September 2026 Omakase Singapore: Seasonal Japanese Ingredients at Miyu

Omakase Singapore September 2026 at Miyu, Dempsey Hill marks the turn into shūki (秋季). This is the Japanese autumn season. First, September brings sanma for the first time this year. Then the rich modori katsuo returns from its summer feeding grounds. Meanwhile, Hokkaido ikura season opens, and early matsutake arrives from the forests of Kyoto and Nagano. Chef Ng Kam Kwan builds each menu around these prized ingredients. He sources them weekly from Toyosu Market and air-flies them directly to Singapore. As a result, no two visits to Miyu in September are the same. Lunch omakase starts from $128, while dinner omakase starts from $228. We recommend booking two to three weeks ahead for this popular month.

Inside the Omakase Singapore September 2026 Menu

The omakase Singapore September 2026 menu is memorable because each course traces the shift from late summer into autumn. First, the chef grills the season’s first sanma simply with salt. This step highlights its fatty richness. Next, he lightly sears the modori katsuo and serves it with grated ginger and fresh ponzu. He also cures the Hokkaido ikura in-house in a delicate soy and dashi marinade. Then the early matsutake arrives in a clear dobin mushi broth. This broth captures its forest aroma beautifully. Finally, Chef Ng Kam Kwan balances these flavours against milder kohada and akami. The progression therefore feels considered rather than heavy. Curious diners can also explore the wider tradition of seasonality in Japanese cuisine, which guides every menu at the Miyu counter.

Looking back through summer 2026? Our June 2026 omakase Singapore guide covers aji, ayu, hatsu katsuo, and the arrival of early Hokkaido uni — a vivid introduction to the Japanese summer counter.

Looking ahead to October? Our October 2026 omakase Singapore guide covers matsutake at peak season, Hokkaido ikura at its finest, and the arrival of early buri and Hiroshima oysters at the Miyu counter.