Simplicity is Perfection: Suzuki Omakase Elevates Japanese Cuisine in Singapore’s Mondrian Duxton

• A refined ambience that exudes elegance and tranquility.
• Delicately crafted dishes that allow the impeccable freshness of the ingredients to take center stage.
• Exceptional Selection of excellent sake for food pairing, including rare and limited edition sake. 

Suzuki Omakase at Mondrian Singapore Duxton heralds a new pinnacle in Japanese gastronomy. Named in honor of its visionary chef, Suzuki Yuichiro, this exclusive Japanese restaurant redefines gastronomic excellence with seating for 12 at its captivating open-kitchen counter, complemented by a private dining enclave accommodating six to eight esteemed guests.

Crafted by the illustrious Kengo Kuma, this architectural masterpiece marks his Singapore debut, seamlessly blending sophistication with avant-garde elegance. The restaurant’s facade, adorned with an enchanting tapestry of Kyoto bamboo delicately mimicking oceanic waves, beckons guests through a grand stone-clad entrance into a luminous sanctuary of warmth, adorned with resplendent teak flooring.

At the heart of Suzuki Omakase lies the pièce de résistance: an L-shaped open kitchen featuring a majestic counter hewn from a single, centuries-old hinoki wood plank sourced from the pristine forests of Nagano. Renowned for its ethereal, forest-infused aroma, this rare timber enriches the omakase experience, harmonizing exquisitely with the purity of the freshest seafood.

Above, a floating bamboo canopy evokes the tranquility of a verdant Japanese grove, gently guiding gazes downward toward an enchanting internal courtyard garden. Adjacent, the private dining sanctuary, ensconced in bamboo and exquisite washi paper screens, affords privileged glimpses into a meticulously curated rock garden, epitomizing serenity and refinement.

Every facet of Suzuki Omakase embodies bespoke luxury and artisanal craftsmanship, from custom furnishings to handcrafted tapestries. This fusion of timeless tradition with avant-garde elegance epitomizes the quintessence of an unparalleled omakase sanctum.

Chef Suzuki, celebrated for his illustrious tenure at acclaimed establishments such as Kyoto’s prestigious Kikunoi, curates a symphony of seasonal delights through an illustrious menu of sushi and sashimi. With ingredients meticulously sourced and flown from Japan four times a week, each dish epitomizes culinary brilliance, a testament to Chef Suzuki’s unwavering commitment to perfection and peerless culinary artistry.

千尋 | SENJIN $380

先付 SAKITSUKE

前菜 ZENSAI

This appetizer, a harmonious medley of squid, eggplant, tomato, lotus root, and French beans, showcases the chef’s artistry in combining diverse textures and flavors into a seamless culinary masterpiece.

The dish begins with tender slices of squid, delicately cooked to perfection. Each bite reveals a subtle sweetness, complemented by the velvety richness of the eggplant. The addition of ripe tomatoes adds a burst of freshness, balancing the dish with vibrant acidity and color.

The lotus root provides a delightful crunch that contrasts beautifully with the softness of the other ingredients while the French beans add delightful green.

Suggested sake pairing: Nifudasake Geppaku Junmai Daiginjo

One of the best I have tried so far.

This Junmai Daiginjo sake is crafted from 40% polished Yamadanishiki rice. It embodies a delicate balance, offering a light, dry profile complemented by gentle yet distinct umami flavors. Its bouquet evokes spring with floral scents, while the palate delivers a clean, crisp, and dry experience. From start to finish, it beautifully showcases the elegance and complexity of premium Yamadanishiki rice.  The cleanliness and crispness of this sake lingers in my mind.

刺身 SASHIMI

Indulging in sashimi at Suzuki Omakase is an experience that transcends ordinary dining. Each delicate slice of impeccably fresh fish is accompanied by freshly grated wasabi and a trio of distinctive condiments including soy sauce, lime and salt, elevating this culinary journey to new heights.

The sashimi arrives with an air of elegance, beautifully presented to highlight the natural textures and flavors of each seafood selection. The freshly grated wasabi adds a piquant note that enhances the essence of the fish without overpowering its inherent taste, showcasing the chef’s dedication to authenticity and quality.

Accompanying the sashimi are thoughtfully curated condiments. The classic soy sauce provides a familiar umami richness, perfectly complementing the delicate flavors of the sashimi.

