10 Kinds
Light straw yellow, very fine perlage and lively mousse. Smells like distinct candied fruits and tastes persistent aromatic but gentle, thanks to a natural residual sugar.
Lemon acidity and minerality added to the fruity volume. Long, earthly finish.
A rich and concentrated nature: pulpy fruit matter underlined by lemony acidity.
Lots of juicy apples, pineapple and great texture on the palate with a nice lift of freshness on the finish.
In perfect harmony with a fruity intensity while maintaining a salty and lemony vibration.
Miyazaki A5 Wagyu served with Hokkaido Sea Urchin on rice
Assorted Premium Sashimi on rice
Flat Udon served with assorted seafood
Grilled Freshwater Eel & Sea Eel on rice
Braised Kagoshima Pork Belly on rice
Flat Udon served in a vegetable broth
Mushroom Clear / Miso Soup
Clam Clear / Miso Soup
This daiginjo-grade sake in the junmai style makes use of a 40% grain polish and lengthy fermentation at a low temperature to give it a velvet-smooth mouthfeel from beginning to end. A scent of strawberries and vanilla gives way to charming and voluptuous savory notes.
Fruity scent, fresh and transparent taste. A sweet and refreshing sake with a good balance of flavor and sharpness.
Rich yet fresh flavors and aroma. Full-bodied and slightly refreshing texture for every sip.
Rich yet fresh flavors and aroma. Full-bodied and slightly refreshing texture for every sip.
The fruity bouquet offers apple, peach and nashi pear, both vivid and sensuous. The initial impression is of a clean flavour with an aftertaste that combines the sweetness of fruit with soft mellowness.
A well-balanced sake with a wonderful standing aroma and a good balance of sweetness and spiciness.
Polished up to 40% of the in-house developed rice "Ryu no Otoshiko". Enjoy the refreshing scent and gentle sweetness.
A full-bodied flavor born from clean rice and water, and a fresh scent like new sake. Enjoy the unique fruity ginjo aroma.
Slightly sweet with a citrus scent like lime and citrus and a faint richness reminiscent of white sesame.
Sweet aroma of cantaloupe. After a little sobering, the wine has strong fruit flavors such as banana jelly, Fuji apple, and ripe pear. The mouthfeel is rough and full, but it turns into a light and charming flavor in the mouth.
Slightly dry over the throat at first taste, it becomes rather refreshing after that.
Assorted Sashimi on rice
Braised Kagoshima Pork Belly on rice
Grilled Freshwater Eel & Sea Eel on rice
Salmon Sashimi with Salmon Roe on rice
Prawn & Assorted Vegetable Tempura set on rice
Grilled Fish Head
Grilled salmon on rice (Mentai, Shio, Teriyaki)
Grilled Amberjack Cheek
Chopped Tuna Belly with Hokkaido Sea Urchin on rice
Miyazaki A5 Wagyu on rice
Chef-curated plate of assorted sushi
Grilled Teriyaki Chicken on rice
Cold buckwheat soba/udon with scallop & truffles
Seafood udon / Buckwheat soba
Udon/Cold buckwheat soba served with assorted tempura
150 grams
Simmered Silver Cod Fish
Braised Kagoshima Pork Belly
Butter Pan-fried Hokkaido Scallop
Teriyaki Chicken
Grilled Amberjack Cheek
Grilled Silver Cod Fish
Shioyaki, Teriyaki, Mentaiyaki
