Takahashi Singapore: Omakase Prices, Menu & Is It Michelin-Starred?

Takahashi, on Mohamed Sultan Road, is the first restaurant outside Japan to carry the Sushi Takahashi name, the Ginza original has an 8-month-to-a-year waitlist. That pedigree is the reason it comes up in every “best omakase Singapore” search, but it isn’t Michelin-starred, and one thing you’ll see repeated online (that it’s “three Michelin-starred”) is simply wrong, that claim confuses it with an unrelated Tokyo restaurant by a different chef who happens to share the same surname.

Is Takahashi actually Michelin-starred?

No, and this is worth clearing up directly because the claim circulates online. Takahashi Singapore is not in the Michelin Guide’s starred list, and neither is its Ginza parent restaurant. Chef Jun Takahashi, who founded the original in 2014, trained at two three-Michelin-starred Tokyo sushi houses, Sushi Saito and Kanesaka, before opening his own restaurant, but training under starred chefs isn’t the same as holding a star. The “three Michelin-starred Takahashi” claim you may see appears to confuse this restaurant with Harutaka, an unrelated three-starred Tokyo restaurant run by a different chef who also happens to be named Takahashi.

What makes Takahashi different from other omakase counters in Singapore?

The pedigree and the ritual. As the first Sushi Takahashi outpost outside Japan, it carries the reputation of a restaurant with a year-long waitlist at home, run day-to-day in Singapore by Chef Rinto Sasagawa, Jun Takahashi’s protégé of eight years. The most distinctive detail, mentioned in nearly every review, is a miniature zen sand garden (karesansui) placed at each diner’s seat alongside the opening course, part of a “wellness meets fine dining” concept built in partnership with The Well Group rather than a standard restaurant launch.

One honest note worth knowing before you book: reviewers (Spirited Asia, mid-2024) have observed that Chef Sasagawa executes the Ginza playbook faithfully and technically well, but hasn’t yet layered in much personal signature flair of his own. That’s not necessarily a downside if what you want is a faithful transplant of the Ginza experience, but it’s a different proposition from a chef developing his own style.

What should you order at Takahashi?

You don’t really order, it’s an omakase counter, so the chef sets the course. What you’re working with: the Karesansui Zen Garden appetizer platter (ikura, buri with radish paste, marinated aged ankimo) to open, followed by a nigiri sequence that changes seasonally under traditional Japanese lunar-month names, so don’t be surprised if the exact dishes differ from what you read in an older review. Reported highlights across recent visits include Miyazaki wagyu beef sushi, a negitoro hand roll topped with caviar, nodoguro (blackthroat seaperch), a snow crab and Italian truffle croquette, and a tuna trio running from akami zuke through chutoro to ootoro.

Dessert closes with homemade muscat daifuku and mizu shingen mochi, finished with a short matcha tea ceremony, a deliberate, unhurried way to end the counter experience rather than a rushed final course.

How much does Takahashi cost?

Expect a wide range depending on lunch versus dinner and which set you choose. These figures come from 2024/2025 reviews, since Takahashi’s own menu page publishes prices as images rather than text, confirm current pricing directly before booking.

No a la carte menu exists, it’s set/omakase-only. Reserve via WhatsApp (+65 8877 0501) or the restaurant’s SevenRooms page, and confirm current pricing when you book since menus and prices are updated seasonally.

How does Takahashi compare to Singapore’s other top omakase counters?

Takahashi sits in the middle of the pack on price, with real Michelin-starred alternatives on one side and a non-sushi kappo option on the other.

If holding an actual Michelin star matters to you, Shoukouwa (two stars) or Shinji by Kanesaka (one star) outrank Takahashi on that specific credential, at a real price jump. If you want the prestige of a direct Ginza lineage without the Tokyo waitlist and don’t need the Michelin star itself, Takahashi is the pick. If you want Japanese fine dining that isn’t sushi-focused, Takayama’s kappo-style format at a lower lunch entry point is the better fit.

What do you need to know before booking?

• Location: 4 Mohamed Sultan Road, Singapore 238955, about a 6-minute walk from Fort Canning MRT (Downtown Line)
• Format: omakase counter only, no a la carte menu, the chef sets the courses
• Hours: most current listing shows Wed-Mon, 12-3pm & 7-10:30pm, closed Tuesdays, confirm when booking
• Book via: WhatsApp (+65 8877 0501) or the restaurant’s SevenRooms page
• Not Michelin-starred, despite a circulating claim to the contrary, don’t confuse it with Harutaka in Tokyo
• Menu course names change seasonally with the Japanese lunar calendar, so dish names you read in older reviews may not match what’s served now

Frequently Asked Questions

Is Takahashi Singapore related to a restaurant in Japan?

Yes. It’s the first international outpost of Sushi Takahashi, Ginza, founded by Chef Jun Takahashi in 2014. The Ginza original reportedly has an 8-month-to-a-year waitlist.

Does Takahashi Singapore have a Michelin star?

No. Neither Takahashi Singapore nor its Ginza parent restaurant holds a Michelin star. A claim that it’s “three Michelin-starred” circulates online but appears to confuse it with an unrelated restaurant, Harutaka in Tokyo, run by a different chef with the same surname.

How much does omakase at Takahashi cost?

Lunch sets have run from S$180++ to S$250++, and dinner from around S$320++ to S$420++, based on 2024/2025 reviews. Confirm current pricing directly with the restaurant before booking, since its own menu isn’t published as text online.

Who is the head chef at Takahashi Singapore?

Chef Rinto Sasagawa runs the Singapore kitchen. He trained under Chef Jun Takahashi in Ginza for eight years before relocating to lead this outpost.