The best Japanese restaurants in Singapore

Jointly created by culinary heavyweights Emmanuel Stroobant and Kazumine Nishida, the two Michelin-starred chefs of Saint Pierre and Shoukouwa respectively, Shoukuwa Shinjidai strays far from being a traditional Japanese restaurant. Leave all formalities out the door cause punk rock is definitely in the house. Think bold flavour combinations weaved into a Kaiseki-inspired meal (from $250) where each course takes after the name of famed hits: Madonna’s Like a Virgin arrives as a series of succulent sashimi with unconventional toppings, and Guns N' Roses Sweet Child O’ Mine features the indulgent kegani (hairy crab) in crab roe sauce and pickled watermelon radish.

TRY Pink Floyd’s Comfortably Numb delivers a soothing risotto-inspired rice dish, reminiscent of the forest floor, and redolent of aromatic black winter truffles and earthy wild mushrooms.

Marina Bay Sands welcomes another Japanese dining concept by celebrated chef Tetsuya Wakuda (of two-Michelin-star Waku Ghin fame) alongside award-winning restaurateur John Kunkel of 50 Eggs Hospitality Group. Revel in a multitude of experiences from à la carte style dining at the alluring main dining hall, to artful Japanese mixology at the stylish bar as you enter.

TRY The cold soba ($68). Tuck into perfectly bouncy cold soba from Nagoya tossed with botan ebi in an ultra-aromatic truffle sauce. It also comes topped with Oscietra caviar, shaved brown mushrooms and fresh white negi. There is also fresh artisanal yuba (beancurd skin) from Kyoto that is a must-try.

This handroll-centric eatery is from the same team behind The Feather Blade and GOHO. Groove to rap music (‘rappu’ translates to ‘rap’ in Japanese) from the likes of Wu-Tang Clan to Kendrick Lamar as you indulge in freshly wrapped rolls and cocktails. The crown jewel of the space is a 36-seater sushi bar, where food and drinks are prepped before your very eyes. Here, the menu will feature a concise selection of just seven handrolls, including an over-the-top creation crowned with uni, wagyu, and caviar. For $36, diners can look forward to six freshly prepped rolls, each stuffed with a selection of fresh catch. It starts off with easy-to-love options of fatty toro, diced hotate, and house-brined salmon dressed with wasabi furikake.

TRY Still hungry? Consider the aptly named High Roller ($28) that comes crowned with wagyu, dollops of uni, caviar, and dusted with gold flakes for the ultimate indulgence. It’s an umami bomb best enjoyed in one smooth bite. 

Japanese restaurants aren’t where most get their pizza fix, but Ristorante Luka is certainly onto a good thing with their wood-fired pizzas. Both rosso (red) and bianca (white) pies make an appearance in this Italian-Japanese spot. Some of their pizzas are evidently inspired by Japanese cuisine, like their Bianca Bianchetti ($27) which comes with whitebait, seaweed and anchovies. 

TRY Their Chef’s Omakase Platter (from $26/person) starting with a creamy shot of ikura-topped Hyogo oyster followed by four dishes – we especially enjoyed the uni egg and foie gras dorayaki.

Restaurant Jypsy was once in Martin Road but they’ve just newly opened in One Fullerton, a stunning waterfront-facing location. Obvious boho-chic decor aside, its weathered panels and statement hanging lamps have taken cues from the scenic Japanese archipelago – not exactly to the level of Bali beachy, but rather, mimicking a classy seaside resort. 

TRY The salmon tacos ($16) for the generous filling of cubed salmon sashimi, avocado and ikura. This was a hit in their last location, and no surprise that it remains as popular here. 

Booming beats and food served theatrically. If that fits your brief, this dramatic course is all about spritzing edible gold dust and fancy smoke infusions. It is hard to fault the ingredients – even throughout the 10-course Ume omakase (that's 15 dishes in total) we embarked on, we never hit a bump. The journey was very well-planned, mixing flavours, textures and temperatures, keeping it interesting and never too heavy despite the indulgence of it all. The word 'goho' itself refers to the five ways of cooking Japanese cuisine that is: nama (cutting), niru (simmering), yaku (grilling), musu (steaming), and ageru (frying). And you get to experience it all here. 

