The Best Places for Japanese Food in Singapore

Named after the Japanese phrase for "painting the sky," Esora echoes this idea with a washi paper installation above the counter seats that resembles a sky in motion, setting the stage for an intimate view of the chefs at work.

The seasonal omakase menu blends Japanese finesse with French techniques, featuring ingredients flown in from Japan. Each dish is artistically plated, matched with custom-made tableware and seasonal florals, creating a sense of ceremony and storytelling. Tea sommeliers serve curated Japanese teas, adding a refreshing balance to the meal and heightening the overall experience.

Refined and modern, the restaurant features a bar dining area, private rooms, and a chef’s table that places diners right in front of the culinary action — a highlight of the experience.

The menu is rooted in Japanese cuisine, elevated with premium global ingredients to create inventive and elegant dishes. Dinner is served in a single seating and offers two tasting menus: the “Classic” features signature dishes that highlight timeless flavors, while the “Seasonal” menu showcases a broader range of in-season ingredients.

After the main course, guests are guided to a plush lounge area by the floor-to-ceiling windows to enjoy dessert in an atmosphere bathed in rich, red tones. The experience strikes a graceful balance between Japanese precision and Western creativity, ideal for diners seeking a high-end fusion of both.

Formerly known as “Kappo Shunsui,” this rebranded restaurant adopts a multi-chef omakase format. The space is cloaked in black, with over 20 counter seats wrapped around an open kitchen, inviting close interaction between diner and chef.

Dishes are served personally by the chefs, fostering a deeply immersive experience. Dinner is split into two seatings and features three set menus, each with appetizers, sashimi, sushi, warm dishes, mains, and dessert, designed for a roughly two-hour journey.

Expect premium ingredients, refined knife skills, and expertly crafted nigiri. Interactive elements and dramatic lighting make it a lively, multi-sensory dining affair.

Though rooted in the art of kaiseki, this restaurant forgoes strict tradition in favor of a wagyu-focused experience built around nose-to-tail philosophy.

The star is the mature, 32- to 36-month-old Ozaki wagyu from Miyazaki, a rare and richly flavored breed. The whole cow is flown in and butchered in-house by the chef, who prepares each cut using a range of techniques like grilling, simmering, and curing to bring out its unique textures and umami.

Beyond beef, 90% of the seasonal vegetables and condiments are also imported from Japan. Counter seats encircle the open kitchen under skylights that bring in natural daylight, creating a bright, minimalist space. Two set menus are offered for lunch and dinner, with à la carte add-ons available for fan-favorite dishes.

This more casual offshoot by acclaimed chef Tetsuya Wakuda brings his signature finesse to a more accessible setting.

Inspired by traditional Japanese timber architecture, the interior features Asuka-era woodworking techniques, with warm lighting softening the natural wood tables and leather banquettes for a refined yet relaxed atmosphere. The menu focuses on modern Japanese classics crafted with premium ingredients sourced globally.

From sashimi and grilled dishes to comforting staples, every item shows thought and quality. Original cocktails and a vibrant setting make it ideal for gatherings with friends or a relaxed dinner out.