Omakase Singapore August 2026 at Miyu, Dempsey Hill enters the late summer season, or banka (晩夏). At this time, some of the most intensely flavoured ingredients of the year reach the counter. First, August brings peak katsuo from Tosa Bay and prime aji from Kyushu. In addition, the menu features slow-cooked anago in the Edomae tradition. Finally, Japanese white peach from Okayama arrives as a seasonal dessert. Chef Ng Kam Kwan then adjusts the menu daily around the finest picks from Toyosu Market. The team air-flies every ingredient fresh from Japan each week. Lunch omakase starts from $128, while dinner omakase starts from $228. Please reserve two to three weeks ahead for August sittings.
Inside the Omakase Singapore August 2026 Menu
The omakase Singapore August 2026 experience stands out for the depth of flavour that late summer brings. First, the chef sears peak katsuo from Tosa Bay over straw. This step draws out its smoky aroma. He then serves it with grated ginger, myoga, and a splash of fresh ponzu. Next, he dresses prime aji from Kyushu simply so its natural oils shine. Meanwhile, he glazes the slow-cooked anago in a house tsume sauce. He reduces that sauce for hours to deepen its flavour.
Finally, Chef Ng Kam Kwan rounds the progression with chilled chawanmushi. He pairs it with a dessert of Okayama white peach. This dish captures the sweetness of the season. Each plate reflects the Japanese principle of cooking with the calendar. To understand this philosophy, you can read more about seasonality in Japanese cuisine, which shapes every menu at Miyu. For a special celebration, the August counter also offers an optional sake pairing. Moreover, the team gladly accommodates dietary preferences with advance notice.
For the early summer context, our June 2026 omakase Singapore guide covers the opening of the Japanese summer season at Miyu — aji, ayu, hatsu katsuo, and early Hokkaido uni — making it a useful companion to this August guide.