Nami

With floor-to-ceiling windows that offer panoramic views of Orchard Road from the 24th floor of the Shangri-La, Nami is out to elevate Japanese cuisine. And head chef Shigeo Akiba is up for the task – he's cooked for Japanese royalty and spent five years working with Iron Chef Koumei Nakamura. His specialities include pan-fried tuna head glazed with sweet soy sauce ($60), steam abalone in kimo sauce ($90), and Japanese beef sirloin served with Kyoto vegetables in a dashi broth ($70). Dashi is central to Akiba's cuisine, it's made with the best kombu and katsuobushi sourced from the sea off northern Hokkaido, and is the cornerstone to most of the dishes you'll find at Nami.