Omakase @ Stevens

Very beautiful place. We have been there 3 times. Every time gave me very pleasant and welcoming feeling. We had a full set course which is $333 per head. The staffs are good. The chefs are awesome! The food is simply amazing. They have different manuals every season. So far, we had Spring, Autumn and a couple days ago we had Summer. They have new chefs and new team from a couple years we first had it before. It is different but it is a good difference. Will definitely try Winter next time.

Saturday night couldn’t have been better. From the moment we walked in, Omakase at Stevens delivered on every level—ambience, service, and most importantly, the food.The service team was on point. The manager and two servers were incredibly attentive, striking that rare balance of being present without hovering. Each dish was introduced with just the right amount of detail and timing, adding depth to the experience without ever feeling scripted or rushed.We went with the full-course Spring Menu, and every dish was a hit. The flow of the meal was well thought out, flavors were clean and seasonal, and presentation was top-notch. Even the dessert was memorable—a perfect closing note. Chef Kazuki Arimoto, just 31, is nothing short of outstanding. Talented, composed, and yes, undeniably handsome—he brings both passion and precision to the counter. Watching him work up close only added to the appreciation of what landed on our plates.The setting is thoughtfully done—comfortable seating, a cozy but refined vibe, and just the right amount of intimacy for an omakase. A little sake on the side rounded off the evening beautifully.This is the kind of place you want to come back to. I’ll definitely return for future menus, and will be bringing friends and family’s along for special occasions or events. Omakase at Stevens has earned its place as one of the most enjoyable new dining experiences for me.

I'm back at Omakase@Stevens, one of my favourite restaurants among the favourites to enjoy Beautiful Cuisine with Beautiful Taste of Spring. Everything is so meticulously crafted here by Chef Kazuki Arimoto of and is so refreshingly different and complex that I have this feeling of falling in love all over again every time I come here ❤️ I can’t wait to be back here again 😊 I always look forward to going to this restaurant because I know that Chef Kazuki Arimoto always explore novel ingredients and come out with new surprises every season. And this spring, hints of vegetal freshness brighten up every dish and add that soft speck of excitement to the taste that make me go “wow” with every mouthful. First dish of Hassun is Maguro with Wasabi and Nori. It reminds me of my favourite sushi: Negitoro, and this dainty, beautiful creation is much more than that: full of hints of additional flavours for complexity. When popped into the mouth, I immediately taste the top notes of briny sweetness, and then the bottom notes of vegetal freshness amazingly develops, giving that subtle gastronomic surprise. Amaebi is oh-so briny sweet, complex and creamy. I love this so much. And the Green Peas plus Tomato adds the freshness to the sweetness, perking things up. The bouncy, creamy flesh of amaebi juxatposes so well with the crispy tartlet. Wagyu, with unique Shintamanegi, soaked in Egg Yolk and Whites features this awesome meaty sweetness, rounded up by creaminess of the egg and accentuated by the freshness of Shintamenegi. Despite the wagyu and egg with heavier flavours, this creation is light on the palates, which is a surprise I love. Hotaru Ika from Hyougo is lightly grilled over charcoal to get the light taste of char interlacing with the intense briny sweetness of the squid for complexity. Canola Blossom, Karashimiso introduces the freshness of the vegetables to balance this briny sweetness. It is unbelievably good, and unique at the same time, where the layers of flavours are harmonised to spellbind the palates. Lobster from France is the Best Lobster I ever have. The bouncy and succulent lobster tastes so different, in an excellent way, where its soft briny sweet taste is so pronounced and distinctive, enhanced by Crustacean Sauce, Rouille, Snap Pea and Radish. Another Best here with Sakura Masu from Hokkaido! Yes, this is the best Best Sakura Masu I ever have. The pliable flaky succulent flesh is so rich on flavour. The sauce of caviar & ikura that does the magic to elevate the taste. And the smoky aroma is another magic component that balances the taste of trout. Mille-Feuille is an awesome satisfying potato snack to go with the fish. Wagyu from Kyoto, has this wonderful juicy texture that contrasts perfectly with the incredibly fine katsu exterior. The juicy meaty goodness is cut through by the flavours of Japanese Mustard and Madeira for an exciting, balanced taste. Donabe with starchy, fluffy pearl-like Niigata Rice is so awesomely creamy due to the cubes of wagyu added. And the earthy taste of the generous slices of Truffle is perfect match with the wagyu's meaty flavour. And the truffle adds an extra good bite to the texture, making it even better. Inspired by Chef's childhood melon drink, he come out with refreshing dessert made with Melon from Ibaraki. A beautiful mix of musk melon with elegant aroma and yubari melon that is sweeter, made even better with the lemon confit and the frozen coconut powder freshly sprinkled by the chef. Dessert of Setoka Orange from Aichi is full of harmonised flavours of sweetness and zest. The tangy flavours of orange is prefectly balanced by the baked sweetness and slight bitterness of Gyokuro Dacquoise. An amazingly dessert. Absolutely unique petite fours with Macaron made from Raspberry, gummy made from Japanese plum and dark chocolate with lava-like ganache. Thoughts: Amazingly Beautiful Experience!

