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"Presented in a simple yet elegant space centered on a 10-seat counter hewn from a 200-year-old cypress from Nara, the season-driven omakase focuses on sushi and Japanese fish, complemented by premium touches like caviar and truffles; chef-owner Yoshio Sakuta works closely with his all-Japanese kitchen team, drawing on more than two decades of experience in Japan and Singapore, including time at two-MICHELIN-starred Shoukouwa." - Mikka Wee