There’s no shortage of good quality Japanese dining in Singapore but this new owner-managed place brings both freshness and dynamism to the scene. Masaaki Sakashita is justifiably proud of his unmistakedly high end Japanese fine-diner at South Beach Avenue decked out in light wood tones, with an eye-catching wooden counter and a focal, stone charcoal hearth. The contemporary setting contrasts with the traditional artistry and presentation of the kitchen, overseen by Sakashita himself, and his warmth and enthusiasm is infectious. Every ingredient has its place, and each dish is greater than the sum of its parts.
A range of omakase menus makes ordering easy and is designed to appeal to a range of occasions and price levels. Beautifully cut salmon and seared yellowtail sashimi might come with a green salad of delicate, lightly dressed leaves. Other stand-outs include Kawahagi with kawahagi liver served between rice and fish, or tiger prawn wrapped around beautifully textured rice.