Fat Cow @ Camden Medical Centre - Welcomes Spring with a Refined 2026 Spring Shiki Omakase

Embracing the gentle vitality of the season, Fat Cow at Camden Medical Centre introduces its 2026 Spring Shiki Omakase, a thoughtful expression of “shiki,” or the four seasons, where ingredients are showcased at their peak through precision and restraint. Curated by Head Chef Shingo Iijima, the menu reflects a quiet confidence in its progression, allowing each course to unfold with clarity and balance.

Available until 20 June 2026, the Spring Shiki Omakase is offered across three formats: $88++ (lunch), $98++ (dinner), and a more elevated $118++ menu available for both lunch and dinner. For this visit, we experienced the $118++ menu, which presents a more luxurious interplay of premium seafood and Wagyu.

Appetiser 4/5

The meal opens on a soothing note with a seasonal Appetiser designed to gently awaken the palate. A delicate Fish Soup, enriched with sake, offers a clean yet comforting profile, complemented by a quartet of condiments — salted plum, sea salt, seaweed, and spring onions — allowing diners to subtly adjust the flavour to their preference. Alongside, the Kyoto-origin Sweet Chilli, deep-fried before being lightly simmered in soy sauce and bonito flakes, delivers a nuanced balance of sweetness and umami, setting the tone for the courses ahead.

Madai 4.5/5

The Madai (Sea Bream) is a study in simplicity and finesse. Lightly brushed with a house-made white soy sauce — blending soybeans, sake, plum, and salt — the fish’s natural sweetness is gently lifted. Resting atop akasu red vinegar rice, the piece is finished with finely shaved yuzu skin, adding a bright citrus note that lingers elegantly.

Engawa 4.2/5

Next is Engawa, featuring hirame flounder prized for its supple texture and rich mouthfeel. Marinated in soy sauce, sake, and mirin, the fish carries a subtle depth, further enhanced by the aromatic lift of shiso leaves.

Sawara 4.5/5

The Sawara (Spanish Mackerel) continues the seafood-forward progression. Paired with shiro ita kombu (thin strips of kelp) and lightly marinated in white vinegar, the dish carries a gentle acidity that accentuates the fish’s natural oils without overwhelming it.

Hotate 4.2/5

Hotate showcases Hokkaido Scallop marinated in aged tamari soy sauce. The result is a deeper, more savoury profile that still preserves the scallop’s inherent sweetness, creating a harmonious balance between richness and delicacy.

Aka Ebi 4.2/5

Aka Ebi introduces a subtle shift with its Saikyo miso marinade. The fermentation lends a gentle complexity to the sweet red shrimp, while a delicate touch of gold dust adds a sense of occasion without being ostentatious.

Buri 4.2/5

The Buri (Yellowtail) brings warmth into the sequence. Finished with a drizzle of hot sesame oil and topped with fresh leek, it offers a comforting contrast, where fragrance and richness are carefully balanced to avoid overpowering the fish.

Aji 4.2/5

Aji, or Horse Mackerel, is lightly smoked with applewood, imparting a restrained smokiness that complements rather than dominates. Finished with spring onion, the dish retains a clean and refreshing profile, in keeping with the season.

Otoro 4.2/5

A highlight of the menu, the Otoro (Fatty Tuna) is luxuriously rich yet thoughtfully presented. Gently warmed over Himalayan salt, the tuna’s marbling becomes even more pronounced. Served atop bamboo charcoal sushi rice, the earthy undertone provides a subtle counterbalance to the richness, while adding visual intrigue.

Yakiniku Handroll 4.5/5

The $118++ menu elevates the Wagyu course with a Yakiniku Wagyu Handroll. Featuring Kagoshima Akune Gold A5 Wagyu, the beef is prepared simply to highlight its natural depth and buttery fat. Finished with a touch of yuzu kosho, the handroll gains a bright, peppery lift that beautifully cuts through the richness.

Mini Chirashi Sushi 4.8/5

As a final savoury flourish, the Mini Chirashi Sushi arrives elegantly presented in a tin. A luxurious medley of Kagoshima A5 Wagyu, chopped tuna, Hokkaido uni, ikura, and caviar sits atop sushi rice, finished with shiso flower. Despite its indulgent components, the dish remains composed, with each element contributing to a layered yet balanced expression of umami and texture.

