Oumi, known for embodying the essence of modern kappo cuisine, where tradition meets modernity, and the possibilities are left to what the season brings introduces a new 5-Course Tasting Menu and a 7-Course Omakase Menu. Immerse in the art of ‘cut and cook’, where the sight of precise culinary skill, the sound of food being prepared with different methods, and the enticing aromas of dishes coalesce into a treat for the senses.
The 5-Course Tasting Menu starts with Agedashi Uni Tofu of Fried House-made Tofu, served with Australian Pumpkin, Sea Urchin and Shiitake Tsuyu; and a choice of mains between the Grilled A5 wagyu, in Red Wine Yakiniku Sauce, with Aomori Garlic, Japanese Black Garlic, Grilled Eggplant and Sakura Shrimp; or the Gindara Misoyaki of Grilled Miso Cod, served with Aomori Garlic, Lemon Balm, Shishito Tempura and Satsumaimo.
Gindara Misoyaki
The 7-Course Omakase Menu offers ingredients that are seasonal, sustainably caught, and ethically farmed – not just from Australia with its rich biodiversity, but from the best local farms in Singapore and Japan, as well as featuring herbs and plants harvested daily from the 1-Arden Food Forest.
Dishes to look forward to include the Hassun – an eye-pleasing assorted platter of Chefs selected small dishes, tastefully placed together on a tray; the Foie Gras Monaka of Foie Gras Ganache, Salmon Roe, Shiso and Pickled Daikon sandwiched in Crisp Wafers; and the Buta Kakuni featuring Australian Pork Belly, Fresh Yuzu, Fame Flower, Eringi, Egg Yolk and Mountain Caviar.
Omakase Hassun
Oumi, Meaning ‘sea’ or ‘ocean’ helmed by 1-Arden’s Executive Chef and 1-Group's Head of Asian Culinary Development, Chef Lamley Chua, is a contemporary Japanese Kappo restaurant located on the 51st level of CapitaSpring. Oumi with its stunning view of Marina Bay features an open kitchen, allowing diners to enjoy watching the actual cooking and banter with the chef.
Oumi offers a reinvention of tradition by incorporating ‘nose-to-tail’, and using ingredients not only from Japan, but also from Australia, Singapore, and the 1-Arden Food Forest, the world’s highest sustainable urban farm next door to the restaurant.
Lychee Sake Sobert
Dishes are created with a mind to using every part of the season’s finest produce, and diners can choose their method of preparation, be it sashimi, sushi, teppanyaki, robatayaki, tempura, or donabe, to best enjoy their meal.
Visit Oumi for a one-of-a-kind culinary adventure where diverse cultures and flavours unite for a memorable dining occasion. View the 5-Course Tasting Menu here.
RSVP and find out more information here
a. 88 Market Street, CapitaSpring #51-01 Singapore 048948
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