TRY The Mt. Goho: an absolute mountain of extravagance served in a glass dome with layers of ikura, uni, wagyu beef, snow crab, caviar, toro and topped with bonito smoke and yep, gold dust to complete the end of the savoury courses. 

Public Izakaya just nails that trippin' vibe of Tokyo's time-honoured pubs. It's almost always packed to the rafters and for good reason. The music is fab, prices are friendly on the wallet, and of course, the food always hits the spot – no matter which outlet you end up at. Sumiyaki, oden, tempura and donburi are all par but the takoyaki here just blows the competition out of the water. Plus, happy hour all day, err' day.

TRY Buta Kakuni ($14). It's comfort food at its best – tender, slow-braised pork belly, deep caramel flavours, and an incredibly rich onsen egg.

Quietly tucked away in the basement of Midpoint Orchard, Morinaga Izakaya Restaurant serves up Japanese bento by day and izakaya by night. This unassuming spot is great for a cosy catch-up with friends over bottles of sake – do ask the servers, they're more than capable of recommending a good bottle – and delicious bites. The menu is extensive, but signatures include a soft and silky Japanese omelette ($9), light and crispy chicken karaage ($8), or the assorted sashimi set ($28). 

TRY The monkfish liver ponzu ($8), otherwise also known as the "foie gras of the sea".

Paper lanterns and noren (curtains) usher you into a dingy-in-a-good-way izakaya that feels like it’s straight out of a Tokyo back alley. Yes, the owners of ShuKuu Izakaya are freshening up the post-work drinking scene of our CBD with a slice of life from the Japanese capital – but rather than pints of Asahi, sake’s the order of the day. And don’t bother with the menu. It changes so frequently that, as head sommelier Luis Liu says, it might not even be updated – ask for recommendations instead.

TRY Their sake. Liu constantly brings in new types of sake – after all, there are over 3,000 sake breweries in Japan. So rather than limiting ShuKuu’s selection to regions or types of sake, he looks to trends in Japan to bring in new sakes to suit the food, occasion and mood.

Cuppage Plaza is one underrated spot for Japanese sake bars. It’s all very “if you know, you know”, so no surprise that a great number of izakaya dens are hidden in this derelict building. Despite being relatively unknown, it can be difficult to get a reservation at Keria Japanese Restaurant and most recommend making a booking at least two weeks in advance.

TRY The shirako ponzu ($16), if available. A somewhat controversial dish since it's essentially fish sperm, but it's one of the rare few Japanese haunts that do it well.

There’s always a queue at Omoté; and most of them flock to this casual Japanese restaurant for its affordable chirashi bowl. At just $12.80, each bowl of sushi rice comes topped with a heaping spoonful of diced seafood. Have it on its own, or jazz up your meal with premium uni, fresh scallops, and other seafood imported from Japan. It is best enjoyed with a drizzle of house-blend soy sauce – specially created for the restaurant and its seafood. 

TRY The mentai chirashi don ($23.80), a snazzy version of the standard affair. You get the regular chirashi don but it’s smothered in a rich and creamy mentai sauce that Omoté makes daily and torched right before it’s served at your table.

Visit on any weekday and it’s evident that Koji Sushi Bar has amassed a loyal following of white-collared types thanks to its affordable lunches. What sets Koji apart is its freshly grated wasabi – a rarity at this price point – hidden within each nigiri. You also get a tub of housemade soya sauce, which you can individually brush on the nigiri and pretend you’re a bona fide sushi master. 

TRY One of their four sushi sets, served with a salad or miso soup, are available during both lunch and dinner. We suggest homing in on Set C ($19) and D ($23) to sample the seafood on offer, replenished every Tuesday and Friday. 

With a name like House of Chirashi, it’s a no-brainer that this is a Japanese restaurant that specialises in chirashi bowls. And true enough, its bowls are a true beaut – not only are fresh, thick cuts of sashimi used, but the Hokkaido rice is also mixed in with furikake and edible flower petals for extra oomph. For many, East Village in Simpang is on the other side of the island, but we dare say it's worth the trip down. One of its more affordable options is the classic bara chirashi ($18.80) which comes with a scattered mix of marinated sashimi cubes.

