An intimate 12-seat sushi-kappo counter tucked behind a shophouse door on Tras Street, helmed by Kyoto-born Chef Kazuhiro Hamamoto. Drawing on two decades in kitchens across Kyoto, Tokyo and Singapore, he presents an omakase that marries the art of sushi with the seasonality of kaiseki. Ingredients come from close relationships with artisans and producers across Japan, making Hamamoto one of Singapore’s most refined and Michelin-recognised dining experiences.
