An experience is curated for each guest to ensure a deep impression left for a long time to come.
Experience the pinnacle of Japanese craft and indulge in an opulent omakase concept, prepared by Michelin-starred chefs.
Experience the pinnacle of Japanese craft and indulge in an opulent omakase concept, prepared by Michelin-starred chefs.
An experience is curated for each guest to ensure a deep impression left for a long time to come.
Experience the pinnacle of Japanese craft and indulge in an opulent omakase concept, prepared by Michelin-starred chefs.
Experience the pinnacle of Japanese craft and indulge in an opulent omakase concept, prepared by Michelin-starred chefs.
An experience is curated for each guest to ensure a deep impression left for a long time to come.
An experience is curated for each guest to ensure a deep impression left for a long time to come.
Experience the pinnacle of Japanese craft and indulge in an opulent omakase concept, prepared by Michelin-starred chefs.
Experience The Ultimate Luxury
Experience the pinnacle of Japanese craft and indulge in an opulent omakase concept, prepared by Michelin-starred chefs.
Anticipate the finest sushi across the Hionki counter while being surrounded by a collection of Japan’s most exquisite historical art; Accompanied with lighting resembling the moonlight, customers will find themselves experiencing an opulent authentic Japan with all their senses.
Yoshio Sakuta 作田至生
Chef Sakuta embarked on his culinary journey at 18, refining his skills in renowned sushi and omakase restaurants. Now at the helm of Sushi Sakuta, he brings precision and artistry to every dish, showcasing his expertise and unwavering dedication to elevating the dining experience.
Every step of the preparation process is calculated to ensure that our guests taste the ingredients at their best. The flavour differs greatly day-to-day even if the fishes are of the same species caught in the same area. For this reason, we pay tribute to Edomae-style sushi and work on adaptations occasionally to ensure that we are constantly drawing out the unique characteristics of every fish.
Shunsuke Yoshizawa 作田至生
Every step of the preparation process is calculated to ensure that our guests taste the ingredients at their best. The flavour differs greatly day-to-day even if the fishes are of the same species caught in the same area. For this reason, we pay tribute to Edomae-style sushi and work on adaptations occasionally to ensure that we are constantly drawing out the unique characteristics of every fish.
Iwabuchi Makoto 作田至生
Every step of the preparation process is calculated to ensure that our guests taste the ingredients at their best. The flavour differs greatly day-to-day even if the fishes are of the same species caught in the same area. For this reason, we pay tribute to Edomae-style sushi and work on adaptations occasionally to ensure that we are constantly drawing out the unique characteristics of every fish.
Shunsuke Yoshizawa 吉澤俊亮
With 22 years of experience, Chef Yoshi believes that creating exceptional sushi is about embracing each ingredient — a gift from the people, environment, and conditions that surround him. Every piece reflects his deep respect for tradition and dedication to his craft.
Iwabuchi Makoto 岩淵真
Makoto brings over 20 years of experience from renowned Michelin-starred and 50 Best fine dining restaurants in Japan and Southeast Asia.
Now serving as Head Sommelier at Sushi Sakuta Singapore, a Michelin one-star recipient in 2023.