Leading the revolution is Esora. The Lo & Behold Group’s first Japanese establishment is a treat for the senses. Even at night, the space looks washed in natural light streaming in from its cloud-like washi paper-dressed skylight. It casts a warm glow on the velvety smooth yellow cedar wood counter where the magic happens. 2022 sees new beginnings with new head chef Takeshi Araki at the helm. The poised chef's resume boasts four years at the three Michelin–starred Tokyo restaurant, Nihonryori RyuGin. It doesn't get any better than this.

TRY The menu changes almost every week, following the micro-seasonality of ingredients, so you never really know what you’re going to get. The only choice you get to make is if you want the five-course lunch menu ($128), seven-course ($218) or nine-course ($278) dinner menu, or the more premium and customisable chef’s menu ($348). Look forward to the Hassun.

One of two venues housed in the charming white two-storey colonial-styled Chateau TCC, Ki-sho touts itself as a Zen escapade and serene sanctuary from the hustle and bustle of city life. Does it live up to the promise? It’s certainly exclusive – the restaurant features a ten-seat sushi bar and two private rooms with a total capacity of 18, but it’s the attention-to-detail décor that stands out; everything’s hand-built by a team of Japanese artisans, from the gold-leaf wallpaper to the hand-laid wooden flooring and the bespoke furniture. 

TRY The ankimo (monkfish liver), it's air-flown in twice a week.

For a truly superlative omakase experience, drop by Hashida Singapore. There are a great many omakase destinations in Singapore, but our tummy craves the upbeat rhythm of its omakase menu and the distinctive levity in flavours here. The courses largely follow traditional formats, and chef-owner Kenjiro Hashida frequently plays up the temperature of dishes, alternating hot and cold courses, for a meal filled with unexpected surprises. Oh and don't expect just musk melon for desserts, it might get experimental in here.

TRY Otoro Sushi (part of both $350 lunch omakase and $450 dinner omakase). The buttery texture is mind-blowing and we're pleased to also report that the chefs here are extremely generous in draping the glossy pink-hued otoro.

In the 12-seater restaurant, chef Kenta Yamauchi – formerly of Michelin-starred Gion Fukushi in Kyoto – set the stage for a deft showcase of Kyoto-style Japanese cuisine tastefully balanced with contemporary touches. In contrast to the flashy walls clad with Gucci wallpaper in the holding bar, things in the dining theatre are kept simple and elegant without excessive theatrics. Yamauchi also takes every effort to source the finest – and more often than not, rare – ingredients flown in exclusively from Japan and nowhere else. Some of these include a Shiro miso from a heritage Kyoto maker that is notoriously picky about supplying to only a handful of select restaurants in Japan.

TRY The shabu-shabu of A5 Wagyu sirloin that swims in the rolling boil of Shiro miso broth laced with premium Hokkaido kombu (kelp) and katsuobushi (bonito flakes). The broth is intensely flavoured yet lingers on your palate ever so subtly. Accompanied by a tender gem of shiitake and fresh black truffles, every spoonful is a comforting amalgamation of rich silky textures and umami-ladened earthy funk.

Treat yourself to a casual 10-course omakase dinner for just $129. The affordable price point doesn't mean that Kyuu by Shunsui scrimps on the quality of their offerings – you can expect an assortment of seasonal sashimi, grilled king crab and a rice bowl overflowing with dashi-soaked ikura. If that sounds like too much of an indulgence, come after 9pm and order from the a la carte menu that features a mix of robatayaki items and other dishes.

TRY The overflowing ikura bowl (part of the $129 omakase menu) – the server will continue scooping generous heaps of salmon roe onto your bowl of Hokkaido rice till you actively say stop.

Gourmands looking for sheer indulgence know to grab a seat at Waku Ghin's exclusive 10-seater Chef’s Table (from $550). Dishes to land on the cherry wood counter table might include a delightful egg flan, or chawanmushi crowned with shreds of hairy crab, sayori or half-beak fish sweetened with fresh strawberries and pomegranate, and Korean abalone, gently steamed for over eight hours and served with risoni for a soothing porridge-like texture. 

TRY The marinated botan ebi, uni, and caviar on egg yolk confit (part of the $550 omakase menu). It's a Waku Ghin signature.

