Hamamoto

Hidden along Tras Street, Hamamoto is an intimate 12-seat sushi-kappo restaurant led by Kyoto-born Chef Kazuhiro Hamamoto, who brings over two decades of experience from Kyoto, Tokyo, and Singapore. Tried the Hamamoto Experience menu, with several dishes leaving a lasting impression. The Ise Ebi & Yoichi Murasaki Uni with Kaluga Caviar was simply outstanding. Sweet Japanese spiny lobster sashimi paired with creamy purple sea urchin and Kaluga caviar created a perfect harmony of texture, richness, and freshness. The Kegani Shabu-Shabu showcased hairy crab at its finest. Lightly cooked in a deeply umami crab roe broth, it preserved the natural sweetness of the crab while adding remarkable depth of flavour. Another highlight was the Nodoguro (Black Throat Sea Perch). Perfectly cooked with an airy, delicate texture, it released its rich fish oils with every bite and literally melted in the mouth. The service was equally impressive. With a high staff-to-guest ratio, every detail was attentively taken care of, and the sake pairing complemented the meal beautifully. A refined and memorable dining experience that truly showcases the elegance of Japanese kappo cuisine.

Among the exceptional omakase experiences I've enjoyed—from Kyoto and Tokyo to New York and San Francisco, where I reside—last night's meal at Hamamoto in Singapore ranks as one of the absolute best. It is rare to encounter a restaurant that so completely embodies its philosophy while delivering joy at every turn. Chef Kazuhiro Hamamoto, hailing from Kyoto, personally sources ingredients throughout Japan, guided by seasonality and profound respect for each element. This ethos translates into dishes of remarkable clarity and flavor. If I were to design an omakase menu myself, this would be it—a thoughtful balance of classics and rarities, beautifully prepared with unique elements and cooking techniques woven throughout. The meal unfolds with confidence. Appetizers—female snow crab, red shrimp, bonito, yellowfin tuna, daggerspike conger—establish the sushi masters' skill. The Japanese spiny lobster with sea urchin and caviar, a signature, is utterly sublime. Wood-fired rockfish and unagi demonstrate mastery of texture and char, elevating traditional preparations. The first nigiri, a beautiful piece of white jack, was lightly smoked and set the tone for what was to follow. After I was served, the sous chef ensured the level of wasabi and soy sauce was to my liking—a gesture that reflects the chefs' attention to detail and care for each diner's experience. The tuna progression, from a 206kg specimen featured that evening, includes impeccably cut chutoro, the less commonly encountered shimo-furi, and luxurious otoro. The final nigiri, nodoguro—grilled over wood—is extraordinary. Desserts were impeccable: melon shaved ice and chestnut ice cream with rum provided a thoughtful and delicious conclusion to my meal. Chef Hamamoto and his sous chef are articulate, knowledgeable, and genuinely passionate. They gracefully explained each dish's origins and flavor profiles to me in English, which I greatly appreciated. The sake program offers depth without pretension: hundreds of selections, most priced accessibly at S$35 per pour. The restaurant's format—12 seats, single seating, flexible arrival between 6:00 and 8:00 PM—allows guests to dine at their own rhythm, a luxury increasingly rare in fine dining. In a city rich with culinary excellence, Hamamoto distinguishes itself with purpose and polish. A second Michelin star would be well deserved.

It was more to my taste than the aged Ashino and Indian food Thevar I had the other two days! The skin of the mackerel was slightly grilled, introducing a hint of fruitwood aroma, and the subsequent sushi also had a trace of the charcoal and fruitwood scent, which could be considered a small core. There was a lot of tuna, but when I have omakase, I prefer white-fleshed fish, as it places a higher demand on the chef's skills. There were two kinds of sea urchin, one purple and one red. The purple one was very fat, but the more seasonal red one had a sweeter and fresher taste that was far superior. The dessert was yellow peach, which was not bad, but having only one dish left me feeling a bit unsatisfied.

Once you enter through the front door, the room is dark and classy, illuminating and elevating the counter seating. Chefs are hard at work plating Kaiseki-styled main dishes. Wait staff moving quickly and quietly in the shadowed background! Intricate and thoughtful Omakase course. The cooked courses were meaty and substantial! Bafun and Murusaki Uni showcased. A chunky bite of Hokkaido Geoduck. Delicious grilled Kuromatsu in red vinegar sauce. Cold Blue swimmer crab served en carapace. The Nigiri flight of meaty Nodoguro, Amaebi and young bluefin tuna. Binchotan grilled Chutoro were all hits. Dessert is GOOD, but they are cruel enough to make you pick 1 out of 6 choices! Sake list is monstrously extensive.

I had a wonderful dining experience at Hamamoto. The starters were absolutely delicious—I especially loved the kinki fish and lobster uni caviar, both incredibly fresh. The sushi was impressive too. Hamamoto-san is generous with the uni, and the seaweed and gari (pickled ginger) were perfect complements to the meal. The Aka uni sushi was simply divine. For dessert, you get to choose your own, and I went with the musk melon, which was a refreshing finish. The ambience is cozy and casual, making it a lovely spot to relax and enjoy the food. I would definitely love to revisit!

Having lived in Japan for 6 years, I am very particular about my sushi and I have no hesitation. In saying this is one of the nicest sushi restaurants that I've ever been to in my life. The service is outstanding and the food is brilliant. Everything is prepared with the utmost care and sourced from the finest areas. I had the lunch special and it took me about an hour and a half to savour my way through it. I will be thinking about this meal for a long time and highly recommend it.

I visited this restaurant on September 5, 2023, and again on June 21, 2025. The menu hasn’t changed much since then. The ambiance is both calming and refined. Service was consistently attentive. The staff would regularly replace hand towels and ensure that tea remained hot. The food here is pretty good. My favorite dish would be the smoked Kinmedai.

Amazing omakase experience with beautifully crafted sushi and seasonal dishes. Service was attentive and professional, and the intimate counter setting made it feel special. Highly recommend for a splurge meal, seats are tough to get , but worth it