Singapore’s Japanese restaurant scene is rich and ever-growing. Whether you have a hankering for sushi, sashimi or even sake, one thing you can be sure of is Japanese cuisine delivers deliciousness on all levels.
From authentic experiences to fusion fare, Urban List has rounded up the best Japanese restaurants in Singapore that are definitely worth practicing your chopstick skills for.
WAKUDA Singapore
10 Bayfront Avenue, Tower 2, Marina Bay Sands
Image credit: WAKUDA | Supplied
Inspired by Shinjuku’s unmatched energy, Chef Tetsuya Wakuda redefines Japanese dining with French culinary techniques and the Japanese philosophy of Shun, which means to savour seasonal ingredients at their peak. With its bold aesthetic and provocative artworks by Japanese artists Shohei Otomo, Jun Inoue, and Hiroyasu Tsuri, WAKUDA will transport you straight to the alleyways of Tokyo’s famed Golden Gai, capturing its intimate yet electric vibe over delicious drinks and bites.
The restaurant has recently introduced a new à la carte menu which features a variety of standout dishes including the Hokkaido Scallop Carpaccio, featuring fresh scallops topped with uni and premium caviar, and the Tempura Corn Crunch Roll, a satisfying combination of angel prawn, Japanese corn, and avocado. The Carabinero Prawn with Japanese Risotto is another must try as it pairs the delicate sweetness of Carabinero prawn with smooth risotto, accented with tarragon and parsley.
For those who enjoy grilled specialties, the Wagyu Beef Tenderloin and Grilled Unagi bring bold flavours and exceptional textures, while inventive gyoza offerings like the Wagyu Gyoza with black garlic ponzu and Truffle Edamame Gyoza add a creative twist. The menu is rounded out with indulgent desserts such as the WAKUDA ‘Daifuku’, a modern take on a Japanese classic, and Earth, a truffle-infused creation with Valrhona chocolate and aged balsamic.
Neon Pigeon
36 Carpenter Street, #01-01
Image credit: Neon Pigeon | Facebook
The eclectic Neon Pigeon is an effervescent modern urban izakaya which was once located at the famous Keong Saik Road. In November 2020, Neon Pigeon moved to 36 Carpenter Street where it continues to be one of the buzziest dens in the city reminiscent of Tokyo’s hidden alleys.
Helmed by Chef Sean Mell who began his career at the legendary Nobu in New York, the restaurant serves up a mix of Japanese tradition and dishes reminiscent of Mell’s cherished childhood favourites like the Shime Iwashi with Crispy Ramen and Miso Tofu—a playful dish that brings to mind the quick-fix snacks he used to tuck into as a child.
Other highlights include the Garlic Roasted Amela Tomato with Parmigiana Dashi, Misozuke Tofu Cheese & Kombu Toast which is a take on the grilled cheese sandwiches and tomato soup Sean’s mother made for him as a young boy. It’s a classic kids combo that comes complete with a side of nostalgia while remarkably still being distinctly Japanese. The Peruvian Sashimi with Chili and Lime is inspired by the chef’s time at Nobu, paying homage to his great mentor, Nobu Matsuhisa, and the person who transformed him into a raw fish aficionado. Did we mention Neon Pigeon has its very own raw bar? For his Moriawase, Mell encourages his suppliers to surprise him with a seafood box each week, where a selection of catch is then used for the for the freshest selection of sashimi and maki. Finally, the KFC Bao which features crispy karaage chicken, drenched in a badass soy-gochujang glaze, all slammed into a fluffy bao bun is not to be missed.
As for the drinks, Mario la Pietra has created a fully inclusive cocktail menu that invites all people, from drinkers to teetotallers, to come together and enjoy the convivial spirit of communing over a drink. His list is split evenly among Full Proof drinks, Half Proof drinks and Zero Proof cocktails (there’s no sugary mocktails here). We recommend the SLING-A.I.-JIN which is a half-proof concoction that is a lightly fruity, floral drink with Nikka From The Barrel, peach wine, Tumugi koji, Thai basil, citrus and ginger ale.
