Sushi Sakuta

Verdict

Sushi Sakuta is one of the hardest reservations to secure in Singapore's omakase tier, the credentials justify that difficulty: a Michelin star earned in 2024 and 75 points on the La Liste Leading Restaurants 2026 ranking put it in direct conversation with the leading counter-format sushi in Southeast Asia. If you are planning a serious sushi meal in Singapore, book here first. If you cannot get in, Shoukouwa and Hamamoto are the closest alternatives in terms of technical ambition, but Sakuta's current award trajectory makes it the reference point for the city right now.

Portrait

Sushi Sakuta sits inside Millenia Walk at 9 Raffles Blvd, a Millenia-precinct address that places it steps from Marina Bay's hotel and gallery cluster. The location is convenient rather than atmospheric; Millenia Walk is a mid-tier retail building; but that tension between ordinary address and serious culinary intent is familiar territory for counter-format sushi in Asia. What matters at a room like this is what arrives on the hinoki, not what surrounds it.

The format is omakase. At the $$$$ price tier, you are committing to a chef-directed sequence where the kitchen controls pacing, ingredient selection, proportion. That is the right format for this level of sushi: it removes the a-la-carte guesswork and lets the team work with the leading available fish on any given day. For diners who want that kind of editorial control handed to the kitchen, Sakuta delivers it at a level that the Michelin committee found credible on the first opportunity. For diners who prefer to order freely, a counter-format omakase room is structurally the wrong choice regardless of quality, Sushi Ichi or Sushi Ashino may suit better depending on your preference for formality.

Rooms at this price point with that rating distribution tend to be tightly staffed and closely managed, a claim supported by the speed with which Sakuta assembled a Michelin-recognised standard after opening. Compare that trajectory to Sushi Hare, which took longer to register in the awards circuit; Sakuta arrived faster, which suggests either exceptional sourcing relationships or a kitchen already operating at a high baseline from day one.

On the question of drinks and wine: counter-format sushi at the $$$$ level in Singapore increasingly pairs omakase sequences with serious sake selections, some rooms have begun integrating Champagne and white Burgundy pairings for guests who prefer wine over rice spirits. Without confirmed details from Sakuta's own programme, it is worth asking at the time of booking what pairing options are available and whether the kitchen accommodates wine-led pairings alongside the food sequence. The broader context is that Singapore's leading sushi counters have been pushed by a food-and-wine audience to think harder about their beverage architecture, a shift visible at peer venues like Shoukouwa and in the Tokyo reference rooms such as Harutaka and Sushi Kanesaka. If pairing depth matters to your decision, confirm the programme directly before committing at this price point.

The competitive frame for Sakuta extends beyond Singapore. In Hong Kong, Sushi Shikon operates at a similar omakase register with three Michelin stars, which sets a regional ceiling for what counter sushi can achieve in a major Asian city. In Osaka, Sushi Harasho holds comparable La Liste recognition. In Tokyo, the reference rooms, Sukiyabashi Jiro Roppongiten and Edomae Sushi Hanabusa, set the technical standard against which all regional omakase is measured. Sakuta's La Liste placement at 75 points on the 2026 ranking is a meaningful credential in that regional peer group, not just a local one. For a food and travel explorer building an Asia sushi itinerary, Sakuta in Singapore, Shikon in Hong Kong, one of the Tokyo counters form a logical progression. Seoul's HANE is worth adding if Korean omakase is on the itinerary. At a counter-format room with limited seats, demand almost certainly outpaces supply on most service windows. Book as early as the reservation window allows, for Singapore's leading omakase rooms that typically means four to six weeks out at minimum, some counters release tables two months in advance. If you are travelling to Singapore specifically for this meal, lock the reservation before finalising flights. The address at Millenia Walk, 9 Raffles Blvd #01-06/07/08, is accessible from Promenade MRT on the Circle and Downtown Lines, which makes getting there direct from both the CBD and the Marina Bay hotel strip. For accommodation near the restaurant, our full Singapore hotels guide covers the Marina Bay and Orchard options. For context on the broader dining scene, our full Singapore restaurants guide maps the city's leading tables across all formats and price points. You can also explore Singapore bars, wineries, and experiences to build the full trip around this reservation.