Marukyu

Bespoke menswear designer Chong Han San tiptoes into the F&B industry with this chic, minimalist restaurant located below his studio Q Menswear. The menu – by local veteran chef Derrick Lau (previously with Nadaman at Shangri-La) – is mostly omakase-driven. Dinner will set you back between $100 and $150, while lunch costs $68 and $88. But Marukyu also caters to the other end of the spectrum with its affordable set dinners ($23-$38) and lunches ($16-$35). There are also seasonal signatures from the à la carte menu such as the aburi otoro uni gohan, seared fatty tuna rice with sea urchin and tai carpaccio ($35), or Japanese sea bream sashimi with truffle sauce ($28).