Book an omakase in Singapore and you will meet two words that are often used as if they mean the same thing: sushi omakase and kappo omakase. They do not. The distinction shapes what arrives in front of you, how long you sit, and — quite often — what you pay. If you are new to the counter, here is the difference in plain terms, and how to decide which one you actually want. For the meaning of omakase itself, see our complete guide to omakase for Singapore diners.
Sushi omakase: the Edomae counter
A sushi omakase is built around nigiri. The chef works through a sequence of hand-pressed sushi, and the meal is judged on three things: the knife work, the quality of the fish, and the seasoned rice — the shari — that carries it. It is a focused, largely linear experience. Some courses of sashimi or a grilled item may open or close the meal, but the heart of it is the chef pressing sushi in front of you, one piece at a time.
This is the Tokyo tradition known as Edomae, in which fish is aged, cured or marinated to deepen flavour rather than served purely raw. If the idea of a chef curing a fillet for days to coax out its character appeals to you, this is your meal. We go deeper in our guide to Edomae omakase in Singapore.
Kappo omakase: the wider table
Kappo — the word combines the characters for “to cut” and “to cook” — is broader. A kappo omakase moves across techniques: sashimi, but also simmered dishes, grilled courses, steamed and fried items, sometimes a donburi or a hotpot near the end. Nigiri may appear, but it shares the meal rather than defining it. The pleasure here is range, and the closer, more conversational exchange with a chef who is cooking as well as cutting.
If you find a straight run of nigiri repetitive, or you simply enjoy variety across a meal, a kappo counter tends to satisfy. It is the more forgiving introduction for a first-timer, too, because there is always another kind of dish coming.
How to choose between them
Ask yourself what you came for. If you want to watch a chef slice and press, and to taste how rice and fish are calibrated against each other, go sushi. If you want a wider spread of flavours and more interaction across the meal, lean kappo. Neither is more refined than the other — they are different disciplines, and the best version of each is far better than an indifferent version of either. Price is not the deciding line: both run from accessible lunches to milestone dinners. What matters more is the chef, the sourcing, and whether the counter is doing what it does with care. We set out how to weigh those in our guide to the best omakase in Singapore.
Where MIYU sits
MIYU is a sushi-forward omakase in the Edomae tradition, at 13A Dempsey Road in the Dempsey Hill dining enclave. Executive Chef Owner Ng Kam Kwan has spent over twenty-two years in Japanese kitchens, and he is at the counter every service. Fish arrives from Toyosu Market each week, and the menu is written around the season rather than a fixed list. Around that core of nigiri, the meal opens and closes with seasonal courses — the focus of a sushi omakase, with enough range to keep it unhurried.
Our promise is a narrow one: exquisite omakase of the finest quality, at the sincerest prices. Lunch from $128, dinner from $228. See the lunch omakase menu and the dinner omakase menu, or reserve a seat.
Frequently asked questions
Is sushi omakase or kappo omakase better?
Neither is better — they are different meals. Sushi omakase centres on nigiri and the craft of rice and fish. Kappo omakase spans a wider range of cooked and raw dishes. Choose sushi for focus and knife work; choose kappo for variety and more interaction with the chef.
Is MIYU a sushi or kappo omakase?
MIYU is a sushi-forward omakase in the Edomae tradition, built around nigiri with seasonal courses around it. It is at 13A Dempsey Road, Singapore 247694, in Dempsey Hill, about ten minutes from Orchard Road.
Which is better for a first omakase in Singapore?
Both work well for a first visit. A kappo meal offers more variety if you are unsure of your tastes, while a sushi omakase is the classic introduction to Edomae craft. Either way, sit at the counter, follow the chef’s pace, and ask questions — a good chef welcomes them.