Chef Arimoto builds a shorter progression at S$238 for the economical diner—six courses that showcase the best of the day's offerings with careful attention to temperature, texture contrast, and seasoning. Typically includes three to four nigiri pieces, a cooked item, soup, and a palate cleanser, all designed to respect the delicacy of the fish without French flourishes.
Tips from diners
This is the newer, more affordable menu—many reviewers say to go for the 8-course if budget allows, but the 6-course still delivers remarkable value for Michelin-starred dining.
Reservations are essential and often fully booked 2-3 weeks in advance. Call ahead or book online as soon as dates open.
The full experience at S$333, extending to eight courses with more varied textures and cooking techniques. Chef Arimoto's command of both raw and gently cooked preparations shows here—expect seasonal white fish, fatty tuna, a seared piece, a soup course, and dessert, each course building on the last with color and temperature interplay.
Tips from diners
Sit at the counter regardless—all 16 seats face the kitchen, and watching Chef Arimoto's precision work is part of the meal. No seats are bad.
The 8-course menu is worth the extra cost at S$95 difference—the progression is markedly more interesting and the cooked preparations showcase technique often missed in casual omakase.
Chef Arimoto sources seasonal white fish—typically Hokkaido flounder or wild Japanese sea bream in winter, transitioning to summer fish like true snapper. Each piece arrives at precise body temperature, draped over rice that has been hand-packed to a specific firmness, relying entirely on the fish's natural flavor.
Tips from diners
The white fish course is where Chef Arimoto's sourcing and technique shine—ask which region the fish came from. The specificity differs nightly.
Medium-fatty tuna from the belly, sourced to deliver the perfect balance of brine and richness. The meat melts on your tongue without coating it, a quality achieved through sourcing expertise and temperature control more than technique.
Tips from diners
This course typically arrives mid-progression—the timing allows the rice's sweetness to have already been established, making the toro's richness feel harmonious rather than heavy.
Chef Arimoto's French training becomes visible here—a piece of premium fish, briefly kissed by flame or pan, arriving with a whisper of char and a sauce reduction barely perceptible on the plate. This course represents the bridge between pure Edomae and contemporary French technique.
Tips from diners
This is the signature course that earned Chef Arimoto the Young Chef Award—watch carefully as the chef plates it. The restraint is as important as the execution.
Omakase @ Stevens earned Singapore's only new Michelin star in 2025, with young chef Kazuki Arimoto receiving the prestigious Young Chef Award at age 31. Located at the Novotel on Stevens Road with just 16 pine-wood counter seats overlooking an open kitchen, Arimoto builds his seasonal 6- or 8-course menu around the finest Japanese fish, elevating Edomae omakase with precise French technique developed in Tokyo's top kitchens.
Only open Wednesday-Sunday. Book exactly 2 weeks ahead on the website or by phone the moment seating opens—they fill within days.
Located inside the Novotel—arriving 20 minutes early to explore the hotel and find the restaurant entrance keeps stress low on arrival.
At S$238-333 for Michelin-star omakase, this is aggressively priced compared to Tokyo or Hong Kong—the value proposition is remarkable for the quality.
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