One of the defining elements of premium omakase is ingredient freshness — particularly the seafood sourced directly from Japan. At MIYU, we receive fresh fish weekly, air-freighted from Japan to ensure each course reflects the true character of the season. Here is how that journey works.
How Japanese Fish is Flown to Singapore for Omakase
It Begins at the Auction: Toyosu Market
Japan’s Toyosu Market in Tokyo is the world’s largest wholesale seafood market, handling thousands of tonnes of fish daily. Premier omakase restaurants around the world source from Toyosu because it offers an extraordinary concentration of seasonal, high-grade seafood — from otoro (fatty bluefin tuna belly) to live uni (sea urchin) to delicate hirame (flounder). Buyers at Toyosu assess fish by appearance, texture, fat content, and smell — selecting only what meets the highest standards. This expertise is the first stage in the quality chain that ends at your plate.Air Freight: Speed Preserves Flavour
Once purchased, fish destined for Singapore are packed with ice and transported to Narita or Haneda Airport for same-day air freight. The journey from auction to Singapore’s Changi Airport typically takes less than 10 hours. Speed is critical — every hour at sea or in transit affects the freshness, texture, and ultimately the taste of the fish. Premium fish are packed using specialised cold-storage methods designed to maintain optimal temperature without freezing. Freezing is avoided where possible because it disrupts the cellular structure of the flesh, affecting texture and moisture.Cold Chain Logistics: From Airport to Counter
On arrival in Singapore, the fish moves through a carefully managed cold chain — from customs handling to specialised seafood importers, then to the restaurant’s kitchen. At MIYU, deliveries are received and inspected by Chef Ng Kam Kwan personally, ensuring that only fish meeting our standards reaches the counter. The entire journey from Toyosu Market to the MIYU counter typically spans 24–48 hours. This is what “fresh from Japan” means in the context of premium omakase.Why Seasonality Matters
Japanese cuisine is deeply shaped by the concept of shun (旬) — the peak season of each ingredient. Different fish varieties reach their best quality at different times of year:- Spring: Sakura masu (cherry trout), tai (sea bream)
- Summer: Shiro-ika (cuttlefish), fresh uni
- Autumn: Sanma (Pacific saury), shinko (young kohada)
- Winter: Buri (yellowtail), fugu (pufferfish), premium toro