But don’t come expecting a typical yakitori showcase. While Shin Terroir grounds itself in tradition, it isn’t afraid to introduce a touch of inventiveness in each dish served on the 15-course menu ($198). Park yourself at the butterscotch marble counter and marvel at your meats dancing in the flames around the custom-made three-tiered grill. The team insist on using Kishu bincho, charcoal made from a type of Japanese oak hailing from Wakayama, best known for its ability to reach searing temperatures and retain heat. This promises an epic sizzle which crispens up the skin without drying out the moisture in the meat.

TRY The signature Mille Feuille. This intricately layered creation sees tender gems of chicken gizzards and crunchy chives blanketed under perfectly blistered chicken skin.

Chicken rules the roost at Shriokane Tori-Tama. Both locals and Japanese crowd the space and the menu helpfully includes illustrations of the meat and organ parts (from $3.50). Among the more exotic nibble like cartilage, tail, windpipe and cockscomb. Tori-Tama's sets make a good starting point ($27 for seven sticks) and there's a handful of beef and pork options to round up the skewers list too.

TRY Otafuku ($3.50), lymph nodes cut from along the neck. It's on the chewy side - but immensely flavourful - and parts of it as liver-like creaminess.

Wherever Loh Lik Peng, CEO of Unlisted Collection, sets up shop, the buzz follows – this time, it’s for the serial restaurateur’s hawker-esque yakitori bar. The space, by day, serves up mee pok by heritage hawker Hua Bee, and dressed-up Japanese dishes and tipples at night. As with most yakitori places, portions are tiny (about one grilled stick per dish) – in the case of the premium set, there was a stick of grilled breast flecked with truffles, which ended up dry and tasteless in the mouth; plus two dishes of chicken neck, which turned out to be the highlight of the meal. 

TRY The premium Bincho omakase set (from $80), which promises ‘more premium’ cuts of chicken alongside a number of veggie dishes.

We’re spoilt for choice when it comes to yakitori skewers, but Yakitori Yatagarasu has stepped up the game by using all parts of the chicken. It’s nose-to-tail dining in a manner of speaking, but one that has been long respected by traditional Japanese chefs before nose-to-tail practices swarmed all trendy restaurants.

TRY As many sticks of tail ($2.50) you can muster – they tend to sell out early of the more popular yakitori skewers. Some might flinch knowing that just the one skewer is proudly jutted through the rear ends of six chickens, but this is a definite highlight.

This hole-in-the-wall soba-specialist isn't the kind of place you'd want to share with your friends. Seatings are limited (mostly two-seaters) in the cosy eatery, which serves up freshly made soba in variants both hot and cold. Noodles come made with 80 percent buckwheat flour, imported from Japan, and 20 percent regular flour to lend a smooth, slurp-worthy texture. Have it paired with a variety of sides, from juicy pork cutlet to sweet corn fritters. The best part: a meal here comes affordably priced at under $20. 

TRY You can't go wrong with the best-seller prawn tempura soba ($13.50). 

Kiyoshi might not stand out from the crowd of Japanese restaurants but it set itself apart with its inaniwa udon, a thin hand-stretched noodle that comes from the Akita prefecture. The self-proclaimed chilled inaniwa udon is said to be the best in town, and having tried the chirashi udon ($23.80) – we can’t help but agree. 

TRY The Kiyoshi Combination Udon ($38.80) which comes with three small serves of inaniwa udon bowls. Think of it as a miniature set meal of sorts: each bowl has different toppings like ikura and prawn tempura so you can taste a variety of flavour combos. 

As a specialty handmade soba shop, tucked away on the somewhat secluded fourth floor of One Raffles Place, we didn’t originally have high expectations for Healthy Soba IKI. But with the freshly made soba here is a clear winner. Besides being handmade in their back kitchens daily, the 100 percent buckwheat soba also has an astonishing number of health benefits.

TRY The Avocado Kaisen Totoro Soba ($18), a chirashi-style sofa which comes with fresh salmon and tuna, paired with a cold dipping sauce.

First impressions matter a great deal, and hip café Hello Arigato sure knows how to make a good one. It begins with a welcoming abode, cosy and chic, that beckons people to enter. Concrete flooring and wooden fixtures help lend a soothing, minimalist touch to the space. A freshly constructed sando, or sandwich, is the main draw here. Slices of toasted milk bread might cradle teriyaki-glazed chicken ($15) or pink-hued Angus striploin ($26).

TRY Our favourite: bread stuffed with thick-cut Muar-style otah patty ($20), juicy and meaty – its spiciness balanced with sweetness from smears of coconut mayonnaise and kaffir lime sambal.

