Hamamoto

Sourcing the finest ingredients is something of an obsession for Kyoto-born Kazuhiro Hamamoto. And it’s not just his nigiri, whether nodoguro or chutoro, that shows his care and craftmanship – the dishes served before it, like spiny lobster with uni, or smoked meji-makuro, prove just as memorable. There is only one sitting at lunch and dinner at the handsome, curved counter, so you’ll need patience and perseverance when trying to secure a booking.

Exclusive 12-Seat Experience

• Hamamoto features a unique 12-seat brushed hinoki counter, which is the only curved sushi counter in Singapore, designed to enhance interaction among guests.

Artisanal Craftsmanship

• Dishes are served on exquisite works of art by lacquer artist Kenji Hishida, utilizing the ancient totai shiiki technique that combines porcelain and lacquer for both beauty and durability.

Seasonal Ingredient Philosophy

• Chef Kazuhiro Hamamoto emphasizes understanding the life cycle of ingredients, ensuring that dishes are prepared at their optimal time for maximum flavor, reflecting a deep connection to seasonal produce.

Signature Ingredients

• Spiny Lobster with Uni: A luxurious dish that showcases the sweetness of the spiny lobster paired with the rich, creamy texture of uni (sea urchin). This combination highlights the restaurant's focus on fresh, high-quality seafood sourced from Japan.
• Hokkaido Hairy Crab Shabu: This dish features the delicate and sweet meat of Hokkaido hairy crab, prepared in a shabu-shabu style that emphasizes the natural flavors of the crab. The sourcing from Hokkaido ensures the use of premium, seasonal seafood.
• Grilled Eel: A traditional Japanese delicacy, the grilled eel is prepared with precision to enhance its rich flavor and tender texture. This ingredient reflects the chef's commitment to mastering classic techniques while using the freshest ingredients available.
• Junmai Daiginjo Sake (Hamamoto 7): This exclusive house sake, crafted by Junpei Sato from the Tatenokawa Brewery, is made from rice polished down to 7 percent. Its full yet subtle flavor profile makes it a perfect pairing for the restaurant's exquisite dishes, showcasing the artistry of Japanese brewing.
• Seasonal Produce: The restaurant emphasizes the use of seasonal ingredients, sourced from trusted vendors in Tokyo and Fukuoka. This commitment to seasonality ensures that each dish is prepared with ingredients at their peak freshness and flavor, reflecting the life cycle of each ingredient.