June 2026 Omakase Singapore: Seasonal Japanese Ingredients at Miyu

June is the opening chapter of summer in Japan — the season of shoka (初夏), when the richest and most assertive flavours of the warm months begin to arrive at Toyosu Market. For guests who have been planning an omakase Singapore June 2026 experience, Miyu’s counter at Dempsey Hill has been guided by what is at its finest from Japan this month.

Our Executive Chef Ng Kam Kwan adjusts the menu daily around the best available ingredients. Every visit to Miyu in June reflects the true peak of the season.

Seasonal Highlights: Omakase Singapore June 2026

Aji (鯵) — Horse Mackerel

Aji is arguably the most beloved summer fish in the Edomae tradition. In June, aji from the waters off Nagasaki and Kyushu reach their plumpest. The flesh is firm yet silky, with a clean, bright flavour and a natural sweetness that makes it exceptional as nigiri.

Chef Kwan serves aji with freshly grated ginger and thinly sliced spring onion, following the classic Edomae preparation. This approach lets the fish express itself fully — without distraction.

Ayu (鮎) — Sweetfish

Ayu is one of Japan’s most iconic early-summer ingredients. This small river fish — sometimes called sweetfish for its distinctive watermelon-like aroma — arrives from Japanese rivers in June. It is delicate, aromatic, and unmistakably seasonal.

Ayu is typically served grilled with salt (shioyaki). It is one of the few fish that embodies the Japanese concept of shun so distinctly — its season is brief, and when it is at the counter, it is worth ordering.

Iwashi (鰯) — Japanese Sardine

Summer is peak season for iwashi. June sardines from the Pacific coast are rich in fat and deeply flavourful. In skilled hands, iwashi nigiri is a revelation.

The key is handling the fish with precision — removing any trace of fishiness through careful preparation and light curing. Chef Kwan’s treatment reflects years of Edomae training: a light marinade in vinegar and salt firms the flesh, followed by a swift, clean cut onto seasoned shari.

Uni (海胆) — Sea Urchin

Hokkaido uni remains exceptional in June. The waters around Rebun Island and Rishiri reach their seasonal peak this month. Both bafun uni — small, intensely sweet, and golden — and murasaki uni — larger, with a softer, more oceanic flavour — are available.

Our signature toro-uni hand roll is one of the most anticipated courses at the Miyu counter throughout the summer months.

Anago (穴子) — Sea Eel (Conger Eel)

Anago enters its prime in June and July. Unlike unagi (freshwater eel), anago is a traditional Edomae ingredient — Tokyo Bay has long been its spiritual home. The flesh is lighter and more delicate than unagi, with a subtle sweetness.

It pairs beautifully with a light brush of tsume (reduction sauce). Slow-cooked until tender and finished with care, anago nigiri is a classic expression of Edomae craftsmanship. It features prominently on the June omakase Singapore menu at Miyu.

Sudachi and Seasonal Citrus

June also brings sudachi — a small, tart Japanese citrus from Tokushima Prefecture. Chef Kwan uses sudachi as a finishing accent on certain fish courses, adding brightness and aromatic lift without overwhelming the natural flavour of the fish.

It is a considered touch that reflects the seasonal awareness at the heart of Japanese cooking.

What the June 2026 Omakase Menu Looks Like at Miyu

While the menu evolves daily based on market availability, a typical June dinner omakase at Miyu might include the following courses:

• Seasonal appetiser featuring early summer vegetables and a dashi preparation
• Sashimi of aji and iwashi, with freshly grated wasabi from Japan
• Chawanmushi with seasonal summer additions
• Ayu shioyaki as a hot course (subject to availability)
• Anago — slow-cooked, Edomae-style
• Nigiri selection: aji, iwashi, akami, chutoro, otoro, and June specials
• Toro-uni hand roll
• Tamago, clear soup, and seasonal dessert

Every ingredient is air-flown directly from Japan to Singapore and arrives fresh at our kitchen in time for service. For context on what came before, see our May 2026 omakase Singapore seasonal guide and our April 2026 spring omakase guide. If you are new to omakase dining, our guide on what is omakase explains what to expect. Looking ahead, our July 2026 guide covers midsummer, our August 2026 guide covers late summer, and our September 2026 guide covers the opening of the Japanese autumn season.

Omakase Singapore June 2026 — Reserve at Miyu

Today, 29 June, is the last day of June 2026. June seatings at Miyu are now fully booked. July 2026 is open for reservations — early July weekends are filling fast. If you are planning a July visit, we recommend reserving now to secure your preferred date.

Miyu is located at 13A Dempsey Road, Singapore 247694 — a short ten-minute drive from Orchard Road and the CBD.

• Lunch omakase from $128 per person (Mon–Sun, 12pm–3pm)
• Dinner omakase from $228 per person (Mon–Sun, 6.30pm–10.30pm)

Reserve your table via our reservations page, or WhatsApp us at +65 8028 3168. We look forward to welcoming you to the Miyu counter in July.

Frequently Asked Questions: Omakase Singapore June 2026

29 June 2026: Final Day of June — What Is at the Miyu Counter Today

Today — 29 June 2026 — is the final day of June. At the Miyu counter today: aji, anago, and Hokkaido uni remain the centrepiece ingredients. Hamo (pike conger) has arrived and is now being served — marking the true crossover into Japanese high summer. Ayu (sweetfish) continues to appear on selected evenings. The toro-uni hand roll remains one of the most anticipated courses of the season. All ingredients are air-flown fresh from Toyosu Market — menus adjusted daily based on what arrives.

June is now closed. July 2026 bookings are open — see what July brings to the Miyu counter and reserve your July seat or WhatsApp +65 8028 3168.