Oumi Singapore

Located on the rooftop of CapitaSpring Tower, Oumi serves contemporary Japanese Kappo cuisine. Waiting for the lift to go up to level 51, my eyes couldn’t help but follow dazzling LED flowers projected on the lobby wall. Fascinating to look at but little did I know at the time, that I would walk out of this lift later that night, with an utterly satisfying Omakase dining experience. 

A beautiful open space with stunning sky garden views popped right in front of me as the lift door opened. Not just any sky garden, it is the world’s highest urban food forest with garden looping all round the rooftop. All edible plants and herbs were used in dishes at both restaurants, Kaarla and Oumi (farm-to-table), not to mention a window to the most iconic views over Singapore. 

My other Expat Choice reporter Sylvia and I were sipping cocktails glossing over the most amazing sunset view as our backdrop. We learnt that Kappo was more than just a cooking style. Dishes inspired by best ingredients of the season, prepared and cooked with carefully selected methods that allowed natural flavours to shine. It emphasised the relationship between chef and customer, a bit like the western chef’s table concept, only in Japanese form. 

Led to counter seats, the concept of Kappo was presented right in front of us. An open kitchen with different cooking stations for sashimi, sushi, teppanyaki, robatayaki, tempura or donabe, styled in the most efficient design for that space. 

Decor of the restaurant was chic and modern laced with traditional Japanese pinewood used at the main cooking station and counter seats. It echoed with Oumi’s concept of bringing to the table, a modern interpretation of Kappo that was true to the times while still paying homage to tradition.

First course was Kabocha Uni Tofu, served in Shiitake Tsuyu, a light Japanese mushroom soya sauce. Hidden soft chunks of Australian pumpkin provided texture and sweetness to the tofu’s silkiness while the highlight that sat atop was fresh uni (sea urchin) with bonito flakes. This was a brilliant refreshing start.

A platter of 5 assortment dishes selected by chef graced the table, beautifully presented on a wooden tray much like a Japanese garden. My favourite was Awabi and Momotaro Cheese. 

Awabi, abalone freshly out of the shell, salt-baked lightly on the Teppan with a splash of sake to sear juices inside, then thinly sliced and served with yellow miso paste and wasabi garnish. To me that was seafood at its best. The original flavour of fresh produce with a light touch of sodium and spice infused. Perfection was the only way to describe this simple yet stunning dish. 

Momotaro Cheese, layers of tomato slices with miso cheese layered in between. The refreshing taste of fresh tomato was elevated by creamy miso cheese while seaweed rice puffs added a crunchy delight. 

Another highlight on this assortment platter worth mentioning was Nasu Dengaku. Unique smoky flavours of eggplant blended in so well with nori miso, Sakura Ebi (special Japanese dried shrimps) and golden crispy buckwheat. Sylvia not being a big fan of eggplant devoured the whole serving, first time I witnessed this. That says it all. 

Only done with the second course, I was already convinced that the quality ingredients and techniques used in food preparation at Oumi outshined many Michelin star restaurants I had been to in Singapore. I couldn’t wait to see what else would be on offer in upcoming courses.

The third course, sashimi at Chef’s selection, was served in a beautiful plate shaped like a Chinese folding fan. It was a masterpiece of art. Surprisingly even though they were all white fish, the taste was creamier as we progressed one after another, from left to right. 

We had flounder, Hokkaido scallop, striped Jack, sea bream and Alfonsino. What a plate of pleasure I must say, with rich tastes and smooth textures in each that brought such umami flavours for the diner. It was a pure “essence of deliciousness”

After a few refreshing palate-awakening starters, Oumi’s signature ~ Foie Gras Monaka arrived! What a delightful and amazing creation! I would always come back for this. Served like a mega open macaron, the crispy and light Japanese wafer filled with the most amazing fillings made with foie gras ganache, salmon roe, shiso and pickled daikon. 

I used to be a big fan of foie gras in all shapes and forms until recent years when I decided to limit my consumption due to some overwhelming experiences. Too much of a good thing doesn’t last I guess. Despite the fact too, that some of these were from world famous Michelin star restaurants!

I thought I had passed the foie gras phase in fine dining, satiated more by something lighter. But somehow Monaka managed to jump hurdles in my mind and turned out to be a perfect choice for those who might have found foie gras too heavy. 

This genius creation by Chef Lamley blended the richness of foie gras with super refreshing ingredients. Looking at the individual ingredients, I would never imagine how they fit with each other but after one bite, I could not stop eating!

While I was still digesting the beauty of this savoury macaroon there came another signature at Oumi ~ Tempura crepe. This tempura was the most creative and unconventional tempura I had ever tried and possibly the healthiest you could imagine.

