Omoté — Restaurant in Singapore

Uni Petit Fours - a miss for us it was too heavy on rice and the seaweed cup was withering. Salmon Belly Ikura Don - the salmon belly slices are of proportionate thickness and they’re very generous with the salmon belly and ikura. The salmon belly makes you feel satisfied without being too overwhelmed. Didn’t like the wasabi that came with it tho cause it was pretty synthetic. Saikoro Ribeye Beef - everyone should order this! The doneness is perfect and every cube bursts with umami. Highly recommend!! Kare Yaki Tontoro - the flavours in this complemented each other very well. The thick and fatty cuts are first neutralised by the lime and then elevated by the green curry sauce. Each flavour stood out without outstanding the other. Swordfish Butteryaki - slightly overcooked but the butter made it fragrant. The dish itself was oily with the centre being a bit tough so it was a bit difficult to comprehend. Pistachio Cheese Cake - ummm where is the pistachio?

The waitstaff were quick and efficient. Despite it being a very hectic evening, they were meticulous to details and attended to every need of the customers. Food was also served quickly and upon observing the kitchen team, we were impressed by how well each of them were executing their roles. Think of it as the happier version of Hell’s Kitchen.

For those complaining about the bgm, I would like to think that the beat is to keep their staff on pace not really for the comfort of the customers. So, just don’t get bothered by it and think about how the music contributed to the delicious food you’re eating.

Last but not least, the very astonishing downside that shouldn’t be happening in a Japanese eatery. I was seated at Table E6 facing the entrance, so at my 10 o’clock position, I witnessed a waitstaff (a slightly chubby lady whom I guess was already having a bad day and not in the mood) put a plate of sashimi on the plate of finished nigiri. So, a plate on plate. This shouldn’t be happening anywhere, not to say a Japanese place. They also had to use small bowls for nigiris prior to this which already shocked me (maybe Omoté don’t have side plates but still, bowls for nigiris? No go.) but the second recount really outshines the first one. Didn’t happen to me but was very very disturbing to look at.

Overall still a great dining experience, go there for the food and not so much for the ambience and you’ll leave a happy diner. If you get the great waitress, then it’ll be...

Went for dinner on 15 June. Didnt take long to get a table. Ordered the following items: upsized chirashi A5 wagyu (fixed at doneness of medium rare) - specifically asked to serve later sapporo beer (not imported from Japan) aburi salmon belly sushi set (req to be served first) spicy yakiniku don

Order placed at 5.47pm, waited for 30 minutes before i checked with the staff as i understood the restaurant was busy so i didnt wana rush them too soon. I like my food piping hot and thats why i requested for wagyu to be served after the salmon belly sushi.

Upon checking with the staff, i was told that the chefs were all busy preparing for a super big order of sashimi/sushi that they received before my order. I said "ok but can u lemme know how long more? U can serve the chirashi and don first, the rest u can serve later no hurry."

Finally, chirashi & don were served soon after. And followed by salmon belly sushi and the wagyu beef, which upon serving i said "erm, i tot i asked this to be served later?" The waitress looked confused and walked away to check with the manager/supervisor. I didnt wana make things difficult for them so i called one of the manager and told him to serve the wagyu since it was already prepared.

TBH, the food, especially the wagyu beef was quite disappointing. I ordered the same A5 wagyu beef from Sushi Tei and the doneness was medium well. It tasted so much better than Omote's. I hate it when the beef/meat has so much tendon that i cant even break no matter how hard i bite & chew, end up i had to discard off a big piece of the beef.

Service/food prep wise, allocating manpower to prepare orders properly ie all the chefs cannot be prepping for one order and put the rest of the orders on hold just because it is a huge order. Instead, you can tell the customers upfront when they place such orders about the waiting time so they know how long/short the waiting time is

Clarity on the menu items, would be good if you can indicate the Sapporo is not imported from Japan as we thought it's form Japan and it was quite disappointing. My friend who grew up in Japan was so looking forward to the Sapporo beer when he was ordering it.

Sorry if im being too straightforward but im not trying to be difficult, i just hope you can improve on these things. U still deserve 5-star with all the...

Was deciding a dinner place at Thomson Plaza and some people in our party said they’ve tried omote at Raffles City and novena, it was not bad so we decided to try because a few of us hadn’t tried it yet.

Prices are not so cheap at minimum $12.90++ for regular gyudon bowl, yakiniku garlic beef bowl was $16.90++, unagi tamago don $17.90++, salmon Ikura don $19.80++, premium items like steak don above $25++. Dynamite shrimp $15++ A dinner for 5 people is like over $100 for minimal items.

The salmon and Ikura are fresh because I suppose the turnover is higher since it’s often crowded, so the seafood can be ordered freshly. Quantity is ok, I thought the salmon ikura bowl was priced ok for 13 slices of salmon (not too thinly sliced) and some ikura.

Apparently friends who went to other branches said the taste of the seasoning, quality of the rice cooking (too hard) and quantity of ingredients here is not as good compared to other branches they tried. The steak was also very chewy and sinewy so it was difficult to eat. It wasn’t a good cut of beef for the premium price. Also the chirashi topping was lesser such that white rice was still visible unlike other branches (note that not regular chirashi was ordered but premium version)

The dynamite shrimp was too overwhelmingly spicy so you can’t taste anything after eating that dish. Either they reduce the spiciness or you don’t pair it with delicate dishes like sashimi otherwise you can’t taste lighter flavors.

Actually the restaurant should save costs and not put wastage items like flowers on the dishes. Nobody eats them, always thrown away, adds unnecessary costs to customers, just give more edible food instead.

Can’t really say much about service or atmosphere. It tries to be a hip modern Asian place with trendy music, dark lighting and pop art. Waitresses are dressed in Chanel-like uniforms. I’m not sure why, doesn’t feel like they fit in the restaurant. It’s all a bit of a mishmash and confusing. Just like the crockery is a mix of Chinese and Japanese style.

Would I be back? I doubt so. But the restaurant is popular. On a weekend dinner time we were early but a Q formed...