October marks the heart of shūki (秋季) — the Japanese autumn. At Miyu’s counter in Dempsey Hill, October brings some of the finest ingredients of the entire year: matsutake at peak season, the continued run of Hokkaido ikura, the arrival of early buri, and the season’s best oysters from Hiroshima and Akkeshi.
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 October reflects the true depth of the Japanese autumn season.
Seasonal Highlights: Omakase Singapore October 2026
Matsutake (松茸) — Japanese Pine Mushroom at Peak Season
October is the peak of matsutake season. Where September brings the first early specimens, October delivers matsutake at its finest — fuller, more aromatic, and available in greater quantity from the mountain forests of Kyoto, Nagano, and Iwate. The distinctive spicy, resinous fragrance of matsutake is inseparable from the Japanese autumn.
Chef Kwan uses matsutake as an aromatic element in chawanmushi, in a dedicated hot course, or as a silent centrepiece in a clear soup — where the fragrance alone transforms the bowl. Matsutake commands the highest prices of any autumn ingredient; its presence at the Miyu counter signals October at its peak.
Kaki (牡蠣) — Japanese Oysters
October marks the true beginning of Japanese oyster season. Oysters from Hiroshima, Japan’s foremost oyster-producing region, begin reaching their ideal size and flavour as the waters cool. October oysters are clean, sweet, and briny — not as fully fattened as winter specimens but possessed of a freshness and minerality that makes them extraordinary.
Akkeshi oysters from Hokkaido — often served raw with a touch of ponzu — also appear at the counter in October. Chef Kwan serves kaki as an opening course or as part of the seasonal sashimi progression, depending on what the week’s shipment offers. For oyster lovers, October at Miyu is not to be missed.
Buri (鰤) — Japanese Yellowtail (Early Season)
As Japan’s waters cool in October, young buri — called inada or warasa at younger stages of growth — begin appearing at Toyosu Market. Buri is one of the most highly regarded fish in the Edomae tradition, gaining fat and complexity as the season progresses through November and December.
October buri offers a lighter, cleaner expression of the fish: elegant and mild, with just the beginning of the rich fat that will define the prized kan-buri (winter yellowtail) in December. Chef Kwan serves it as nigiri or sashimi, paired with freshly grated wasabi from Japan to highlight its clean, seasonal character.
Ikura (いくら) — Hokkaido Salmon Roe (Peak Season)
October represents the absolute peak of Hokkaido ikura season. The roe harvested in October is at its finest: the skins are at ideal thickness for the perfect textural pop, the flavour is at its most vivid and oceanic, and the colour is a deep, translucent orange that signals peak ripeness.
At Miyu, October ikura may appear as a standalone course, nestled in a small bowl of seasoned shari, or as part of a handroll where the combination of nori, shari, and bursting roe creates one of the most satisfying moments of the omakase experience. Do not arrive in October and leave without tasting the ikura.
Tai (鯛) — Japanese Sea Bream (Autumn)
Autumn tai — Japanese sea bream — is among the most prized expressions of this classic Edomae fish. As water temperatures drop, tai develops a firmer texture and a more concentrated, delicate sweetness that differs meaningfully from the cherry blossom tai (sakura-dai) of spring.
Chef Kwan values autumn tai for its versatility: it appears in Miyu’s October menus as thin-sliced sashimi, as carefully aged nigiri on seasoned shari, or as a warm preparation in the hot course. Autumn tai represents the quiet precision and restraint at the heart of Edomae cooking.
What an October 2026 Omakase Menu at Miyu Looks Like
While the exact courses depend on what arrived from Toyosu Market that week, a typical October dinner omakase at Miyu may include:
- Seasonal autumn appetiser with dashi and October vegetables
- Kaki (oyster) — Hiroshima or Akkeshi, served fresh
- Sashimi of tai and early buri, with freshly grated wasabi from Japan
- Chawanmushi with peak matsutake
- Ikura course — Hokkaido salmon roe at its October peak
- Matsutake hot course (subject to availability and grade)
- Nigiri selection: tai, buri, akami, chutoro, otoro, and October 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 preceding month, see our September 2026 omakase Singapore guide. If you are new to omakase dining, our guide on what is omakase explains what to expect.
Omakase Singapore October 2026 — Reserve at Miyu
October is one of the most sought-after months for omakase dining in Singapore. The convergence of matsutake at peak season, Hokkaido ikura at its finest, the opening of oyster season, and the arrival of early buri makes October a remarkable 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 October 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 October.