A crepe cracker was served as the base of this dish.A batter of tempura flour and Australian Gruyere, the crepe base was layered with thinly sliced avocado, crunchy Japanese Sakura Ebi, flying fish roe and Australian scampi roe. Savoury balsamic-teriyaki sauce with delicate drops of green yoghurt, Gruyère and Japanese ‘ao togarashi’ green pepper added to the essence of this dish. Worthy to note that fresh herbs and flowers from 1-Arden food forest created the visual and aromatic sense to this dish. 

Sylvia and I were so stunned by these signature dishes. Glad to learn that they were offered on the a-la-carte menu too. Foie Gras Monaka at $15 a piece and tempura crepe $25 for a pair were a definite must do. So reasonable for the amazing sensations created. 

Just when I thought it couldn’t get any better, Chef Lamley served the most incredible sushi which really blew my mind. He didn’t just make outstanding sushi, he completely wiped out my fear for raw tuna since my food poisoning experience 3 years ago. 

On holiday with my family in Whistler, I had a bout of food poisoning. It was an unfortunate and unforgettable experience as it debilitated my love for raw fish which then developed into a fear of tuna especially. I slowly overcame my fear bit by bit however sushi would never be my top choice for Japanese cuisine and strong raw fish smells could easily put me off. 

I was delighted when Chef Lamley served the first sushi, my all-time favourite Botan Ebi. The creamy sweetness of prawn garnished with a refreshing touch of yuzu citrus and wasabi melted and danced on my palate. But what really stunned me was the sushi rice, something I never had before. Wow! There was something special about this sushi rice. The texture and flavour really enhanced and complemented the Ebi. Chef Lamley had just revealed another special creation from his recipe book. I was so stunned by this talented young chef. 

With thinly sliced Otoro on a tabletop Japanese Konro-style charcoal grill, no flames nor smoke. Assuming a very low heat grill, the amazing smoky aroma went through my sinus and sushi melted in my mouth. This combination that hit both my sinus and oral sensations, reminded me of a dish I had at 3 Michelin star Fat Duck by Heston Blumenthal in Bray. A re-creation of that wonderful experience in Japanese cuisine, right here in Singapore. 

What amazed me most was that apart from the raw tuna being on my fear list, I was never a big fan of Otoro either. Even before my food poisoning experience, I always found it too fatty and never liked the everlasting chewy texture lingering in my mouth. As if Chef Lamley could read my mind he explained the way he cut Otoro, ditching the conventional way to avoid tendons and sinew. Hence a melt-in-the-mouth outcome instead. 

It was such an eye opener when food was prepared by someone with such delicate skills. It was like a food revolution, showcasing how amazing a chef could be in turning around food image. Chef Lamley made me fall in love with sushi all over again and yes surprisingly, this Otoro sushi now even became my favourite of all. It was magical! 

Presenting sushi from light to strong tastes, he kept the Australian ocean trout sushi for last. A little tiny square of foie gras placed on top and flame grilled to perfection. The thin string of herb balanced rich flavours from trout and foie gras with a taste of kaffir lime. This gave a perfect ending for the amazing sushi trio. Each had its character and uniqueness and although all in one course, I felt the 3 mini course delights a luxury indeed. 

Given the variety and diversity of these delicacies I truly lost count of the courses we had. I was literally in food heaven and just wanted more to come. The Lobster soup was up next. Prepared in a claypot with freshest ingredients - juicy chunks of Australian rock lobster, the rich seafood stock made with cod and lobster shell, leeks, oyster mushrooms, miso and komatsuna from the 1-Arden food forest (the Japanese mustard spinach which was similar to Chinese Tang Oh). 

A soup like this is so comforting for body and soul. Wished I had more space to fit a second bowl in but aware that I had to reserve space for the Teppanyaki Wagyu A5 tenderloin, our last course before dessert. 

Needless to say beef was cooked to perfection in Teppanyaki style. The garlic crisps served as side garnish was a delightful highlight.  I have had garlic crisps in many other Japanese restaurants as it’s commonly used in their cuisine. But the garlic crisps here at Oumi were thin like bonito flakes in crispy form, the garlicky flavour was such a subtle match for the perfectly cooked Japanese wagyu. A black garlic sauce also provided more diversity in flavours on offer. 

After tasting these amazing treasures, Sylvia and I didn’t know what to expect for dessert to be honest. We were simply waiting to be wowed. The Yoghurt lychee sake sorbet was such a fine delicate creation. It completed this 9 course meal with the sweetest end note. 

