Omakase @ Stevens

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.

I knew I will definitely come back to Omakase @ Stevens when I first dined here. The Summer experience was too awesome and so, I’m all excited about what Chef Kazuki Arimoto has in store for the Autumn menu. And the experience this time here is just as magical due to the unique combination of the Flair and Complexity of French Cuisine with the Intricacy and Meticulousness of Japanese Dining. Other things I love about this restaurant is the exploration of new tastes and textures, emphasis on Japanese premium ingredients and showcase of the ingredients in their original form. All these heighten the enjoyment of the experience. And the service is as stellar as ever. I said it before, and will say it again: one of the best restaurants! This is of Michelin Star standard. Hokkaido Amaebi with Caviar, mild sesame oil and one of a kind Eggplant custard features lots of complex and well balanced flavours. The prawns have great texture, being springy with an iota of crunch. Beautiful look, beautiful taste. First bite of Hassun is Hokkaido Uni stacked on top of Brioche and topped with clear seaweed jelly. So can a uni dish taste refreshing yet retaining its unique intense creaminess at the same time? Sounds impossible but Chef Kazuki Arimoto made it possible, and it is so awesome. Miyagi Wagyu with Figs, Cheese Donut brilliantly takes the taste profile to another direction with a meaty sweet warmness that warms one’s core. It’s another unbelievable beautiful moment. Things take an awesomely exotic turn with Ehime Hiougi Gai, Radish and Japanese chilli that has a unique subtle spiciness with tinge of bitterness, highlighting the mild milky briny flavour of the shellfish. Kyoto Honshimeji is specially brewed to yield the best mushroom soup. Pure, clear, light, complex, full of different earthy, savoury, meaty flavours, coupled with the sweetness of Angel Prawn and herbal bitterness of Ginko Nut, giving a lace of excitement. Kocht Katsu Bonito, smoked in hay and touched up with Shiso, Smoked Oil, Onion Puree, is oh-so-savoury-sweet, with light pungency of onion and a touch of smoky aroma. Best bonito I ever have. Hokkaido Samegarei Flounder is so succulent with crispy skin. Yuzu, Chrysanthemum, Junmai Daiginjo sauce does the magic to elevate the taste to gastronomic amazement. Miyagi A5 Wagyu Meaty with miso Madeira is juicy and has a good bite with streaks of creaminess. It is so meaty sweet, a perfect match with the slices of truffle. A mouthful of Donabe here, made from perfectly cooked Niigata Rice yielding smooth, starchy rice grains, immediately evokes that feeling of happiness. It is pure good comfort food, addictive, satisfying. Another rarity, Salmon from Japan, is milder in taste, tastes refreshing, aromatic, fresh and just simply different. If I want to eat Salmon, it got to be the Salmon here. I found the best Mango dessert here during summer. And now, I found the best Chestnut dessert here. Ibaraki Waguri Chestnut, Wasanbo, White Bean Jam is epitome of excellent layering to create a surprisingly refreshing taste with creamy sweetness, pronounced earthy, nutty flavours. There is a rich taste of chestnut, yet it is light at the same time, especially with the ice-cream and amazing cloud-like meringue. Thoughts: Beautiful, Amazing, Delicate Experience. One of the Best!

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.

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

I would’ve given Omakase @ Stevens 6 stars if I could! You just got to experience on your own - every course is a journey, and the Chefs and Kevin go through great effort to pamper you, with what I would imagine is food made with the best possible ingredients and with utmost attention to details. Thanks Chef and Kevin for the hospitality - it was certainly an unforgettable dining experience!

I recently dined at Omakase @ Stevens @omakase_at_stevens, and it was an amazing experience—definitely one of the best Omakase meals I've had lately. This hidden gem of Japanese fine dining is helmed by Executive Chef Kazuki Arimoto @kazuki19940107, who has launched a new summer menu featuring French-inspired Kaiseki dining. The summer menu offers 6 and 8 courses priced at $280++ and $333++ respectively, showcasing the best of summer with ingredients from both land and sea. Here's a taste of the 6-courese menu: ▪️Shima-Aji Namerou – Ehime: Striped Jack with bean paste, Japanese ginger, Oscietra caviar, winter melon, salted egg yolk, and Monaka pastry. ▪️Hassun - Kagoshima, Saga, Saitama: ✔️Tuna with shoyu jelly, perilla leaf, seaweed chips ✔️Wagyu rillettes, burdock, egg yolk puree, whipping cream ✔️ Corn puree, curry mayonnaise, spring roll tart, and corn flower. ▪️Kinmedai - Chiba: Golden eye snapper with bouillabaisse, rouille, and basil oil. ▪️Wagyu Katsu - Miyazaki: Wagyu cutlet with truffle, garlic paste, Perigueux sauce, potato confit, and stuffed cabbage. ▪️Seasonal Donabe – Niigata ▪️Mango - Miyazaki: Mango with sudachi, caviar lime, and coconut mousse. Each dish was meticulously prepared and beautifully presented, making the entire dining experience truly memorable. For more information, please visit https://www.omakase.com.sg/ Location: Omakase @ Stevens, 30 Stevens Road #01-03, Singapore 257840

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.