October is the heart of autumn in Japan — kannazuki (神無月), the month when the sea turns cold, fish carry their richest fat of the year, and the market at Toyosu is at its most generous. For anyone planning an omakase in Singapore this month, the counter at MIYU, Dempsey Hill, is guided by what October brings from Japan — nothing more, and nothing less than what is at its peak.
Executive Chef Ng Kam Kwan writes each day’s menu around what arrives fresh from Japan that morning. In autumn, that discipline matters more than ever: the season moves quickly, and the finest ingredients are here only briefly. This is the quiet promise of Edomae omakase — that what you are served is exactly what the season is offering, prepared with care, at sincere prices.
Seasonal Highlights: Omakase Singapore, October 2026
Sanma (秋刀魚) — Pacific Saury
No fish speaks of Japanese autumn more clearly than sanma. Its name reads literally as “autumn sword fish,” and in October it reaches its fattest and most fragrant. The flesh is oily and deeply savoury, with a clean finish. Served as nigiri with a touch of grated ginger and spring onion, or lightly seared to coax out its fat, sanma is one of the great pleasures of the season — and a fish that rewards a chef who handles it the moment it arrives.
Kanpachi (間八) — Greater Amberjack
Autumn kanpachi is firm, clean, and quietly rich, with a texture that holds beautifully as nigiri. Where summer fish can be lean, October kanpachi carries just enough fat to feel generous without losing its clarity. It is a fish that shows the value of good sourcing: at its seasonal peak, it needs almost nothing done to it.
Ikura (いくら) — Salmon Roe
Autumn is the season of ikura, when salmon return to Hokkaido’s rivers and their roe is at its plumpest. Cured gently in a light soy and dashi marinade — never over-seasoned — each bead should burst clean and briny. A small gunkan of October ikura is one of the most vivid tastes of the season.
Saba (鯖) — Autumn Mackerel
“Aki-saba” — autumn mackerel — is a different fish from its lean summer self, carrying a deep, buttery fat prized in the Edomae tradition. Cured with salt and vinegar in the classic shime-saba manner, it is a study in restraint: the cure firms and brightens the fish without masking it. Chef Kwan’s treatment reflects years of practice at judging exactly when to stop.
Matsutake (松茸) — Pine Mushroom
October is matsutake season — the most prized mushroom in Japanese cooking, aromatic and earthy, available for only a short window. At the counter it may appear in a clear dobin-mushi broth or grilled simply to let its fragrance speak. Like ayu in early summer, matsutake is an ingredient defined by its brevity: when it is here, it is worth ordering.
Hotate and Kohada
Hokkaido hotate (scallop) is sweet and thick through autumn, while kohada (gizzard shad) — the small, silver-skinned fish considered a true test of an Edomae chef — continues at its finest. Kohada demands precise curing and knife work; it is often the piece by which a sushi counter is judged.
What an October Omakase Looks Like at MIYU
The menu changes daily with the market, but a typical October dinner omakase at MIYU might move through:
- Seasonal appetiser with autumn vegetables and a considered dashi
- Sashimi of sanma and kanpachi, with freshly grated Japanese wasabi
- Dobin-mushi or chawanmushi with matsutake, subject to availability
- Shime-saba, cured Edomae-style
- Nigiri selection: kohada, akami, chutoro, otoro, kanpachi and October specials
- Ikura gunkan
- Tamago, clear soup, and a seasonal dessert
Every ingredient is air-flown from Japan and arrives fresh in time for service. For the month just past, see our September 2026 seasonal guide. If you are new to the experience, our complete guide to omakase explains what to expect, and our note on value in omakase covers how to judge what you are paying for.
Why MIYU, at Dempsey Hill
MIYU is a small omakase restaurant at 13A Dempsey Road, in the quiet Dempsey Hill dining enclave — ten minutes from Orchard Road, and worlds away from the crowds. Chef Ng Kam Kwan brings over twenty-two years of Japanese training to the counter, and he is there for every service. Diners have rated MIYU 5.8 out of 6 on Quandoo and 4.6 out of 5 on Google; you can read their words on our reviews and press page. More on the setting is on our Dempsey omakase page.
Reserve an October Omakase at MIYU
Autumn seats fill quickly, and the finest ingredients are in short supply by nature. We recommend reserving two to three weeks ahead for dinner and about a week ahead for lunch.
- Lunch omakase from $128 per person (Mon–Sun, 12pm–3pm) — see the lunch menu
- Dinner omakase from $228 per person (Mon–Sun, 6.30pm–10.30pm) — see the dinner menu
Reserve through our reservations page, or WhatsApp us at +65 8028 3168. We look forward to welcoming you to the MIYU counter this autumn.
Frequently Asked Questions: Omakase Singapore, October 2026
What seasonal ingredients define an October omakase in Singapore?
October is mid-autumn in Japan, when fish carry their richest fat of the year. At MIYU the month is led by sanma (Pacific saury) at its peak, autumn kanpachi, ikura (salmon roe), aki-saba (autumn mackerel), and matsutake, alongside Edomae staples such as kohada and Hokkaido hotate. All are air-flown from Japan and the menu is adjusted daily to what arrives.
Is October a good time for omakase in Singapore?
It is one of the best. Autumn is when many prized fish reach peak fat and flavour, and short-season ingredients such as matsutake and fresh ikura appear. For diners who care about seasonality, October offers some of the most rewarding omakase of the year.
How much does omakase cost at MIYU?
MIYU serves lunch omakase from $128 per person and dinner omakase from $228 per person — seasonal Edomae craft at sincere prices, without the premium of a Michelin address.
Where is MIYU and how do I book?
MIYU is at 13A Dempsey Road, Singapore 247694, in the Dempsey Hill enclave, about ten minutes by car from Orchard Road. Reserve through our reservations page or WhatsApp +65 8028 3168.