A new farm-to-table Japanese restaurant launched in Singapore in 2022. Oumi offers a modern Japanese and Australian Kappo dining experience featuring the world’s highest food forest and breathtaking views of Marina Bay, Singapore and beyond.
The restaurant was developed by hospitality experts, F&B 1-Group. These folks are responsible for the likes Australian Kaarla on the same floor and another popular new skyscraping eatery Sol & Luna. Oumi is the latest dining concept on the 51st floor of CapitaSpring.
Oumi exhibits an open kitchen with Omakase-style benches, sleek wooden furniture and floor-to-ceiling windows offering instagrammable views.
The unique restaurant is anchored by a nose-to-tail culinary approach which means that the entire animal is used without waste. Helmed by celebrated Chef Lamley Chua, he uses contemporary flavours with age-old techniques in a modern palate. For instance, his cooking methods include Sashimi, Sushi, Tempura, Donabe, Robatayaki and Teppanyaki.
While the Kappo-style takes inspiration from the best ingredients of the season, with many ingredients sourced from the world’s highest food forest in its back garden. Certainly, this adds flavour and natural freshness to dishes.
Lunch features a 4-course set for $65 per person featuring starters, desserts and mains like Australian pork belly Buta Kakuni and Omakase, and Sushi sourced from the Oumi Garden.
Dinner highlights include the Momotaro Cheese ($20), show-stopping Tempura Crepe ($25), juicy meats like Kohitsuji Yaki ($70), Sushi ($20+) and plenty more.
Dessert lovers will enjoy the Kyoto Sorbet ($20) consisting of sesame crumble and black sesame praline. Meanwhile, tea enthusiasts can sip a range of Japanese teas featuring aromatics harvested from the Oumi Garden, as well as cocktails and sakes.
📍88 Market St, #51-01, CapitaSpring 048948