Mirroring the live kitchen action (yakitori smoking over open flames perfuming the air with the stench of grilled fats), the walls are decked out in framed manga scenes, making for a fun, vibrant space that doesn’t take itself too seriously. So, you shouldn’t too. The izakaya, opened as part of the Les Amis group’s diverse portfolio, means that the sake list features some pretty out-there varietals - think Hoya Daiginjo and Ohmine Junmai Daiginjo from Yamaguchi prefecture.

TRY The katsu sando ($22) which comes with US beef and pommery mustard all between white bread. 

Originally known for its cream buns, Pipes by Hattendo has branched out to include savoury sando sandwiches. Don’t be fooled by the seemingly small interior of this café in Outram Park’s Dorsett Residences – the lengthy menu rivals the best of other sandwich joints. 

TRY Besides the cream buns or puddings, it’s the Nitamago Potato Salad Sando ($14) that proves popular with the crowds. This comes with an ajitsuke egg sliced into half to reveal its gooey yolk, as well as a homemade potato salad filling drizzled over with truffle oil. 

The original Hvala outlet is in Chijmes, a stylish teahouse which has transformed brewing Japanese tea into a true art. It has since expanded a ton, opening up additional stores in Somerset, Craig Road, and Beach Road too – but one thing’s for sure: it’s a reliable spot where you can order up a frothy cup of freshly whisked matcha. 

TRY Its range of straight matcha, which is simply matcha that’s been whisked with water – no milk. This way, you can taste the pure notes of each matcha type: some are more robust, while others have a lingering mellow profile. 

Do not be fooled by the interior of this zen-like Japanese teahouse. The menu at this café is, in fact, largely dedicated to espresso-based brews. After all, this tranquil hideout, located in an industrial building at Jurong, is opened by Suzuki Gourmet Coffee, one of the oldest roastery on the island that has been around since 1979.

TRY For non-coffee drinkers, tea-based drinks are equally popular. Of the four to choose from, get the creamy hojicha Hokkaido anmitsu latte ($10), suffused with toasty notes in every sip. Another sweet perk: while Hokkaido milk is the default option used in all the drinks, Suzuki Gourmet Coffee provides the option of switching to Japanese soy milk at no extra cost.

Café Natsu opened its doors on the ground floor of Crane Joo Chiat, a stunning 1920s Peranakan heritage building. One glass panel overlooks bustling Joo Chiat Road, while those lucky enough to clinch a table at the open-aired windowsill seats will get a glimpse of the pastel-coloured Koon Seng shophouses.

TRY Try the eggs Benedict here, either as a classic benny ($28) with glazed ham or done as a Florentine ($30) with spanner crab. Once again, obvious Japanese influences come into play with wasabi spinach and miso hollandaise.

Not entirely a Japanese teahouse but more of a quaint neighbourhood coffee shop, Okada Coffee and Sweets is a local favourite for its roasted hand drip coffee – featuring specialty blends. Its origins are from Kyushu’s Okada Coffee itself, first established in 1945. 

TRY A specialty coffee of course (from $7.50), but also one of its mains just to savour what rustic, homemade Japanese fare is truly like. The chicken karaage curry ($13) is bound to be a hit, served with hojicha rice and a side of pickles.

There is more to an omakase experience than just seafood and sushi. At The Gyu Bar, the nine-course menu ($238) will bring to the table some seven Wagyu breeds from Japan – served in ways both simple and striking.

The beef specialist, opened by the same people behind Michelin-starred Sushi Kimura, has set up a temple for all beef-lovers. Wagyu is sourced from prefectures around Japan, then air-flown to provide a premium selection of choice cuts.

TRY This omakase menu (requires a day of advance notice) for a delicious journey through the best Wagyu options that Japan has to offer – all in a single sitting.

This 64 seater includes four private dining enclaves with smokeless ceramic charcoal gas grills that offer more control to produce a finessed grilling outcome that retains the integrity of the choice cuts. Expect exclusively premium wagyu grade meats with exquisite marbling and occasional rare cuts that are masterfully seasoned and expertly grilled with surgical precision to serve up melt-in-your-mouth meats. 

TRY The meat omakase, which begins with a medley of 6 different cuts that are prepared individually by the yakiniku master.

