Behind the Counter – Crafting the Best Omakase Singapore Experience

While the dining counter at Sushi Masa by Ki-setsu offers guests a front-row seat to the artistry of omakase, there is a deeper story playing out beyond the polished wood and elegant plating. This category takes you inside the world that most diners never see — the meticulous preparation, the discipline, and the craft that form the backbone of the best omakase Singapore experiences.

The Day Begins Before Dawn

For Chef Masa, the work starts long before the first guest arrives. Mornings are spent reviewing the day’s ingredient deliveries from Japan, checking for quality and freshness. Fish is inspected for colour and texture, vegetables for firmness and aroma. Only ingredients that meet his exacting standards make it to the counter.

Sushi Rice preparation is another critical step. The balance of vinegar, sugar, and salt must be precise, and the temperature must be perfect when it meets the fish. Even the water used is carefully considered, ensuring it does not alter the flavour profile of the rice.

Tools of the Trade

Behind the counter, every tool has its place. Knives are sharpened to a razor edge, each one designed for a specific purpose — slicing sashimi, filleting fish, or cutting delicate garnishes. Brushes for soy sauce, cloths for wiping blades, and boards for preparation are kept in meticulous order.

This precision extends to movement. Every gesture is economical, avoiding waste of both time and material. Watching Chef Masa at work is like witnessing a carefully choreographed performance — one honed over decades.

A Theatre of Detail

The counter is also where skill meets intuition. Adjustments are made on the fly based on the ingredient’s condition or the guest’s reaction. A slightly leaner cut of fish might be paired with a richer garnish; a guest who seems hesitant about a certain flavour might be offered an alternative that still fits the menu’s flow.

This flexibility is part of what defines a great omakase chef. It’s not just about executing a menu — it’s about reading the room, responding to the moment, and making every guest feel as though the meal was crafted just for them.

Why It Matters

Behind the Counter is where the difference between good and great becomes clear. It’s the unseen hours of preparation, the quiet discipline, and the relentless pursuit of perfection that make Sushi Masa one of the best omakase Singapore destinations.

Through this category, you’ll see what it takes to create an evening where every bite feels effortless — even though nothing about it is left to chance.