So light and refreshing, the sorbet placed on Osmanthus Warabi Mochi (Japanese sticky rice balls) melted through a shiso veil (a thin jelly sheet layered atop melon slices). This dessert served a second function for me, a palate cleanser. This was how refreshing it was. 

Another interesting note for non-alcohol drinkers, Oumi offers NON which is a zero alcohol alternative to wine. It has 5 flavours and I tried NON 2 caramelised pear & Kombu and NON 3 Toasted cinnamon & Yuzu. They both went perfectly well with the meal and I even started looking for these drinks online! What a take away from this wonderful dinner at Oumi. 

In my past experiences, most 5 to 6 course fine dining meals would fill me to the brim. Therefore I turned out to be more of a set lunch person. Surprisingly I didn’t feel burdened after the most amazing 9 course Omakase at Oumi. The right ingredients prepared in the right way, right portion with the right sequence that made everything so perfect. 

This Oumi dining experience out beat so many Michelin star tastings I had in Singapore. The effort made with such precision and attention given to detail would no doubt win them Michelin stars in no time. 

I’d say experience it before you have to fight through the crowds to get a booking. I know I’ll be back over and over again because Oumi has now become my favourite Japanese restaurant in town!

My visit to OUMI on the rooftop of CapitaSpring in Raffles Place began with admiration of this amazing architectural feat. I couldn’t help myself. Mobile out, I joined the “selfie group” and took some pictures against this stunning backdrop.

The 51-floor outstanding building was stylish. Waves made it feel almost sensual, so unlike monstrosities of cement that often amass city horizons. On walking into the lobby I found the same. A lift lobby that boasted an LED ever-changing backdrop of flowers in vibrant colours.

Just this should make you want to visit, for it is only the beginning. As the lift climbed fast and quiet to the 51st floor, it was freeing to step out to the open rooftop that met my eyes, the 1-Arden Food Forest. A great space to be at sunset, surreal to say the least.  

Walking around, I was informed that plants grown here were curated for use in the kitchens. What a cool concept for Chefs to have access to a garden full of herbs, leaves and nuts for use in their culinary offerings. We were about to taste some of this at OUMI, a contemporary Japanese Kappo restaurant which literally means to cut and cook.

OUMI  is helmed by Chef Lamley Chua who creates dishes that are a reinvention of tradition rather than a fusion concept. A fabulous array of cooking styles all available in this one open kitchen, diners could choose to have sashimi, sushi, teppanyaki, robatayaki, tempura or donabe. Quite unusual to high-end Japanese restaurants that are more often than not, specialists in one type of cuisine.

Feeling on top of the world as we were shown to a seat at the open kitchen counter, my pick of seat at a restaurant. Being a cook myself, I loved watching and chatting with chefs as they produced culinary delights that lent amazing attention to detail.

My other Expat Choice contributor Arisa Chang and I were at OUMI to experience the Omakase nine-course dinner which is priced at $288. There is a seven-course Omakase too that is priced at $228 for those with smaller appetites. Only available for dinner for it is a languorous experience to indulge in a relaxed setting.

A refreshing cold starter of Kabocha Uni Tofu got us started. House-made Australian pumpkin tofu served with shiitake tsuyu, fresh sea urchin, bonito flakes, and edible flowers from the Food Forest. So much detail in one dish.

Served on a wooden tray, decorated with five dishes amidst a garden, the next dish arrived in an assortment. Chefs of today had to be artists too! We were advised by Chef Chua to eat this variety of goodies from left to right. This would take the my palette I know, step by step to end on a crescendo of the highest note.

Pickles, my favourite to whet the appetite made from seasonal vegetables and much to my delight, ingredients from Nakagawaya, the biggest Tsukemono specialisation shop in the ever-popular Tsukiji Market. Having run the business for over 80 years, this very shop supplies to the Imperial Family, high-end restaurants, and Ryokans in Japan. No wonder everything at OUMI tasted so fresh!

My fascination with Tsukiji Market was enormous. On my last trip to Tokyo I frequented daily for lunch, tasting different types of Japanese fare on the street and in restaurants, which are still open today despite the wet market move. I savoured the ever-so-fresh sushi and even bought dried products to take home.

Progressing in my tray garden, I tried Awabi, abalone salt-baked on the Teppan and topped with yellow miso and wasabi. Covered with a piece of kombu this was as abalone always was, delicious.

Momotaro cheese with tomato, miso and Nori rice puffs were waiting in line. To me, the Wasabi dressing was out of this world. Made with freshly grated Wasabi, sugar, Shoyu, Mirin and Sake this was a perfect complement to the dish. Wish I could make dressings like this!

