Nobu Singapore

Executive Chef Hideki Maeda at @nobu.singapore has unveiled a stunning six-course Spring Omakase that captures the season’s freshest bounty with Nobu’s signature Japanese-Peruvian artistry. Expect a refined progression of dishes that surprise and delight: think sakura-tai (cherry blossom sea bream) with yuzu truffle and parmesan, hotaru ika (firefly squid) sushi, pan-fried lobster with spicy lemon sauce, and Josper charcoal-grilled spring chicken with tosazu butter. It all ends on a sweet, tropical note with vanilla coconut cake and pineapple-coriander granita. #singaporeguide