Shakō-Ba
12 North Canal Road, #02-01, The Offshore Building
Image credit: Shakō-Ba | Supplied
In a buzzing cave of neon lights, high tables and delicious small plates, Shakō-Ba (derived from the Japanese word 社交 Shakō meaning “socialising”) stands as the latest secret daruma-themed izakaya bar in town.
With over 25 years of experience, Chef Patrick has crafted a menu that masterfully combines classic and innovative izakaya creations, all perfectly paired with an impressive selection of more than 100 beverages, from delicate pours to high spirits.
Start with the mandatory Otōshi offering a choice of six small appetisers then jump into flavours of Shakō-Ba exclusives like Pitan Crab Tofu, a homemade crab tofu topped with pitan sauce and tobiko as well as Salmon Treasure Box, a whole box of fresh minced salmon topped with ikura and a side serving of crispy seaweed tempura. For grilled options, the Minced Chicken Tsukune is crispy and creamy with a whole egg yolk topped with chicken skin while the Kombu Sprout & Potatoes laces crispy potatoes with the oceanic minerality of kombu sprouts.
As for drinks, you can look forward to highballs, taruhai, Japanese sake, hard liquor and shots aplenty. Exclusive expressions include the Daruma Superbomb, a special tower of Shakō-Ba’s signature shots including Mulberry Watermelon, 1800 Coconut, Mint Chocolate, Salted Caramel, Yuzu, Hebesu and Jagermeister, piled one on top of another from large to small, designed to be knocked back in a row.
Sushi Yujo
165 Tanjong Pagar Road, #02-26, Amara Hotel
Image credit: Sushi Yujo | Website
Established in 2022, Sushi Yujo is a modern, unconventional Japanese omakase restaurant located in the heart of the business district. Yujo in Japanese means friendship, which symbolises the camaraderie of life-long friends who decided to bring together their best experiences of travelling and dining in Japan.
Helmed by Chef Desmond Fong, formerly at Les Amis’ Sushi Jin, the snug 13-seater restaurant serves up a lunch set menu from $48 which is tasty and kind on the wallet—a winning combo in our opinion. Think: melt-in-your-mouth salmon don and sashimi. With seafood flown in four times a week from Tokyo’s Toyosu Market, you can expect the freshest of ingredients.
Syun
8 Sentosa Gateway, Ave8
Image credit: Syun | Supplied
For exquisite Japanese cuisine that’s as pleasing to the eye as it is to the tastebuds, you can’t beat Syun. Each plate is a culinary work of art crafted from indulgent sushi and sashimi along with decadent cuts of meat.
To ensure the finest quality, a selection of specialty ingredients are flown in fresh from Japan before they’re skillfully prepared into nothing short of edible masterpieces. Order up their mouthwatering omi beef sea urchin rolls topped with smoked caviar and thank us later.
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Restaurant IMAMURA
14 Gunner Lane, Amara Sanctuary Resort Sentosa
Image credit: Restaurant IMAMURA | Supplied
At the heart of Restaurant IMAMURA lies a dedication to the ancient Japanese culinary principle of Gomi (the five tastes—sweet, salty, sour, bitter and umami), Gokan (the five senses—sight, smell, hearing, taste and touch), Goshiki (the five colours—green, white, black, yellow and red) and Goho (the five cooking methods—raw, deep fried, grilled, steamed and stewed).
Following this philosophy, Chef Imamura Hirofumi showcases a range of plating and cooking styles, transforming premium, sustainably sourced ingredients into sophisticated dishes that take you on a multi-sensory journey.
Shoukouwa
1 Fullerton Road, #02-02A
Image credit: Shoukouwa | Supplied
As Singapore’s only two Michelin-starred sushi restaurant, you can trust that you’re in for a truly unforgettable omakase experience at Shoukouwa. Only the highest-grade produce makes the cut here, with all fish and seafood flown in daily direct from Tokyo’s famous Toyosu Market.
The focus here is on nigiri sushi that expertly balances flavour with precision, including rice dressed in a secret blend of vinegars, with two different omakase menus available for dinner. While offerings change with the seasons, past highlights have included the kinmedai (golden eye snapper) and house-made ikura—and with only eight counter seats and a six-seater private room at this intimate spot, bookings are essential.