Taste amazing! A Classy restaurant serving creative dishes with relaxed atmosphere. We visited here at the first day of Autumn Seasonal Menu by young talented chefs who got 2nd place in famous cooking competition. Each dish tastes really wonderful and looks so beautiful. I can feel deliciously complex taste because of the marriage of French and Japanese cuisine, all dishes are awesome! Chefs are very courteous and Kelvin(F&B manager) have great hospitality. Must try every season.

Treated to Chef Kazuki's excellent cuisine... a cross between the French and Japanese. Dinner was beyond words with very attentive service. Check out my IG (@tequilapops) for more photos.

Update: There again after 2 years. Chef and team are changed. It maybe that I went into an empty day with only two settings, the atmosphere isn’t there. I was looking thru an empty counter throughout the dinner. The food is “ok” but not impressive anymore. I didn’t enjoy the appetizer courses, dessert was a disappointment, the tilefish was still good, rice was still good but again, not impressive anymore. Does not justify for the price. Bringing my rating from 5 to 3. Old Feedback: Went there second time. Still the great taste, good presentation, and amazing hospitality. The chef is very kind to tailor the menu for the ingredient that we don’t eat. Some dish reminds me of the Autumn menu but different, which is great. I look forward to more surprises in the next menu.

Chef Kazuki has taken over from the previous head chef for almost two years and no wonder I have been hearing good things about him. I was at the opening with some friends and found that the cuisines wasn’t to our liking and such I have been back since that day . I am glad that I make the trip this time and try Chef Kazuki creation , originally from Osaka so chef wanted to show case the speciality from there like the bread crumb with the beef . What I reevaluate found out is that chef palate is on the lighter side so for people that doesn’t too heavy taste it is good . However , I do suspect there are more people that prefer otherwise . I opted for the 9 course omakase menu just to experience the whole creation and I have to say I quite like the direction he has taken . Ingredients are good and fresh and the execution with French techniques are on point . After the whole dinner I did have some feedback for chef as my personal preference. I will be back for his next menu to see what journey he will bring me next .

LOVE LOVE LOVE. First thing first, the ambience of the establishment is good! Everything is so neat, clean and simply fantastic. Service was impeccable. Jose, with his incredible knowledge and passion for describing every single details to the tee, is so refreshing. And thank you Doris for the lovely service. The food is so so so DELICIOUS! We tried out the Summer Menu by Chef Kazuki! My absolute fave is Hassun (Wagyu Rillettes with Burdock, Egg Yolk Puree and Whipping Cream). I might just go back again, just to taste this again. Love the combination of Chef Kazuki’s take of Japanese-French fusion creations. Won’t recommend this to anyone who love Sashimi/Uni because most of the food are cooked, not served raw. Overall, 5/5! Xoxo