YUTA

I was really disappointed with my experience at YUTA. Given the price point, I expected a much higher standard. Our bill came to over S$400+ for two people, including sake pairing, but the quality simply did not justify the cost. The biggest issue was the sushi itself. The seafood did not taste as fresh as expected, and the sushi rice was not served at the proper temperature. For an omakase experience, the rice should be slightly warm to complement the fish, but this wasn’t the case and it affected the overall experience. To make matters worse, both my partner and I didn’t even eat the hand roll and uni course because we had completely lost confidence in the food quality. When we asked for the bill, we were surprised that the restaurant made no effort to acknowledge this or offer any adjustment to the bill. We weren’t expecting anything unreasonable, but some form of service recovery or goodwill gesture would have shown that they cared about their customers. What disappointed us even more was an incident involving the hand roll. A piece of fish had fallen from the hand roll, and my partner pointed it out to the chef. The chef looked over, took the hand roll back, and from what I observed, appeared to give a smirk beneath his mask before simply walking away. There was no apology, no explanation, no replacement, and no attempt to make things right. Whether or not that was his intention, it came across as dismissive and unprofessional, especially considering the price we were paying. While the restaurant has a clean, intimate setting, the food quality, attention to detail, and handling of customer concerns fell far below expectations. At this price point, freshness, proper sushi rice, and professional service should be non-negotiable. This was one of the most disappointing omakase experiences I’ve had in Singapore. Paying over S$400+ for a meal like this is unacceptable. Sadly, we will not be returning, nor would I recommend it to anyone looking for a quality omak

Wow! It's was a great find! Great quality and line up of food .. To start off with the super fresh oysters, follow by the nice sashimi, sweetness and freshness overdose!!! Not to mentioned with the nice pairing of house sake which is super affordable..... Next up is their superb waygu beef ... The pairing with the sea salt blown me away..... Not to oversell..... Leaving the rest for you to experience it yourself! Thks all for celebrating me & wifey BD! Cheers!

Visited YUTA to celebrate my girlfriend’s birthday. The restaurant had a cosy atmosphere and the staff were friendly throughout the evening. They also provided a small birthday dessert, which was a thoughtful gesture and much appreciated. The food itself was good. The ingredients were fresh, and highlights included the oyster, uni, sashimi, A5 wagyu and nigiri. Presentation was elegant and each dish was nicely plated. That said, there were a few aspects that left us feeling underwhelmed. The portions were extremely small, even for an omakase, and we felt the overall value for money could have been better. In addition, one of the reasons we enjoy omakase dining is the opportunity to watch the chef prepare and craft the dishes in front of guests. During our visit, several dishes appeared to have been prepared in advance, which reduced the interactive element and made the experience feel less personal than expected. While the birthday dessert was a nice touch and the food quality was good, the overall experience did not feel as special or memorable as we had hoped for a birthday celebration.

$𝟏𝟏𝟓 𝐨𝐦𝐚𝐤𝐚𝐬𝐞 𝐢𝐧 𝐎𝐫𝐜𝐡𝐚𝐫𝐝 𝐭𝐡𝐚𝐭’𝐬 𝐰𝐨𝐫𝐭𝐡 𝐞𝐯𝐞𝐫𝐲 𝐛𝐢𝐭𝐞 11 courses and not a single miss 😮‍💨 Highlights:
✨ Fresh, plump oysters
✨ Thick-cut sashimi slices
✨ Tender, juicy A5 Wagyu
✨ Signature Uni Rice Bowl
✨ Freshly made handrolls
…and more 👀 Paired it with their 𝐒𝐚𝐤𝐞 & 𝐔𝐦𝐞𝐬𝐡𝐮 𝐅𝐥𝐢𝐠𝐡𝐭 ($𝟓𝟎, 𝟒 𝐭𝐲𝐩𝐞𝐬) — loved the Yuzu Sake & Shiso Umeshu 😋 Save this for your next omakase date night! 😉 P.S. Menu changes every 2 weeks, so it’s never the same experience ✨ For more food reviews, follow me on IG: @dtfoodaffair :)