Hazuki
391 Orchard Road, Takashimaya Shopping Centre Ngee Ann City, #04-18A
Image credit: Hazuki | Supplied
Nestled within the vibrant Takashimaya Shopping Centre in Ngee Ann City, Hazuki (晴月) stands as a Japanese culinary gem helmed by classically-trained Kyoto chef Kenta Yamauchi, formerly of Michelin-starred Gion Fukushi in Kyoto. The discreet restaurant is a tranquil stage for an evolving menu deeply rooted in the culinary traditions of Kyoto-style Japanese cuisine, yet with a contemporary, cosmopolitan flourish.
A walkway draped with Gucci wallpaper leads you into a serene dining room for just 12 guests. Counter seats are centred around a show kitchen where the chefs showcase their knife skills, dramatic binchotan searing, and precise execution of finishing touches to a dish.
From shiro miso from a heritage Kyoto maker that supplies only to very select restaurants in Japan to wild caught seasonal fish, every ingredient used is carefully sourced from Japan and is thoughtfully turned into expressions of the season through five menus (three for lunch and two for dinner). Sushi and sashimi items are sliced from premium catches of the season, with sushi specialist Chef Hirohito Tanaka selecting the choicest cuts from the whole fish. Delicately crisp tempura items demonstrate a mastery of highly precise cooking, while signature items showcase Chef Kenta’s unique culinary philosophy.
Esora
15 Mohamed Sultan Road
Image credit: Esora | Supplied
Located in a conservation shophouse on Mohammed Sultan Road, Esora—meaning painting in the sky—is a modern Japanese Kappo restaurant helmed by Head Chef Takeshi Araki. With a deep appreciation of the seasons, the one Michelin star restaurant embraces a concept called shun, which refers to the exact moment an ingredient is at its peak flavour. Be it spring, summer, autumn or winter, each season brings its own delights.
Esora’s signature Omi beef grilled over binchotan is not to be missed. Complementing the A5 Wagyu from Shiga prefecture is a presentation of autumn harvests: fried ginkgo nuts, kabu (Japanese turnip), nasu (eggplant), and kikuimo (Jerusalem artichoke) chips. Served with anka miso (red miso) sauce made with chicken and beef stock, the dish is finished with a kikuimo puree.
Zuicho
Level 3, Mandarin Oriental Singapore, 5 Raffles Avenue
Image credit: Zuicho | Supplied
The award-winning Kappo restaurant, Zuicho, has officially opened its doors at the Mandarin Oriental Singapore. Set to channel its Michelin success from its Hong Kong and Macau outposts in its new location, Zuicho, which is owned and operated by Wa Creations, has welcomed Kenji Takahashi as the restaurant’s head chef. A celebrated Japanese cuisine maestro with an illustrious background, Takahashi is the visionary mastery behind Tokyo Ginza’s coveted Yoshifuku, for which he earned Michelin stars for over nine consecutive years.
Zuicho Singapore will showcase omakase menu options that change monthly and are naturally based on the distinct four seasons of Japan. Highlights include a Fried Miyazaki Wagyu Tenderloin, Uni (Sea Urchin) with handmade Somen Noodles, Snow Crab Hot Pot with Soy Milk, Cabbage and Konjac noodles, and an exclusive Minced Tuna with Bafun Uni Handroll.
MIYOSHI By Fat Cow
2 Gunner Lane, #01-04/05/06, Mess Hall at Sentosa
Image credit: MIYOSHI By Fat Cow | Supplied
MIYOSHI by Fat Cow is a modern multi-concept restaurant introduced by the award-winning fine Japanese restaurant, Fat Cow. A haven for Japanese cuisine enthusiasts, the restaurant specialises in three quintessential Japanese dining experiences: ramen, teppanyaki, and a delectable omakase affair.
Signatures include the Wagyu Shoyu Ramen and Miyazaki Wagyu Sukiyaki Donburi, but for a truly unforgettable experience, we recommend the Teppan-Kaiseki set menu, where you’ll get to sit at the 12-seater teppan counter and watch the chefs work their magic right in front of your eyes.