Savour morsels of self-barbecued meats at Yakiniku Yazawa at Robertson Walk. Serving the Japanese equivalent of Korean barbecue, Yazawa has been winning rave reviews and, after a recent visit, it’s easy to see why. But don’t come expecting a cloudy den filled with raucous beer drinkers. Thanks to the powerful built-in suction installed on the sides of the grill, the place is relatively smoke-free, and it’s quite a good looker, to boot, with banquette seats in semi-private cubicles, each of which is fitted with a grill griddle.

TRY Any of their delectable cuts, from the ox tongue ($18) to their moderately thick jo kalbi, or premium rib ($26), that was plump with smoky, beefy flavour.

If you can't hightail to Japan, Shinji is the hallowed shrine within Singapore waters for sushi – perfectly sliced sashimi on perfectly warmed vinegared rice. That said, there's a bit of an irreverent atmosphere at Shinji: The chefs are known to entertain birthday celebrants with a bit of song and dance - complete with wacky shades and party hats! Omakases are the main arrangement (from $250 at lunch) with appetisers and cooked dishes, but we find those other components distracting and unduly heavy on the palate; you might be better off asking to swap out the cooked dishes for more sushi and sashimi.

TRY Uni Rice Bowl (part of the mid-tier omakase sets, or from $50 a la carte). It's a hedonistic bowl of indulgent ingredients – uni, negitoro, and ikura. Need we say more?

Unlike the other 99 family-friendly outlets in Japan, Ganko Sushi here has a slightly more refined feel to it. Not a kaitenzushi, but a 40-seater restaurant: all-natural light and classy decor. Prices start at $28 for a set lunch, and each comes with a chawanmushi, miso soup, and a side dish. They’re an absolute steal, considering that each set comes with premium ingredients like sea urchin, scallop, and fatty tuna. 

TRY Assembling your own sushi platter, by ordering from the a la carte menu. For an idea of Ganko’s pricing, akagai (ark shell) is $11, maguro is $6, and ikura is $5 per serving. 

Helmed by chef Tomoo Kimura, an alumnus of one-Michelin-starred Sushi Ichi and Hashida, Sushi Kimura is an intimate omakase restaurant with just 12 counter seats and two private rooms that seat roughly the same number.

TRY Chef Kimura's omakase sushi experience is the real draw here – prices range from $120 to $250 for lunch and $330 to $400 for dinner.

Tonkatsu by Ma Maison is our go-to whenever we've got a major craving for deep-fried cutlets. It goes without saying that hire (filet) and rosu (loin) cuts are the signatures, but there are other surf-and-turf choices such as cheesy chicken roulades, jumbo prawns and oysters. Load up on your unlimited refills of shredded cabbage to make yourself feel a tad healthier.

TRY Miso Rosu Katsu Set ($23.80). We like our meat a little fattier and juicier, hence the rosu preference. The miso sauce lends a deep, umami complexity too.

As far as Japanese cuisine goes, by no means is a slab of deep-fried tonkatsu cutlet as refined as a kappo dining experience. But it’s certainly a feel-good meal. At Katsuya, the signature is its tonkatsu: paired with shredded cabbage and a subtly sweet tonkatsu sauce for a balanced meal. 

TRY Nothing other than one of its tonkatsu sets. The rosu-katsu ($25) is by default one of the more popular orders for good reason – a juicy, fattier heft of breaded pork that’s served with a bowl of warm rice and miso soup.

Tonkichi does more than tonkatsu, with a seasonal Sashimi-Mori – a well-carved platter of ingredients flown in twice weekly from Tokyo’s Tsukiji market. But the tonkatsu is still a must-order, since it's  balanced well with the layered katsu:  three razor-thin slices of butter-soft pork held together with specially formulated crumbs. You’d be hard pressed to find this quality in Japan, much less Singapore.

Breaking away from the main Tanjong Pagar stretch and meandering into Tras Street is a spot that serves up soul-comforting bowls of Japanese ramen and smoke-kissed tapas. Sporting both indoors and alfresco seatings for every occasion, the former features a relaxed atmosphere adorned with grungy concrete walls and larger-than-life murals while the latter is perfect for people-watching while having a few swigs.

