Restaurant in Singapore, Singapore
Hard to book, Michelin-backed, worth the effort.
Sushi Sakuta holds a Michelin star (2024) and 75 La Liste points for 2026, making it Singapore's most credentialled new omakase counter. The counter-format tasting sequence at Millenia Walk is hard to book and priced at $$$$, but the award trajectory justifies the commitment for serious sushi occasions. Book four to six weeks out minimum.
Sushi Sakuta is one of the hardest reservations to secure in Singapore's omakase tier, and the credentials justify that difficulty: a Michelin star earned in 2024 and 75 points on the La Liste Leading Restaurants 2026 ranking put it in direct conversation with the leading counter-format sushi in Southeast Asia. If you are planning a serious sushi meal in Singapore, book here first. If you cannot get in, Shoukouwa and Hamamoto are the closest alternatives in terms of technical ambition, but Sakuta's current award trajectory makes it the reference point for the city right now.
Sushi Sakuta sits inside Millenia Walk at 9 Raffles Blvd, a Millenia-precinct address that places it steps from Marina Bay's hotel and gallery cluster. The location is convenient rather than atmospheric — Millenia Walk is a mid-tier retail building — but that tension between ordinary address and serious culinary intent is familiar territory for counter-format sushi in Asia. What matters at a room like this is what arrives on the hinoki, not what surrounds it.
The format is omakase. At the $$$$ price tier, you are committing to a chef-directed sequence where the kitchen controls pacing, ingredient selection, and proportion. That is the right format for this level of sushi: it removes the a-la-carte guesswork and lets the team work with the leading available fish on any given day. For diners who want that kind of editorial control handed to the kitchen, Sakuta delivers it at a level that the Michelin committee found credible on the first opportunity. For diners who prefer to order freely, a counter-format omakase room is structurally the wrong choice regardless of quality, and Sushi Ichi or Sushi Ashino may suit better depending on your preference for formality.
The Google rating of 4.9 across 54 reviews is a small sample, but the score's consistency signals a room that has not yet had a public off-night. Rooms at this price point with that rating distribution tend to be tightly staffed and closely managed , a claim supported by the speed with which Sakuta assembled a Michelin-recognised standard after opening. Compare that trajectory to Sushi Hare, which took longer to register in the awards circuit; Sakuta arrived faster, which suggests either exceptional sourcing relationships or a kitchen already operating at a high baseline from day one.
On the question of drinks and wine: counter-format sushi at the $$$$ level in Singapore increasingly pairs omakase sequences with serious sake selections, and 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, and one of the Tokyo counters form a logical progression. Seoul's HANE is worth adding if Korean omakase is on the itinerary. And for New York as a reference point outside Asia, Sushi Sho shows how far counter sushi has travelled.
Reservations at Sushi Sakuta are classified as hard to secure. 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, and 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.
Sushi Sakuta operates as an omakase counter, which means ordering is not on the table , the kitchen sets the sequence. The practical decision is whether to add a sake or wine pairing on leading of the food progression. Ask about pairing options when you confirm your reservation, since beverage programmes at this price tier vary in depth and the answer will affect your total spend. For context on what omakase sequences look like at peer counters in the region, Sushi Shikon in Hong Kong and Harutaka in Tokyo give a useful benchmark.
The format is counter omakase at the $$$$ tier , there is no menu to browse, no a-la-carte option, and the pace is set by the kitchen. Arrive on time; late arrivals at small counter rooms disrupt the sequence for everyone. The address inside Millenia Walk is a shopping-centre setting, so do not expect an atmospheric approach , the experience begins at the counter, not at the door. Budget for the full spend including drinks. For first-timers to Singapore's omakase scene more broadly, our Singapore restaurants guide covers what to expect at comparable rooms.
Counter omakase is structurally one of the leading formats for solo dining in the $$$$ tier , you are at the chef's counter, the service is directed at the individual guest, and there is no awkward table dynamic to manage. Sushi Sakuta's counter format suits a solo visit well. That said, the price per head is unchanged for solo guests, so confirm your budget accounts for the full omakase cost plus drinks before committing. For solo sushi in Singapore at a slightly lower price point, Sushi Ichi is worth comparing.
