Hikaru Omakase (鮨光) is an intimate Edomae-style sushi sanctuary tucked into Katong V at 30 East Coast Road. The name Hikaru — Japanese for radiance — captures the restaurant's mission: to illuminate each guest's journey through the rich traditions of sushi. Behind the counter, the experience is a serene retreat from the Katong bustle, built around the finest ingredients from Japan.
The restaurant is the work of Chef Elvis San and Chef Hexon San, who between them bring more than a decade of experience and have established themselves as renowned artisans. Guided by shokunin kishitsu — the Japanese philosophy of the tireless pursuit of perfection — they created Hikaru as an establishment of their own, where their craft could be elevated further. Their shared passion for precision shows in every plate.
Freshness is treated as a promise: the fish is sourced directly from local fishermen, without intermediaries. Meals unfold as a journey — seasonal zensai, sashimi, chawanmushi, simmered and grilled courses, nigiri formed one piece at a time, and a premium don crowned with uni, ikura and torotaku. Lunch offers three lighter courses (Natsu, Fuyu, Niji), while dinner builds through Ame, Haru and Sakura, the last adding uni sashimi and sukiyaki of Kagoshima A5 wagyu. Ingredients vary with the season and availability, so every visit reflects the best of the day.
Private events are hosted with personalised menus and various packages for different budgets and preferences. The restaurant operates Tuesday to Sunday, 12pm to 2.30pm and 6pm to 10pm, and is closed on Mondays.
There is a particular kind of quiet that settles over a good sushi counter, and Hikaru Omakase has built its whole identity around it. Tucked into Katong V on East Coast Road, the restaurant takes its name from the Japanese word for radiance — a nod, the team says, to its mission of illuminating each guest's journey through the rich traditions of sushi. The room is conceived as an intimate sanctuary: a small, serene retreat from the Katong bustle, where the finest ingredients from Japan are prepared in the authentic Edomae style and served course by course, at the chef's discretion.
Hikaru is the work of Chef Elvis San and Chef Hexon San, who between them have spent more than a decade honing their skills and have established themselves as renowned artisans in the culinary world. They are guided by shokunin kishitsu, the Japanese philosophy that prizes the tireless pursuit of perfection in one's craft, and they founded the restaurant as the natural next step: an establishment of their own where the craft could be elevated further and its recognition earned. Their shared passion for precision and their unwavering commitment to excellence, the chefs believe, are evident in every plate that leaves the counter.
Freshness here is treated as a supply-chain promise rather than a slogan. Hikaru sources its fish directly from local fishermen, without any intermediaries — an arrangement the restaurant says guarantees unmatched freshness and quality. That discipline extends to the menu itself: ingredients may vary with the season and with product availability, so no two visits taste quite the same. Each dish is presented as a testament to the shokunin spirit, meticulously crafted in pursuit of perfection.
A meal at Hikaru is framed as a journey that transcends taste, resonating with the heart, soul and spirit of the guest. The arc is familiar to omakase lovers. It opens with seasonal zensai appetisers, moves through sashimi and a silky chawanmushi, touches on simmered nimono or grilled yakimono, then settles into the heart of the experience: nigiri, formed one piece at a time. A premium don — a rice bowl crowned with uni, ikura and torotaku — and a clear osuimono soup carry the meal to a sweet close.
Lunch runs lighter, and its three courses are served at midday only. Natsu centres on an eight-piece nigiri set that includes toro. Fuyu adds seasonal sashimi and a toro taku temaki alongside seven pieces of nigiri and an ikura don. Niji, the fullest lunch, brings three kinds of sashimi, a chef's selection temaki and the premium don.
Dinner deepens the journey across three courses named for weather and blossom. Ame, the rain course, pairs a seasonal zensai duo with three kinds of sashimi, chawanmushi, nimono and six pieces of nigiri. Haru introduces seasonal sashimi, a yakimono course and the truffle unagi sando — grilled eel lifted with truffle. Sakura, the summit, layers in uni sashimi, five kinds of sashimi and sukiyaki of Kagoshima A5 wagyu.
Beyond the nightly service, Hikaru Omakase hosts private events. The team works with each host to create a personalised menu and offers various packages to fit different budgets and preferences, with availability arranged by phone. It is a format that suits birthdays, anniversaries and business occasions alike, carried by the same quiet attention that defines the regular counter experience.
The restaurant sits at #01-04 Katong V, 30 East Coast Road, in Singapore's Katong–Marine Parade neighbourhood. Doors are open Tuesday to Sunday, with lunch from 12pm to 2.30pm and dinner from 6pm to 10pm; Mondays are a rest day. Reservations can be made by phone or through the online booking link, and they are wise to secure — a counter this intimate fills by design, not by accident. Whether it is a first omakase or a standing ritual, the promise is the same: a few unhurried hours in which the artistry of sushi gets to shine.