Hamamoto

Hamamoto is one of Singapore’s most intimate and highly regarded Japanese fine dining experiences, holding its Michelin star since 2022. Tucked away inside a nondescript shophouse on Tras Street in Chinatown, the restaurant is named for its chef-owner Kazu Hamamoto, a Japanese chef whose commitment to the seasonal philosophy of Japanese cuisine is reflected in every detail of the dining experience. The restaurant is deliberately understated in its approach, concealed behind an unmarked door, and seats only a handful of guests at a time to guarantee the utmost personal attention and quality. Chef Hamamoto’s menus pay tribute to the seasons through a constant supply of the freshest ingredients flown directly from Tokyo’s Toyosu Market, and the dashi at the heart of the restaurant has been kept brewing continuously since the day Hamamoto opened. Among the most celebrated seasonal signatures is the matsuba gani, adult male snow crab, where Chef Hamamoto shells the legs at the counter before briefly poaching the flesh in the restaurant’s storied dashi. The Ise Ebi Sashimi is another standout: pristine raw spiny lobster tail set on its shell and crowned with uni and Kaluga caviar. The wine list is concise and thoughtfully matched to the cuisine. Reservations are extremely limited and must be made well in advance.