Sushi Sakuta

The best place for sushi in Singapore (in my opinion). The ingredients and the chef’s skills are top notch. My favourite dish was the abalone, because many restaurants in Singapore often make it too chewy for my liking, but the ones here are so soft and just melts in your mouth! The atmosphere here will be more quiet as the chef himself seems more reserved, which is something that I appreciate.

We enjoyed classic Japanese Omakase with great hospitality. The sommelier was nice. Food is traditional and skilled. Unfortunately ingredients themselves are not good as Japan. There is 2 choices $350, $500 even lunch time, I felt it is a bit high for it.

One of the best and my favourite sushi Omakase restaurants in Singapore! Always a great experience with Chef Sakuta at the helm and head sommelier Makoto for his service. My favourites are the kinmedai and nodoguro. The great thing is that they can also serve wine from any bottle you’d like so you don’t have to get the whole bottle.

Sushi Sakuta offers an omakase experience that is truly the best in the world! Each flavor has its own unique character, making every bite a delightful experience. We started off with the scallop soup, which was simply amazing. The white fish with truffle was a wow moment, and the kinki shabu shabu was a true delight. The boiled spear squid was cooked to perfection, and let’s not forget the steamed abalone with abalone liver sauce - it was a killer dish! Chef Sakuta’s secret recipe is simply divine; with each bite, you can taste the different textures and creaminess. All you have to do is close your eyes and embrace the goodness, especially when paired with the rice on the side to mop up every last drop of sauce! We were fortunate to indulge in the sea urchin, which took our taste buds straight to heaven. Words cannot describe the sheer goodness of each and every dish served on our table. Chef Sakuta did an outstanding job, and credit must also go to Chef Yoshi for taking care of us throughout the meal. His craftsmanship is akin to that of a maestro, evident in every dish he prepares. Special thanks also to Chef Tomoya, Chef Kazuma, and the highlight of the day, Makoto-dono, for keeping the booze flowing! PS. Our heartfelt thanks to our lovely hostess as well, whose service was simply amazing! A heartfelt thank you to the entire Sushi Sakuta team for an unforgettable dining experience!

Chef Sakuta probably has the best mastery of flavors among all the michelin starred sushiyas in Singapore. For instance, he used the saltiness from caviar to balance the fried fish. The judicious drops of lime on the fish also accentuates the flavor as required. Of all his dishes, the only area of improvement was the abalone with liver sauce. The sauce was a tad diluted for my liking and I prefer a much stronger and rich flavor like at Shinji or Kimura. His sushi rice is also more acidic, which initially has a strong vinegar taste but does not linger on in your mouth (it is not bad, it's just different). Also, because there is only 1 sitting which begins at 7pm. There is no rush to finish by a certain time. While we were done in 2 hours, it felt good-paced, unlike some places with 2 sittings and could feel rushed towards the end. Now, given the number of options in SG, compared to Sushi Kimura and Shinji, Kimura's rice is much sweeter and if you like the vinegar taste to linger, Kimura's rice still takes the no. 1 spot, however, Kimura's ingredients are basic. While Shinji's rice is nothing to shout about, the more frequent use of premium ingredients is a differentiator. I wouldn't bother with the other options at a similar price point. On parking, there is free parking at the hotel lobby, but you need to enter via hill street and park right outside the hotel entrance. Do NOT enter the basement carpark, there is no coupon provided.

Excellent high end sushi place! The master serves a refined edomae style that I really liked. Bold umami flavours are scaled back, instead highlighting gentle textures, matching temperatures and the gustatory interplay of shari and neta. The fish used, for instance, comes in thinner cuts than usual in edomae style. Also the rice used shows less pronounced vinegar notes and the nigiri come in slightly smaller size. All this creates a sublime, delicate, sequence of nigiri that really stays in mind long after the meal has finished. The counter seating has an aura of understated Japanese luxury, so the lunch here was a real great experience.

Chef Sakuta is a master at his craft. We followed him from his previous restaurant, and was so glad when we found his new restaurant. The food is still superb and what I measure all sushi (especially in sg) against. P.s. I still dream about the abalone dish every now and then ❤️

Had an amazing dinner at Sushi Sakuta. Every dish was well thought of and excellently executed. Pleasantly surprised at the starters before the sushi. Usually at some Omakase, they serve some ‘exotic’ starters which are not to my liking. The abalone here is tender and cooked to perfection accompanied by its liver sauce. I think this is the best I eaten so far among other omakase I have tried. The peony shrimp comes with a generous serving of carviar which brings out the sweetness of the shrimp. The sea perch dish was also very nice. Love the murasaki uni as well. For starters I had the below: Steamed egg with hanasaki crab Spotted flounder Kinki Peony shrimp with caviar Steamed abalone with abalone liver sauce Sushi courses: Baby seabream Young squid Golden eye snapper Medium fatty tuna Fatty tuna Sea urchin Blackthroat seaperch White japanese cockle Salmon roe Wild ocean eel Ending off the meal with Miso soup and Japanese fruits & chestnut ice cream. Will definitely be back!