Before you can experience the head chef’s unique take on Singaporean-Japanese fusion cooking, you have to book a table online months ahead. Punctuality is key as the food is only served after all the guests are seated at 7.30pm sharp. The 8-course omakase-style menu changes every two months, reinventing national dishes like rojak and laksa with clever Japanese twists. Counter seats overlooking the open kitchen let diners see the magic first hand.