Spring Omakase Singapore: Seasonal Japanese Ingredients in April 2026
April marks the arrival of haru (春) — spring — in Japan, and with it comes some of the most prized seasonal ingredients in Japanese cuisine. At Miyu, our Executive Chef curates each omakase menu around what is freshest and most expressive of the season, air-flown directly from Japan. If you are visiting us this…
Donburi – Japanese Rice Bowl: A Comprehensive Guide
The donburi (丼) has long become a staple of Japanese restaurants and households. On the surface, the don is a simple dish. It oftens consists of meat, fish, vegetables, and other ingredients simmered in a sauce, which is then served on a bed of sushi rice for the customer to enjoy. However, the history of…
What is Omakase (おまかせ)
Omakase (おまかせ) is used in Japanese restaurants when the Guest leaves it up to the Chef to serve as he desires. Directly translated from Japanese, it means “respectfully I leave it up to you to decide”. It is an expression of your trust in the sushi chef. In an omakase, the Chef will prepare a…