Daily Selection of Ice Cream 4.2/5

Dessert concludes on a lighter note with a daily selection of ice cream. For our visit, the Soy Sauce-based Ice Cream offered an intriguing balance of sweet and savoury, echoing the Japanese culinary philosophy of harmony. Diners can also opt for a Japanese-style shaved ice (+$12++) for a more refreshing finish.

With its Spring 2026 Shiki Omakase, Fat Cow once again demonstrates its mastery in expressing seasonality through refined technique and thoughtful sourcing. The experience is neither ostentatious nor overly complex, but quietly confident — allowing the quality of the ingredients and the precision of execution to take centre stage. Whether for a leisurely lunch or an intimate dinner, this omakase offers an elegant and measured journey through the flavours of spring.

Note: This is an invited tasting.


Fat Cow
Camden Medical Centre
1 Orchard Boulevard
#01-01/02
Singapore 248649
Tel: +65 6735 0308
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to the destination. Journey time about 3 minutes. [Map]

Toku Nori @ Boat Quay - Affordable Sushi Omakase & Handrolls In A Chic Speakeasy Setting

Toku Nori, the contemporary Japanese handroll bar known for its sleek “New York speakeasy” vibe, has opened its second outlet at Boat Quay. Two years after its successful debut in Telok Ayer, the brand returns with a refreshed concept, introducing its first-ever sushi omakase experience paired with sake, while keeping its hallmark of accessible yet premium offerings. We visited the new outlet to check out both the Jyosen Sushi Set ($38) and the Tokusen Sushi Set ($48), along with a few à la carte items.

Miso Soup 3/5

Hotate Sushi 4/5

Both sets begin with a comforting bowl of Miso Soup, which was light and adequately savoury, though lacking a deeper umami punch. A highlight early on was the Hotate Sushi. The plump, sweet scallop was elevated with a delicate combination of yuzu kosho, jelly and chopped chives. The citrusy heat from the yuzu kosho cut through the scallop’s natural sweetness beautifully, while the jelly added a subtle layer of texture and refinement.

Hamachi Sushi 4/5

Madai Sushi 4/5

Next, the Hamachi Sushi (Jyosen Set) impressed with its clean, buttery profile. The addition of pickled onion and chive oil introduced brightness and a gentle aromatic lift, balancing the richness of the fish.

From the Tokusen Set, the Madai Sushi showcased a firmer texture with a naturally mild sweetness. Paired with shio konbu and ume, it delivered a nuanced flavour profile — savoury, slightly tangy, and deeply satisfying.

Maguro Sushi 4/5

Chutoro Sushi 4/5

The progression continued with tuna selections. The Maguro Sushi (Jyosen Set) was topped with yuzu kizami and tsukudani, adding layers of citrusy brightness and umami depth to the lean tuna.

Meanwhile, the Chutoro Sushi (Tokusen Set) offered a richer, more indulgent bite. The fatty tuna melted in the mouth, complemented by konbu shoyu and red shiso, which enhanced its natural oils without overpowering the fish.

Salmon Sushi 4/5

Aka Ebi Sushi 4.2/5

The Salmon Sushi leaned towards a bold and indulgent flavour profile. Topped with mentaiko and ikura, each bite was rich, creamy and bursting with umami. It is a crowd-pleasing combination that amplifies the salmon’s natural fattiness.

Even more luxurious was the Aka Ebi Sushi. The sweet shrimp was paired with black caviar and uni, resulting in an explosion of oceanic flavours. The brininess of the caviar and the creaminess of the uni elevated the delicate sweetness of the ebi, making it one of the standout pieces of the meal.

Anago Sushi 4/5

Foie Gras Sushi 3/5

Closing the sushi course, the Anago Sushi delivered a comforting finish with its soft, fluffy texture and sweet anago tare glaze.

The Foie Gras Sushi offered a modern, fusion twist. While the foie gras was rich and decadent, the combination with goshiki arare added a contrasting crunch. However, the overall execution felt slightly heavy, lacking the balance seen in earlier courses.

Mini Chirashi Don 3/5

Both sets concluded with a Mini Chirashi Don. While it provided a satisfying end to the meal, the flavours were relatively straightforward compared to the preceding sushi courses.

Truffle Scallop Somen 3/5

The Truffle Scallop Somen ($16) featured a light and refreshing combination of somen noodles, scallop, ikura and chives in a truffle shoyu base. While the dish was well-balanced, the truffle flavour was rather subtle and could have been more pronounced to elevate the overall experience.

