The two-year-old Yuzu restaurant in Holland Village is helmed by a Japanese team, led by Tokyo-born head chef Tadashi Takahashi, who cut his teeth at Michelin-starred establishments in both Japan and London. The expectations are high—and the omakase menus don’t disappoint. The amuse-bouche of morel mushroom ohitashi and spinach topped with sesame bonito flakes is a subtle palate cleanser that sets the tone for the meal to come: simple in terms of execution, but with incredibly fresh seafood, sashimi and vegetables. The sushi is skilfully executed, with an adequate portion of rice topped by thick slivers of fish, including flounder, mameru, isaki and toro—each bite reveals a surprise, like the addition of a pinch of yuzu in the flounder sushi or the touch of sesame with the grass prawn. The tempura comes with a light batter and melts in the mouth. Four different types of ice cream, including flavours such as sake, Guinness (recommended for stout lovers), black sesame and green tea end the meal on a high, along with bites of fresh melon and watermelon. Service is attentive and the counter chairs ensure you have front-row seats to watch the chefs in action.

Tatler Tip(s)

• Simple flavours and fresh ingredients abound at Yuzu, where the traditional Japanese omakase meal will please the purists.

• The restaurant is a hidden gem in Holland Village; look for the Yuzu sign opposite the Lorong Mambong food market and you’ll have to go up a flight of stairs to find the intimate space.