Sushi Masa by Ki-Setsu sits above Orchard Road, on the sixth floor of Cuppage Plaza, removed from the pace and polish of Singapore’s main dining strips. The restaurant is built around a single eight-seat counter, where dinner unfolds slowly through a seasonal omakase: appetizers, sashimi, warm cooked courses, nigiri, soup and dessert, with ingredients flown in from Tokyo’s Toyosu Market. On any given night that might mean mozuku seaweed, mehikari, gentle kohada and uni served at its natural peak.
Rather than presenting omakase as a performance, Chef Masa treats it as a conversation, one guided by the seasons and by the people seated at the counter.
He told Locals Insider why the restaurant had to stay small, what cooking in Japan taught him, why there is no lunch service, and where he eats in Singapore when he is not behind the counter.
“Trends come and go, but the guest sitting across from me is real and present.”
Why Sushi Masa Has Only Eight Seats
I realized early on that what I wanted to offer couldn’t exist in a larger setting. Omakase, to me, is not just about serving food — it’s about reading the room, adjusting pacing, and responding to each guest in real time.
Beyond that number, something important is lost.
“Omakase, to me, is not just about serving food — it’s about reading the room.”
A Seasonal Omakase Menu Built on Balance, Not Abundance
Every ingredient has its story.
When Sushi Masa first opened, I hoped guests would leave feeling quietly fulfilled rather than impressed. Not remembering every dish individually, but remembering how the meal made them feel — comfortable, unrushed, and deeply taken care of.
“I hoped guests would leave feeling quietly fulfilled rather than impressed.”
What Cooking in Japan Taught Him: Restraint
Cooking in Japan taught me restraint. Not every ingredient needs to be showcased loudly, and not every dish needs explanation.
I let the season lead, and allow simplicity to speak.
https://www.youtube.com/watch?v=1Z22QVyi6YM
Staying Grounded in Singapore’s Omakase Scene
I focus on the counter in front of me. Trends come and go, but the guest sitting across from me is real and present.
It’s about staying focused on why I started cooking this way in the first place.
Winter Ingredients From Toyosu Market
Winter ingredients resonate deeply with me. The flavors are quieter but more layered — fatty fish, root vegetables, warmer preparations.
“Winter ingredients resonate deeply with me. The flavors are quieter but more layered.”
Tradition as Structure, Not Limitation
Tradition is the foundation. Once you respect that foundation, small interpretations come naturally.
If the dish still feels Japanese at its core, then the balance is right.
Reading the Guest Before the First Course
Their body language is the first thing I notice. Some guests lean forward with curiosity; others sit back and observe quietly.
Every counter seat has its own energy. It’s important to respect that.
“Every counter seat has its own energy. It’s important to respect that.”
Why Sushi Masa Doesn’t Serve Lunch
That time is reserved for preparation.
When an evening feels smooth and effortless, it’s usually because of the quiet, unseen work behind it.
How Chef Masa Hopes Sushi Masa Will Be Remembered
I hope Sushi Masa is remembered as a place that stayed sincere. Not the biggest, not the loudest — but a restaurant where guests felt respected, seasons were honored, and the counter remained a space for genuine connection.
“Not the biggest, not the loudest — but a restaurant where guests felt respected.”
Chef Masa’s Singapore: Where He Eats Off Duty. TOP Sushi Omakase Restaurants
I enjoy places that feel unpretentious and consistent. Novena Peranakan and Shi Zhen Fish Soup at Toa Payoh Lor 1 Market.
Sometimes the best ideas come when you’re not looking for them.
Novena Peranakan Cuisine
A long-running Peranakan restaurant in Novena Gardens. 273 Thomson Road, #01-02, Singapore 307644 · +65 6256 1430 · daily 11.30am–3pm and 5.30pm–10pm.
Shi Zhen Fish Soup (Shi Zhen Yu Tang)
A hawker stall serving fish soup at Toa Payoh West Market & Food Centre. Blk 127 Lorong 1 Toa Payoh, #02-08, Singapore 310127.
Apollon Bar – Orchard Plaza
After a long evening at the sushi counter, Chef Masa enjoys heading to Apollon Bar, a hidden izakaya tucked away in Orchard Plaza. It’s one of his favorite spots to unwind, enjoy a drink, and relax after work.
The Ice Bath Club
On his days off, Chef Masa enjoys visiting The Ice Bath Club for a refreshing cold plunge and a good soak. It’s one of his favorite ways to recharge and unwind away from the kitchen.
Soup Curry by Ki-setsu – Fortune Centre
Chef Masa has also recently ventured into Hokkaido-style soup curry with the opening of Soup Curry by Ki-setsu at Fortune Centre. Naturally, he enjoys dropping by for his own soup curry fix whenever he gets the chance!
Sushi Masa by Ki-Setsu: reservations and contact
Address: 5 Koek Road, #06-03 Cuppage Plaza, Singapore 228796
Hours: dinner only, from 7.15pm, Tuesday to Saturday · closed Mondays · private bookings on Sundays
Book: kisetsu.com.sg/reservations · reservations@kisetsu.com.sg · +65 9752 5851
Price: omakase menus vary with the season and market; expect from the mid-to-high SGD 200s per person, with drinks, sake pairings and premium upgrades extra. Some menus require advance notice.
