April marks the arrival of haru (春) — spring — in Japan, and with it comes some of the most prized seasonal ingredients in Japanese cuisine. At Miyu, our Executive Chef curates each omakase menu around what is freshest and most expressive of the season, air-flown directly from Japan. If you are planning a spring omakase in Singapore, here is what you can expect at the Miyu counter this season.
Why Seasonality Matters in Spring Omakase Singapore
Indeed, the Japanese concept of shun (旬) refers to the peak season of an ingredient — the brief window when it is at its most flavourful, nutritious, and beautiful. A great omakase chef does not fight the seasons; instead, he works with them. At Miyu, every dish on the dinner omakase menu is shaped by what arrived from Toyosu Market that week. Each visit to Miyu is genuinely different from the last. If you want to understand the omakase philosophy in more depth, read our guide on what is omakase.
Spring Highlights: What’s Fresh in April
Sakura Masu (Cherry Salmon)
Named for the cherry blossom season, sakura masu is a freshwater trout that migrates from rivers to the sea in spring. It has a delicate, pink flesh with a clean sweetness, making it ideal as sashimi or lightly-cured nigiri. It is one of the most poetic fish of the Japanese spring calendar and is rarely seen outside dedicated omakase counters. Its brief season makes it especially worth seeking out during a spring visit.
Hotaru Ika (Firefly Squid)
These tiny, bioluminescent squid were harvested off the coast of Toyama Bay from March through May — fishermen bring them fresh to market throughout this brief seasonal window. They have a rich, briny flavour and a distinctly creamy texture. Hotaru ika are typically served lightly blanched with a vinegar-miso sauce — a combination that brings out the ingredient’s natural sweetness. They are a hallmark of spring omakase in Japan and a dish that many diners remember long after the meal.
Tai (Sea Bream) at Its Peak
The Japanese proverb says “Uo ni wa tai” — among fish, the sea bream reigns supreme. In spring, tai is particularly prized because it reaches peak condition just before spawning. The flesh is firm, clean, and subtly sweet, making it one of the finest nigiri of the season. At Miyu, our chef often ages the fillet for 24–48 hours to deepen its umami before serving.
Hamaguri (Hard Clam) Soup
Spring is also the season for hamaguri clams, traditionally associated with the Japanese Hinamatsuri (Doll’s Festival) in March. These large, sweet clams produce an extraordinary clear broth — delicate, deeply savoury, and warming. Our soup course in spring often features a hamaguri dashi that showcases the very best of the season.
Spring Vegetables and Garnishes
It is not only seafood that defines spring omakase. Mountain vegetables — collectively called sansai — begin to appear in Japanese cooking from late March. For example, fiddlehead ferns, bamboo shoots (takenoko), and fukinoto (butterbur sprouts) bring an earthy bitterness that provides a counterpoint to the richness of the seafood courses. These fleeting ingredients are air-flown to Singapore and appear briefly on our menu before the season passes.
Reserving Your Spring Omakase at Miyu
Our spring omakase menu is available for both lunch and dinner. Lunch starts from $128 per person and dinner from $228 per person. Because many of these seasonal ingredients arrive in limited quantities, we strongly recommend booking at least one to two weeks in advance to avoid disappointment. To make a reservation, reserve your table here or WhatsApp us at +65 8028 3168.
Finally, spring transitions quickly into early summer in Japan. If you are planning ahead, take a look at our guide to May 2026 omakase at Miyu for a preview of what arrives at our counter next month. We look forward to welcoming you to Dempsey Hill.