10 Best Omakase in Singapore (August 2026)

Before the list, here is where the money goes, because a S$400 counter is not simply a S$150 counter with better fish.

• How often the fish lands. The top counters take deliveries from Toyosu market in Tokyo several times a week, sometimes daily. That is airfreight on small quantities of perishable, high-value produce, and it is the single largest cost difference between tiers. A restaurant ordering weekly can charge much less and is not being dishonest about it.
• How many seats there are. Shoukouwa seats eight. A mid-tier counter might seat twenty. Every fixed cost, the chef, the rent, the fish that did not sell, is divided across those seats. Small counters are expensive because the arithmetic demands it.
• Whether the named chef is there. At the top end the chef-owner is at the counter most services. As a group expands, the founder becomes a name and a trained team runs the counters. Both can be excellent. Only one justifies the top price.
• Ageing, or jukusei. Some chefs age fish deliberately for days or weeks to concentrate flavour and change texture, which takes storage, judgement and a tolerance for loss. It is the sushi equivalent of dry-ageing beef, and it is a genuine specialisation rather than a marketing line.
• Lunch versus dinner. Often the same chef, same counter, fewer courses, roughly half the price. This is the most underused piece of knowledge in Singapore dining.

If a counter is not the format you want, my best steakhouses in Singapore guide covers the other end of the special-occasion spend, and date night restaurants covers the wider field.

Counters change their pricing seasonally with the fish, so treat every figure here as the current starting point rather than a quote.

Shoukouwa at One Fullerton is one of only two sushi restaurants in Singapore holding two Michelin stars, and it is the clearest illustration on this list of why omakase costs what it does. Eight seats. Fish flown in from Toyosu daily. That is the entire economic argument, and it produces a price of roughly S$380++ for lunch and S$680++ for dinner.

What you get is Edomae sushi at the level Singapore is capable of, in a room small enough that the meal is unavoidably personal. There is nowhere to hide at an eight-seat counter, for the chef or for you, and that intensity is either the appeal or the reason to book somewhere else.

The honest advice: if this is your first omakase, do not start here. Not because it is not worth it, but because you will not yet have the reference points to know what you are tasting, and that is an expensive way to find out. Start further down this list and work up.

Website: shoukouwa.com.sg
Location: One Fullerton
Price: About S$380++ lunch, S$680++ dinner
Recognition: Two Michelin stars
Counter: Eight seats, daily Toyosu sourcing

Sushi Sakuta was promoted to two Michelin stars in the 2025 Michelin Guide Singapore, putting it level with Shoukouwa at the top of the sushi ranking here. It has a noticeably quieter public profile than its rating would suggest, which for a certain kind of diner is a feature.

Chef-owner Yoshio Sakuta is central to the restaurant's reputation, and that is worth taking literally rather than as a marketing line. This is a chef-driven counter where the person whose name is on the door does the work, which is one of the four price drivers I listed above and the one most often quietly absent elsewhere.

If you have already done Shoukouwa and want to understand how two kitchens at the same rating can differ, this is the comparison to make.

Style: Edomae sushi, chef-driven counter
Recognition: Two Michelin stars, promoted in the 2025 guide
Price: Premium, check current seasonal pricing
Best for: A second top-tier counter after Shoukouwa

Sushi Kimura is the counter I recommend to anyone who has done a few omakase meals and wants to understand a technique rather than just eat well. Chef Kimura is known for jukusei, the deliberate ageing of fish, and eating aged neta next to fresh is genuinely educational in a way most expensive meals are not.

Aged fish is firmer, deeper and less clean-tasting than fresh, in the same way dry-aged beef differs from wet-aged. Some people love it immediately. Some decidedly do not. Either reaction is worth having, and it tells you something useful about what to book next.

Pricing is tiered and the range is wide: lunch menus start around S$120 and run up through S$180 to S$450, with dinner from about S$280 and typically S$330 to S$450. That lunch entry point is one of the better value doors into a serious counter in Singapore.

Website: sushikimura.com.sg
Style: Edomae sushi with jukusei aged fish
Price: Lunch from about S$120, dinner from about S$280
Best for: Understanding ageing, at a lunch price

Ginza Sushi Ichi sits inside Singapore Marriott Tang Plaza on Orchard Road and holds one Michelin star. Dinner omakase starts from S$220++, which places it in the gap between the mid-tier counters and the two-star rooms, and that gap is a useful place to be.

It is an outpost of a Tokyo group, so the style is orthodox Ginza-school Edomae rather than anything reinterpreted for a local audience. If you want to know what the classical version tastes like before exploring chefs who deviate from it, this is a good reference point.

The Orchard location also makes it one of the easier top-tier counters to build an evening around, which matters more than it should when you are coordinating four people.

Location: Singapore Marriott Tang Plaza Hotel, 320 Orchard Road
Style: Orthodox Ginza-school Edomae sushi
Price: Dinner omakase from S$220++
Recognition: One Michelin star

Hashida is one of the more recognised sushi names in Singapore, and the reason it earns a place here is the lunch price. Lunch starts around S$120 against dinner from about S$250, which is the clearest example on this list of the lunch lever being worth using.

The style is contemporary rather than strictly traditional, with more willingness to depart from Edomae orthodoxy than Ginza Sushi Ichi shows. Whether that is a plus depends entirely on what you are after, and it is worth deciding before you book rather than being surprised at the counter.

For a first serious omakase, the lunch sitting here is one of the safest recommendations I can give. Recognisable name, real counter experience, half the evening price.

Style: Contemporary sushi counter
Price: Lunch from about S$120, dinner from about S$250
Best for: A first serious omakase, booked at lunch

Sushi Masa by Ki-setsu sits in the S$230 to S$320 and up bracket, and what stands out is not extravagance but restraint. It is a counter with a clear sense of what it is doing and a discipline about it, which at this price point is more valuable than novelty.

