Wagokoro Mineno (和心 嶺野) @ Orchard Plaza - A New Kappo Omakase Experience That Not Quite Justify Its Price Point

Tucked away on the second floor of Orchard Plaza, Wagokoro Mineno (和心 嶺野) is a relatively new addition to the local omakase scene, offering a Kappo-style dining experience. Priced at $148 per pax, the 8-course omakase menu can be further elevated with a $30 supplement to include uni in the courses.

Sesame Tofu, Ikura, Uni 3/5

Our dinner commenced with a visually appealing trio of Sesame Tofu, Ikura and Uni served in a martini glass. While it set a luxurious tone, the execution fell short of expectations. The robust nuttiness of the sesame tofu overshadowed the more delicate flavours of the ikura and uni, resulting in an imbalance.

Clam Soup 3/5

Following that was a comforting bowl of Clam Soup with seaweed. The clear broth carried a gentle sweetness from the clams, complemented by the briny depth of the seaweed. It was light yet soothing, offering a nice transition into the subsequent courses.

Sashimi 3/5

The Sashimi course featured a trio comprising white fish, salmon and sea urchin. The cuts were fresh, with the white fish offering a clean, subtle sweetness, while the salmon delivered a richer, more familiar profile. The uni added a creamy element to the assortment, though it lacked the intensity and lingering umami one might expect at this price point. Overall, while competent, the course did not particularly stand out.

Deep-fried Japanese Saba 3.5/5

Next, the Deep-fried Japanese Saba impressed with its crispy exterior and moist, flavourful flesh within. The frying was well-executed, locking in the saba’s natural oils and enhancing its richness.

Chicken 3.8/5

Taking a break from seafood, the Chicken showcased tender poached meat with the skin lightly torched for a hint of smokiness and textural contrast. The addition of yuzu brightened the dish with a refreshing citrus note, lifting the overall flavour profile and making it an enjoyable interlude.

Chawanmushi 4/5

A highlight of the meal was the Chawanmushi. Unlike the usual rendition, this version incorporated sushi rice and shirako, offering a more layered experience. The silky steamed egg paired beautifully with the creamy shirako, while the sushi rice introduced a surprising bite, adding dimension to the dish.

Kimedai 4/5

Isaki 3.5/5

Flounder Fin 4.2/5

Akami 3.5/5

Sayori 3/5

For the sushi course, we were presented with an assortment of five: Kimedai, Isaki, Flounder Fin, Akami, and Sayori. Standouts included the kimedai and flounder fin. The latter, in particular, delighted with its subtle crunch, while the inclusion of shiso leaf released a fragrant aroma with each bite. On the other hand, the isaki was slightly overwhelmed by an overly assertive use of wasabi, and the sauce on the sayori proved too heavy-handed, disrupting the balance. The sushi rice across the board leaned towards the sweeter side, which may not appeal to all.

Otoro topped with Uni, Gold Flakes 4.2/5

The indulgent Otoro topped with Uni and Gold Flakes was arguably the highlight of the evening. Rich and buttery, the otoro melted effortlessly in the mouth, while the uni amplified the umami, creating a decadent, flavour-packed bite.

Miso Soup 3/5

The meal concluded rather abruptly with a simple Miso Soup and no dessert. This unconventional ending felt somewhat underwhelming, especially given the premium pricing and expectations associated with omakase dining.

Overall, while Wagokoro Mineno offers a competent Kappo-style omakase experience, it did not quite justify its price point. With several strong contenders in Singapore offering more refined and cohesive experiences at a similar range, this felt like a meal that, while enjoyable in parts, lacked the finesse and balance to truly stand out.

Note: This is an invited tasting.


Wagokoro Mineno (和心 嶺野)
Orchard Plaza
150 Orchard Road
#02-27/28
Singapore 238841
Tel: +65 8338 2065
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 6pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to the traffic junction of Orchard Road and Killiney Road. Cross the road. Walk to Orchard Plaza. Walk to the destination. Journey time is about 5 minutes. [Map]

Tampopo @ Takashimaya - Showcases Niigata’s Premium Produce in Limited-Time Seasonal Menu

A household name in Singapore’s Japanese dining scene, Tampopo has long been instrumental in making authentic Japanese cuisine accessible, consistent, and affordable. Founded by Takagi Takaaki, the brand continues to honour its philosophy of working closely with Japanese producers. This season, Tampopo spotlights the bounty of Niigata Prefecture with a limited-time menu that highlights premium ingredients flown in from the region.

A key highlight is the introduction of Niigata-grown “Shinnosuke” rice, a relatively new varietal that inherits the prized genetics of Koshihikari while offering its own distinct character. With a higher amylose content, the rice delivers a gentle sweetness, fuller flavour, and a firm, springy bite. Cultivated using pristine snowmelt water and benefiting from Niigata’s dramatic temperature shifts, each grain is glossy, aromatic, and refined.

