Oumi, perched high on the 51st level of CapitaSpring at Market Street, is probably Singapore’s ‘highest’ omakase restaurant.
It elevates the gastronomic experience by fusing culinary craftsmanship with a stunning panoramic view of Marina Bay.
The name, signifying ‘sea’ or ‘ocean,’ appears to manifest itself not only in the surroundings, but also through its culinary philosophy.
If you come expecting the typical Japanese-style of food, then you should know the restaurant brings a contemporary twist to Japanese Kappo dining.
Sitting down, the tranquility of the bay and the vibrancy of the open kitchen create anticipation.
I arrived slightly earlier for an unhurried admiration of the views, both of the bay and the neighbouring 1-Arden Food Forest.
Between the window and counter, I opted for a latter. It is worth noting that this choice afforded more interaction with the chefs (different chefs come to present the various food items).
This connection to nature seems to seamlessly weave through Oumi’s approach to food.
It attempts to marrying traditional practices with sustainable dining by utilising not only Japanese ingredients but those sourced from the adjacent urban farm.
The ala carte menu features such standouts such as Gyutan Yaki ($25), Ukkokei Karaage ($25), Foie Gras Monaka ($15), Wagyu Teppanyaki ($120), to Kohitsuji Yaki ($65).
I chose the 7-course Omakase Menu priced at $228++ per person, to experience a wider range of their signatures.
Starting with the Kabocha Uni Tofu, it was a harmonious blend of house-made tofu, Australian pumpkin, and sea urchin, enveloped in a savoury shiitake tsuyu.
The delicate balance of flavours showcased a thoughtful respect for each ingredient.
A photogenic piece would be the “Hassun” the chef’s assorted platter enchanted visually.
Its edible flowers (from the next door garden) and artful presentation made it like garden-like piece.
A couple of hits and misses though. While the Momotaro with Australian cream cheese left me underwhelmed (strange pairing), the tempura uni nestled at end of the selection was a tasty surprise.
The Foie Gras Monaka emerged as the one favourite item if you ask me to choose.
This is where crisp wafers met a lush foie gras ganache, ornamented with salmon roe, shiso, and pickled daikon.
Every bite was a marriage of textures, each element playing its part beautifully.
Onward, the Cod Fish Soup played a dual role splendidly. I was initially expecting just a bowl of soup.
But this came with a delicious blend of both grilled fish and heartwarming soup poured into the plate.
The Sashimi delivered a delicate exploration of the chef’s selected offerings, paving the way towards the hearty mains.
Loved the melt-in-your-mouth Chutoro, of course.
There is a choice of mains, between the Buta Kakuni or Shio Koji Teppan.
The braised Australian pork belly, was decadent with tasty sweet-savoury sauce, while the perfect yolk was the winning element.
The alternative main which was the Shio Koji Teppan Chicken came a close second for me.
It featured wonderfully grilled chicken with gentle hug of sansho koji and an addictive curry sauce (which reminded me of a certain brand)
Finishing with the Kyoho Grape Sorbet, where sesame crumble and black sesame praline cradled the sorbet, the dessert provided a sweet (perhaps a little too sweet) closure to the journey.
Oumi certainly redefines the typical Omakase, intertwining traditional Japanese Kappo and bold Australian flavours.
Diners also get an ambience where modern beats and breathtaking views orchestrate a culinary escapade.
OUMI Modern Japanese Kappo Restaurant
CapitaSpring #51-01, 88 Market Street, Singapore 048948
Opening Hours: 12pm – 2pm, 6pm – 11:30pm (Mon – Fri), 11:30am – 2:30pm, 6pm – 11:30pm (Sat – Sun)
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