The signature teppanyaki dish. A perfectly marbled Miyazaki Wagyu short rib cooked sous-vide to precisely 63°C for a rosy interior. Seared quickly on the hot teppanyaki and sliced before your eyes. Accompanied by seasonal vegetables grilled tableside. A theatrical showcase of premium beef.
Tips from diners
The Miyazaki Wagyu is world-class. The 63°C temperature keeps the meat incredibly tender and buttery.
An omakase experience led by Head Sushi Chef Tsunenori Yamamoto. Premium fish air-flown from Tsukiji and Kyushu markets four times weekly, prepared in the Edomae style that emphasizes the fish-to-rice ratio. Each piece is lightly seared or cured to complement the neta's character. Typically 12-15 pieces.
Tips from diners
Sit at the sushi counter for the full omakase experience. The chef will explain each piece.
Let the chef lead. Don't add soy or wasabi until you taste the neta first.
Creamy, sweet uni from Hokkaido served as nigiri. The delicate sea urchin roe is paired with subtly vinegared sushi rice to let the uni's natural flavor shine. Available seasonally when the freshest uni arrives.
Tips from diners
If available, this is essential to try. Hokkaido uni at this freshness level is rare outside Japan.
A selection of skewers cooked over the robatayaki charcoal grill. Includes yakitori (chicken), scallops, mushrooms, and seasonal vegetables. Each skewer is grilled until charred and basted with house teriyaki sauce. A rustic Japanese cooking method.
Tips from diners
The charcoal flavor is distinct from teppanyaki. Try both cooking methods for the full Mikuni experience.
A live lobster purchased at market-fresh stage is grilled on the teppanyaki in front of you. The chef cooks it whole, then splits it and sears the meat with butter, garlic, and seasonal vegetables. Dramatic and delicious.
Tips from diners
The teppanyaki cooking style caramelizes the lobster shell, adding depth of flavor.
A tasting of premium Japanese beef cuts — including A5 Wagyu, Kurobuta (black pork), and Japanese shorthorn. Each piece is grilled on the hot teppanyaki to order and finished with seasonal vegetables. A comparative experience of Japan's finest proteins.
Tips from diners
You get to try different beef grades and proteins. Great for understanding Japanese beef quality differences.
Located at the Fairmont Singapore, Mikuni (meaning 'three countries') showcases three distinct Japanese cooking styles via live stations. Head Sushi Chef Tsunenori Yamamoto sources premium fish air-flown from Tsukiji and Kyushu markets four times weekly. The teppanyaki station features premium cuts like 63°C slow-cooked Miyazaki Wagyu Short Rib and live lobster. Robatayaki (charcoal grill) completes the Japanese culinary triangle.
Reservations are essential. Sit at one of the chef counters (sushi, teppanyaki, or robatayaki) for the best interactive experience.
The teppanyaki counter is theatrical and entertaining. Watching the chef work is half the experience.
Consider the set menu to experience all three cooking styles — sushi, teppanyaki, and robatayaki.
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