Chef Sakuta's lunch menu at S$350 features three appetizer courses (typically cooked items like chawanmushi, grilled fish, or light preparations), eight pieces of nigiri sushi built around lighter seasonal fish, one clear soup, and a dessert. The lunch progression emphasizes finesse over abundance while maintaining the precision that earned Sakuta two stars.
Tips from diners
Lunch is S$150 cheaper than dinner and only available Friday-Saturday. If you have flexibility with timing, lunch is remarkable value for two-Michelin-starred omakase.
The lunch menu progresses identically to dinner in structure but with lighter components—an ideal way to experience Chef Sakuta's method at a more approachable price.
The sole dinner menu at S$500 includes five appetizer courses (cooked and raw preparations showcasing Chef Sakuta's full repertoire), ten nigiri sushi pieces, one soup course, and dessert. Dinner service (Tuesday-Sunday, 5:30-9:30pm) showcases slightly richer selections than lunch, with heavier fatty pieces and deeper umami focuses.
Tips from diners
The dinner menu is the complete Sakuta experience—if visiting once, dinner is non-negotiable despite the evening-only availability and higher price.
Dinner service fills weeks in advance. Book online immediately as seating opens or call +65 (number not publicly available)—the restaurant uses TableCheck for reservations.
The premium lunch option at S$500 includes five appetizer courses (broader range of preparations), ten nigiri pieces, one soup, and dessert. This bridges the gap between lunch and dinner in terms of abundance and complexity—ideal for diners wanting the full Sakuta experience on a daytime budget.
Tips from diners
At S$500 for two-Michelin-starred lunch omakase, this is aggressively priced compared to Tokyo or New York. The premium lunch is the true value proposition.
Chef Sakuta sources white fish at exact ripeness—Hokkaido flounder in winter, wild Japanese sea bream in spring, shifting to summer fish as seasons change. Each piece is draped over rice that has been hand-packed to specific firmness using a blend of two Japanese cultivars. No additional toppings, just fish and rice at body temperature.
Tips from diners
The white fish course is where Chef Sakuta's sourcing mastery shows—the seasonality and ripeness differ nightly, so asking about the specific fish becomes part of the experience.
Medium to medium-fatty tuna from the belly, sourced to deliver remarkable melt and umami. The fat content is calibrated—not so much that it overwhelms, but enough that the piece dissolves on your tongue. This is the dish where rice preparation becomes critical, as the rice's sweetness must balance the fatty tuna's richness.
Tips from diners
Chef Sakuta's toro arrives later in the progression after lighter pieces—the sequencing ensures that the rice's sweetness has been established, making the toro's richness feel balanced rather than heavy.
Sushi Sakuta earned its second Michelin star in July 2025—the only restaurant to be promoted in that year's guide—after Chef Yoshio Sakuta's meticulous approach to Edomae sushi gained recognition. The 16-seat restaurant at Millenia Walk features a cypress wood counter sourced from Nara, Japan, and built from a single 200-year-old tree. Every component—rice blended from two Japanese cultivars, fish sourced at exact ripeness—reflects Sakuta's belief that sushi excellence demands attention to details invisible to diners.
Sushi Sakuta was the only restaurant promoted from one star to two in the 2025 Michelin Guide Singapore. Chef Yoshio Sakuta previously worked at two-Michelin-starred Shoukouwa in Tokyo.
All seating is at the counter (10 seats) or private room (6 seats)—there are no regular tables. Counter seats provide views of Chef Sakuta's knife work and rice preparation.
The cypress wood counter was sourced from a 200-year-old tree in Nara, Japan, and crafted specifically for Sushi Sakuta. The heritage wood is part of the restaurant's philosophy about respecting materials and time.
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