Edomae Omakase · Singapore

A bookmark in time.

A glimpse of the seasons at our counter — shaped by the day’s finest ingredients and the hands that prepare them.

A selection of seasonal sushi from the omakase course

Edomae nigiri prepared at Shiori Omakase

Uni and ikura served in a dark ceramic bowl

A seasonal assortment of sashimi

A wooden tray of seasonal appetisers with pine sprigs, lava stones and ceramic dishes

Melon slices and two green plums on a glass plate

Four ocean quahog clams on ice in a wooden tray with bamboo leaves

Two boxes of Hokkaido sea urchin on a hinoki board with bamboo leaves

Grilled sea bream with mushroom in clear broth in a blue and white bowl

A single piece of lightly seared nigiri on a black stone plate

A cut and scored fish nigiri on a black stone plate

A sashimi plate with tuna, prawn and edible flowers beside a dish of soy sauce

Fatty tuna nigiri being smoked over charcoal with tongs

Seared sea bream with matsutake mushroom in broth

Marinated mackerel with shiso flowers in a crystal bowl

Sea urchin gunkan on a black stone plate

Marbled wagyu beef with chrysanthemum greens, a soft egg and dipping sauce

A piece of clam nigiri on a black stone plate

Shiori Omakase · Dunearn VillageReturn to Shiori ↗