In contrast, the fresh lime offers a zesty brightness that awakens the palate, adding a citrusy tang that harmonizes beautifully with the seafood while the sprinkle of salt accentuates the natural sweetness of the sashimi, offering a nuanced flavor profile that evolves with each bite.

This choice of condiments allows diners to customize their sashimi experience, exploring different flavor combinations that enhance the dining experience.

Suggested sake pairing: Kaiun Ryoryo

This Junmai-shu is exclusively available during the summer season, celebrated for its refreshing aroma and taste. Its invigorating acidity brings a coolness that complements light summer dishes perfectly. Clear and easy to drink, it embodies the essence of a Tokubetsu Junmai—exceptionally clean, with fresh aromas and flavors ideal for summer enjoyment. Subtle on the nose, it delights with refreshing acidity and a gentle rice undertone on the palate.  Another excellent, unforgettable sake.

椀物 WANMONO

Wanmono, which translates to ‘Japanese bowl,’ refers to a course served in a small bowl or dish, often accompanied by a lid, traditionally featuring a soup.

This exquisite creation showcases the essence of Japanese gastronomy, blending rich umami flavors with vibrant citrus notes for a truly memorable dining experience.

The soup arrives steaming hot, served in traditional Japanese bowl. The broth itself is clear yet robust, a testament to the meticulous preparation and quality ingredients.

The two types of bonito flakes impart a complex umami profile to the broth, elevating its savory depth. Alongside, fresh fish adds a delicate sweetness and texture that harmonizes beautifully with the rich flavors of the bonito. The addition of young yuzu lends a refreshing citrusy zest, balancing the dish with its bright and aromatic notes.

Each spoonful offers a symphony of flavors and textures, each ingredient thoughtfully curated to complement one another. The soup is both comforting and invigorating, making it a perfect choice for any season or occasion.

温物 ONMONO

Experience a culinary masterpiece at Suzuki Omakase with their innovative dish featuring a spring roll filled with tender fish and crispy baby corn tempura, elegantly enhanced with a refreshing squeeze of lime. This creation promises a harmonious fusion of flavors and textures that embodies the essence of Japanese culinary artistry.

The dish is meticulously presented, with each component skillfully arranged to showcase the delicate spring roll filled alongside golden, crispy baby corn tempura.

What makes this dish truly exceptional is the addition of fresh lime, which imparts a bright citrusy note that enhances the ensemble. The lime’s tangy zest cuts through the richness of the tempura and fish, offering a refreshing burst of flavor that harmonizes beautifully with the dish’s depth.

Suggested sake pairing: Urakasumi M Junmai Daiginjo Sake

The ‘M’ in this sake stands for ‘Miyagi,’ the home prefecture of its esteemed makers, the renowned Urakasumi brewery, a 195-year-old, 13th generation family-run brewery. Urakasumi has earned an impressive 37 Gold Prizes in the Annual Japan Sake Awards, surpassing all other sake producers in Japan. Additionally, it has consistently medaled at the London IWC (International Wine Challenge) every year since 2007.

I have to say, I have not encountered this sake before and I was intrigued.  As I found out later, this sake is exclusively available in Japan, New York, and the UK and Suzuki Omakase has brought this rare sake in from Japan (!!). 

Being a highly-prized, super premium sake of limited production, it showcases a delightful fruity bouquet with notes of melon, pineapple, and ripe apple, finely balanced.  On the palate, this sake offers a deep and harmonious fruity flavor complemented by a balanced savory essence and crisp acidity. It presents bright aromas of ripe pear, orange, and hints of banana cake, leading to a refreshingly crisp palate. The elegant fragrance of apple and pineapple on the nose precedes a smooth yet complex profile, seamlessly integrating sweetness, acidity, and body.

強肴 SHIIZAKANA

Shiizakana, translated as ‘strong drinking dish,’ is a culinary term that allows the chef creative freedom to prepare any dish of their choice.

This is an exceptional seasonal dish featuring Japanese hermit crab abundantly filled with delicious roe, delicately topped with yuzu jelly and a hint of wasabi. This dish embodies the pinnacle of Japanese seafood craftsmanship, marrying exquisite flavors and textures in perfect harmony.