TRY The tsukemen – a dipping ramen. Slurp on thick bouncy noodles coated intensely rich tonkotsu broth that is savoury, oniony sweet, rounding off with a subtle smoky bonito finish. It comes with succulent charcoal pork, crunchy bamboo shoots, half an onsen egg, and garnished with nori painted with the Torasho motif using egg white, the signature is definitely a must-order.

The noodles here are made daily with their Yamato noodle-making machine from Japan, and the menu offers just five bowl options, each served in a broth that simmers pork, chicken, fish and vegetables. The signature Brothers Ramen ($12.90) is a bowl topped with chicken and pork chashu, and spice chasers might appreciate the Spicy ($13.90) bowl that gets a drizzle of their chilli oil, made in-house.

TRY The Superman ($16.90) if you're extra hungry – it comes with additional slices of meat and eggs. Save some broth at the end if you're particularly peckish – the smiley brothers offer free noodle top ups.

By now, it should be clear by now that Menbaka doesn’t just serve up ordinary ramen; the Kyoto-import is famously known for topping each bowl with a spectacular display of flames – performed just centimetres in front of every diner. To achieve this pyrotechnic performance, negi, or green onion oil, is first heated to scorching temperatures, then poured carefully atop each bowl.

TRY The signature Shoyu Fire Ramen ($17.90), made from a broth of chicken, mackerel, and bonito brewed for over five hours. Shoyu, which comes specially imported from a 220-year-old factory in the Hyogo prefecture, is also added. A crowning of crunchy green onions completes this famous dish.

Ramen Keisuke has shown, time and again, that there are multiple ways to switch up to a classic bowl of noodles beyond the usual pork bones.The name hints at its newfound protein-heavy inspiration – ‘niku’ means ‘meat’ in Japanese. 

TRY The Niku King’s Tonkotsu Ramen Special ($19.90), where the bowl comes crowned with over seven slices of chasyu (yes, we counted), alongside a flavoured egg, seaweed, ginger oil, and grated ginger. Finally, there’s no need to ration those precious toppings; every mouthful can now come accompanied by meaty pork chasyu, and then some. 

One of the finer tempura restaurants in Singapore, Tentsuru is helmed by master chef Daiki Kawaguchi who presents omakase-style tempura for lunch and dinner. In this tempura temple, light and clean crunch is only achieved with a special three-flour blend specially sourced from Hokkaido. Chef Kawaguchi also prides himself in handpicking featured ingredients across various Japanese prefectures. And depending on the season, expect tempura of heady sakura shrimp, tiger prawns, whitling fish and some red-eye snapper. A series of condiments is meticulously paired with each tempura course – plum sauce, yuzu pepper, curry salt, sea salt, lemon juice and tendashi.

TRY Go with the curated set menus with lunch starting from $120 or pick and choose your favourites from the a la carte menu (minimum order of five items per person).

Most tempura joints in Singapore offer one of two varieties: as affordable tendon bowls, or premium set menus at high-end Japanese restaurants. But Japanese specialty chain Makino Tempura – which opens its first outpost in Singapore – provides a well-priced mix of both. Expect stuffed tendon bowls, alongside freshly fried tempura served course by course to ensure maximum enjoyment.

TRY The tendon special ($28.50) which comes with prawns, anago, squid, Japanese whiting, pumpkin, and more, served atop fluffy grains. Choose to swap the warm rice for cool strands of soba ($25), or indulge in the executive bento ($35) that features additions of thick-cut sashimi and an appetiser. 

Tenshin, is by far, one of the fancier tempura restaurants on our side of the world. First, it’s the very first specialty tempura restaurant to have set up shop in Singapore, and second, it’s housed in the five-star hotel Regent Singapore. They also pride themselves on shipping fresh seafood straight from Tokyo’s Toyosu Market. 

TRY One of its lunch sets, for a segue into premium tempura. We’re eyeing either the Tempura Set ($45) which comes with mixed tempura or the Tenshin Bento ($65) which comes with both tempura and sashimi. 

Up on the third floor of Shaw Centre, Tenjin dishes up piping hot tempura rice bowls piled high with deep-fried seafood and vegetables atop Hoshi-Jirushi rice from the Ibaraki prefecture.

TRY The Toku-Jo Bowl ($22.80) comes with all the works: anago, crab leg, prawn and fish, lightly batted and fried till pale golden alongside tempura vegetables and a Freedom Range egg.

