KOMA is a Japanese restaurant and sushi bar offering a modern interpretation of Japanese cuisine featuring innovative, original creations
KOMA Singapore sits beneath The Shoppes at Marina Bay Sands, where Tao Group Hospitality has built one of the city's most atmospheric stages for Japanese dining. The restaurant and sushi bar describe their cuisine as having many faces — a modern interpretation of Japanese cooking built on fresh, seasonal produce and ingredients from Japan, served in a room designed to be as memorable as the food.
A meal at KOMA begins before the first plate. Guests walk a striking 20-metre passageway lined with orange arches, a deliberate echo of Kyoto's Fushimi Inari Shrine, and emerge into an intimate lounge where creative cocktails and an extensive sake list set the mood. Beyond it, the main dining room opens up under soaring high ceilings, presided over by a dramatic 2.5-metre-tall, one-of-a-kind Japanese bell that hangs above a traditional foot bridge. An oversized sushi bar anchors the space, and a private dining room at the mezzanine hosts private events. The entire environment is the work of world-renowned design firm Rockwell Group, and it earns the venue's billing as a multi-sensory dining experience.
The menu runs wide. At the sushi bar you can order nigiri and sashimi by the piece — from tai and hamachi to otoro, botan ebi and uni — or commit to larger formats such as the Trio of Sashimi, the nine-piece assorted sushi and sashimi platters, or the Chef's Yokozuna Omakase of twenty pieces and two rolls. The maki list ranges from vegetable rolls to the house KOMA Roll, built with wagyu beef, Hokkaido uni, snow crab and shiso leaf, alongside the Monaka Sushi pressed roll. From the robata grill come skewers of Japanese wagyu yakitori, king crab sumiyaki and Hokkaido scallop, while the tempura kitchen turns out a medley of shrimp, whiting, cuttlefish and vegetables. Main courses cover familiar favourites — roasted miso black cod, ginza chicken, truffle fried rice, wafu carbonara with uni — and a dedicated wagyu section spans A4 Kagoshima sirloin, snow-aged Niigata ribeye and A5 tenderloin. There is even a KOMA caviar selection, served with traditional condiments.
Two formats give the kitchen room to show off. Every Sunday at 5.30pm and 8pm, the KOMA Sushi Omakase unfolds across eleven courses — appetiser, seven kinds of nigiri, yakimono, salmon don and dessert — elevated by two hours of free-flowing sake, soju and beer. The seven-course KOMA Tasting Menu moves from lobster avocado salad through uni tempura, grilled amadai tile fish and Japanese wagyu ribeye to a mini duo of the house desserts. At midday, the Signature Lunch Sets (two or three courses, available daily) make the kitchen accessible on a workday break, with a Sands Member exclusive three-course set on weekdays. Seasonal happenings — sake pairing dinners, a matcha omakase, an executive A5 wagyu lunch — rotate through the calendar.
The lounge carries a cocktail list influenced by the heritage of Japan: the Heavenly Match-a pairs bourbon with matcha and umami strawberry, while the Samurai Voyage mixes tequila, mezcal, pickled ginger and lemongrass verjus. House signatures include the Ichigo Sour, Umeshu Sunrise and the champagne-topped Star of the Show, and a Zero Edit of non-alcoholic serves means nobody has to sit out. Behind the bar sits an extensive sake list alongside Australian, French and Italian wines and champagne.
Lunch runs daily from 11.30am to 3pm with last seating at 2.30pm. Dinner runs Sunday to Thursday, 5pm to 11pm, and extends to midnight on Friday, Saturday and the eve of public holidays; the bar and lounge open from 11.30am daily. Reservations are made through Marina Bay Sands, and guests with allergies or intolerances are asked to speak to the team before ordering — the menu carries vegetarian, vegan and gluten-free references. Whether you come for a leisurely omakase, a set lunch or cocktails under the bell, KOMA delivers Japanese dining as theatre without losing sight of the plate.