For $115 per pax, we enjoyed an 11-course Japanese omakase experience. The menu refreshes every two weeks, featuring highlights such as a selection of sashimi, sushi, and charcoal-grilled dishes. The 4-flight pairing began with the Narutotai Junmai Daiginjo, setting a delicate and elegant tone right from the start. Light and smooth on the palate, it carried subtle fruity and floral notes with a clean finish. Its refined profile made it an easy introduction to the pairing, gently complementing the dishes without overpowering them. Zensai Starting off with their Zensai (appetizer), we were served a plump and creamy Hokkaido scallop in a refreshing yuzu ponzu sauce, topped with a sprinkle of roe. The dish was bright and appetising, and together with the fresh oyster, it made a wonderful and refreshing start to the omakase experience. Oyatsu A Japanese-style snack. It featured Japanese bamboo shoots and okra, neatly wrapped and beautifully presented over a rich sesame sauce, adding a nutty depth to the dish. Usuzukuri For the Usuzukuri, which refers to the Japanese technique of thinly slicing, we were served a sashimi selection featuring Hokkaido scallop, prawn, and Shima Aji. The delicate slices highlighted the natural freshness and sweetness of the seafood. Another sake in the pairing was Tengumai Tokubetsu Junmai (天狗舞 特別純米), a well-known label from Ishikawa Prefecture. This sake carries a richer and more structured profile, with savoury umami notes and a slightly dry finish. Compared to lighter styles, its fuller body paired wonderfully with dishes that had deeper flavours, such as the charcoal-grilled items and richer seafood courses. The balance of umami and acidity helped cleanse the palate while enhancing the natural sweetness of the ingredients. Sumiyaki Featuring charcoal-grilled A5 Japanese Wagyu. The three slices of melt-in-your-mouth beef were paired with pickled wasabi, smoked salt and truffle garlic, simple accompaniments that elevated the rich flavours beautifully. Osusume Next came the Osusume, which in Japanese translates to “recommendation.” This chef’s special resembled a mini rice burger, with salmon belly sandwiched between layers of rice. We were told to mix the grated radish into the dashi broth before enjoying it, much like an ochazuke-style dish. One of the sake served during the pairing was Hatsu-Ayu (初鮎), a refreshing nama (unpasteurised) sake known for its clean and lively character. Light, crisp and slightly fruity on the palate, it paired beautifully with the delicate seafood courses such as the sashimi and sushi. Agemono The Agemono (fried dish) was beautifully presented, featuring a prawn that was deep-fried and wrapped with potato and edamame. It was served with a rich curry cheese sauce that added a creamy and savoury touch to the crispy textures. Nigiri Next, we enjoyed a trio of sushi featuring Hirame (flounder), Kanpachi (amberjack) and snow crab. Each piece was delicately prepared, allowing the natural sweetness and freshness of the seafood to shine. YUTA Signature Next came YUTA’s signature Uni Rice Bowl, featuring two types of uni, with the sweeter variety placed on top. The rich sea urchin was meant to be gently mixed into the rice, creating a creamy and indulgent bite. Temaki Next came the Anago handroll, packed generously and wrapped in crisp seaweed. The combination of the soft, sweet eel and the crunchy nori made every bite especially satisfying. Wanmono This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot. Another interesting sake in the pairing was Sanuki Cloudy (讃岐くらうでぃ), a lightly cloudy nigori-style sake known for its creamy and mellow character. Dessert This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot.

One of the more affordable omakase experiences at $115++, yet every item delivers. I’m usually a bit skeptical of lower-priced omakase as there can be hits and misses, but everything was a hit for me at YUTA. Fresh, premium ingredients like uni, Hokkaido oysters, and A5 Japanese wagyu come together in a well-curated menu. I also learned from Chef Jet that the menu changes every 2 weeks, so there’s always something new to look forward to. I really enjoyed the Flavoured Sake and Umeshu Flight too — 4 types of drinks for $50++, which is a great way to complement the meal. 📣Check out my IG/Lemon8/Tiktok @samlivestoeat for more detailed foodie reviews! 🥰

Cute spot with fresh food - was about 115++pp - decently priced for fresh sea. Everything was so enjoyable - what a lovely treat!

Worst omasake I ever had, sushi rice was cold , seafood had a bad smell . Chef was extremely unprofessional and rude Passed me a sushi hand-roll that was not wrapped well hence all the seafood dropped on the counter with zero recovery effort made.