An unusual take on tempura where Uni from Hokkaido was wrapped in Nori, battered and deep fried. This looked like a dumpling and the delight of having a bite into this masterpiece, left nothing to be desired.

For someone like me who isn’t fond of eggplant, this was grilled over Binchotan which created a scrumptious smoky flavour. (Binchotan is made from Japanese Holm oak, a hardwood charcoal used in Japan since the Edo period). Garnished with deep-fried golden buckwheat and Sakura Ebi, this was an outstanding dish.

Moving on for a smorgasbord of sashimi, a Chef’s selection which included Flounder, Striped Jack, Alfonsino, Sea Bream and Hokkaido Scallop. Each served one at a time so we could savour the taste of each. Brilliant, like the usual ginger which sits on the side. Only this time it was so fine and well pickled, not sharp like its predecessors that came before. We needed a top up of this too.

My taste buds were having a feast at this fine Japanese fare, the best I daresay that I have ever had in Singapore. This nine-course Omakase at OUMI was turning out to be much more than that and we were only done with three courses so far.

With some ingredients imported and others from the food forest (the world’s highest sustainable urban farm) I could see how dishes were created using every part of the season’s finest produce. So contemporary in look and an extension of tradition, I believe OUMI offers an excellent combination of exquisite flavours against a stunning sky-high backdrop.

We were onto our fourth dish, Foie Gras Monaka, a first for me. A crisp wafer in the shape of a macaroon, filled with Foie Gras ganache topped with salmon & flying fish roe, daikon and leaves from the food forest. This savoury macaroon was to die for. I loved the light crunch that led to a rich deep flavour inside that was obviously highly calorific but well worth it.

Seeing how the many chefs at OUMI were putting it all together, was an amazing experience in itself. The complete devotion to perfection was contrary to my home-style cooking of throwing things together to get a meal on the table. It certainly made for a laugh and accentuated the gravitas of each person behind this bar kitchen.

Another stunner for the night was the crunchy tempura crepe which had to be picked up carefully with hands so as not to crack it. Topped with roe, avocado, yoghurt and sauces that gave way to light flavours of spice. A divine creation!

By the time we got to the sixth course – 3 types of sushi, we already felt near the brim. Small mounds of Sushi rice, very different from the usual, made with Akita Komachi rice, were fantastic. We had Botan Ebi, smoked Otoro and torched Foie Gras on Ocean Trout.

As a cleanser and change of pace, the Wan lobster soup with mushrooms and leek in a most flavoursome seafood stock helped us on our way. Made from cod and lobster shells, the fullness of seafood was surprisingly light. Perhaps it was also that the lobster was so fresh, a point that kept coming back to me all night.

The King of the night was waiting with baited breath – Kagoshima A5 Tenderloin, a cut hard to source as it is the tail end of the tenderloin. Cooked on the teppan, served with garlic crisps and a black garlic sauce. I had never tasted garlic crisps so subtle in taste before.

While the sauce was so tasty, I found after one dip that I preferred eating this tender cut on its own. Being a person who loves the flavour of what I am eating, I most often opt for no sauce or at the most, mustard with meat. It was too delicious to distract with a sauce.  

This was a breath taking end with 14 dishes that made 9 courses. Such a wonderful treat to the senses and we still had dessert to go. Strips of melon layered over a sheet of Shiso sake jelly, topped with Osmanthus Warabi mochi (made from glutinous rice) and a quenelle of yoghurt lychee sake sorbet.

Again a totally different dessert that made for a fantastic end to this fabulous Omakase. Light and cold, it neutralised any feeling of heaviness I had. A tremendous ingenious creation to be able to do that.     

OUMI offers a vantage view of Marina Bay with a stylish open kitchen counter of up-cycled Magna glass. Artisanal sakes, cocktail flights, Japanese spirits plus a great selection of wines. I was recommended a delightful Yering Station chardonnay which totally fit the bill.

Another big part of fine dining that added to the experience was the carefully thought-out ceramic Japanese tableware, that graced the counter. I found myself verbally admiring dishes that food was served in. It transported me back to Japan trips where I felt like buying these very styles of unusual crockery.

My motto at the end of a wonderful night at OUMI would have to be “bring it on” for everything was so delicately put together with such outstanding precision. A paradise for diners who love traditional Japanese done in a contemporary way, it is a must do.  

An exquisite venue for private functions for the all-in-one experience of great food, beverage, ambience and view. OUMI offer it all!

Be the first to taste the difference. Oumi opens on 11 April 2022, RSVP via [email protected].