Each bite of the Japanese hermit crab unveils tender, succulent meat generously infused with flavorful roe. The roe’s umami essence enhances the briny sweetness of the crab, creating a symphony of savory delights on the palate.

Topped with yuzu jelly, the dish offers a refreshing citrusy brightness that complements the richness of the crab and roe. The yuzu jelly’s delicate sweetness and tangy notes elevate the dish, providing a contrast that tantalizes the taste buds.

A dash of wasabi adds a subtle heat that enhances the overall flavor profile, harmonizing with the seafood’s delicate sweetness without overpowering it. The combination of textures—from the creamy roe to the smooth yuzu jelly and the gentle kick of wasabi—creates a memorable dining experience that celebrates the essence of Japanese culinary artistry.

握り 8 KINDS NIGIRI SUSHI

Each piece of sushi is a masterpiece, meticulously prepared with precision and skill honed through years of dedication. From delicate slices of tuna (otoro) to sweet, briny shellfish, every selection is carefully chosen to highlight the natural flavors and textures of the seafood.

Beyond the culinary delights, the intimate setting of an omakase counter adds to the allure. Guests have the privilege of watching the chef’s meticulous preparation up close.

Suggested sake pairing: Juyondai Nakatori Muroka

This sake entices with a sweet aroma reminiscent of melon and stone fruit, complemented by delicate floral undertones. Its texture is luxuriously smooth, gliding effortlessly across the palate. Crafted from Miyama Nishiki rice, a rare large-grain variety polished to 70%, this pure rice sake is unfiltered yet meticulously pressed from the coveted middle portion (Nakadori) of the batch. Renowned for its clarity, balanced aroma, and pristine flavor, this sake stands out in the Juyondai range for its enhanced breadth of taste, while preserving its fruity and floral bouquet.

手巻き TEMAKI

Prepare to savor a luxurious delight with their exquisite temaki topped with uni (sea urchin). This culinary creation promises to transport your taste buds to the seas of Japan with its rich, buttery flavors and delicate textures.

The temaki is expertly crafted, enveloping a generous portion of velvety uni nestled within a crisp, nori seaweed cone. Each bite offers a harmonious blend of umami-rich sea urchin and the subtle brininess of the ocean, creating a symphony of flavors that captivates from the first taste to the last.

The uni itself is a testament to freshness and quality, sourced meticulously to ensure optimal sweetness and creaminess. Its creamy texture contrasts beautifully with the crunchy nori, while the natural sweetness of the sea urchin shines through with every bite.

スープ SOUP

デザート DESSERT
This stunning dessert plate features a delightful assortment of mango sorbet, fresh mango cubes, mango jelly and yuzu jelly. It is a celebration of vibrant flavors and refreshing textures that will transport your senses to sunny orchards and citrus groves.

The centerpiece of the plate is the mango sorbet, a creamy and luscious treat bursting with the sweet essence of ripe mangoes. Its smooth texture melts on the tongue, offering a cool and refreshing sensation with every spoonful.

Accompanying the sorbet are tender mango cubes, perfectly ripe and juicy, adding a delightful contrast in texture and intensifying the tropical flavor profile. Each bite of mango is a burst of sunshine, highlighting the fruit’s natural sweetness and juiciness.

Complementing the mango elements are delicate mango and yuzu jellies, each offering a different dimension of flavor. The mango jelly provides a concentrated taste of mango essence, while the yuzu jelly adds a citrusy zest that balances the sweetness of the mango components.

The presentation is as delightful as the flavors themselves, with the dessert plate artfully arranged to showcase the vivid colors and fresh ingredients. It’s a visual feast that promises to captivate before the first bite.

Suggested sake pairing: Katsuyama Lei Origarami Nama

This is another sake I have not seen before.  It turned out to be a limited edition “raw” sake.  “Raw” means it is unpasteurized.  Meticulously brewed to elevate umami flavors derived from amino acids, this sake exudes an elegant aroma reminiscent of muskmelon, coupled with a lush, satisfying body.  It can pair with certain seafood, meat dishes, aperitifs, and desserts.

Suzuki Omakase

83 Neil Rd, #01-09 Mondrian Hotel, Singapore 089813

Tel: +65 9755 7899

Omakase Suzuki (@suzuki_omakase) • Instagram photos and videos