The Secret of Sourcing Fresh Seafood for Omakase in Singapore
From Toyosu Market to Our Singapore Outpost
Finest Ingredients from Nigiri Sushi to Seasonal Appetisers
The morning begins before dawn at Tokyo’s Ueken Toyosu Market, where steam rises from concrete floors and vendors inspect glistening suzuki, otoro, and sea urchin with trained eyes. By dinner, these same seafood selections arrive at our Singapore outpost, resting on Chef Masa‘s cutting board and transforming the omakase Singapore experience into something unforgettable.
This is the quiet choreography of Japanese restaurants done right—a delicate balance between distant Japan waters and our cozy space, where every dish, from nigiri sushi and sashimi to tempura and seasonal appetisers, carries a story of precision, timing, and respect for seasonal ingredients, finest ingredients, and traditional omakase philosophy.
Our Philosophy Behind Fresh Seafood
Respect, Timing, and Seasonal Excellence
At Sushi Masa by Ki-setsu, sourcing the finest ingredients represents far more than mere procurement—it embodies our omakase philosophy. Every fish, from suzuki and otoro to uni (sea urchin), arrives not just fresh, but alive with the memory of its Japan ocean home, ready to be transformed into sushi, sashimi, nigiri sushi, tempura, grilled, and cooked dishes for our dinner omakase service.
Traditional Japanese restaurants and omakase Singapore concepts demand this deep connection between sea, chef, and diners. While guests place trust in the chef’s hands, the chef places equal trust in suppliers who understand the sacred nature of seasonal seafood, seasonal appetisers, and other supporting ingredients. This chain of respect begins thousands of kilometres away in the controlled chaos of Toyosu Market, where each appetiser, meat, and fish is carefully chosen for its quality, umami, and texture.
From Sea to Table: Timing and Care
The concept transcends simple freshness. When guests settle into our cozy space, they experience a meal where seafood travels from Tokyo to our Singapore outpost, arriving perfectly to be served in sequential courses. This close timing between catch and consumption defines authentic omakase, letting diners indulge, enjoy, and appreciate every dish—be it sashimi, nigiri sushi, tempura, or seasonal appetisers. Chef Masa’s careful curation and focus on finest ingredients ensure each menu item delights the palate, showcases Japanese craftsmanship, and reflects the philosophy of precision, respect, and seasonal harmony.
Ueken Toyosu Market: Gateway to Japan’s Finest Ingredients
The Partnership That Defines Quality
Every meal begins with Chef Masa’s morning selection at Toyosu Market in Japan. Chef Masa personally inspect each fish, otoro, and sea urchin, assessing clarity of eyes, firmness of flesh, and overall quality. Temperature-controlled transport preserves freshness across the distance, so that by dinner, guests dine on seafood as fresh as if they were in Tokyo.
This partnership shapes every meal at Sushi Masa, our Singapore outpost, where we serve dinner omakase showcasing the finest ingredients. We receive curated seafood selections based on seasonal availability, menu inspiration, and peak quality. When Ueken approves sea urchin from Hokkaido or otoro from Aomori, they apply standards refined by decades of Japanese omakase expertise.
By skipping lunch omakase hours, Chef Masa dedicates full attention to the dinner omakase service. This ensures every guest enjoys omakase in Singapore rivaling Tokyo’s finest Japanese restaurants. From the first bite of nigiri sushi to the final dessert, diners impress their palate and love the harmony of Japan’s freshest seafood.
The Essence of Dining at Sushi Masa
Where Ingredients Take Center Stage
At Sushi Masa, diners pay for the finest ingredients, not extravagant decor or high rent. Located on the 6th floor of Cuppage Plaza, our Singapore outpost serves only eight seats per night, offering absolute privacy and a cozy space where guests—even first-time visitors—won’t feel intimidated. By skipping the lunch omakase menu, we dedicate every moment to the dinner omakase journey, allowing diners to expect a complete, uninterrupted experience.
This approach ensures that the value reflects the prices of top-quality ingredients, from suzuki and otoro to sea urchin and seasonal fish, rather than costly interiors. Guests prefer this focus, enjoying a memorable meal in a restaurant where attention to sourcing and preparation takes precedence. Every course is served with care, highlighting Japanese philosophy, the chef-helmed approach, and a dedication to flavor, texture, and seasonal harmony—the true bonus of dining at Sushi Masa.
Transparency and Dedication: Our Sushi Masa Promise
Memorable Omakase Singapore for Every Guest
We believe that omakase Singapore is as much about sourcing as it is about preparation. We share our story because we want our guests to imagine the journey—from Toyosu Market in Japan to our Orchard restaurant, across distance and time. Every course showcases sushi, sashimi, nigiri sushi, tempura, grilled fish, cooked dishes, soup, and seasonal appetisers, demonstrating the care behind every dish.
Our chef helmed approach ensures consistency across opening hours, whether it’s a quiet Monday or busy Saturday. Guests dine in a cozy space, where Chef Masa create a memorable meal, reflecting his philosophy of respect, trust, and dedication to the craft.
Crafted with Care: Every Detail Matters
Sourcing seafood is about quality and relationships. Suzuki, otoro, and sea urchin are carefully selected alongside cooked dishes, grilled meat, and seasonal appetisers. Diners enjoy an inspired and balanced concept true to Japanese tradition, where every dish served reflects skill, timing, and premium ingredients.
At Sushi Masa, we proudly showcase the journey behind each meal. Our Singapore outpost embodies Japan’s finest Japanese restaurants philosophy, offering guests a memorable dinner omakase experience to love and review. The secret to our fresh seafood lies in dedication, relationships, and commitment to finest ingredients honoring the sea, chef, and diners.
A Lasting Impression of Omakase in Singapore
The journey begins long before the first course. Each ingredient, chosen from Japan’s Toyosu Market, arrives not just as food, but as a testament to place and season. Through every course—nigiri sushi, sashimi, tempura, and seasonal appetisers—Chef Masa’s quiet dedication is evident. Dinner becomes more than a series of dishes; it is an invitation to slow down, to focus, and to experience the best Japanese omakase in Singapore as a thoughtful dialogue between tradition, craft, and the seasons.
