Honō 焱 Omakase @ International Plaza - Most Theatrical Omakase Experience in Singapore

Honō 焱 Omakase is arguably one of the most theatrical omakase experiences in Singapore now. Built around the concept of the “Magic of Fire,” guests are invited on a multi-sensory dining journey where flames, smoke, and Japanese culinary techniques create a visually captivating performance alongside each dish.

This presentation style may not appeal to purists who prefer a more traditional, understated omakase experience. Still, it offers a novel and exciting approach for diners who enjoy that touch of theatrics and dramatic presentation with their meal.

For lunch, Honō 焱 Omakase offers two menus priced at $138 and $168. Dinner features more elaborate experiences and premium ingredients, with the $238 Supreme Omakase and the $268 Ultimate Omakase.

Chawanmushi 4.2/5

In some restaurants, guests may be given a shot of dashi to start. Here, we were served a bowl of Chawanmushi with foie gras, Ikura, and mushrooms as a warm introduction to the evening.

Appetiser 4/5

The appetiser plate arrived shrouded in wispy plumes of mystery, created with the use of dry ice. It featured three small bites: baby eel, prawn tempura, and yuba topped with uni and caviar. Decorative popcorn was scattered across the plate, which turned out to be edible as well, adding a playful touch to the dish.

Baby Abalone

This Baby Abalone dish arrived covered by a paper cone, and we were given a match to light it. As the cone burned away, complete with a sprinkle of gold dust for added flair, it revealed a bowl of stewed baby abalone with pumpkin, mushrooms, and broccoli. The chef then ladled over a tasty, savoury sauce. Drama aside, it was a hearty and satisfying dish that I enjoyed very much.

Sashimi 4/5

The sashimi course was presented in a wooden box filled with billowing smoke. When the lid was lifted, it revealed an assortment of fresh cuts: Amberjack, Seabream, and premium fatty Tuna Belly, all topped with gold dust for good measure.

Tempura 4/5

The tempura course was one of my favourites, featuring deep-fried Amberjack accompanied by shiso leaf tempura, pumpkin purée, green pepper, and garlic chips. Happily, the fish was perfectly fried, crisp on the outside while remaining moist and flaky inside.

Sushi 4.2/5

What followed was a curated series of sushi courses: the delicate Kinmedai with Kombu, the tender Sea Robin, brightened with a hint of yuzu; warm, fatty Aburi Engawa topped with nutty mullet roe; and Botan Ebi paired with rich foie gras.

Uni 4.5/5

For the next course, be ready to use your hands: the chef gently places Uni on the back of your palm, then blows a shimmering, delicate bubble over it, turning the bite into a fleeting balancing act.

Chutoro 4.5/5

The next presentation gave us some edible jewellery: the chef presented each of us with a ceramic ring, placed a decadent Chutoro sushi topped with caviar on the flat top, and finished with a generous sprinkle of gold dust. A proposal we were happy to accept (and eat).

Wagyu Truffle Somen 4.2/5

The Wagyu Truffle Somen was also presented with a cloud of dry ice and smoke. It was a delight, with silky somen strands paired with tender, melt-in-your-mouth wagyu, a classic flavour combination that I love.

Clam Soup 4.2/5

To finish, the Hamaguri Clam with clear soup was simple yet satisfying. The clam was large and tender, and its natural brininess enriched the light, flavourful broth.

Dessert was presented on an elevated platform, with a carbon ring below ignited to create a magical, sparkling effect. We enjoyed a Monaka with Goma Ice Cream, along with premium Melon and White Strawberries. The combination was very pleasing. My tip is to eat the fruits first, to fully appreciate their sweetness before enjoying the ice cream.

Overall, this was a fun and interactive omakase experience, and the food was enjoyable. The theatrical elements added a lot of visual flair and creativity, though at times they shifted focus from the flavours themselves. Skill and care were evident in each dish, but the many details, such as spraying gold dust, pumping smoke, and lighting fires, kept the chefs quite busy, which, in a way, distracted them from the focus on the chef’s craft and the quality of the ingredients.

Perhaps it reflects the need to maximise every aspect of a dining experience, from flavour to presentation and entertainment, all at once. In Singapore’s highly competitive dining landscape, such theatrics may well be necessary to stand out. In any case, it made for a lively and engaging meal and would make for a nice special occasion celebration.


Hono Omakase
International Plaza
10 Anson Road
#01-50A
Singapore 079903
Tel: +65 9822 1722
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 6pm - 10pm
Sun: 6pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

UMAI Artisanal Udon Bar @ Guoco Midtown - Exploring Japan’s Udon Traditions In One Spot

Umai Artisanal Udon Bar has been one of my go-to places for satisfying my udon cravings. The udon speciality restaurant offers four types of udon, each showcasing the unique textures and characteristics of various prefectures across Japan. The lineup includes Hoto, Sanuki, Himokawa, and Hippari, allowing diners to experience how dramatically udon can differ across regions.

Himokawa Udon with Niku Shabu 4.5/5

I have long wanted to try the Himokawa Udon, known for its exceptionally wide, ribbon-like noodles that resemble long, fluttering sheets. We went for the Himokawa Udon with Niku Shabu, served cold with a rakkayaki peanut dipping sauce. Dipping the delicate, silky noodles into the creamy, nutty sauce accentuates the udon’s smooth texture, allowing it to absorb flavours beautifully. The accompanying tender shabu-shabu slices add a savoury depth, complementing each slurp. We ordered the set, which comes with assorted tempura coated in a thin, crisp batter. It is light yet satisfying.

