Hikaru Omakase

Hikaru Omakase sits inside Katong V on East Coast Road in Marine Parade, a counter-only room built around Edomae-style sushi. Chefs Elvis San and Hexon San, who each have more than a decade in the trade, work from a shared philosophy of shokunin kishitsu — the pursuit of precision through repetition — and the menu is presented in English, which makes the counter accessible to visitors unfamiliar with Japanese terms.

Service runs across lunch and dinner on the same daily schedule, Tuesday through Sunday, from noon to 2:30pm and again from 6pm to 10pm; the restaurant is closed on Mondays. The lunch omakase gives diners a lower-cost entry point to the same kitchen that runs the dinner counter, though both sittings fall under the restaurant's luxury price tier in Singapore dollars.

Dress code is smart casual, consistent with a seated counter experience rather than a casual walk-in spot. Reservations are taken by phone, and the restaurant also notes a private events option — personalised menus built around different budgets — available on request through the same phone line.

The space is small by design, built around direct counter interaction with the chefs rather than table seating, and the restaurant has said it sources fish through direct relationships with local fishermen rather than through intermediaries.