September marks the turning point into shūki (秋季) — the Japanese autumn season. At Miyu’s counter in Dempsey Hill, September brings some of the most eagerly anticipated ingredients of the year: the first sanma of the season, the second run of katsuo, the arrival of Hokkaido ikura, and the rare early matsutake.
Our Executive Chef Ng Kam Kwan adjusts the menu daily around the finest available from Toyosu Market. Every ingredient is air-flown directly from Japan to Singapore, and every visit to Miyu in September reflects the true peak of the season.
Seasonal Highlights: Omakase Singapore September 2026
Sanma (秋刀魚) — Pacific Saury
Sanma is perhaps the most celebrated of all autumn fish in Japan. The name sanma — literally “autumn knife fish” — captures its sleek silver shape and its inseparable link to the season. Migratory sanma arrive from the waters off the Pacific coast in September, fat and rich from their long feeding journey.
Chef Kwan serves sanma with freshly grated ginger and spring onion — a classic preparation that honours the clean, natural character of the fish. When sanma arrives at the counter, it signals the true beginning of Japanese autumn. Its window is short; its presence, unmistakable.
Modori Katsuo (戻り鰹) — Second-Run Skipjack Tuna
September brings modori katsuo — the “return katsuo” — as migrating skipjack tuna travel back south through Japanese waters. Unlike the leaner spring katsuo, September’s modori katsuo has spent the summer feeding in cold northern waters and returns with a dramatically higher fat content. The flavour is deep, rich, and assertive.
In skilled hands, modori katsuo is served as tataki (lightly seared) or as nigiri with ponzu and fresh grated ginger. It is one of the most dramatic seasonal transitions on the omakase calendar — a single ingredient that signals the shift from summer to autumn.
Ikura (いくら) — Hokkaido Salmon Roe
September marks the opening of Hokkaido ikura season. Harvested from chum and pink salmon as they return to Hokkaido rivers, ikura at peak season bursts with a clean, briny sweetness and a pop of ocean intensity that cannot be replicated later in the year.
At Miyu, ikura may appear as a standalone course or as part of a handroll alongside seasonal shari. It is a vivid, deeply seasonal ingredient — one that diners often remember long after the meal.
Matsutake (松茸) — Japanese Pine Mushroom
Matsutake is the luxury ingredient of the Japanese autumn. Grown in symbiosis with pine trees in the forests of Kyoto, Nagano, and northern Japan, matsutake has a distinctive spicy, aromatic character — earthy, resinous, and unmistakably autumnal.
Early-season matsutake arrives in September, before the main harvest. Chef Kwan uses matsutake sparingly — as an aromatic addition to chawanmushi or as part of a hot course — where its unique fragrance can be best appreciated. Matsutake is available in limited quantities; its appearance on the menu each September is brief and valued.
Karei (鰈) — Japanese Flounder
Autumn karei (flounder) enters its season in September. As water temperatures drop, the fish becomes firmer and more flavourful, developing a clean sweetness and a delicate texture that makes it ideal for thin-sliced sashimi or nigiri.
Chef Kwan values karei for its elegance: prepared as sashimi with a light ponzu, or as nigiri on seasoned shari, it is an expression of the quiet precision at the heart of Edomae technique.
What a September 2026 Omakase Menu at Miyu Looks Like
While the exact courses depend on what arrived from Toyosu Market that week, a typical September dinner omakase at Miyu may include:
- Seasonal autumn appetiser with dashi and early autumn vegetables
- Sashimi of sanma and karei, with freshly grated wasabi from Japan
- Chawanmushi with early matsutake
- Modori katsuo tataki as a hot course (subject to availability)
- Ikura course — seasonal, brief, and not to be missed
- Nigiri selection: karei, akami, chutoro, otoro, and September specials
- Toro-uni hand roll
- Tamago, clear soup, and seasonal dessert
Every ingredient is air-flown directly from Japan to Singapore. For context on the months leading up to September, see our August 2026 omakase Singapore guide and our July 2026 seasonal guide. If you are new to omakase dining, our guide on what is omakase explains what to expect.
Omakase Singapore September 2026 — Reserve at Miyu
September is a popular month for omakase dining in Singapore. The arrival of autumn Japanese ingredients makes it a particularly exciting time to visit the Miyu counter. We recommend booking at least two to three weeks in advance.
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 for omakase Singapore September 2026 at Miyu via our reservations page, or WhatsApp us at +65 8028 3168. We look forward to welcoming you to the Miyu counter this September.