Ume San 100
190 Middle Road, #02-07 Fortune Centre
Image credit: Ume San 100 | Facebook
Hidden away behind a row of unassuming Japanese vending machines in Fortune Centre (near Bugis MRT station), you’d easily miss Ume San 100 if you didn’t have the inside scoop. Part ramen bar, part speakeasy, the small but mighty Izakaya boasts the largest selection of Umeshu in Singapore.
Lunchtime guests can cram onto small wooden tables and dig into steaming bowls of spicy ramen topped with minced pork, or snack on crunchy garlic chicken karaage. At night, the menu expands to include Japanese favourites like sea urchin croquettes, charcoal wagyu fried rice and their signature Umesan Nachi Pagoda—a selection of seafood-focused treats and a stack of crunchy, fried gyoza skin for dipping. With a drinks menu offering page after page of the best plum-based Umeshu and plenty of playful cocktails, don’t skip out without sinking a few cold ones at the bar.
Hamamoto
58 Tras Street
Image credit: Hamamoto | Supplied
For over 20 years, Chef Kazuhiro Hamamoto has honed his craft across Kyoto, Tokyo and Singapore. His 12-seat sushi-kappo restaurant, Hamamoto, represents the culmination of his experiences and inspirations while expressing his soulful approach to Japanese cuisine. In 2024, Chef Hamamoto came away with one Michelin star, keeping its star for the third year in a row.
Located along Tras Street in Singapore’s historical Chinatown, Hamamoto is tucked away in an intimate shophouse behind a nondescript door. Paying tribute to the seasons, the menu showcases a constant supply of the freshest ingredients direct from Tokyo.
When they are in season, matsuba gani or adult male snow crabs are a sought-after Hamamoto signature. Chef Kazu shells the crab legs at the counter before poaching their flesh for mere seconds in a flavourful dashi that has been kept brewing for as long as Hamamoto has been open. Another irresistible seasonal signature is the Ise Ebi Sashimi, pristine raw lobster tail meat set on its shell and crowned with uni and Kaluga caviar.
Wagyu X
82 Club Street
Image credit: Wagyu X | Supplied
As a Japanese steakhouse, Wagyu X prides itself in serving up a new Hokkaido special Wagyu crossbreed not commonly found outside Japan—Wagyu X.
After traversing Japan, Chef-Owner Masahisa Takada stumbled upon a Hokkaido breed that is bred from the crossing of Kuroge black Wagyu cow and Aberdeen Angus bull, offering the distinctive marbling of A5 wagyu and the robust flavour profile of Angus beef. Masa and his co-founders named it Wagyu X, which also stands for Wagyu Cross (crossbreed). Takada believes in letting the quality of this coveted cow shine so cuts are served as they are, with minimal embellishments—just a simple sprinkling of salt for seasoning.
New on the menu is a special Wagyu X Platter, carefully curated by Chef Masa and his Wagyu X co-founders after sampling over 100 beef breeds and cuts worldwide. Dubbed the “Best Beef Platter in CBD”, it features a premium selection from renowned regions, including Wagyu X’s signature breed, Wagyu X wet-aged, F1 Stockyard Wagyu (Australia), USDA Prime MacClaren Farm Angus (USA), and A5 Kyoto Hirai Wagyu (Japan). As a playful touch, Chef Masa only labels each cut with numbers, asking you to rank the meats from your favourite to least favourite in a blind-tasting. And he’s confident that Wagyu X will emerge the winner every time.
To go along with your beef, order the Tuna Steak. Wagyu X only uses sashimi-grade tuna, for its pristine freshness without any fishy taste. For texture, this special creation is coated with sesame seeds, then pan-fried till a lovely golden and elevated with a red wine apple sauce. For a little greenery, the Horenso Gomaae (Spinach Salad) showcases blanched spinach which has been rapidly cooled, then mixed with brown sugar, salt, sesame, olive oil and a flourish of furikake.
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Main image credit: MIYOSHI By Fat Cow | Supplied
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