Nishikane Singapore: New Address, Omakase Prices & Menu Guide

Nishikane moved in early 2025, from 10 Stanley Street to 78 Tras Street, and several pages still ranking for “Nishikane Singapore” haven’t caught up, Eat App, Tripadvisor and FoodAdvisor all still list the old address. If you’re trying to book a table, that alone is worth knowing before the food. Beyond the move, Nishikane is a kappo restaurant, cooked, multi-course counter dining, run by Chef Nobuhiro Nishi, the sixth generation of a family kaiseki lineage that traces back to 1850 in Fukui, Japan.

What is kappo cooking, and how is Nishikane different from a sushi omakase place?

Kappo means the chef cooks and serves each course directly at the counter, it’s a broader, more varied format than a sushi-ya, which centres on nigiri. Where a restaurant like Takahashi builds its omakase around raw fish and rice, Nishikane’s courses move through hot dishes, clay-pot rice, and composed plates, closer to a relaxed, counter-side version of formal kaiseki than to sushi dining. That distinction matters if you’re choosing between Singapore’s high-end Japanese counters: pick Nishikane for variety and seasonal cooked courses, pick a sushi-ya if rice and raw fish are the point.

Who is the chef, and is Nishikane actually Michelin-recognised?

No, not directly, and it’s worth being precise here because the chef’s background gets conflated with the restaurant’s own status online. Chef Nobuhiro Nishi is the sixth generation of the Nishikane name, a kaiseki lineage founded in Fukui Prefecture in 1850, and before opening in Singapore he worked as second-in-command at Ishikawa in Tokyo, a restaurant that holds three Michelin stars. That’s real, verifiable pedigree. But Nishikane Singapore itself does not appear in the Michelin Guide Singapore’s starred list, and it isn’t on Asia’s 50 Best Restaurants 2026 list either. The three-star credential belongs to his former restaurant in Tokyo, not to Nishikane.

What should you order at Nishikane?

The menu changes with Japan’s micro-seasons, so treat any dish list as a snapshot rather than a fixed menu. The most consistently mentioned course across reviews is an ice-carved Fukui soba, served with Hokkaido uni, Japanese yam and dashi, a genuine visual centrepiece. Other recurring highlights: a donabe clay-pot Koshihikari rice course with seasonal toppings, slow-cooked abalone (about three hours) finished in a buttery awabi-liver sauce, and, on some menus, Omi or A5 wagyu. The closing dessert course is presented as a plated “garden,” a deliberate nod to French pastry presentation that the chef has cited as a personal influence.

How much does Nishikane cost?

Pricing varies more than most single-restaurant reviews let on, Nishikane runs multiple omakase tiers rather than one fixed menu, and a limited-time anniversary set has also been priced separately from the regular offering.

These figures come from 2024-2026 reviews rather than a single published price list, and Nishikane offers 6-, 7- and 9-course tiers that aren’t consistently broken out across sources. Confirm the current tier and price directly when booking (+65 9179 4355).

How does Nishikane compare to Singapore’s other kappo restaurants?

If you want kappo specifically, not sushi omakase, here’s where Nishikane sits against three other real options.

Shunsui is the value entry point with a genuine Michelin-recognition track record. Ki-Sho is the closest in format and intimacy, an equally small counter under a chef with his own strong pedigree. Kappo Suguru is worth knowing about specifically because it only runs Sunday to Tuesday, useful if Nishikane is fully booked on a weekend. Nishikane’s own edge is the family-lineage story and the ex-Ishikawa training, if that history matters to you, it’s the most compelling of the four.

What do you need to know before booking?

• Current address: 78 Tras Street, #01-01, Singapore 079017, a short walk from Tanjong Pagar MRT (not the old Stanley Street location several directories still list)
• Hours: Mon-Sat, 12-2pm (lunch) and 6-10:30pm (dinner), closed Sundays
• Format: kappo counter, cooked multi-course, not a sushi-focused omakase
• Not Michelin-starred, that credential belongs to the chef’s former restaurant, Ishikawa in Tokyo
• Book via: phone/WhatsApp +65 9179 4355
• Menu is seasonal, changing with Japan’s micro-season calendar, so exact dishes vary by visit

Frequently Asked Questions

Has Nishikane moved locations?

Yes. It relocated from 10 Stanley Street to 78 Tras Street, #01-01, in early 2025. Some directory listings still show the old address, so double-check before heading over.

Is Nishikane a sushi restaurant?

No. It’s kappo-style, cooked multi-course counter dining, rice, hot dishes, clay-pot courses, rather than a sushi-focused omakase built around nigiri.

Does Nishikane have a Michelin star?

No. The chef, Nobuhiro Nishi, previously worked at three-Michelin-starred Ishikawa in Tokyo, but that recognition belongs to his former restaurant, not to Nishikane Singapore, which doesn’t appear in the Michelin Guide Singapore’s starred list.

How much does Nishikane cost?

Roughly S$160++ to S$360++ depending on lunch versus dinner and which course tier you book. Confirm the current price and tier when reserving, since Nishikane runs several omakase options rather than one fixed menu.