At $$$$ with a Michelin star and a La Liste Leading Restaurants 2026 placement at 75 points, the credentials support the price. The 4.9 Google score across all recorded reviews suggests the kitchen delivers consistently at this level. By comparison, Shoukouwa sits in the same tier with a longer track record; Sakuta is the more recent arrival with sharper upward momentum. If you are choosing between them, Sakuta is the higher-risk, higher-ceiling option , early-career Michelin rooms sometimes outperform once they have something to prove. Worth booking if serious counter sushi is your primary purpose for the meal.
The omakase is the only format available, so the question is whether counter-format tasting sequences at the $$$$ tier are the right spend for you rather than whether this specific menu justifies itself. Given the Michelin recognition and La Liste placement, the answer is yes for guests who prioritise technical sushi craft. If you want a tasting-menu format with more range across courses and a deeper wine programme integrated into the structure, Zén at the same price tier offers European Contemporary tasting menus with a documented wine focus. The two rooms serve different purposes: Sakuta for precision sushi, Zén for a broader multi-course format.
In the same sushi-specific tier, Shoukouwa and Hamamoto are the most direct comparisons. Shoukouwa has a longer Michelin track record; Hamamoto is a newer counter with a growing reputation. Sushi Ashino and Sushi Hare are worth considering if you want serious omakase at a slightly more accessible booking difficulty. If you want to stay in the $$$$ tier but switch formats entirely, Waku Ghin offers creative Japanese at a comparable spend with Tetsuya Wakuda's name behind it. For a broader map of Singapore's leading tables, our Singapore restaurants guide covers all categories.
| Venue | Price | Value |
|---|---|---|
| Sushi Sakuta | $$$$ | — |
| Zén | $$$$ | — |
| Jaan by Kirk Westaway | $$$ | — |
| Iggy's | $$$ | — |
| Summer Pavilion | $$ | — |
| Waku Ghin | $$$$ | — |
Comparing your options in Singapore for this tier.
Sushi Sakuta operates as a counter omakase, so the menu is set — there is no à la carte ordering. The kitchen decides the progression based on the season and what the chef is working with. Your job is to show up, communicate any dietary restrictions in advance, and let the format run. At the $$$$ price point, that's the expected contract.
Secure your reservation well in advance — this is one of Singapore's harder omakase bookings at the Michelin 1 Star tier. The venue is inside Millenia Walk at 9 Raffles Blvd, which is a mall setting, but the counter format inside is intimate. Come without a tight schedule: omakase pacing is the chef's, not yours. La Liste placed it among the top 75-point restaurants in its 2026 global ranking, so expectations are high and generally met.
Counter-format omakase is arguably the best format for solo dining anywhere in the world — you're seated directly in front of the action, with no social obligation to split attention. Sushi Sakuta's counter setup makes it a strong solo choice. If you're debating solo options in Singapore, this format suits a single diner better than a larger tasting-menu table at somewhere like Jaan or Zén.
At $$$$ and with a Michelin star plus a La Liste 75-point ranking for 2026, the credentials are real. Whether it justifies the price depends on your tolerance for the omakase format — if you want control over what you eat, it won't satisfy. If you trust a Michelin-recognised kitchen to make the decisions, the value holds up against comparable Singapore omakase options. For the price, it sits in the same tier as Waku Ghin, but with a purely Japanese sushi focus rather than multi-cuisine fine dining.
Omakase is the only format here, so the tasting menu is the entire point of the booking. Given the Michelin 1 Star and La Liste recognition, the kitchen is operating at a level that warrants the commitment. If you're comparing with other Singapore tasting menus at the $$$$ tier, Sushi Sakuta is the stronger call for sushi specifically — Zén or Jaan by Kirk Westaway would be the alternatives if you want European or broader fine dining instead.
For fine dining at a comparable price point, Waku Ghin (multi-cuisine counter, also high-stakes booking) and Zén (Swedish-influenced tasting menu, three Michelin stars) are the natural comparisons. Jaan by Kirk Westaway offers a different format — modern British tasting menu with a skyline setting — while Iggy's provides a more wine-forward European experience. Summer Pavilion is the right alternative if your group wants Chinese fine dining over Japanese. None of them replicate the sushi counter format that Sushi Sakuta is built around.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
