Oumi

Perched on the 51st floor of CapitaSpring, Oumi serves thoughtful Japanese cuisine with a sustainable focus. Besides sourcing ingredients from Japan and Australia, Oumi incorporates produce grown in the 1-Arden Food Forest—the world’s highest sustainable urban farm, located just steps from the restaurant. Despite its compact footprint, Oumi feels anything but cramped. Every table is afforded a clear view of the open kitchen, where chefs work to deliver a range of flavourful dishes. The tangy mozuku su, made with Okinawan seaweed and a cranberry hibiscus vinaigrette, is a refreshing start. Another highlight is the foie gras monaka, which melds crisp wafers with a rich foie gras ganache, salmon roe and pickled daikon. The gindara sumiyaki illustrates Oumi’s dedication to its philosophy; it features chargrilled miso cod in a cod-bone dashi blanc, complemented by lemon myrtle oil and locally grown mushrooms.