Impeccably crafted Edomae-style sushi defines the menu at Sushi Kou, a newcomer to the sushi-ya scene in Singapore. The minimalist-styled eight-seat restaurant is helmed by Sapporo-born chef Yoshio Sakuta. The sushi artisan zeroes in on wild-caught seafood from sustainable sources, such as the wild ocean eel, famed for its more pleasing texture. The slabs of seafood are sculpted with delicate shari (sushi rice), which is seasoned with various types of salt and vinegar and served at a precise temperature. Chef Sakuta employs the shimofuri (quick blanch) technique to accentuate the unique texture of the Hokkaido menuke (red rockfish). The grilled black throat sea perch is laden with aromatic oil that infuses the warm vinegared rice. Lunch and dinner menus offer 10 pieces of sushi and a selection of dishes.

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Kenjiro ‘Hatch’ Hashida has opened the third reincarnation of Hashida Singapore on Telok Ayer with new F&B partner OUE Restaurants. His return to the F&B scene sees him doing what he does best—taking gourmands on a journey to his homeland through a meticulously crafted omakase menu that showcases the season’s best bounty. Naturally, the standout is the sushi course which includes a delicious combination of belt fish (delicately grilled over binchotan), ocean-fresh bafun uni and sushi rice, then wrapped with crisp nori.

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Perfecting the craft of the Edomae-style sushi is acclaimed sushi-ya Shoukouwa, which is led by chef Kazumine Nishida, who has over 20 years of sushi-making experience. Each exquisite nigiri sushi is sculpted with rice that is a blend of grains from Yamagata and Ishikawa prefectures, mixed judiciously with rice vinegar. Produce is still flown in from Tokyo’s Toyosu Market. Signature sushi include the nodoguro, which has rice scented with oil from grilled black throat sea perch, and Ika, which comprises finely diced squid seasoned with a touch of salt and lime. Western ingredients are also used in its omakase menus; the kegani features steamed hairy crabs from Hokkaido topped with caviar and shiso flower.

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Once a Monday night Michelin pop-up at Sushi Kimura, Ichigo Ichie is now a fine-dining kappo restaurant at InterContinental Singapore Robertson Quay. At the helm is chef Akane Eno, who presents her own brand of omakase dining through a parade of dishes that highlights the season’s best harvest, while keeping in mind the market's evolving palate. These ingredients are personally sourced in Japan by Akane herself, a meticulous chef whose culinary career spans 20 years. While the repertoire is often updated to present the fresh produce of the day, some signatures remain, including the prawn somen, saute Hokkaido abalone and tomato sukiyaki.

Known for its reasonably priced menus, Ishi brings the true taste of ancient Japan to diners here. Lunch starts from $68 for a chirashi set, and dinner can cost as much as $300 for the omakase menu of premium sushi and sashimi featuring seasonal produce flown in fresh from various parts of Japan, served alongside kaiseki-style dishes and add-ons such as assorted tempura, Wagyu beef steak and toro rolls. Whatever they choose to have, guests can expect a relaxed fine dining experience at the elegant sushi counter that can seat up to 28 diners.

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The St Regis Singapore is home to the second outpost of famed Japanese chef Shinji Kanesaka in Singapore. The wood-lined restaurant coddles diners in tranquillity throughout the stellar dining experience. The star behind the stunning hinoki wood sushi counter is head chef Keiichi Kobayashi, who brings with him more than 20 years of culinary experience. Each piece of Edo-style sushi is deftly assembled and made with the finest seasonal ingredients from Japan. Lunch options start from $250 for the Omakase Yume set, and be prepared to splurge at least $500 on the chef’s Omakase Special.

After helming Michelin-starred Shinji by Kanesaka outlets for a decade, master chef Koichiro Oshino has opened his eponymous sushi-ya, under the Kanesaka Sushi group. He serves his signature Edomae or Edo-style sushi grounded in the Japanese washoku cooking methods; this means he aims to capture the essence of nature and its changing seasons on a plate. The omakase menu comprises sashimi, cooked dishes and his signature sushi creations. These are made using a special rice (shari) from his hometown in Yamagata that is seasoned with Japanese red vinegar for punchier flavours that make the catch of the day—whether it’s tuna belly, sea urchin or milt—more satisfying.

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After working at lauded sushi restaurants such as Ishi and Hashida Sushi, Japanese chef Masaaki Sakashita has opened his eponymous restaurant at South Beach. His omakase menu is a delicious parade of ever-changing dishes, prepared using traditional cooking techniques and using the freshest produce flown in directly for Toyosu Market. His mastery of the cuisine is evident in his parade of sushi, delicious morsels of shari perfumed with Japanese vinegar, and a special Akazu red vinegar and topped with pristine slices of seasonal fish.

Tradition, modernity and opulence come together at Kuriya Dining, which features fresh seasonal ingredients flown in from Japan. For lunch, choose from the variety of sushi and sashimi sets. The most luxurious is the Nigiri Sushi Gozen, which includes seven pieces of assorted sushi alongside sushi rice topped with sea urchin, chopped tuna belly and salmon roe. Meanwhile, the Kuriya Dinner Course features an assortment of kaiseki-style dishes. Omakase menus, paired with a selection of sake or wine, are also available.