Highlights
About
Sushi Sakuta is one of only two restaurants in Singapore with two Michelin stars. Chef-owner Yoshio Sakuta trained from age 18 in Japan's top sushi establishments, including a stint behind the counter at Singapore's legendary Shoukouwa, before opening his own eponymous restaurant in 2022. Now located at Millenia Walk, the 16-seat space features a stunning counter carved from a 200-year-old Nara hinoki cypress tree. Every dish follows the Edomae tradition — seasonal fish flown daily from Tokyo's Toyosu Market, prepared with meticulous aging techniques, and served on rice blended from two Japanese cultivars in a precise ratio. Chef Sakuta even uses separate soy sauce brushes for lean and fatty fish to preserve the purity of each flavor.
Recommended For
Menu & Pricing
| Lunch Omakase (3 appetisers, 8 sushi, soup, dessert) | S$350++ |
| Lunch Omakase Premium (5 appetisers, 10 sushi, soup, dessert) | S$500++ |
| Dinner Omakase (5 appetisers, 10 sushi, soup, dessert) | S$500++ |
| Beverage pairing (sake / wine / tea) | On request |
Prices subject to 10% service charge and 9% GST.
Practical Info
- Tue–Wed: 12:30–3pm, 7–10pm
- Thu: 7–10pm (dinner only)
- Fri–Sun: 12:30–3pm, 7–10pm
- Mon: Closed
Dietary Info
Photos
Location
9 Raffles Boulevard, Millenia Walk, #01-06/07/08, Singapore 039596
📍 Open in Google MapsWhat Makes Sakuta Special
The Chef's Story
Chef Yoshio Sakuta grew up disliking raw fish — ironic for a sushi master. That sensitivity became his greatest asset: an obsession with eliminating any trace of fishiness through precise aging, temperature control, and seasoning. After training from age 18 in Sapporo's finest sushi-ya, including two-Michelin-starred Sushizen, he moved to Singapore and helmed the legendary Shoukouwa before opening his own restaurant in 2022.
The Hinoki Counter
The centrepiece of the dining room is an unbroken slab of 200-year-old hinoki cypress from Nara, over 5 metres long. Only 10 guests sit at this counter, with 6 more in a private room. Soft lighting designed to mimic moonlight, shoji screens, and rotating Japanese artworks create an atmosphere of shibui elegance — refined, understated beauty.
Edomae Precision
Every detail is calibrated. The shari (rice) is a proprietary blend of two Japanese cultivars — Hitomebore for stickiness and Sasanishiki for sweetness. Chef Sakuta personally blends the nikiri shoyu and uses separate brushes for lean and fatty fish to keep each flavour pure. Fish arrives daily from Tokyo's Toyosu Market, and each piece is aged to draw out its peak character.
The 17-Course Flow
The dinner omakase unfolds as 5 cooked appetisers followed by 10 pieces of nigiri, miso soup, and dessert. Expect seasonal treasures: female snow crab chawanmushi, Chiba abalone steamed 5 hours in sake with liver sauce, kinki shabu-shabu, and a torotaku handroll to close. Head Sommelier Makoto pairs each course with sake, wine, or tea — his beverage pairings alone are worth the visit.
Two Stars, Zero Ego
Promoted from one to two Michelin stars in 2025 — the only restaurant in Singapore to earn that upgrade that year. Yet there's no showmanship here. Chef Sakuta works quietly, letting precision speak for itself. The meal ends and you feel satisfied but never stuffed. Everything in proportion, nothing over, nothing under.
Editor's Note
This is one of Singapore's most refined sushi experiences. Book well in advance — tables fill up fast, especially for dinner. For your first visit, the S$500 dinner course gives the full 17-course experience. Sit at the counter to watch Chef Sakuta work. The sommelier's sake pairing is exceptional and worth adding. Don't rush — the meal is meant to unfold at a meditative pace.