July 2026 omakase Singapore dining marks the height of summer at Miyu’s counter in Dempsey Hill. The season of midsummer (盛夏, seika) brings some of the most intense and satisfying flavours of the Japanese culinary calendar. Here is what Chef Ng Kam Kwan has in store for guests this July.
Every ingredient is air-flown directly from Toyosu Market to Singapore. As a result, the menu at Miyu changes with the week — and every July visit is shaped by what is at peak freshness right now.
Seasonal Highlights: Omakase Singapore July 2026
Aji (鯵) — Horse Mackerel (Peak Season)
July is, arguably, the pinnacle of aji season. The fish caught off Kyushu and the Seto Inland Sea reach their maximum fat content this month. The flesh becomes firmer, richer, and more deeply flavoured than in June. At Miyu, aji is served as nigiri with freshly grated ginger — a clean, classic Edomae treatment that lets the fish speak for itself.
Anago (穴子) — Sea Eel
Anago reaches its prime in July. Unlike freshwater unagi, anago is a hallmark of Edomae sushi — light, delicate, and subtly sweet. Chef Kwan slow-cooks each piece until it is tender throughout. It is then finished with a careful brush of tsume (reduction sauce) before being placed on shari.
Furthermore, anago has a shorter, more precise window than most summer fish. When it is at its peak in July, it is not to be missed.
Uni (海胆) — Sea Urchin
Hokkaido uni continues to be exceptional in July. Both bafun uni and murasaki uni from Rishiri and Rebun Island remain in season. The flavour is intensely sweet and briny — a combination that makes Miyu’s signature toro-uni hand roll one of the most anticipated courses of the summer counter.
Shirauo (白魚) and Small Summer Fish
July also brings a selection of smaller, delicate summer fish that are rarely seen outside dedicated omakase counters. These include shirauo (icefish) and young sardines in their peak summer condition. Each requires precise and careful handling — and each rewards the effort with clean, light flavour.
Summer Vegetables and Seasonal Accents
Beyond the seafood, July brings a range of summer vegetables and aromatic accents. Myoga (Japanese ginger buds), shiso (perilla), and young cucumber feature as garnishes and palate cleansers throughout the meal. These are, moreover, the ingredients that give summer omakase its distinctive freshness between courses.
What a July 2026 Omakase Menu at Miyu Looks Like
While the exact courses depend on what arrived from Toyosu Market that week, a typical July dinner omakase at Miyu may include:
- Seasonal summer appetiser with dashi and fresh vegetables
- Sashimi of aji and seasonal summer fish
- Chawanmushi with summer additions
- Anago — slow-cooked, Edomae-style
- Nigiri selection: aji, akami, chutoro, otoro, and July specials
- Toro-uni hand roll
- Tamago, clear soup, and seasonal dessert
For context on the months leading up to July, see our June 2026 omakase Singapore guide and our May 2026 seasonal guide. Additionally, if you are new to omakase, our guide on what is omakase explains everything you need to know before your first visit.
Omakase Singapore July 2026 — Reserve at Miyu
July is one of the busiest months at the Miyu counter. We therefore recommend booking two to three weeks in advance, particularly for weekend sittings.
Miyu is located at 13A Dempsey Road, Singapore 247694 — a 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 omakase Singapore July 2026 table at Miyu via our reservations page, or WhatsApp us at +65 8028 3168. We look forward to welcoming you this July.