The Omakase @ Stevens Summer Menu by Chef Kazuki is a beautiful presentation of food

Omakase @ Stevens is a Japanese restaurant tucked away at a corner of Novotel Singapore along Stevens Road. It’s one of those places you have to hear or read about to discover it. I can’t imagine they get much foot traffic, but even on a quiet Wednesday night, the seats were filled with both regulars and new faces.

Above: Chef Kazuki from Omakase @ Stevens.

Chef Kazuki runs the show and for the last month, has introduced a Summer Menu that takes inspiration from his hometown in Osaka. We tried the 6-course Omakase ($280++) that was the right amount for smaller eaters like me, but apart from the flavourful dishes, it’s Chef’s presentation of them that really stands out.

Shima-Aji Namerou – Ehime
Striped Jack l Bean Paste l Japanese Ginger I Oscietra Caviar l Winter Melon l Salted Egg Yolk l Monaka Pastry

There are a lot of things going on here, but needless to say, they all come together beautifully. The presentation is lovely and this is an impressive starter. The Striped Jack is paired with subtle hints of all the ingredients while not being overpowering.

Hassun – Kagoshima l Saga l Saitama
Tuna l Shoyu Jelly l Perilla Leaf l Seaweed Chips

There’s a strong shiso flavour to this dish; it’s a bit salty, but overall a nice soft, chewy, yet crunchy bite. 

Hassun – Kagoshima l Saga l Saitama
Wagyu Rillettes l Burdock l Egg Yolk Puree l Whipping Cream

Mix this one well. It’s like a Kinder surprise inside with chunks of beef and you won’t be disappointed. Yummy and just the right amount. 

Hassun – Kagoshima l Saga l Saitama
Corn Puree l Curry Mayonnaise l Spring Roll Tart l Corn Flower

The notes of Japanese curry hits immediately when you bring this close, and it’s surprisingly light. It sits on a crispy tart that was delightful too — very much like a Kueh Pie Ti shell.

Kinmedai – Chiba
Golden Eye Snapper l Bouillabaisse l Rouille l Basil Oil 

This is a very crispy dish. The fish is perfectly cooked and goes well with the three sauces. It’s hard not to love this. 

Wagyu Katsu – Miyazaki
Wagyu Cutlet l Truffle l Garlic Paste l Perigueux Sauce l Potato Confit l Stuffed Cabbage

This A5 sirloin is breaded and deep-fried to a tasty bite. It’s crunchy on the outside, and meaty on the inside. While it’s A5 quality, this isn’t a melt-in-the-mouth steak, so don’t expect that. The pairing of sauces are straightforward and not too heavy.

Seasonal Donabe – Niigata

This unagi bowl is small but potent. The unagi has a lovely crisp to its skin, while the rice and kabayaki sauce (made from shoyu, sake and mirin) was flavourful. A nice final dish of the meal, especially if you’re still hungry. You can ask for more.

Mango – Miyazaki
Mango l Sudachi l Caviar Lime l Coconut Mousse

Like all the other dishes from Chef, this dessert is presented beautifully. There’s lots of mango here, with a light coconut mousse on top that doesn’t overpower the dish. Refreshing and not too sweet.

Omakase @ Stevens Summer Menu by Chef Kazuki runs till mid-late September, priced at $280++ for a 6-course meal. Located at Novotel Singapore on Stevens, 30 Stevens Rd, #01-03, Singapore 257840.

For reservations, visit them online at WWW.OMAKASE.COM.SG.