton overlooking Marina Bay, is the finest sushi in Singapore and holds two Michelin stars. The format is strict Edomae: a Tokyo-trained chef serves a sequence of nigiri made with fish flown in several times a week from Toyosu, the rice seasoned with red vinegar and served at body temperature. There is no menu and almost nothing but sushi — the point is the rhythm of one perfect piece after another across the counter. It runs from around S$380 at lunch to S$680 for the full dinner omakase. For sushi purism at the top of the city, this is the seat. Book a week or more ahead for the limited counter.
Reserve direct, well ahead; the dinner omakase, the seasonal nigiri run, and a cold junmai daiginjo.
2.Hashida
Kenjiro Hashida's personal, art-filled sushi room on Duxton Hill; book Hashida for an omakase with more character than any in town.
Hashida, Kenjiro "Hatch" Hashida's restaurant on Duxton Hill, is the most personal omakase in Singapore — a sushi master whose family has cooked Edomae since his father opened in Tokyo in the 1960s, working an intimate counter hung with contemporary art. The omakase moves beyond pure nigiri into seasonal Japanese courses and aged fish, shaped by Hashida's own taste rather than a textbook, and the experience is as much about his presence as the plate. It now runs largely as a private-dining-style room, so seats are limited and personal. For an omakase with a real point of view, book it. Reserve well ahead and ask about the chef's counter seatings.
Reserve direct; the seasonal omakase, the aged-fish nigiri, and whatever Hashida is most excited about that night.
3.Waku Ghin
Tetsuya Wakuda's one-star degustation at Marina Bay Sands; book Waku Ghin for the botan shrimp, sea urchin and a private counter.
Waku Ghin, Tetsuya Wakuda's restaurant high in Marina Bay Sands, is the broadest tasting on this list — a one-Michelin-star Japanese-European degustation served partly at a private counter and partly in the dining room, with head chef Inoue Masahiko running the pass. The signature is the marinated botan shrimp with sea urchin and Oscietra caviar, a dish that has followed Wakuda from his Sydney days, followed by wagyu cooked at the counter and a sweep across land and sea. It is less a sushi omakase than a chef's tasting menu in the omakase spirit. Expect a premium tab. For a counter degustation with a view over the bay, book it a week or two ahead.
Reserve direct; the botan shrimp with sea urchin and caviar, the wagyu, and the sake pairing.
4.Teppei
The Tanjong Pagar counter behind the cult bara chirashi; book Teppei for the best-value omakase in Singapore, hands down.
Teppei, Chef Teppei Yamashita's small counter in Tanjong Pagar, is where most Singaporeans eat their first omakase — a set chef's-choice menu of sushi, small plates and grilled fish at a fraction of the premium-counter price, plus the bara chirashi bowl that became a citywide cult and spawned a takeaway offshoot. The room is tight and the seatings book out days ahead, but the value is unmatched: serious Japanese cooking on a real budget. It is the proof that good omakase in Singapore is not only a four-figure affair. For a first omakase or a regular fix, book it. Reserve a week ahead for the limited counter seatings.
Reserve direct; the set omakase, the bara chirashi if it's offered, and the grilled fish of the day.
5.Mikuni
Three live Japanese counters under one roof at the Fairmont; book Mikuni when the table can't agree on sushi, teppanyaki or tempura.
Mikuni, on the third floor of the Fairmont Singapore, solves the omakase group problem — three live counters under exec chef Keisuke Uno's direction, one for sushi, one for teppanyaki and one for tempura, so a table that can't agree can sit at the same one and watch different chefs work. The sushi counter runs a proper omakase, the teppanyaki turns out wagyu to order, and the tempura is light and precise, with menus from around S$120. It is polished, hotel-grade Japanese dining rather than a single-chef shrine, and all the better for a celebration with mixed tastes. For a flexible, counter-led Japanese dinner, book it. Reserve a few days ahead and request the sushi counter if that's the draw.
Reserve direct; the sushi omakase, a teppanyaki wagyu course, and the seasonal tempura.
6.Nobu Singapore
Nobu Matsuhisa's Singapore room with a sushi-bar omakase; book Nobu for nigiri plus the black cod and the wider repertoire.
Nobu Singapore, in the Nobu Hotel on Cuscaden Road, is the most accessible counter on this list — Nobu Matsuhisa's Japanese-Peruvian repertoire, with a sushi bar that offers its own omakase for those who want a nigiri run alongside the signatures. You can sit at the counter for an omakase of seasonal sushi, or order the dishes that made the brand global: the miso-marinated black cod, the yellowtail with jalapeño, the tiradito. It is not a single-chef Edomae shrine, and it does not pretend to be, but the sushi is good and the room is built for an easy celebration. Expect a mid-to-upper band tab. For omakase plus the full Nobu menu, book it a few days ahead and ask for a sushi-bar seat.