Niigata Umaimon Gozen 4/5

The Niigata Umaimon Gozen ($35.80) is the best way to experience “Shinnosuke” rice in its purest form. This well-balanced set comes complete with sashimi, grilled fish, vegetables, and soup, allowing the rice to shine as the centrepiece. Its texture pairs beautifully with the accompanying dishes, elevating the overall dining experience.

Tampopo’s Chirashi Sushi 3.8/5

Amaebi Shinjyo with Lotus 3.8/5

The menu also features the prized Oguchi Lotus root from Nagaoka City, known for its exceptional crunch and tenderness. Harvested using the meticulous mizuhori method, the lotus root retains its clean, crisp texture without excess fibrousness.

This premium ingredient appears in Tampopo’s Chirashi Sushi ($29.80), adding a refreshing bite, and in the Amaebi Shinjyo with Lotus ($12.80), where it is stuffed with sweet shrimp paste and deep-fried into a delicate tempura. The contrast between the crunchy lotus root and the creamy amaebi filling creates an enjoyable textural interplay.

Niigata Soul Food “Noppe” 3.5/5

A comforting traditional dish, “Noppe” is a celebratory stew deeply rooted in Niigata’s culinary heritage. The hearty bowl features a medley of ingredients, including lotus root, mushrooms, salmon, chicken, satoimo, and kamaboko, simmered in a light yet umami-rich dashi broth enhanced with dried scallops and mushrooms. It is wholesome, nourishing, and quietly satisfying.

Tampopo’s Hegi Soba with Prawn Tempura (tasting portion) 4.2/5

A rare find in Singapore, Hegi Soba is a regional speciality from Niigata’s Uonuma region. Made using funori seaweed as a binder, the noodles boast a firmer, more elastic texture with a subtle smoothness. At Tampopo, the Hegi Soba with Prawn Tempura ($19.80) features lightly battered prawns fried to a crisp golden finish. The tempura adds a satisfying crunch that contrasts beautifully with the smooth, springy noodles. Dipped into the accompanying sauce, each bite balances delicate soba flavours with the savoury richness of the tempura.

Tagliatelle with Amaebi

A standout collaboration dish with THE NIIGATA Bit GINZA, the Handmade Rice-Flour Tagliatelle with Amaebi ($27.80) bridges Japanese ingredients with Italian technique. The sauce is laboriously prepared using 20kg of amaebi shells and flesh, simmered for hours to extract maximum flavour, then flambéed with brandy. Sourced from Sado Island, the amaebi is prized for its natural sweetness and creamy texture, often dubbed the “candy of the sea.” The resulting dish is deeply umami-rich, with a robust crustacean intensity that will resonate strongly with local palates.

Niigata Matcha Parfait 4.5/5

End the meal on a sweet note with the Niigata Matcha Parfait ($11.80), made using Murakami matcha from Fujimien. The matcha is notably smooth with minimal bitterness, offering a refined finish. Alternatively, the Niigata Strawberry Parfait features the region’s prized Echigo-hime strawberries, known for their sweetness and fragrance.

Tampopo’s Niigata showcase is more than just a seasonal menu. It is a thoughtful tribute to the region’s rich agricultural and culinary heritage. By bringing together premium ingredients, traditional techniques, and creative collaborations, the experience offers diners a rare glimpse into the essence of Niigata, right here in Singapore.

Note: This is an invited tasting.


Tampopo
Takashimaya
Tower B
391 Orchard Road
#B2-33
Singapore 238872
Tel: +65 6235 2318
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 845pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 5 minutes. [Map]

Sushi Masa by Ki-setsu @ Cuppage Plaza - An Intimate Masterclass in Seasonal Craftsmanship

Tucked away on the sixth floor of Cuppage Plaza near Orchard Road is Sushi Masa by Ki-setsu, an intimate omakase sanctuary helmed by the meticulous Chef Masa. This eight-seat counter offers a refined dining experience where guests sit up close to witness the chef's precision and artistry firsthand.

With only one dinner seating per night, the pace is highly personalised. The menu evolves constantly with the seasons, featuring ingredients flown in directly from Japan's Toyosu Market to ensure peak freshness. For my visit, I opted for the Yukiwari Ichige Omakase ($320++ per person), an 18+ course progression that seamlessly balances traditional edomae techniques with subtle, creative flourishes.

Tofu 3.5/5

Winter Spinach 3/5

Squid Ball with Bonito 4.2/5

The meal commenced with a delicate Tofu dish paired with creamy Uni and Lily Bulb, followed by a refreshing Winter Spinach to whet the appetite. A standout warm starter was the Squid Ball with Bonito. Bouncy and comforting, the real surprise lay at its centre — a hidden core of rich uni. This was a delightful revelation, as I had never encountered a preparation quite like this.