Smokey Kurobuta 4.2/5

For the Sanuki udon, we tried the Smokey Kurobuta, a dry-style preparation infused with the aroma of smoked Kurobuta pork. Sanuki Udon, the most famous style from Kagawa Prefecture, is known for its firm, bouncy chew and clean, square-cut strands, and it holds up well to the smokier, more robust flavours of this dish. The combination is simple yet enjoyable, highlighting the strength of quality noodles paired with premium pork.

Spicy Carbonara 4.2/5

A more flavour-forward option is the Spicy Carbonara, which we paired with the Sanuki udon for maximum chewiness. Creamy with a fiery kick, this dish quickly becomes addictive. Adding to its indulgence is a whole slab of black pork samgyeopsal, making it a substantial and complete meal. Jeju black pork is prized for its richer flavour, firmer texture, and juicier fat compared to regular pork, all of which shine through in this hearty plate of noodles.

Yakibuta Tonkatsu 4.2/5

For something more comforting and hearty, we had the Yakibuta Tonkatsu, paired with Hippari Udon, a style originating from Yamagata Prefecture. This bowl comes loaded with a slab of black pork samgyeopsal, stir-fried pork, vegetables, and noodles simmered in a savoury tori-buta soup. The result is a robust, homely bowl that leans into rich pork flavours with a comforting broth, making it an ideal choice for those who want something warm and filling.

With its diverse selection of udon styles and satisfying range of flavours, Umai Artisanal Udon Bar stands out as a spot where diners can explore Japan’s regional noodle traditions without leaving Singapore. Whether you enjoy something light and delicate or rich and indulgent, there is always an udon bowl here that hits the spot.


UMAI Artisanal Udon Bar
Guoco Midtown
128 Beach Road
#01-05
Singapore 189771
Tel: +65 87483750
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 1130am - 2pm, 530pm - 830pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Neon Pigeon @ Carpenter Street - New Menu with $10 Dishes and Cocktails

Neon Pigeon, a well-loved name in the local dining scene and a 50 Best Discovery Bar, celebrates its 10th Anniversary with a refreshed culinary direction under Head Chef Sean Mell, formerly of Nobu Hawaii and Hong Kong. To mark the milestone, the restaurant is rolling out a brand-new menu alongside its celebratory “Perfect 10” lineup of $10 dishes and cocktails.

Tokyo Hummus 4/5

We started with the Tokyo Hummus ($12), a playful twist on the classic. Smooth, creamy edamame hummus is paired with curry chips as the perfect vessel for scooping. Light yet addictive, this is an excellent snack to kickstart the meal.

Toro Tataki 3.5/5

The Toro Tataki ($18/ $29) comes lightly torched, imparting a smoky aroma and a hint of caramelisation. Dressed in waku dressing with onion and wakame, the seaweed provides extra crunch for textural contrast. While enjoyable, the flavours felt a little restrained compared to the rest of the dishes.

Snapper 3.8/5

Served sashimi-style, the Snapper ($11/ $18) is clean and fresh, complemented by yuzu kosho, cucumber and pickled radish. The citrusy finish from the yuzu brightens the palate, giving the delicate fish a vibrant lift.

Shrimp Tempura Maki 3.8/5

The Shrimp Tempura Maki ($18) offers a delightful interplay of textures from sticky sushi rice, crispy shrimp tempura and refreshing cucumber crunch. A dollop of spicy mentaiko adds creamy heat, tying everything together nicely.

Kushiyaki Moriawase 4/5

Perfect for sharing over drinks, the Kushiyaki Moriawase ($29/ $48) features skewers of Pork Belly with Curry Salt, Corn with Miso Butter & Nori Powder, and Shiso Chicken Thigh with Yuzu Zest. Each is well-seasoned, smoky and flavourful, making this a standout pairing with cocktails.

Salt Baked Hamachi Collar 4.2/5

My personal favourite of the night, the Salt Baked Hamachi Collar ($25), showcases expert technique that keeps the fish moist with a perfect balance of firmness and flakiness. The buttery, sweet flesh is lifted by ponzu, daikon and lemon. It is a must-try dish.

A5 Wagyu Ribeye 4/5

The A5 Wagyu Ribeye ($54/100g) is grilled to perfection, served with tare sauce, yuzu kosho, ponzu and pickles. Tender and juicy, it delivers the richness one expects from premium wagyu.

Unagi Foie Gras Donabe 3.5/5

The Unagi Foie Gras Donabe ($22) combines smoky eel with buttery foie gras over rice, dusted with sansho and kinome. Comforting, hearty and indulgent, this dish is a clever East-meets-West pairing.

Chocolate Trifle 3.5/5

To end, the Chocolate Trifle ($12) brings layered decadence – chocolate ganache, cake, whipped cream, miso almond brittle and dulce de leche. A sweet finish that balances richness with a touch of crunch.

Overall, Neon Pigeon’s refreshed menu under Chef Sean Mell impresses with its creative flair and well-executed flavours, making it a strong new chapter as the bar celebrates its milestone 10th year.

Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]