Restaurant in Singapore, Singapore
16 seats. Book early or miss out.
A 16-seat counter at Stevens Road with two consecutive Michelin Plate nods, Omakase @ Stevens delivers a 6- or 8-course menu built on Japanese seasonal produce and French technique. The room is calm, service is attentive, and the format rewards regulars who return to track how the menu shifts. Book weeks ahead — this does not stay open on short notice.
Getting a seat here takes planning. With only 16 places at a pine wood counter, Omakase @ Stevens runs one dinner seating per night, six nights a week, closed Sundays. That tight capacity, combined with two consecutive Michelin Plate recognitions (2024 and 2025) and a Google rating of 4.8 from 88 reviews, means the room fills well in advance. If you are considering a booking, do not treat this as a walk-in option. Book early, and it is worth it. Delay, and you will likely be looking at a multi-week wait.
Omakase @ Stevens sits at 30 Stevens Road in the Buona Vista corridor — a stretch of Singapore that has quietly developed into a dining destination for residents of the surrounding good-class bungalow belt and professionals in the nearby Orchard and Holland Village catchment. This is not a tourist-facing address. There is no foot traffic pulling diners in from a passing crowd. The clientele here chooses to come, and the format — an omakase counter with no walk-in culture and no casual drop-by option , reinforces that. The restaurant functions as a neighbourhood anchor in the most serious sense: it is the kind of place that becomes a regular fixture for those who live nearby and treat dinner as a considered occasion rather than a spontaneous one.
The open kitchen format means everything happens in front of you. The pine wood counter seats 16 and gives the room an intimate, low-noise atmosphere that holds through the evening. This is not a venue where late-night energy takes over. The mood stays composed from the first course to the last, which makes it a practical choice for conversation-heavy dinners, whether with a partner, a client, or a close friend. If you visited once and found the room a little quieter than expected, that is by design , go back for that same quality, not in spite of it.
The chef trained in Osaka and worked in Tokyo kitchens before arriving in Singapore. The result on the plate is a 6- or 8-course omakase that applies French technique to quality seasonal Japanese produce. Dishes skew light, precise, and subtle rather than rich or theatrical. The format rewards diners who want to eat well without being overwhelmed , this is not a maximalist tasting menu experience. If you have been once and defaulted to the 6-course, the 8-course is worth trying on a return visit for the additional range it gives the kitchen to work with. Seasonal Japanese produce means the menu shifts with the calendar, so what you ate in one quarter will not be what you eat in the next , a reason to return that is built into the concept itself.
For context within Singapore's innovative dining category, this kitchen sits in similar territory to Meta and Araya in its cross-cultural precision approach, and shares something of the quiet seriousness found at Chaleur. If you enjoy the genre, you might also consider Thevar or Labyrinth for Singapore-rooted interpretations that take a different cultural angle on the tasting menu format. For international comparisons in the Japanese-French innovative space, Fujiya 1935 in Osaka and KAHALA also in Osaka offer useful benchmarks for what this kind of cooking looks like at its most refined. Closer to home, Vea in Hong Kong occupies a comparable niche. In Seoul, the innovative tasting menu category is represented by venues like Soigné, alla prima, and Evett. In Tokyo, MAZ and in Kyoto, Shimmonzen Yonemura round out the regional picture.
The Michelin guide notes immaculate service as a defining feature of the experience , at a 16-seat counter with a single nightly seating, the staff-to-guest ratio supports that standard. The open kitchen format and the counter configuration mean the meal has a performative quality without being theatrical. You are close to the action, but the energy is calm. Come expecting attentiveness rather than showmanship.
Omakase @ Stevens is open Monday through Saturday, 6 PM to 10:30 PM. It is closed on Sundays. The price range is $$$$. There is no lunch service. The venue is at 30 Stevens Road, #01-03, Singapore 257840. Given the 16-seat limit and the Michelin recognition, booking ahead , several weeks at minimum , is the practical standard. No phone or website details are available in our current data, so pursue reservations through platforms or direct contact verified at time of booking.
Quick reference: Dinner only, Mon–Sat, 6–10:30 PM. 16-seat counter. $$$$. Book weeks in advance.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Omakase @ Stevens | Innovative | $$$$ | Michelin Plate (2025); The chef hails from Osaka and honed his skills in some of Tokyo’s top kitchens. In his 6- or 8-course omakase menu, he revisits his Japanese roots with classic French techniques. Exquisite dishes made with quality seasonal Japanese produce taste light, sophisticated and subtle. With only 16 seats at the pine wood counter overlooking the open kitchen, reservations are recommended. The immaculate service further adds to the experience.; Michelin Plate (2024) | Hard | — |
| Zén | European Contemporary | $$$$ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Jaan by Kirk Westaway | British Contemporary | $$$ | Michelin 2 Star, World's 50 Best | Unknown | — |
| Summer Pavilion | Cantonese | $$ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Burnt Ends | Australian Barbecue, Barbecue | $$$ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Seroja | Singaporean, Malaysian | $$$ | Michelin 1 Star, World's 50 Best | Unknown | — |
How Omakase @ Stevens stacks up against the competition.
The entire restaurant is a counter. All 16 seats are at a pine wood bar overlooking the open kitchen, so every diner is essentially eating at the counter. There is no separate dining room or table seating, which makes the format intimate but also means there is nowhere to tuck away a large group discreetly.
This is a counter-only, dinner-only format — one seating per night, six nights a week, with 16 seats total. The menu runs either 6 or 8 courses, blending Japanese seasonal produce with French technique from a chef who trained in Osaka and Tokyo. Come with a flexible palate and book well in advance; walk-in seats are unlikely to be available at a Michelin Plate venue of this size.
Yes, and it is one of the stronger solo dining formats in Singapore. Counter seating means a solo diner is fully engaged with the open kitchen rather than isolated at a table, and the 16-seat scale keeps the atmosphere focused rather than cavernous. If solo omakase is your format, this is easier to justify than larger tasting-menu rooms.
For diners who already know they enjoy omakase, the 6- or 8-course format here delivers: Michelin Plate recognition in both 2024 and 2025, attentive service noted by the Michelin guide, and a kitchen concept that applies French technique to Japanese seasonal produce. If you want à la carte flexibility, this venue is not structured for it — the format is fixed and the counter seats fill quickly.
There is no choice: Omakase @ Stevens serves dinner only, running 6 PM to 10:30 PM Monday through Saturday. Sunday is closed. If you are looking for a Singapore omakase with a lunch option, you will need to look elsewhere.
At $$$$, it sits in the top pricing tier for Singapore restaurants, but the Michelin Plate (2024 and 2025), the small 16-seat format, and a single nightly seating support that positioning. The value case is strongest for diners who want a focused, chef-led experience rather than a buzzy dining room. If budget is a concern, Burnt Ends offers a different format at a lower price point.
Book as early as you can, ideally several weeks out. With only 16 seats and one seating per night, availability moves fast — especially on Fridays and Saturdays. Sunday is always closed, so factor that into your planning.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