Kinmedai Sushi 4.5/5

Hokkaido Soft Shell Clam, Hokkigai Sushi 5/5

The sushi progression began with Kinmedai (Golden Eye Snapper). This highly prized white fish delivered a rich, buttery, and slightly oily texture that practically dissolved on the tongue, leaving a mild yet intensely sweet finish. In contrast, the Hokkigai (Hokkaido Soft Shell Clam) was refreshing and firm, offering a satisfyingly crunchy and chewy texture.

Negitoro 4/5

Chef Masa's rendition of Negitoro is a textural triumph. Rather than a standard roll, the fatty tuna is sandwiched between two crisp wafers and paired with uni, shiso leaf, sweet onion, and a fermented chilli soy sauce. The interplay between the wafer's "snap" and the creamy richness of the tuna and uni was exceptional.

Sumi-Ika (Golden Cuttlefish) 4/5

Akami 4.2/5

The Sumi-Ika (Golden Cuttlefish) was notable for its elegant sweetness and unique, snappy texture. Unlike stickier varieties of squid, it offered a "clean-cut" bite that felt firm at first, then quickly melted away. This was followed by the Akami, a lean cut of bluefin tuna celebrated for its deep red hue and clean, intense umami flavour.

Baby Sea Eel 3.5/5

A rare seasonal delicacy, the Baby Sea Eel was a fascinating new experience for my palate. It has a translucent, glass-like appearance and an exceptionally delicate, silky profile. While the texture is naturally slippery, Chef Masa cleverly paired it with seaweed to provide a textural contrast that masked any overwhelming sliminess.

Amaebi 4.5/5

Grilled Scallop 4/5

The Amaebi (Sweet Shrimp) was truly "seafood candy" — intensely sweet with a buttery, creamy mouthfeel. This was followed by a plump, Grilled Scallop wrapped in lightly toasted seaweed. The seaweed provided the essential crunch and a deep savoury base that tied the succulent scallop and seasoned rice together.

Yellowtail with Egg Yolk Sauce 4.2/5

Next was the Yellowtail, which was lightly torched to accentuate its buttery richness. Dressed in a velvety egg yolk sauce, the fish possessed a subtle sweetness that balanced its fat content. It was firm enough to hold its shape yet tender enough to require almost no chewing.

Red Lotus Root 3/5

Chutoro 4.5/5

Serving as a bright palate cleanser, the Red Lotus Root had likely been pickled, offering a sweet and zesty finish. This prepared the way for the Chutoro (Medium Fatty Tuna), which struck a perfect balance between a buttery flavour and the savoury, iron-like depth of the tuna.

Kohada 4/5

Next, we moved on to the Kohada (Gizzard Shad), a classic Edomae sushi staple that truly tests a chef's curing skills. The primary flavour profile here is bright, clean acidity derived from the rice-vinegar cure. It provided a sharp, refreshing contrast to the fattier tuna cuts that preceded it.

Monk Fish Liver 3/5

The Monk Fish Liver was pan-seared and served with caramelised onions. While the liver was undeniably creamy, I found myself craving a sauce with a bit more acidity or a sharper sweetness to better complement the richness of the ankimo.

Ice Plant, Mozuku Seaweed 3/5

We were given a brief interlude with Ice Plant and Mozuku Seaweed. The clean, briny ocean flavour of the seaweed paired beautifully with the refreshing crunch of the ice plant, providing a light reset for the palate before the final courses.

Otoro

Uni

Asari Miso Soup 4.2/5

The Otoro (Fatty Tuna), the most decadent cut of the bluefin, was grilled over an open fire to infuse the fat with a delicate smokiness. This was followed by Uni, which boasted an incredibly rich, custard-like consistency. As we transitioned towards the end of the meal, we were served the Asari Miso Soup. It delivered an intense oceanic umami and a refreshing, briny finish from the clams' natural juices.

Anago 4.2/5

Castella-style Tamago 4/5

The Anago (Sea Eel) was prized for its fluffy texture and clean, subtle sweetness, lacking the heavy oiliness of freshwater eel. To round off the savoury portion, we were served the Castella-style Tamago. Mimicking a Japanese sponge cake, it was moist and airy with a signature caramelised crust and deep umami notes.

Strawberry 3.5/5

The meal concluded with a fresh Strawberry. While the fruit was of high quality, I found it a slightly underwhelming finale to such an extraordinary meal. I would have preferred a more elaborate or substantial dessert to end the evening on a high note.

Overall, Sushi Masa delivers a quietly luxurious experience that emphasises the intimate connection between the chef and the diner. The craftsmanship and dedication to seasonality are evident in every course.

Noted: This is an invited tasting.


Sushi Masa by Ki-setsu
Cuppage Plaza
5 Koek Road
#06-03
Singapore 228796
Tel: +65 9752 5851
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sat: 7pm till Late (Private Booking available on Sun)
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to the destination. Journey time is about 5 minutes. [Map]

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]