Chef-Owner Yoshio Sakuta’s new eponymous omakase concept is inspired by the elusive nature of Japan’s finest omakase establishments. While conveniently located at The Capitol Kempinski Hotel, it is hidden in plain sight, adding to its irresistible allure.
Chef Sakuta and his team’s attention to detail is evident in the restaurant – from the selection of produce and the perfect rice used for the sushi to prized Japanese artwork on display and made-to-order wooden spoons for both left- and right-handed diners.
This meticulous eye also extends to the 15-course menu ($500++/person for both lunch and dinner), which is comprised of five starters and 10 pieces of sushi, coming together in perfect harmony.
To start, standouts include the delicate hamaguri soup with a clear, umami-rich broth, delicately fried belt fish topped with caviar, and steamed abalone with abalone liver sauce. As you move on to the sushi course, keep an eye out for favorites like blackthroat seaperch, the crowd pleasing medium fatty and fatty tuna, perfectly sweet and briny uni, as well as Japanese tiger prawn that’s expertly cooked, lending it that unmistakable crunch. Finishing the meal are a bowl of miso soup, as well as a selection of fresh fruits in season.
Sushi Sakuta is also proudly joined by Head Sommelier Makoto Iwabuchi, who is considered among Japan’s top three sake experts. He has spent over 15 years working at some of the region’s top fine dining restaurants, so make sure to consult him when choosing the perfect sake to complement the unforgettable meal.