Sushi Sakuta
Singapore
2 Stars
The Experience
From Michelin Guide
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.
From Visitor Experiences
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.
From Visitor Experiences
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.
From Visitor Reviews
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)