Sushi Sakuta

The space is simple yet elegant, befitting the hotel that houses it. There is a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, plus a private room. Owner-chef Sakuta works closely with the all-Japanese kitchen team, creating a season-driven omakase menu based on sushi and Japanese fish, plus premium items like caviar and truffles. Ask the sommelier about the expansive sake and wine selection.

Michelin two-star milestone

• Sushi Sakuta was promoted to two Michelin stars in the Michelin Guide Singapore 2025, marking its ascent among Singapore’s elite two-star establishments.

A counter carved from history

• The 10-seat counter is built from a 200-year-old cypress tree sourced from Nara, Japan, accompanied by a private room, reflecting a minimalist yet deeply crafted Japanese aesthetic inside The Capitol Kempinski Singapore.

Precision in ingredients and technique

• The omakase is season-driven and based exclusively on Japanese fish, with rice crafted from a blend of two Japanese cultivars in a precise ratio; the kitchen is entirely Japanese, led by chef-owner Sakuta with a dedicated, all-Japanese team.

Signature Ingredients

• Seasonal Japanese fish: Sushi Sakuta's omakase is season-driven and based exclusively on Japanese fish, ensuring the menu highlights the freshest, most distinctive seafood of the moment.
• Nigiri rice (blend of two Japanese cultivars): The rice used for nigiri is a precise blend of two Japanese cultivars, crafted to deliver the perfect texture and support the delicate fish.

Tasting Menu

• Lunch Tasting Menu: S$350
• Lunch Tasting Menu: S$500
• Dinner Tasting Menu: S$500

Signature Dishes (as described in sources)

• Scallop Soup (Chawanmushi-style)
• Deep-Fried Belt Fish with caviar
• Steamed Abalone with Abalone Liver Sauce
• Sushi selections including bonito, fatty tuna, sea urchin, hairy crab (part of omakase)