The standard omakase experience showcasing Chef Hamamoto's core philosophy. Each piece is prepared directly at the counter as you watch, building from lighter preparations to richer items. The chef selects based on seasonal availability and the afternoon's best sourcing, making each visit unique.
Tips from diners
Sit at the counter directly in front of the chef — the intimate space means you can see his hand movements and understand the tempo of his work.
Single scallops sourced from specific regions known for sweetness and texture. Chef Hamamoto treats each piece as a statement, using minimal rice and allowing the scallop's natural flavour to dominate. The piece melts instantly, releasing the ocean's salinity.
Tips from diners
Watch the chef's hand as he prepares this — you'll see how he selects the thinnest knife stroke and minimal rice to let the scallop shine.
Kappo courses are where sushi chefs demonstrate their range. Hamamoto selects the day's finest vegetables — perhaps delicate mushrooms, fresh bamboo or seasonal herbs — and treats them with the same precision as fish. The preparation often involves careful grilling or poaching, finished with dashi-based sauce.
Tips from diners
These courses arrive hot from the counter — eat them immediately to experience the intended temperature contrast and textural intention.
A more accessible entry point to Chef Hamamoto's world. The lunch menu focuses on sushi rather than mixed kappo preparations, allowing clear focus on the sushi fundamentals. At SGD 280, it offers roughly 50% of dinner pricing while maintaining excellent quality.
Tips from diners
Lunch reservations are easier to secure than dinner — book 4-6 weeks ahead for weekend lunches versus 8-12 weeks for dinner.
The premium experience featuring 18-22 pieces with the most excellent seasonal fish — premium scallops, rare aged toro, and fish sourced from specific beds known to Chef Hamamoto. The extended length allows for more nuanced progressions and palate play.
Tips from diners
Reserve Fancy Omakase for milestone celebrations — the longer experience and rarer ingredients create memory-worthy moments.
A 12-seater kappo restaurant featuring sushi and kaiseki prepared directly in front of diners at an elegant curved hinoki counter. Chef Kazuhiro Hamamoto brings 20 years of mastery from Kyoto, Tokyo and Singapore, earning his first Michelin star just one year after opening and maintaining it ever since.
With only 12 seats and closed Sunday-Monday, Hamamoto books out weeks ahead — call as soon as possible or email via the website.
Lunch service (last order 1pm) offers the easiest bookings and best value-to-experience ratio in Singapore's Michelin-starred sushi scene.
Tras Street sits in the heart of Chinatown — explore the wet markets and streets before or after your meal to experience Singapore's living heritage.
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