Omakase @ Stevens

Oasis of calm, and a comforting and welcoming atmosphere from all the staff. Japanese- French cuisine, which brought out the colors of the season in each dish. Particularly enjoyed the Inaniwa Udon, and Wagyu. Each course of the 8 course meal felt like perfection. Kudos to Chef Kazuki, with fantastic service from Jose.

I picked this spot to catch up with an old friend—partly because they just got their first Michelin star, and I was curious to see what the buzz was about. The restaurant is located on the ground floor of a separate building next to the Novotel on Stevens Road. To be honest, the location isn’t ideal. You might be able to get there by MRT or bus, but there aren’t any obvious landmarks around, so we just took a taxi. The entrance is very plain and doesn’t give much away. But once you step inside, it shifts into a calm, well-crafted Japanese space. The restaurant is compact, with counter seating wrapped around an open kitchen. It was fully booked when we went. Two Japanese chefs worked with their assistants to serve each course with great pacing—no long gaps, no awkward waits. The staff were observant and well-timed with drinks and dishes. They were friendly, but didn’t overstep or chit-chat unnecessarily. I liked the balance. The space is brightly lit, which personally I really appreciated. The food was beautifully presented, using seasonal ingredients flown in from Japan. The variety of cooking methods and plating made the whole experience visually fun and well-thought-out. That said, not every flavour worked for me—but that’s more personal taste than anything else. One small note: there are two entrances, and if you walk in through the middle one, you basically arrive right in front of the counter where people are already seated and eating. It’s not a huge issue, just something that caught my attention. All in all, it was a calm, well-executed experience with thoughtful dishes and smooth service. I’m glad I chose it for a quiet reunion.

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.

Nestled at the crossroads of French and Japanese culinary arts, this fusion restuarant captivates with its artfull presentations and masterful use of seasonel ingredients. Each dish is a visual masterpeice, transforming the dining experince into a gallery of edible art. The restaurant boast duel kitchens. an open kitchen where diners can watch chefs’ deft craftmanship, and a seperate space for intricate, labor intensive tecniques. For the main course, we choosed the wagyu, a triumph of texture and flavour. The outer layer, crisped to perfecton, yields to a succulent, melt-in-mouth interior that showcase the meat’s exceptional quality. The dessert, a chestnut creation paired with the chef’s private reserve of honey dew like sake, envokes the essense of autumn with its rich, earthy notes and harmonious sweetnes. A highlight was the fermentd sake, reminscent of my grandfathers cherishd yellow shochu, reserved for chilly evenings. This dinner was a multisensory delight, weaving together striking visuals, evocative aromas, and exquisite flavors for a unforgetable culinary experience.

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.

Food texture service was good! Chef is young but he puts a lot of thoughts into texture, presentation, blending of Japanese ingredients and french techniques to create that unique taste & flavor. Service crews r excellent too!

Really good dining experience, thank you chef Kazuki. Service from Jose and his team was great.

The food was amazing, the staff and chef was super kind. I hope to visit again. Definitely recommend for anniversary dinners :)