Cover The main dining room of modern Japanese restaurant Koma (Photo: Koma)
The main dining room of modern Japanese restaurant Koma (Photo: Koma)
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Our recommended modern Japanese restaurants highlight both established favourites and game-changing innovators that continue to wow diners with their delectable creations
Singaporeans’ love affair with Japanese cuisine will never be satiated, and for good reason. The Land of the Rising Sun has gifted us a treasure trove of culinary delights—think umami-packed ramen we crave on rainy days, the fresh sushi and sashimi prepared by the skilled sushi masters, and the kaiseki and omakase meals where we leave it up to the chefs.
With such a rich culinary tradition to draw from, many chefs are tapping into their heritage, experiences and global influences to reimagine Japanese cuisine for today’s discerning diners. The result? Modern, inventive interpretations of timeless classics that continue to captivate our palates.
That’s what you can expect from Tatler Dining’s recommended list of modern Japanese restaurants, a collection of established names and game-changers in the F&B landscape which continue to delight and surprise us with their imaginative creations.
In case you missed it: The best Japanese restaurants to book in Singapore
1. Koma Singapore
Above Koma’s private dining room
Koma’s private dining room
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No restaurant in Singapore transports you to Japan—both visually and through its delectable cuisine—quite like Koma Singapore at Marina Bay Sands. Designed by American firm Rockwell Group, the experience begins when you walk through the 20-metre passageway inspired by the Fushimi Inari shrine in Kyoto. This opens into a cavernous restaurant and bar with a contemporary design, highlighted by a striking 2.5-metre-high Japanese bell overlooking a traditional footbridge and a reflecting pool.
The modern design seamlessly integrates traditional Japanese elements, a philosophy that’s also reflected in executive chef Shintaro Hozumi’s approach to Japanese cuisine. His menu offers a wide selection of sushi, sashimi, robatayaki and tempura dishes alongside original creations, which you can enjoy in the main dining room, at the 15-seater sushi bar or in a private dining room.
Read more: The most affordable omakase and tasting menus in Singapore
Above Koma Canary
Above Salmon Pillow
Koma Canary
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Start the meal with some appetisers to share—in particular, the grilled eggplant coated in sweet ginger red miso and ricotta cheese for a creamy mouthfeel, as well as the crispy chicken doused in an earthy truffle oil. Other courses that showcase Hozumi’s Japanese and international culinary influences include the Japanese fried rice tossed with truffle paste, mushrooms and vegetables, and the 400g US prime sirloin steak cooked to your desired doneness and served with a robust black garlic peppercorn sauce, green salad and crisp potato pave.
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2. Wakuda
Chef Tetsuya Wakuda is known the world over for redefining Japanese cuisine, masterfully blending it with French techniques to create exquisite dishes that embody the philosophy of shun, or savouring ingredients at their peak. His creative approach is strongly reflected in Wakuda restaurant’s menu, where the namesake chef works closely with the culinary team to whip up exquisite Japanese dishes across various cooking styles—sushi, sashimi, tempura, katsu and more.
Diners have an option to try the nine or ten-course chef’s menu, or order à la carte and choose what they fancy. If you’re going for the latter, we recommend trying the soft shell crab makimono roll, which pairs the crisp crisp softshell crab with cucumber and sweet chilli mayo, as well as the grilled marinated Wagyu rice set, Japanese rice imbued with the beef’s meaty flavours and topped with sesame and sansho pepper.
Pair these dishes with speciality cocktails from the resident bartender: Wakuda Sling, concocted with dark rum, ginger beer, yuzu sake, pineapple and kaffir lime, and Japanese Penicillin, made refreshing with Japanese whisky, ginger, lemon and honey.
In case you missed it: Why you need to check out Mashi No Mashi, Singapore’s first Wagyu ramen restaurant
3. Akira Back
Above Akira Back’s Nazo 9 Mystery Box
Akira Back’s Nazo 9 Mystery Box
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Gourmands who love Korean and Japanese cuisines are in for a treat at Akira Back. Guided by its eponymous chef-owner, the local culinary team reimagines classic Japanese dishes with a South Korean twist, crafting inspired creations that strike a perfect balance between innovation and familiar, comforting flavours.
Much to the delight of longtime fans, the signatures of AB tuna pizza and AB mushroom pizza remain on the menu. It’s easy to understand why once you bite into that thin and crisp base loaded with fresh slices of tuna, or mushrooms drizzled with truffle oil. For something new, opt for the Nazo 9 Mystery Box, which follows the concept of omakase where diners leave it up to the chef to decide on the nine mystery dishes they will enjoy on that day.
Enhance the experience with cocktails, sakes or wines. The Kakubin Highball, with its fresh and fizzy notes, starts the meal on a good note. For something more special, Akira Back complements the extensive list with Korean liquors like soju that pair well with the contemporary dishes.
Read more: How Akira Back redefines Japanese cuisine with Korean flair
Akira Back
Japanese
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$ $ $
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30 Beach Road, Level B1M, JW Marriott Hotel Singapore South Beach, Singapore 189765
4. Nobu Singapore
In the realm of modern Japanese dining, few restaurants captivate diners quite like Nobu. Established in 1994 by celebrated Japanese chef and restaurateur Nobu Matsuhisa, it has become a global icon with Matsuhisa’s Japanese-Peruvian fusion fare producing timeless classics like the black cod miso and hamachi jalapeño.
The Singapore outlet stays true to the DNA of all Nobu restaurants in the sense that it offers popular signatures using the same seasonal produce procured from the same suppliers. Apart from the aforementioned classics, you’ll enjoy the Nobu-style tacos with hero ingredients like scallop, lobster and salmon, and sharing dishes of Wagyu dumplings dipped in ponzu sauce, and spring chicken grilled in a Josper oven until the meat is tender and succulent.
Don’t miss: Chef Nobu Matsuhisa on the Timeless Appeal of Nobu, and Why Gourmands Keep Coming Back
5. Shoukouwa Shinjidai
Above Hey Big Spender
Above Like a Virgin
Hey Big Spender
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Kaiseki-inspired cuisine with an innovative edge? Why not when you have the option of dining at Shoukouwa Shinjidai, the brainchild of chefs Emmanuel Stroobant of two-Michelin-starred Saint Pierre and Kazumine Nishida of two-Michelin-starred Shoukouwa.
Its name ‘Shinjidai’ literally translates to ‘new age’ to represent the chefs’ new take on Japanese cuisine, which is told through an ever-changing menu comprising appetisers, soup, sashimi, cooked dishes, rice course and a dessert. Each course is cheekily named after a song, too; for instance, Hey Big Spender is aptly named as such as it offers two types of caviar atop shiro ebi, while Like a Virgin is a trio of side dishes with different toppings.
Shoukouwa Shinjidai
Address: 1 Cuscaden Road, 01-03 Conrad Singapore, S(249715)
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