Reserve direct; the sushi-bar omakase, the black cod miso, and the yellowtail with jalapeño.
How Singapore eats omakase
Omakase in Singapore divides into two camps. At one end are the pure Edomae sushi counters — Shoukouwa above all, then chef-driven rooms like Hashida — where the chef serves a sequence of nigiri and almost nothing else, the fish flown in from Toyosu and the rice the quiet star. These are small, expensive and reservation-only, and they are the city's answer to the great Tokyo counters. At the other end sit the broader Japanese counters: Waku Ghin's Japanese-European degustation, Mikuni's three stations, Nobu's sushi bar, and value rooms like Teppei that put the form within reach.
A few practical notes. The premium counters run fixed seatings, so arrive on time — a late guest holds up everyone. Pricing on the top sushi counters moves with the season and the day's catch, so confirm when you book. Singapore does not have a tipping culture; a service charge is already on the bill. Book Shoukouwa and Teppei a week or more ahead, and the hotel rooms are easier to get at short notice. For the wider city by neighbourhood and occasion, use the full Singapore dining guide, and read our verdict on two-star Shoukouwa.
Where not to look for it
Skip these for a serious Singapore omakase
The conveyor-belt sushi chain, for an omakase experience. The mall kaiten-zushi spots are fun and cheap, but a plate gliding past on a belt is the opposite of omakase, where the whole point is a chef deciding what you eat next and when. For a real first omakase on a budget, book Teppei instead — the value is there without the gimmick.
The all-you-can-eat sushi buffet, if you care about the fish. Free-flow sushi promotions move volume, not quality, and the grade of the fish shows. If you want quantity, that is a different night out; if you want serious nigiri, even the entry-level proper counters here are a better use of the money.
Frequently asked
What is the best omakase in Singapore?
Shoukouwa, the ten-seat Edomae sushi counter at One Fullerton on Collyer Quay, is the city's best and holds two Michelin stars — a Tokyo-trained chef working through nigiri made with fish flown in from Toyosu market. For a Japanese-European tasting at a counter, Tetsuya Wakuda's Waku Ghin at Marina Bay Sands is the other top choice. Choose Shoukouwa for pure sushi, Waku Ghin for the broader degustation.
How much does omakase cost in Singapore?
At the top, Shoukouwa runs from around S$380 at lunch to S$680 for the full dinner omakase, and Waku Ghin lands in a similar premium band with its degustation. Hashida sits in the high-end sushi range too. The value end is led by Teppei in Tanjong Pagar, where the famous bara chirashi and a set omakase cost a fraction of that, and Mikuni at the Fairmont offers counter menus from roughly S$120. Premium nigiri counters price by the season and the day's catch, so confirm when booking.
What is the difference between Shoukouwa and Waku Ghin?
Shoukouwa is a pure Edomae sushi omakase — a small counter where the chef serves a sequence of nigiri and little else, focused entirely on rice and fish. Waku Ghin, Tetsuya Wakuda's restaurant at Marina Bay Sands, is a Japanese-European degustation served partly at a private counter and partly at a table, built around dishes like the marinated botan shrimp with sea urchin and caviar rather than a nigiri run. Book Shoukouwa for sushi purism, Waku Ghin for a wider tasting menu.
Where is the best value omakase in Singapore?
Teppei, Chef Teppei Yamashita's counter in Tanjong Pagar, is the value answer — a long-running omakase and the home of the cult bara chirashi bowl, serving a generous set menu at a fraction of the premium-counter price. It is small and books out fast. Mikuni at the Fairmont also offers good-value counter menus across its sushi, teppanyaki and tempura stations. For a first omakase without the four-figure bill, start with Teppei.
Do you need to book omakase in Singapore in advance?
Yes. The small counters — Shoukouwa has only ten seats, Hashida runs an intimate room, and Teppei seats a couple of dozen — book out a week or more ahead, and the premium rooms longer for weekends. Waku Ghin, Mikuni and Nobu sit inside hotels and take online reservations. Most counters run fixed seatings, so arrive on time; a late guest holds up the whole counter. Book Shoukouwa and Teppei as far ahead as you can.
More omakase and Japanese, by city
More from RFK
Browse the full Singapore dining guide, compare the global picks on the best omakase worldwide, read the verdict on two-star Shoukouwa, plan a first-date seat at the counter, find a table to impress a client, or open the full RFK cuisine index.
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