Grilled Japanese Freshwater Eel
5 pieces
Tuna Belly & Caviar Roll
Seasonal Vegetable Roll
Eel on square-shaped pressed sushi
Fish Popcorn
Seared Roll
Japanese Fried Chicken
5 pieces Prawn Tempura
3 Ebi, 5 Vegetable
Assorted Vegetables (8 pieces)
Premier Greenhouse Amela Tomato
Japanese Beancurd with Sea Urchin & Caviar
Goose Liver & Steamed Egg Custard with Truffle Sauce
Japanese house salad with wafu dressing & baby sardines
Steamed Egg Custard topped with Salmon Roe
Dried Puffer Fish
Hokkaido Uni served on Toast
Dried Leather Jacket Fish
Edamame seasoned with sea salt & truffles sauce
Dried Sting Ray Fin
Steamed Egg Custard with Truffle Sauce
5 Kinds
5 Kinds
Chef's Choice
Negitoro, Foie Gras & Uni on a bed of Sushi Rice
Fresh Oyster
Thinly sliced white fish sashimi with Chef's toppings
Braised Abalone topped with Abalone Liver Sauce
Snow Crab, Sea Urchin & Steamed Egg Custard with Truffle Sauce
A5 Marbled Wagyu Steak Sandwich
Pork Belly Sandwich
Ocha-infused Buckwheat Noodle Soba with Scallops & Truffles Sauce
(5 pieces)
Eel on square-shaped pressed sushi
(5 pieces)
Sea Eel (3 pieces)
(5 pieces)
3 Ebi, 5 Vegetable
Assorted Vegetables (8 pieces)
(2 pieces)
Coke, Sprite, Soda Tonic, Ginger Ale
Orange, Lime, Apple
Supreme Fat Tuna Belly
Medium Fat Tuna Belly
Lean Tuna
Marbled A5 Graded Beef
Amberjack
Golden Eye Snapper
Hokkaido Sea Urchin
Flounder Fin
Striped Jack
Flounder
Sea Bream
Salmon Roe
Fresh Scallop
Sea Eel
Salmon Belly
Salmon
Foie Gras & Hokkaido Sea Urchin
Egg Omelette
Supreme Fat Tuna Belly
Medium Fat Tuna Belly
Lean Tuna
Striped Jack
Salmon Belly
Salmon
Amberjack
Flounder
Sea Bream
Sea Eel
Golden Eye Snapper
Fresh Scallop
Botan Shrimp 2pcs
Hokkaido Sea Urchin
5 pieces (For 1 pax)
3 Kinds (9 Pieces)
5 Kinds (15 Pieces)
Tuna Belly & Sea Urchin Hand Roll
Goose Liver & Crystal Prawn Hand Roll
Crab Meat & Cod Pollack Roe Hand Roll
Crispy Fish Hand Roll
10 Kinds
With lots of natural yuzu juice, this sparkling liqueur has a mellow taste, an exceptional balance of acidity, and a unique fragrance of citrus.
Lychee flavored liqueur that is crystal clear with an intense flavour of tropical lychee. Best enjoyed on the rock or with chilled soda water.
Refreshingly light, bright citrus flavors combined with soft texture and a hint of sweetness.
CHOYA's authentic "Umeshu". No added flavours, colourings or preservatives.
Nigori Umeshu that has been aged for 9 years. Unique, fruity, and low in acidity.
Supreme Fat Tuna Belly
Medium Fat Tuna Belly
Lean Tuna
Marbled A5 Graded Beef
Amberjack
Golden Eye Snapper
Hokkaido Sea Urchin
Flounder Fin
Striped Jack
Flounder
Sea Bream
Salmon Roe
Fresh Scallop
Sea Eel
Salmon Belly
Salmon
Foie Gras & Hokkaido Sea Urchin
Egg Omelette
10-Course
Braised Awabi with Liver sauce
5 Kinds
5 Kinds
10-Course
Braised Awabi with Liver sauce
5 Kinds
5 Kinds
5 Kinds
5 Kinds
Chef's Choice
Cold buckwheat soba/udon with scallop & truffles sauce
Seafood udon/Buckwheat soba
Udon/Cold buckwheat soba served with assorted tempura
Fresh red fruits, spices, Chinese ink, and minerals. Fluid and juicy with a long finish.
Harmonious berry, raspberry, and licorice aromas with beeswax and musk notes.
