Chef-Owner Yoshio Sakuta’s eponymous new upscale omakase concept Sushi Sakuta opened its doors on 1 June 2022. The restaurant recalls the charmingly elusive nature of Japan’s finest omakase establishments and is similarly hidden from plain sight. Tucked inside The Capitol Kempinski Hotel on Stamford Road, it is accessible directly from the hotel’s private driveway.
Sakuta-san’s precise and measured hand can be found in every exquisite detail of the omakase experience — be it in his considered selection of produce and technique; the fine balance between neta (topping) and shari (sushi rice); or in the elegant matches of umami richness with clean, pristine flavours. Sushi Sakuta is an expression of his lifelong quest for perfection in creating sublime experiences that are intentionally inclusive.
While still working at the highest level of his craft, the 44-year-old holds himself to delivering experiences that will connect with connoisseurs and ingenues alike. The unassuming chef’s masterful understanding of what best pleases his guests’ palates stems from having spent over two decades honing his craft.
Chef Sakuta embarked on his career at the age of 18 and cut his teeth at celebrated sushi as well as omakase-style restaurants, before moving to Singapore in 2017. The detail-oriented chef prizes simplicity and elegance in the experience as well as the cuisine he offers, even personally blending the nikiri shoyu, shari (sushi rice), and the tea at Sushi Sakuta.
The heart of the 8-course luxury omakase experience here lies in the hands of the chefs. Working alongside Chef Sakuta is Chef Shunsuke Yoshizawa. Aficionados in Singapore will know him as Yoshi, most recently the head chef of Shinji by Kanesaka at The St. Regis Singapore.
Together, the accomplished chefs demonstrate how the basis of Japanese cuisine fundamentally reposes upon craftsmanship — the self-assured work of practised hands that wield strength and gentleness in as much equal measure as precision and passion.
On the palate, this can be experienced in the way each piece of neta falls over its hand-pressed mound of shari, shaped to complement taste and texture. The temperature and seasoning of both neta and shari are similarly calibrated to enhance every guest’s experience.
Chefs Sakuta and Yoshi are joined by Head Sommelier Makoto Iwabuchi, who is considered among Japan’s top three sake experts and has spent over 15 years working at some of the top fine dining restaurants in Japan as well as Southeast Asia.
Chef Sakuta’s attention to detail extends beyond cuisine. Special care is paid to the interiors as it plays a vital part of every guest’s experience. The space is kept minimalist and brightly lit, accentuated with prized artwork from renowned Japanese artists like Yayoi Kusama and Katsushika Hokusai. The art selection revolves constantly, so guests will be treated to different art work each time they step into the restaurant.
An unbroken piece of hinoki carved into a counter 5 metres long takes pride of place in the dining room which seats 10. Unseen in the main space lies an intimate private dining room that accommodates 6 guests.
Sushi Sakuta serves one menu for both lunch and dinner (priced at $500) and reservations are required. The restaurant is located at Level 1, The Capitol Kempinski Hotel Singapore, and is open for lunch at 12.30pm, and dinner at 7pm. It is closed on Mondays, and Thursdays at lunch.
a. 01-88 15 Stamford Road The Capitol Kempinski Hotel, Singapore 178906
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