The Place Opened since 2022, the Michelin starred Sushi Sakuta is the only restaurant being promoted from one star to two stars in Michelin Guide Singapore 2025. Previously located at The Capitol Kempinski Hotel Singapore, Sushi Sakuta has a new home now at Millenia Walk and is still helmed by Chef-Owner Yoshio Sakuta. 

Upon entering the space, there is a zen pathway which leads to the main 10-seat counter. There is also a 6-seat private room. Inspired by the Sukiya style of architecture, the interior embodies shibui elegance: refined and minimalist looking. 

The Food Sushi Sakuta serves sushi omakase where ingredients are showcased in their purest form. Lunch and dinner services are available with two menus for lunch at S$350++ (3 appetisers, 8 Sushi, 1 Soup, 1 Dessert) or S$500++ (5 appetisers, 10 Sushi, 1 Soup, 1 Dessert), while dinner is just one menu at S$500++ (5 appetisers, 10 Sushi, 1 Soup, 1 Dessert). 

Beverage pairings are available upon request. The Sushi Sakuta sommelier is able to curate sake, tea or wine that best complements the seasonal offerings of each omakase. 

Here is what to expect from the dinner menu (S$500++) I had: 

Female Snow Crab 
The first course is a Chawanmushi course that features snow crab from Niigata, Japan. 

Pine Flounder 
Thinly sliced to perfection. 

Kinki 
Beneath the kinki fish in ponzu sauce are some Japanese flakes and there is also a side of yuzu kosho. 

Eel 
Topped with Sansho pepper, the ultra-crisp skin of the unagi is glistening. Good on its own, or even with a tinge of the fresh wasabi. 

Monkfish Liver 
Topped with fresh wasabi, the Ankimo flavour is perfectly clean and smooth. 

Abalone 
Abalone from Chiba is steamed with sake and kale for 5-6 hours, and served with abalone liver sauce. 

Served with hot sake which is aged, it helps to balance the fatty flavour of the abalone liver sauce. 

The second part of the meal is a series of nigiris. 

The Shari uses two kinds of red and two kinds of white vinegar.

Using Hitomebore and Sasanishiki grains, chef blends red and white vinegars in precise ratios that shift with the season, balancing brightness and depth. The rice is soaked and steamed in a custom double-lidded donabe, a process that demands both patience and intuition. 

Large Yellowtail 

Leatherjacket (Kawahagi) 
Amazing flavour of the kawahagi, which is so clean yet delicious. 

Spanish Mackerel 
Smoked slightly over binchotan, there is that tinge of smokiness here which is not too overbearing. 

Bonito 

Fatty tuna 

Sea Urchin 
Very creamy Bafun Uni, need I say more?

Horse Mackerel 

Japanese Tiger Prawn 

Torotaku 
A handroll of minced tuna in crisp seaweed, something simple looking but tastes so good! 

Soup 

Dessert 
Japanese seasonal fruits were served, before the meal ended with a housemade Vanilla ice cream with matcha sauce. 

Rants A meal here is definitely on the hefty side. 

Will I Return Again? While a meal at Sushi Sakura does not come cheap, you can expect a very refined experience with clean and nuanced flavours for each course. Indeed, the shari and each piece of nigiri is executed very well, and I can understand why this restaurant has moved up the ranks on the Michelin list. 

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 5/5
Ambience: 4.5/5
Overall Experience: 4.5/5  

Sushi Sakuta 
9 Raffles Boulevard 
#01-06/07/08, Millenia Walk 
Singapore 039596 
Tel: +65 9863 9302 

Opening Hours 
Tuesday to Wednesday: 12.30pm to 3pm, 7pm to 10pm 
Thursday: 7pm to 10pm 
Friday to Sunday: 12.30pm to 3pm, 7pm to 10pm 
Closed on Thursday Lunch, Closed on Monday 

Ranted by The Ranter