Seasonality, craftsmanship, and bold flavours take centre stage as three of Singapore’s newest dining experiences unveil menus worth making a reservation for.
SUSHI RYUJIRO
Sushi Ryujiro marks the Singapore debut of Michelin- starred chef Ryujiro Nakamura’s acclaimed omakase concept, bringing his exacting approach to Edomae sushi to an intimate 10-seat counter at The Capitol Kempinski Hotel Singapore. Every detail, from the handcrafted tsuchikabe clay walls and hinoki counter to the bespoke paper installation by Barcelona-based design studio Wanda Barcelona, reflects the chef’s commitment to Japanese craftsmanship and elegance. At the helm is Head Chef Naruki Ikeda, who trained under Chef Nakamura in Tokyo and carries forward his mentor’s philosophy while engaging diners through stories behind each course.
The restaurant’s strength lies in its close relationships with fishermen and specialist producers across Japan, allowing seasonal seafood to be flown directly to Singapore four times a week. This commitment to provenance is evident across its lunch and dinner omakase menus, with the latter offering the fullest expression of the restaurant’s philosophy. Standout dishes include a silky Chawanmushi enriched with rare konoko (sea cucumber innards), while a signature progression of chutoro, akami, and ootoro showcases the nuanced qualities of premium tuna. Equally important is the shari, prepared with carefully selected Japanese rice, mineral-rich water and the restaurant’s proprietary vinegar blend to achieve harmony with every topping. To complete the experience, thoughtfully curated wine and sake pairings accompany the meal, highlighting the shifts in flavour and texture throughout the omakase.
Visit Sushi Ryujiro at #01-88, The Capitol Kempinski Hotel Singapore, Tel: 8099 1777
NOOR
NOOR brings a fresh perspective to Mediterranean dining on Mohamed Sultan Road, pairing the flavours of the region with subtle Japanese influences in a contemporary setting. Helmed by Chef and Co-Owner Titus Thamil, the restaurant is built around the idea of lingering over good food and conversation, with shared plates, cocktails, and an inviting open kitchen. The restaurant’s name, meaning “light” in several languages, reflects both its welcoming hospitality and its bright, flavour-forward approach to cooking. Beyond the main dining room, a tucked-away 10-seater izakaya offers an intimate spot for small bites and post-dinner drinks.
The menu reimagines familiar Mediterranean classics with subtle Japanese accents, resulting in dishes that feel comforting and unexpected. Begin with house-made dips such as the Miso Hummus, Muhammara Miso, and Yaki Feta, accompanied by warm Shok Bread served with tahini and matbucha. Among the cold plates, the Maguro Harissa Crispy Rice delivers a satisfying contrast of crisp sushi rice, tuna tartare, and harissa aioli. Standout hot dishes include the deeply satisfying Mediterranean Ramen in a tahini-enriched chicken broth and the Ebi Freekeh Risotto, where dashi-cooked freekeh is topped with grilled tiger prawns and shatta. Larger plates such as the Miso Butter Fish and richly marbled A6 Miyazaki Wagyu continue the East-meets-West narrative, before desserts like the Labneh Cheesecake and Sticky Goma provide a fittingly inventive finale.
Visit Noor at 17 Mohamed Sultan Road, Tel: 8805 8075
SKAI
Perched 70 floors above the city, SKAI has entered a new chapter under Executive Chef Enver Can Gumus, whose refreshed menus bring a confident, ingredient- led approach to one of Singapore’s most iconic sky-high dining destinations. Drawing on experience across Europe, the Middle East, and Asia, Chef Can places the Josper charcoal grill at the heart of his cooking, using fire to add depth and character while allowing premium produce to shine. The restaurant also now offers an all-day dining experience from noon until midnight, spanning business lunches, afternoon tea, dinner, and late-night suppers against panoramic views of Marina Bay. Alongside the new à la carte and tasting menus, SKAI has also introduced striking new Seafood and Tuna Towers, designed as centrepieces for communal dining and a reflection of the restaurant’s renewed emphasis on sharing.
A highlight of the new culinary direction is SKAI’s expanded dry-aged bluefin tuna programme, led by Master Tuna Chef Nakao Masahiro. Sourced directly from Japan and dry-aged for six days to intensify flavour and texture, the premium tuna appears in everything from sashimi and nigiri to chutoro toast and the signature Tuna Tower, which presents a progression of cuts across three tiers. Chef Can’s ingredient-first philosophy is equally evident in the five-course Tasting Menu, where seasonal produce dictates the dishes, resulting in fresh, inventive plates. Meanwhile, rhe à la carte selection continues the same focus on quality ingredients, with standouts including Hokkaido Scallop with bonito beurre blanc, Den Miso Black Cod, Wagyu Beef Tartare, and Foie Gras Parfait, alongside charcoal-grilled meats ranging from 24- hour Lamb Shoulder to A5 Japanese Wagyu.
Visit SKAI at Level 70, Swissôtel The Stamford, Tel: 6431 6156