Raspberry, Santa Rosa plum, and red cherry fruits abound, accented by black licorice and warm oak notes in the nose.
Candy apple red hue. Bursting with red fruits of cherry, strawberry and plum with accents of fiddlehead fern and oyster mushrooms.
Powerful wine with elegant fruitiness; expressive bouquet of red fruits accented by cedar and cigar box; fine-grained tannins.
Rich texture and layers, with warm sweet red fruit and a black core.
Nose: Rich and brilliant. Perfect harmony with malt sweetness from Nagahama new make and ripe dry fruits, raisin and red berry. Palate: Sweet and deep. Silky tannins' bitterness aftertaste. Finish: Spices like cinnamon and pepper.
Nose: Orange peel, honey, pepper, spices. Palate: An oily mouthfeel, citrus, vanilla, light honey with a comfortable and slightly spicy shot. Finish: Reminiscent of peaches and almonds, honey, a mellow aftertaste.
Displays a medium golden yellow, exhibiting aromas of pear, floral notes, and vanillin characters. Well-balanced acidity with long, rich finish.
Deep garnet in colour, the wine is rich and luscious on the palate. Intense and complex flavours exhibit red fruit aromas and toastiness.
The entrance to Kakushin, a Japanese restaurant with red curtains and decorative sake barrels.
A menu for Shin Omakase featuring 10-course and a la carte options.
A close-up of a colorful Chirashi bowl filled with fresh sashimi and ikura.
A menu for RAITO Sushi Course priced at S$168, detailing its components.
A gourmet toast topped with sea urchin and garnishes on a decorative black plate.
A beautifully plated dish of grilled fish with grated cheese, lotus root, and lemon.
A menu page showcasing various champagne bottles with descriptions and prices.
A menu featuring Japanese rice, noodle, soup, and dessert dishes with prices.
A menu showcasing various types of sake with detailed descriptions and prices.
A menu for Chef's Lunch featuring 5 courses with various main course options.
Slices of grilled meat with garlic chips and carrot garnish on a wooden board.
A menu page showcasing various types of sake with descriptions and prices.
Delicate slices of raw fish topped with uni and garnished with chives and black sesame.
A close-up of a Japanese dish featuring tempura shrimp and grilled eel over noodles.
Interior of a modern Japanese restaurant with a sushi bar and seating.
A close-up of fresh sashimi and tuna, artfully arranged with microgreens and a flower.
A smartphone displays Japanese food, advertising delivery and pickup options for Kakushin.
A poster advertising a Tuna Cutting Ceremony event by Kakushin.
A set menu from Kakushin restaurant featuring appetizers, main courses, and desserts.
A menu from Kakushin featuring mains and sharing dishes with prices.
A menu showcasing two Omakase courses with detailed descriptions and prices.
A platter of assorted sushi, including salmon and other seafood, served with ginger and wasabi.
A menu page from Kakushin featuring a selection of 'Starters' and 'Ala Carte' dishes.
The modern entrance of the Kakushin shop with a sleek black and gold facade.
A close-up shot of a single piece of sushi with intricate scoring on the fish.
Menu for Kaku Omakase, featuring an 8-course meal for S$228.
Sashimi dish with delicate garnishes on a dark stone plate.
A close-up of a delicious salmon nigiri sushi with pickled radish on a dark plate.
Interior of a modern Japanese restaurant with a decorative wall and sushi bar.
Six pieces of sushi with uni, caviar, and tuna on a dark platter.
A menu from Kakushin featuring signature dishes like Big Mac, Nama Gaki, and Wagyu Sando.
A menu from Kakushin featuring Sushi, Maki, and Tempura dishes with prices.
A close-up of a single piece of tuna nigiri sushi on a dark plate.
A menu from Kakushin featuring beer, soft drinks, coffee, and juice with prices.
A menu page displaying Nigiri Sushi options with prices and descriptions.
A menu for Chef's Lunch featuring 5 courses and various main course options.
