Kakushin

Kakushin is Singapore’s newest omakase restaurant. It’s helmed by a duo keenly passionate on highlighting the best seasonal Japanese produce. Behind the counter is Chef Chan, who wields decades of experience from restaurants such as Tatsu Sushi at Akashi. He clearly loves what he does, as he happily regales you with tales of the produce that Kakushin uses, and will show you pictures from his book of seafood. Maggie Lai, founder of the restaurant, says: “With Kakushin, our aim is to showcase the best of what Japan can offer with an imaginative twist.”  While it is traditional in its omakase formula , we’re told that the pair enjoy experimenting with sauces and fermentation (fun fact: Kakushin makes its own ponzu and shoyu sauces; these take up to seven days of fermentation).