Omakase Singapore October 2026 at Miyu, Dempsey Hill arrives at the height of banshū (晩秋) — deep autumn, and one of the most generous seasons on the Japanese calendar. October is when matsutake reach their most fragrant, when Hokkaido ikura is cured to a clean, bursting ripeness, and when returning bonito and early yellowtail begin to carry the fat of the cooling seas. At the Miyu counter, Executive Chef Owner Ng Kam Kwan shapes each October menu around what arrives fresh from Toyosu Market that week, air-flown directly to Singapore. Lunch omakase begins from $128 and dinner omakase from $228. October is a quietly sought-after month at Miyu — we recommend reserving two to three weeks ahead.
Seasonal Highlights: Omakase Singapore October 2026
Matsutake (松茸) — Prized Autumn Mushroom
No ingredient signals Japanese autumn as clearly as matsutake. In October, matsutake from Nagano and the forests of western Japan reach their peak fragrance — earthy, pine-scented, and impossible to imitate. At Miyu, Chef Kwan treats it with restraint, most often in a clear dobin mushi broth that carries the aroma without masking it. It is a course meant to be inhaled before it is tasted.
Hokkaido Ikura (いくら) — Salmon Roe at Its Finest
October is when Hokkaido ikura is at its most complete — each pearl full, glossy, and clean on the palate. Chef Kwan cures the roe in-house in a gentle marinade of soy and dashi, letting the natural sweetness come forward. Served over seasoned shari, it is one of autumn’s simplest pleasures and one of its most memorable.
Modori-gatsuo (戻り鰹) — Returning Bonito
The autumn bonito — modori-gatsuo, or returning bonito — swims back south having fed through the summer, and its flesh is richer and more marbled than the lean bonito of spring. Lightly seared and paired with grated ginger and a whisper of ponzu, it is a course that speaks plainly of the season’s turn.
Early Buri (鰤) — Yellowtail Beginning to Fatten
As the seas cool through October, buri begins to build the fat it is prized for in winter. The early-season fish is clean and firm, a quiet preview of the richness to come. Chef Kwan serves it as sashimi or nigiri, reading each delivery from Toyosu to judge when it is ready for the counter.
Kaki (牡蠣) — The Oyster Season Opens
October marks the opening of the Japanese oyster season. Hiroshima kaki arrive plump and briny, and when they appear at Miyu they are treated simply — a clean expression of cold water and careful sourcing. Availability follows the market, so they feature on selected evenings rather than every sitting.
What the October 2026 Omakase Menu Looks Like at Miyu
The menu evolves daily with the market, but a typical October dinner omakase at Miyu might unfold as follows:
- Seasonal appetiser drawing on early-autumn produce and a dashi preparation
- Sashimi of modori-gatsuo and early buri, with freshly grated wasabi from Japan
- Matsutake dobin mushi — the clear broth that defines the season
- Hiroshima oyster as a hot or chilled course, subject to availability
- Nigiri selection: akami, chutoro, otoro, and October specials
- Hokkaido ikura and toro-uni hand roll
- Tamago, clear soup, and a seasonal dessert
Every ingredient is air-flown fresh from Japan each week and arrives in time for service. For the month just before, see our September 2026 omakase Singapore guide, which covers the opening of autumn. If you are new to the experience, our complete guide to omakase dining explains what to expect at the counter, and our best omakase Singapore 2026 guide sets Miyu in the wider context of the city’s omakase scene.
Omakase Singapore October 2026 — Reserve at Miyu
Miyu is located at 13A Dempsey Road, Singapore 247694 — a short ten-minute drive from Orchard Road and the CBD, set within the greenery of Dempsey Hill.
- 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 via our reservations page, or WhatsApp us at +65 8028 3168. Prices are subject to 10% service charge and prevailing GST. We look forward to welcoming you to the Miyu counter this October.
Frequently Asked Questions: Omakase Singapore October 2026
October 2026 at Miyu features matsutake mushroom, Hokkaido ikura (salmon roe), modori-gatsuo (returning bonito), early buri (yellowtail), and Hiroshima oysters — autumn ingredients at or approaching their peak, air-flown fresh from Toyosu Market each week.
Matsutake (松茸) is a prized Japanese autumn mushroom known for its distinctive pine fragrance. October is its peak. At Miyu, Chef Ng Kam Kwan typically serves it in a clear dobin mushi broth that preserves its aroma, when available from the market.
Lunch omakase at Miyu starts from $128 per person (Mon–Sun, 12pm–3pm). Dinner omakase starts from $228 per person (Mon–Sun, 6.30pm–10.30pm). Prices are subject to 10% service charge and prevailing GST.
Miyu is at 13A Dempsey Road, Singapore 247694 — a short ten-minute drive from Orchard Road and the CBD, set within the greenery of Dempsey Hill.
Reserve via miyu.sg/reserve/ or WhatsApp +65 8028 3168. October seatings fill quickly — we recommend booking two to three weeks ahead to secure your preferred date.