Looking for an omakase fine dining restaurant in Singapore?

Japanese omakase lovers are always on a lookout for new sushi restaurant, and this is one name you should pay attention to – Taiga Dining.

Chef Taiga Kanekuni’s eponymously named 13-seater sushi-ya at Regent Singapore presents an intimate setting for food lovers looking to explore the intricacies of Japanese cuisine.

At the same time, it allows the shokunin to showcase skills acquired over 20 years working on Edomae sushi across restaurants in Tokyo and Niigata. He was also previously at Sushi Kou and Sushi Ayumu in Singapore, in case you find him familiar.

Finding and entering Taiga Dining is part of the overall culinary experience of the sushi-ya.

At the hallway entrance leading to this artisanal workshop is a mountainous rockscape done in greyscale, suggestive of Kōchi Prefecture, Chef Taiga’s home.

The décor inside Taiga Dining precedes the approaching culinary affair with a sense of rustic authenticity. Metal and wood combine to create an ambience reflective of a classic Japanese landscape.

Taiga Dining presents four omakase menu options: Kiri Ni Hoou ($180), Ino Shika Cho ($280), Ka Cho Huu Getsu ($380), and Hi To To See ($480), which are available for lunch and dinner.

Each of these menu options promises a festival of exclusive tastes through a curated selection of innovative appetizers, miso soup, nigiri sushi, and desserts.

Additionally, Chef Taiga decisively monitors every individual character of the preparations, from their flavour and texture to their pairing and arrangement. He is so dedicated to ingredient-sourcing, that he procures seafood from a solitary trusted source for the past decade.

Gourmands who appreciate the artisanal refinement of Japanese cuisine will particularly find the seasonal inclusions in the omakase menu to their liking. So even if you are a repeat diner, you would likely find something different on the menu.

With 5 signature appetisers, 9 pieces of sushi, trio of Uni Hand Roll, Miso Soup and dessert, here are some of the highlights from the Hi To To See Omakase menu:

Hairy Crab with Fresh Edamame
A bite-sized appetizer with a world of flavours, the dish consists of Hokkaido hairy crab embellished with the sweet saltiness of sea urchin sauce.

The delicately placed fresh edamame, seaweed, and edible flowers add balancing layers to the preparation.

I would say eat this in one mouthful and slowly savour to appreciate the complexity of the textures.

Striped Jack with Peach and Caviar
Japanese striped jack from Miyazaki prefecture, known provincially as Shima-aji, has little fat and a firm yet spongy texture.

The chef broadens the fundamental flavour profile of the fish by placing it on a zingy, fruity, sweet peach and ponzu vinegar jelly. Completing the dish is a spoonful of caviar

(Having worked in a Tokyo-Italian restaurant before, the Chef has a special affiliation and intricate knowledge of Italian cuisine. Consequently, caviar and arugula are but two components one will often find seamlessly integrated into his creations.)

Striped Jack with Peach and Caviar

Sand borer Tempura
One thing I enjoyed about this omakase is it presents ingredients that are seasonal and perhaps something less commonly seen (at least in Singapore).

Also known as kisu, the sand borer fish’s 1% fat content gives it a subtle taste, making it ideal for pairings with slightly strong and contrasting flavours.

At Taiga Dining, the Japanese whiting tempura, fried to a crunch, comes with a base of horse radish. Furthermore, the matcha salt acts as a condiment on the side, helping balance the fishy taste with its earthy nuttiness.

Sand borer Tempura

Fatty Tuna Pickled In Soy Sauce
We see a complete contrast in the ingredient choice with the fatty tuna (otoro) compared to the kisu.

The otoro is a much-revered piece of the tuna underbelly, high in fat content and known for its melt-in-your-mouth composition.

One of the signature items here, Chef Taiga pickles the otoro in a special house-made soy sauce, garnishing it thereafter with Ibaraki shallots, arugula, and mustard seeds.

A must for otoro enthusiasts, the dish pleases the palate with its depth of character. But to savour its wholesomeness, remember to eat each piece of tuna with all three garnishes.

Fatty Tuna Pickled In Soy Sauce

Abalone in Liver Sauce
An erudite reation that would just leave you in bliss, the dish primarily comprises slices of tender buttery and slightly chewy abalone sourced from Iwate prefecture.

The abalone further garners a rich, salty appeal when placed in a silky pool of liver sauce made by emulsifying egg yolks with abalone liver.

The luscious sauce is the highlight here and is not to be wasted. If left with some, request for a spoonful of rice to soak up whatever is remaining.

Abalone in Liver Sauce

Chef Taiga takes pride in plating fish seasonally in their prime, like procuring only auction-grade wild tuna.

However, one gets to witness true brilliance in the shari that he creates personally using four varieties of sushi rice. Yes, four.

Prepared in red or white vinegar, he then uses the shari depending on the fat content of the fish. What’s truly interesting is the complimenting combination of flavours. From the natural oceanic taste of the fish to the paired rice, each element is distinctly recognizable in every bite.

Here are some of my favourites:


With a trademark pinkish-red colour and a translucent lower end, Isaki is an early summertime fish often considered a shiromi (white fish).

Known for its leanness and moderately sweet taste, its layer of delicious fat makes the fish a true-blue delight to eat.


Medium Fatty Tuna or Chutoro
The medium fatty tuna boasts rich umami with significant sweet undertones enhanced further when paired with red vinegar shari.

Medium Fatty Tuna or Chutoro

Sea Urchin Handroll
Chef Taiga uses three varieties of seasonal sea urchins, including Murasaki and Bafun from Hokkaido.

Gently brushed with soy sauce, the uni rest next to each other on a bed of rice, placed between two A-grade jet black nori sheets.

The real magic of the handroll is in every bite, wherein diners can explicitly relish the distinctness of each sea urchin type.

Sea Urchin Handroll

The Botan Ebi typically from Hokkaido prefecture, is famous for its plumpness and large size, ranging from 10 to 20 cm.

Moreover, the shrimp has a markedly sweet taste and is tender in texture.

When butterflied and paired with well-seasoned shari, it promises a mouthful of sushi deliciousness.

Taiga Dining
#01-03/04 Regent Singapore, 1 Cuscaden Road, Singapore 249715
Tel: +65 8031 4306
Opening Hours: 11am – 11pm (Tues – Sun), Closed Mon
Reservation: https://taiga.com.sg/reservation

Taiga Dining


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