A menu featuring various sashimi dishes, sashimi moriawase, and hand rolls with prices.
A spread of delicious Japanese cuisine including sushi, sashimi, grilled fish, and desserts.
A menu for RAITO's Sushi Course priced at S$168, detailing various dishes.
A menu page showcasing various Japanese liquors with descriptions and prices.
A menu for Nigiri Sushi, featuring various types of sushi with prices.
A delicate dish of uni and tofu, garnished with a flower, served in a bowl.
Two fresh oysters served on ice with ikura, caviar, and microgreens.
A menu for Shin Omakase, a 10-course meal priced at S$328.
A menu for Chef's Lunch, featuring 5 courses and various main course options.
A menu for Kakushin's Shin Omakase 10-course meal.
The entrance of Kakushin restaurant with traditional Japanese decor and signage.
Fresh salmon sashimi artfully arranged with delicate flowers on a dark plate.
A menu for Kaku Omakase, detailing an 8-course meal for S$228.
A selection of six meticulously prepared sushi pieces arranged on a dark stone platter.
A set menu for Kakushin restaurant, featuring 5 courses including appetizer, soup, main course, and dessert.
A close-up of a single piece of sushi with pickled ginger and daikon radish.
A vibrant salmon donburi bowl with ikura, wasabi, and pickled ginger.
A menu page showcasing various bottles of wine with descriptions and prices.
A menu page featuring cocktails, whiskey, and wine selections with descriptions and prices.
The Kakushin shop logo is displayed on a wooden wall with warm lighting.
A beautifully presented plate of assorted sashimi with garnishes.
A menu for Pacific Blue Fin Tuna Cutting at Kakushin restaurant.
Based on 15 reviews
Out of 2294 shops
Not enough ratings
Michael Sidaway
Great service from Maggie, who went out of her way to give us a good experience. Disappointed with the quality of the food - ingredients didn't taste fresh, sashimi was over-sauced and beef was overcooked. At that price point ($76 for a small wagyu beef bowl) I would expect the beef not to be overcooked. Unfortunately other than Maggie, there was nothing worth returning for.
Yee Chen Lim
A very homely omakase experience! Staff are extremely friendly and warm. They are attentive and ensure you get the most genuine service they offer. Food are not flashy but they are fresh and delectable. Will definitely return to try out their other menu!
Melina Yap
Very lovely experience, food is fresh, really classy ambience + the people there are very warm and friendly! Had a really heartwarming dinner for my best friend's and his wife's birthday celebration! They even offered me a complimentary parking ticket without me asking! Really touched by their kind gesture Will be back to try their set menu one day!
Catherine Choo
My husband booked Kakushin for our wedding anniversary dinner, and it was a wonderful experience. We had the 10-course omakase. Every dish was fresh, beautifully prepared, and delicious. Maggie and her team were attentive throughout the evening and made our celebration truly special. Highly recommended.
Candy Tan
I read many great reviews about Kakushin, so I decided to make my first reservation there to celebrate my best friend’s belated birthday. It was my first visit, and I was really impressed — the food, sake, and service were all amazing! The waitress gave thoughtful recommendations by asking a few simple questions about our preferences, which helped us choose the right dishes. The A5 wagyu beef literally melted in my mouth. The staff also made regular checks to ensure our table was always clean and clear, which showed their attention to detail. To our surprise, the restaurant prepared a whole cream cake and even sang a birthday song for my best friend! They also offered ice cream or fruit afterwards, which was such a lovely touch. We were both delighted with the experience, and we’ll definitely be back again soon!
4vi31t
Had the omakase and it was exquisitely crafted. Chefs served the dishes and explained each dish in detail. Ingredients fresh as expected, presented with creativity, and always at the right temperature. Hosts friendly and non-intrusive; will readily answer relevant questions. Restaurant has a good mix of people - some going for omakase, some going for a la carte. Interior is beautifully furnished and ambience is peaceful.