This bracket is a good place to be once you know you enjoy omakase but are not ready to spend S$680. You get a small-counter experience and serious sourcing without the very top of the market's pricing.

Worth noting the naming, since it causes confusion: this is Sushi Masa operating under the Ki-setsu group, and searching for either name separately can lead you to a different restaurant.

Website: kisetsu.com.sg
Style: Edomae sushi, small counter
Price: About S$230 to S$320 and up
Best for: Serious sushi below top-tier pricing

Wakuda at Marina Bay Sands was founded by Tetsuya Wakuda, a chef with Michelin-starred pedigree, and its sushi counter starts from about S$128 per person. That combination of a genuinely significant name and a three-figure entry price is unusual.

Be clear about what that buys. This is a large, design-led restaurant in an integrated resort, not an eight-seat room where the founder is in front of you. It is Michelin Guide recommended rather than starred, and the experience is modern Japanese with a counter rather than a purist Edomae meal.

For a group that wants somewhere impressive without S$400 a head, or for someone curious about omakase who would find a silent eight-seat counter uncomfortable, this is the sensible pick.

Location: Marina Bay Sands
Style: Modern Japanese with a sushi counter
Price: Counter from about S$128
Recognition: Michelin Guide recommended, founded by Tetsuya Wakuda

Teppei is where a lot of Singaporeans ate their first omakase, and it more or less created the category of affordable omakase here. It is generous, casual, filling in a way high-end counters deliberately are not, and it has kept its pricing reasonable while its reputation grew.

The catch is availability. Waits have been reported at up to six months, which for a casual restaurant is remarkable and is the main reason it is not an easy recommendation. If you want to eat here, you are planning it far ahead or you are getting lucky with a cancellation.

Set expectations correctly and it is excellent. This is not a refined, precise, silent counter. It is a lot of very good food at a price that made omakase normal, and it deserves the affection it gets.

Style: Casual, generous omakase
Price: Value pricing, one of the cheapest real omakase experiences here
Booking: Waits reported up to six months
Best for: Volume and value, if you plan far ahead

Jun runs a nigiri-focused menu at about S$88 and a premium omakase at S$128++, which makes it one of the most approachable entry points into the format in Singapore. If someone has never done omakase and is not sure they will like it, this is where I would send them.

The nigiri-focused menu is the smart order for a first visit specifically because it is narrow. You are not paying for a long procession of courses you cannot yet evaluate. You are eating the core of what sushi omakase is, at a price where being unsure is not expensive.

It is not going to compete with a two-star counter and does not try to. What it does is remove the main barrier to trying omakase at all, which is the fear of spending S$300 on something you might not enjoy.

Style: Nigiri-focused sushi omakase
Price: About S$88 nigiri-focused, S$128++ premium
Best for: A first omakase, at low risk

Kagami runs a 16-course sukiyaki and shabu shabu omakase at around S$80, and it is on this list to make a point as much as for the food. Omakase is a format, not a cuisine. Handing the chef the decisions works just as well over a hot pot as it does over a sushi counter.

Sixteen courses at S$80 is remarkable value by any measure, and the format suits hot pot unusually well: the pacing is built in, the chef controls the order and the timing, and you are not left poking at raw beef wondering if it is done.

Book this when someone in your group does not eat raw fish, which is the single most common reason an omakase plan falls apart. It solves that problem without dropping the format.

Style: Sukiyaki and shabu shabu omakase, 16 courses
Price: About S$80
Best for: Groups where someone does not eat raw fish

Here is the shape of the market, per person, before drinks.

Prices marked ++ exclude GST and service charge, which add roughly 19%. Sake pairings typically add S$80 to S$200 on top and are usually where a bill overruns, so decide on drinks before you book rather than at the counter.

Omakase is a Japanese phrase meaning roughly "I leave it up to you", where the diner hands the chef full control of what is served rather than ordering from a menu. It is a format, not a cuisine, so while most omakase in Singapore is sushi, restaurants also run sukiyaki, shabu shabu, teppanyaki and kaiseki omakase. Kagami serves a 16-course shabu shabu and sukiyaki omakase at about S$80, and it is no less authentic for containing no sushi.

Omakase in Singapore costs between about S$80 and S$680 per person in 2026. Entry-level counters such as Jun Omakase run around S$88 to S$128++, lunch at a serious counter like Sushi Kimura or Hashida starts near S$120, mid-premium counters sit at S$220 to S$330, and two-Michelin-star Shoukouwa charges roughly S$380++ for lunch and S$680++ for dinner. Sake pairings add S$80 to S$200.

Omakase is expensive because of sourcing frequency and counter size, not markup. Top counters airfreight small quantities of high-value fish from Toyosu market in Tokyo several times a week or daily, and then divide that cost plus rent and the chef's time across as few as eight seats. A restaurant ordering weekly and seating twenty spreads the same fixed costs far wider, which is why it can legitimately charge a third as much.

Shoukouwa at One Fullerton and Sushi Sakuta both hold two Michelin stars, the highest rating for sushi in Singapore, with Sakuta promoted to two stars in the 2025 Michelin Guide. Ginza Sushi Ichi at Singapore Marriott Tang Plaza holds one star. Wakuda at Marina Bay Sands is Michelin Guide recommended rather than starred, which is a listing rather than an award. Star ratings are reissued annually, so check the current guide.

Lunch omakase is usually the best value in Singapore dining, often the same chef at the same counter for roughly half the dinner price. Sushi Kimura starts around S$120 at lunch against S$280 at dinner, and Hashida about S$120 against S$250. The trade-off is a shorter menu with fewer courses and sometimes less premium neta. For a first visit to an expensive counter, lunch is almost always the smarter booking.