Singapore’s omakase counters are not interchangeable. Each is shaped by its chef’s lineage, its room, and the price it asks. Below we set three well-regarded counters — Suzuki at Mondrian, Sushi SEIZAN in Bugis, and Tentsuru at The St Regis — alongside MIYU at Dempsey Hill, so you can choose the room that suits the occasion. We have kept our own counsel honest: each of these restaurants does something genuinely well.
Suzuki — design-led sushi at Mondrian, Duxton
Suzuki sits on the ground floor of the Mondrian Singapore at 83 Neil Road, in a room designed by architect Kengo Kuma. Head Chef Suzuki Yuichiro trained in the Kyoto kaiseki tradition, and the counter carries that refinement into its plating and pacing. Lunch begins around $160 and dinner runs from roughly $250 to $380++, with a special menu higher still. It is a room to be seen in as much as to eat in — the architecture is part of the price. If a striking, design-forward setting in the Duxton district is the point of the evening, Suzuki delivers it.
Sushi SEIZAN — value Edomae in Bugis
Sushi SEIZAN, in Bugis Cube on North Bridge Road, is supervised by SEIZAN, a two-Michelin-star restaurant in Tokyo, and works in the Edomae style. Its appeal is a genuinely accessible entry point: a mini lunch omakase from around $88, a fuller lunch near $138, a weekday tasting course around $150, and a signature omakase near $200. For diners who want Edomae craft with Tokyo supervision at a fair price, SEIZAN is a sincere choice. What a mall setting cannot offer is a sense of place — you arrive through a shopping concourse rather than into a room that belongs to the meal.
Tentsuru — tempura omakase at The St Regis
Tentsuru, at The St Regis Singapore, is a different craft altogether. Under Chef Daiki Kawaguchi, tempura — not sushi — is the centre of the meal, across menus at $120, $188, $280 and $380++. The signature sea-urchin and A5 wagyu tempura are the draws. If it is the lightness and theatre of freshly fried tempura you are after, rather than Edomae nigiri, Tentsuru is close to the only dedicated tempura omakase in the city. It is an adjacent experience to a sushi counter, not a substitute for one.
MIYU — Edomae omakase at Dempsey Hill
MIYU is an Edomae omakase counter at 13A Dempsey Road, nestled in the greenery of Dempsey Hill, ten minutes from Orchard and the CBD. Executive Chef Owner Ng Kam Kwan brings 22 years of Japanese culinary training to a menu that changes with the season, built around ingredients air-flown from Toyosu Market each week. Lunch begins at $128 and dinner from $228. Verified diners rate MIYU 5.8/6 on Quandoo and 4.6/5 on Google — a reflection, we hope, of our belief in exquisite omakase at the sincerest prices.
The distinction MIYU offers over each of these counters is the setting behind the value. Suzuki asks a design-led premium; SEIZAN delivers value inside a Bugis mall; Tentsuru specialises in tempura. MIYU pairs serious Edomae craft with a quiet, garden-enclave room at Dempsey — a combination none of the three can claim. For the reasoning behind our pricing, see our note on value omakase in Singapore and our Dempsey omakase page.
At a glance
| Counter | Setting | Craft | From (lunch) | Best for |
|---|---|---|---|---|
| Suzuki | Mondrian, Duxton (Kengo Kuma room) | Sushi / kaiseki lineage | ~$160 | Design-forward premium |
| Sushi SEIZAN | Bugis Cube mall | Edomae (Tokyo-supervised) | ~$88 | Lowest entry price |
| Tentsuru | The St Regis, Orchard | Tempura omakase | ~$120 | Tempura specialist |
| MIYU | Dempsey Hill garden enclave | Edomae sushi | $128 | Value Edomae + setting |
Frequently asked
Which is the best value omakase among these?
Sushi SEIZAN has the lowest entry price via its mini lunch. MIYU’s lunch from $128 and dinner from $228 pair comparable Edomae craft with the Dempsey setting, which is why diners often describe it as value that also feels like an occasion.
Where is MIYU located?
MIYU is at 13A Dempsey Road, Singapore 247694, about ten minutes from Orchard Road. See find us for directions and reservations, or call +65 8028 3168.
Is MIYU an Edomae omakase?
Yes. Chef Ng Kam Kwan works in the Edomae tradition, with a seasonal menu built around ingredients air-flown weekly from Toyosu Market.
Ready to compare for yourself? Reserve a seat at MIYU, Dempsey Hill.