Red Crab Crispy Sushi 4.2/5

The Red Crab Crispy Sushi ($18 for 3 pcs) stood out for its textural contrast. The crispy sushi rice base provided a satisfying crunch, while the sweet and creamy deep-sea red crab topping, accented with caviar and chives, delivered a luxurious finish.

Maguro Poppers 4.2/5

The Maguro Poppers ($15 for 3 pc) were playful, bite-sized delights. Encased in a crisp nori shell, the tuna tartare and edamame filling was fresh and flavourful, while the ikura topping added bursts of briny umami.

Matcha Latte 4/5

The Matcha Latte used ceremonial-grade Tsuki matcha, resulting in a smooth, earthy drink with a pleasant bitterness and creamy finish.

Warabi Mochi Trio 4/5

Ending on a sweet note, the Warabi Mochi Trio ($12) came in kinako, goma and matcha flavours. Each piece was soft, delicate and pleasantly chewy, offering a light yet satisfying dessert to round off the meal.

Toku Nori’s new Boat Quay outlet successfully builds on its original concept, offering a more refined dining experience with its sushi omakase sets while maintaining approachable pricing. The sushi courses showcase thoughtful flavour pairings and quality ingredients, with standout items such as Aka Ebi Sushi and Hotate Sushi. While a few dishes could benefit from stronger flavour definition, the overall experience remains enjoyable — especially for those seeking a stylish yet accessible introduction to omakase-style dining in Singapore.

Note: This is an invited tasting.


Toku Nori
13 Lorong Telok
Singapore 049026
Tel: +65 8209 4404
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 530pm - 11pm

Direction:
1) Alight at Raffles Place MRT station: Take Exit G. Walk down Chulia Street. Walk to North Canal Road. Walk down North Canal Road. Turn right onto Lorong Telok. Walk down Lorong Telok. Walk to the destination. Journey time is about 6 minutes. [Map]

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]

Sushi Nakamura @ Onze (Tanjong Pagar) - Japanese Omakase Restaurant Focusing On Premium Sushi And Seasonal Ingredients

Sushi Nakamura at Onze @ Tanjong Pagar is an intimate sushi spot offering Nigiri course, omakase, and a curated à la carte menu. Our omakase experience was crafted using seasonal ingredients.

Abalone 4.5/5

To start, we had abalone with abalone liver sauce. The sauce, mellowed with butter, was rich with deep, oceanic umami that beautifully enhanced the abalone's natural sweetness.

Gurnard Fish 3.5/5

This was followed by a cold dish comprising Gurnard Fish with Dashi Vinegar Jelly, Ice Plant, and tomato. The dish delivered a refreshing fruity acidity that awakened the palate.

Sardine 3/5

Next came Sardine rolled with pickled ginger and shiso leaf, carrying a similarly briny yet tart and earthy profile.

Spanish Mackerel Shabu Shabu 4/5

A comforting turn came with Spanish Mackerel Shabu Shabu, served in a light, delicate broth that gently showcased the fish's natural flavours.

Tairagai 4/5

Then came a moreish grilled Tairagai, notable for its firm yet tender bite, with an intense umami richness elevated by grilled nori.

Seaweed Soup with Bamboo Shoots & Firefly Squid 4/5

Before the mains, we were served a Seaweed Soup with Japanese Bamboo Shoots and Firefly Squid. The gentle, light broth allowed the natural flavours of the springtime ingredients to shine, highlighting the sweet corn-like flavours of the crunchy bamboo shoots and the rich, briny depth of the squid.

Trio-style Seafood Donburi 4/5

Warm Seafood Noodles 3/5

We were served sampling portions of two signature dishes from their main menu: Trio-style Seafood Donburi and Warm Seafood Noodles. The donburi stood out with its satisfying textures and deeply flavourful rice. The noodles were comforting, though the broth leaned slightly too salty towards the end.

Nigiri 3/5

The final savoury course featured five types of Nigiri. The Ika impressed with its creamy, almost buttery texture, while the Unagi provided a bold, smoky finish to the meal.

Dessert 3/5

Dessert was a delightful combination of strawberry and kantan made with white bean paste and white chocolate. Overall, it was light, balanced, and a pleasant end to the experience.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Sushi Nakamura
Onze
11 Kee Seng Street
#01-12
Singapore 089218
Tel: +65 89087964
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 6pm – 11pm Tue-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road at Tanjong Pagar Road. Turn left onto Tanjong Pagar Road. Walk down Tanjong Pagar Road. Turn right onto Kee Seng Street. Walk to the destination. Journey time is about 8 minutes. [Map]