Tucked discreetly within The Capitol Kempinski Hotel, Sushi Sakuta may not boast a flashy entrance or dramatic interiors, but what it delivers is an intensely focused, deeply refined omakase experience that speaks volumes through restraint.
Led by chef-owner Yoshio Sakuta, who once stood behind the counter at two-MICHELIN-Starred Shoukouwa, the restaurant has quietly built a reputation for excellence. From the precise temperature of the shari to the house-blended vinegar seasoning, every element of the experience is painstakingly tuned.
Arrival
“The entrance is minimal, almost hidden. But once inside, the mood shifts, and everything slows down," shares our inspector. "You’re immediately immersed in a world where calm precision reigns.”
Located on the first floor of The Capitol Kempinski Hotel Singapore, guests are welcomed into a minimalist space where warm lighting and Japanese art line the walls. At the heart of the room is a beautiful hinoki wood counter, crafted from a 200-year-old cypress tree sourced from Nara, Japan, setting the stage for an intimate culinary performance.
Ambience & Service
“The space is elegant but never overbearing,” shares our inspector. “There is a calm assurance of a team that knows exactly what they’re doing, and the details are very well done.”
Chef Sakuta is soft-spoken and meticulous, explaining ingredients only when appropriate, and always ensuring the rice, sauce, and fish are in optimal condition before service begins. The team works in quiet harmony — plates are cleared with gentle efficiency, towels replaced with seamless timing.
And then there’s Sommelier Iwabuchi Makoto (pictured on the right), recipient of the MICHELIN Sommelier Award in Singapore last 2023, whose presence enhances the meal in all the right ways.
Makoto, has over 15 years of experience as a sommelier in internationally renowned fine dining restaurants. His experience is vast, and at Sushi Sakuta, he has designed a wide range of sake and wine lists for the restaurant.
“He’s generous with tastings, thoughtful in his pairings, and will talk you through the story behind each sake or wine with genuine enthusiasm,” our inspector adds.
The Wine & Sake
“The pairing program is as precise as the food,” says our inspector. “The sake and wine list is extensive, but what stands out is how intentionally it's curated and how flexible it is.”
A wide range of options is available by the glass or in small bottles. Even off-menu bottles can be tasted upon request, thanks to the sommelier’s generous hospitality. Wines and sakes are matched intuitively to the sushi, often accentuating the sweetness of seafood or the tang of house-made sauces without overpowering the dish.
The Food
At the heart of Sushi Sakuta’s offering is a meticulous Edomae-style omakase experience, where simplicity belies deep technical mastery.
“It’s impossible not to talk about the shari,” our inspector explains. “The rice blend is well-calibrated: soft, bouncy, with a gentle tang from a house mix of Japanese vinegars. The temperature and moisture levels are precisely maintained, giving each piece of sushi perfect balance.”
Some standout moments from the meal included:
- Kinki Shabu-Shabu: Lightly simmered in broth with exact timing, the fish retains a raw, bouncy texture. Served over finely cut shallots and yuzu vinegar, the dish is bright, sweet, and bracing.
- Leatherjacket Sushi: Filled with creamy fish liver and spring onion. Fresh and white-fleshed, with the wasabi applied in just the right amount to enhance rather than overwhelm.
- Gizzard Shad Sushi: Fresh, glistening, and gently marinated; the tang and salinity bring out the full umami of the fish.
- Snow Crab Sushi: Exceptionally clean and sweet, with the meat flaking apart beautifully. Concentrated flavor, minimal moisture, and maximum impact.
Highlights & Takeaways
"Sushi Sakuta's meticulousness and careful and conscientious approach to the ingredients is very impressive," reflects our inspector. “Before service, Chef Sakuta personally tests everything — sauces, temperatures, even the rice texture — to ensure the experience is flawless.”
The restaurant offers omakase-only menus: two options at lunch, and one for dinner. Advance booking is required.
For solo diners, the counter is ideal. For groups, private rooms offer a more intimate setting.
“This is the kind of restaurant I’d return to even alone,” our inspector adds. “The experience is different every time because of the changing seasonal ingredients. That constant evolution makes each visit feel like a new chapter.”
All images are from Sushi Sakuta.
