Japanese rooms range from counter omakase, where you eat whatever the chef cut that morning, to kaiseki menus built around the season. Counters are small — book early and arrive on time.
In Singapore the Japanese list is led by Zén in Newton (Three MICHELIN Stars, SGD 450-600+ / USD 330-440+ per person).
- 1.
Zén
Three MICHELIN StarsModern Nordic-Japanese · Newton · SGD 450-600+ / USD 330-440+
Björn Frantzén
Zén, the Singapore outpost of Stockholm's Frantzén, provides a multi-level, immersive dining experience combining Nordic and Japanese culinary philosophies. Guests progress through different rooms, enjoying meticulously plated dishes that showcase premium ingredients and innovative techniques. It's an intimate, theatrical journey of taste and texture.
Order: French Toast with Kristal Caviar, Grilled Lobster
- 2.
Waku Ghin
Two MICHELIN StarsJapanese European · Marina Bay · SGD 450-600+ / USD 330-440+
Tetsuya Wakuda
Waku Ghin by celebrity Chef Tetsuya Wakuda offers an intimate and luxurious dining experience within Marina Bay Sands. Guests enjoy a multi-course omakase menu prepared live at a private counter, showcasing premium Japanese ingredients with European finesse. It's a personal culinary spectacle focused on exquisite ingredients and precise execution.
Order: Marinated Botan Shrimp with Sea Urchin and Caviar, Wagyu with Wasabi and Citrus
Booking a Japanese table in Singapore
- · For three-Michelin-starred restaurants like Odette or Les Amis, book at least 2-3 months in advance, especially for weekend dinner slots. Use their online reservation systems which typically open specific windows.
- · Many top establishments require a non-refundable deposit to confirm bookings, particularly for larger groups or prime timings. Ensure you understand their cancellation and deposit policies to avoid forfeiture.
- · Consider dining during lunch, as many fine-dining restaurants offer more accessible tasting menus at a significantly lower price point than dinner, providing an excellent value proposition without compromising quality.
- · Be aware of strict no-show and late-cancellation policies common in fine dining. Failing to inform the restaurant could result in charges to your credit card, often the full price of the tasting menu.
And the local dishes in Singapore
Hainanese Chicken Rice
A deceptively simple yet profoundly satisfying dish, featuring tender poached chicken, fragrant rice cooked in chicken broth, and a trio of indispensable dipping sauces: chili, dark soy sauce, and ginger paste. Seek it out at renowned hawker stalls like Tian Tian Hainanese Chicken Rice at Maxwell Food Centre.
Chili Crab
Singapore's iconic seafood dish, where succulent mud crabs are stir-fried in a rich, sweet, savoury, and slightly spicy tomato-chilli sauce. Best enjoyed with deep-fried mantou (buns) for dipping. Famous eateries include Jumbo Seafood and Long Beach Seafood, offering a truly indulgent experience.
Laksa
A spicy noodle soup, typically with a rich, fragrant coconut milk-based broth (Katong Laksa) or a tangy, sour fish-based broth (Assam Laksa, though less common in Singapore). It's usually served with thick vermicelli, prawns, fish cake, and cockles. The Katong area is famed for its rendition.
Char Kway Teow
A stir-fried noodle dish made with flat rice noodles and yellow wheat noodles, wok-fried with dark soy sauce, belacan (shrimp paste), cockles, lap cheong (Chinese sausage), bean sprouts, and egg. It’s known for its smoky 'wok hei' flavour, found at many hawker centres.
Other cuisines in Singapore
Seven days in Singapore
Pair these Japanese tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Singapore travel guide