The third floor of Ion Orchard is home to luxury boutiques, upscale ateliers, and now, an affordable Japanese restaurant. Wallet-friendly finds aren’t typically associated with the upper stories of the swanky mall, but yet, Sen-ryo prides itself in providing exactly that: quality Japanese plates that won’t burn a hole in your pocket. Fresh catch from Toyosu Fish Market, and around the world, is flown in twice a week to prep its extensive a la carte menu of sashimi, sushi, and more.

TRY Save room for the kaisen soy nabe ($32), where seasonal seafood (plump kyogo oysters) and sweet potato noodles are stewed in soy milk broth.

Singapore has its fair share of hidden izakayas – most are situated in town, but in soon-to-be derelict buildings like Midpoint Orchard and Orchard Plaza. With the new opening of chicken-focused Japanese joint Torimaro, it's veered off course: this izakaya bar is right in the middle of the CBD in Capital Square. 

TRY Their chicken sukiyaki (part of the omakase set). While most sukiyaki hotpots feature delicate slices of beef, this was chock-full with chicken, tofu, and tsukune, grilled chicken meatballs.

Squeeze into the small 14-seater space and watch as the chef simmers premium cuts of beef in sukiyaki sauce right in front of you. There are only two options on the menu, a value-for-money beef sukiyaki don ($13.90) made using US prime beef is the more affordable choice.

TRY The Kiwami wagyu sukiyaki don ($29.90) topped with incredibly marbled A4 Yonezawa beef, one of the top breeds of wagyu in the world. Each bowl comes with a small appetiser of goma tofu, onsen egg, miso soup and a free flow of housemade pickles.

Two forks. That’s how the soufflé pancakes at Flipper’s are meant to be eaten. Its signature, jiggly stacks are so soft – cloud-like even – that they can be enjoyed without a knife. Just two forks are required, along with a hungry appetite. Hailing from Japan, Flipper’s is best known for its kiseki, or miracle pancakes – a term used to describe its almost unbelievable texture: soft and pillowy.

TRY Have it plain ($16.80) to sample the pancake in all its jiggly glory. Three palm-sized clouds are dressed with simple additions of maple whipped cream for a light dose of sweetness.

The café draws you in with colourful food replicas placed out front in front, but really, it is the obanyaki (from $2.90) made on the spot wafting through the air that convinces you to get in line. It comes in five different flavours, with a choice between the regular or matcha dough. Skip the plain-tasting custard and get the matcha custard instead.

TRY Besides the obanyaki, grab a cup of freshly made warabi mochi ($4.90) – these soft and chewy treats easily melt in the mouth.

With its warm lighting, wooden interiors and little private corners, this casual café reminds us of a Japanese eatery – not surprising since that's where it's originally from. As its name suggests, the café is all about matcha, or green powdered tea, using leaves imported from Kyoto, Japan. Everything here is authentic, like the signature uji-matcha (green tea served as an espresso). 

TRY The Matcha Latte ($6.90) for a classic drink.

Minimalist cafés, with white-clad walls and simple decor, are a dime a dozen in Singapore. But if there is any place that’s making this pared-down aesthetic feel fresh and exciting, it’s Daizu Cafe.

Following the success of Yellowtail and Kumi in Vegas, chef Akira Back has turned his eyes towards global domination. His eponymous restaurant launched in JW Marriott Hotel New Delhi Aerocity in 2014 and has now made its way to our shores. The modern restaurant serves Japanese cuisine with Korean accents like toro caviar ($66), tuna sashimi spiced with gochujang sauce and topped with Oscietra caviar.

Wagyu beef with a marbling grade of A5 – that's the highest there is – doesn’t come cheap. It's a meat ranking that signals the best of the best – a prized cut that usually comes with a hefty price tag. But over at Syohachi Wagyu Hamburg, you’ll find patties made from this premium beef at wallet-friendly prices. At this Japanese eatery, located at One Raffles Place, a hamburg steak can start from just $9.50.

Explore a unique dining experience that combines Japanese food with Italian cuisine. Chef Seita Nakahara has clocked hours in kitchens from Tokyo to Tuscany, and with it a menu unlike any other. Lunch set starts from $58, but its best to order the omakase menu (from $208), where you get to be surprised by chef Seita’s treatment of fresh ingredients.