Omakase @ Stevens
Highlights
About Omakase @ Stevens
Omakase @ Stevens is a 16-seat counter restaurant on Stevens Road that earned its first Michelin star in 2025 — a remarkable achievement for a restaurant that was still relatively under the radar among Singapore's crowded omakase scene. But this is not a typical sushi omakase. There is little (if any) nigiri or sashimi here. Instead, Chef Kazuki Arimoto delivers a French-inflected Japanese kaiseki experience: intricately composed cooked courses using premium seasonal Japanese ingredients, presented with the precision of French technique and the soul of Japanese seasonality.
Chef Kazuki hails from Osaka and brings over a decade of experience from Michelin-acclaimed restaurants in Japan. He took over as Head Chef from founding chef Shusuke Kubota (a Nagano native and Tsuji Culinary Institute graduate who apprenticed at Michelin restaurants in both France and Japan). In 2025, alongside the restaurant's Michelin star, Chef Kazuki received the MICHELIN Young Chef Award — recognition of his extraordinary talent at a young age.
The dining space is intimate and minimalist — pine wood counters facing an open kitchen, with warm, zen-like aesthetics. The restaurant is located at 30 Stevens Road inside the Novotel/Mercure @ Stevens building, slightly off the main Orchard Road strip. This relative seclusion is part of the charm: you feel like you've discovered something special, away from the tourist crowds.
The menu rotates with the seasons — spring, summer, autumn, and winter each bring an entirely new set of courses. Signature techniques include multi-step preparations like the Kinmedai (Golden Eye Snapper) served three ways with French sauces (rouille, bouillabaisse, basil oil), A5 Miyazaki wagyu katsu with impossibly thin breadcrumb coating, and creative uses of seasonal Japanese ingredients like shirako, hairy crab, and seasonal mushrooms. The sake pairing programme, curated in collaboration with Wine to Style Singapore, is worth exploring.
Recommended For
Menu & Pricing
| 6-Course Seasonal Omakase | S$280++ |
| 8-Course Seasonal Omakase (full experience) | S$333++ |
| Optional: Truffle supplement | Market price |
| Optional: Donabe rice (clay pot rice) | On request |
| Sake pairing (curated with Wine to Style Singapore) | On request |
| Wine and champagne list | From S$30++ |
All prices subject to 10% service charge and 9% GST. The entire table must order the same number of courses. Corkage applies with 1-for-1 policy.
Practical Info
- Mon–Sat: 6:00pm–10:30pm (dinner only)
- Last seating: 8:00pm
- Sun: Closed
Dietary Info
Photos
Location
30 Stevens Road, #01-03, Singapore 257840 (Novotel/Mercure @ Stevens)
📍 Open in Google MapsYour Dining Journey at Omakase @ Stevens
Arriving at Stevens Road
Stevens Road is a quiet residential stretch between Orchard and Newton. The restaurant is inside the Novotel/Mercure building at #01-03 — not flashy, not obvious. Walk in and the mood shifts immediately: warm pine wood, soft lighting, the quiet focus of the open kitchen. Just 16 seats line the counter. If you've booked for 6pm, you'll have the space practically to yourself as the first seating fills in gradually.
The Opening Statement
Chef Kazuki sets the tone immediately. A recent spring menu opened with oscietra caviar on a monaka pastry shell with finely chopped striped jack — a single bite that announces the evening's intent: this will be precise, layered, and surprising. Past seasons have featured hairy crab on cauliflower purée, black lip abalone with liver flan, and scallop with wasabi vegetable consommé. Each season brings something entirely new, so repeat visits genuinely feel different.
East Meets West
The middle courses are where the French-Japanese fusion shines brightest. The Kinmedai (Golden Eye Snapper) is prepared in three stages — scales crisped with hot oil, deep-fried, then the flesh grilled over binchotan — and served with three French sauces: rouille, bouillabaisse, and basil oil. The smoked bonito with eggplant, Fourme d'Ambert cheese sauce, and vincotto is the kind of dish that shouldn't work on paper but works perfectly on the plate. This is not fusion for shock value — it's fusion born from genuine mastery of both traditions.
The Wagyu Crescendo
The A5 Miyazaki wagyu course is the meal's centrepiece. It has appeared as wagyu katsu with an almost invisible breadcrumb coating (the beef does all the work), as wagyu tataki with assorted carrot pickles and garlic egg yolk purée, and as charcoal-grilled sirloin. Whichever preparation the season dictates, the quality is consistently extraordinary. The beef melts, the accompaniments complement without competing, and the portion is satisfying without being excessive.
Dessert & Petit Fours
Chef Kazuki is his own pastry chef — a rarity in omakase restaurants. Desserts change with the seasons: summer brings mango layered with meringue and coconut mousse; winter offers hojicha and strawberry compositions. Every meal ends with a trio of petit fours — hojicha mousse ball, homemade cream puff with vanilla-orange custard, and a chocolate cookie. It's a generous finish that leaves you feeling complete, not still hungry.
Editor's Note
Omakase @ Stevens is one of the most exciting Michelin-starred restaurants in Singapore right now — precisely because it defies expectations. If you walk in expecting a sushi counter, you will be disappointed. There is virtually no nigiri or sashimi here. What you get instead is a deeply considered French-Japanese kaiseki that changes completely every season, executed by a young chef who just won the MICHELIN Young Chef Award. The 8-course at S$333++ is the right call — the extra two courses add depth and the prix fixe format means no unpleasant surprises on the bill. The location is slightly inconvenient (Stevens Road is not Orchard Road), and dinner-only means no lunch option. The cancellation policy is among the strictest in Singapore — S$240 per person for any change within 72 hours, which some diners find harsh. The 8pm last seating is early; plan accordingly. One more honest observation: a few reviewers note that the experience, while excellent, can feel overpriced compared to doing a similar Japanese omakase in Japan itself. This is a fair point — but for Singapore-based diners who want a Michelin-starred seasonal kaiseki without flying to Tokyo, Omakase @ Stevens delivers something genuinely unique that no other restaurant in the city replicates.