Chef Gary's signature creation that defines his creative approach. The sweetness and delicate texture of raw ebi (sweet prawn) is contrasted with the rich, umami-forward foie gras. A surprising combination that exemplifies his ability to honor tradition while innovating.
Tips from diners
This piece appears in most omakase sets and is non-negotiable — don't miss it. The foie gras elevates it beyond typical sushi.
The lunch-only option that showcases Chef Gary's selection of the day's freshest fish. Pieces are carefully chosen to balance flavors and textures, allowing the quality of ingredients to speak for itself.
Tips from diners
Lunch omakase is significantly cheaper than dinner — come during lunch hours to experience Chef Gary's work at better value.
The full dinner omakase experience. Chef Gary crafts a journey that begins with lighter fish and progresses to richer, fattier selections. The sashimi course provides variety and showcases different cuts of premium fish.
Tips from diners
Let Chef Gary decide the progression of fish rather than requesting substitutions — he knows the order of flavors matters.
When available, this piece showcases Chef Gary's supplier relationships and his ability to source premium ingredients. The uni melts on the palate with a clean, briny sweetness that defines excellence in raw preparations.
Tips from diners
If uni is available during your omakase, try it — the quality of uni varies significantly and Hakumai sources excellent specimens.
A refined accompaniment to omakase that showcases Chef Gary's broader culinary knowledge. The delicate egg custard is infused with truffle aroma and topped with black truffle shavings, creating an elegant intermezzo course.
Tips from diners
Ask if the Truffle Chawanmushi is available when you order — it's a special item that doesn't appear every day.
Located in International Plaza on Anson Road in Tanjong Pagar, Hakumai specializes in sushi omakase under Chef Gary Ng, who spent a decade training under renowned Japanese masters Nogawa and Nakasei-San. The restaurant is known for affordable premium omakase with inventive touches like the signature Aka Ebi Foie Gras Sushi, combining traditional Japanese technique with unexpected ingredients.
Lunch omakase courses offer excellent value compared to dinner — lunch sushi-only ranges from $98-$138 while dinner starts at $138.
Counter seating is recommended for the full omakase experience — you can watch Chef Gary work and interact with him throughout the meal.
Reservation is highly recommended, especially for dinner. The restaurant books up quickly given its popularity and limited capacity.
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