The two-year-old Yuzu restaurant in Holland Village is helmed by a Japanese team, led by Tokyo-born head chef Tadashi Takahashi. The expectations are high—and the omakase menus don’t disappoint. The amuse-bouche of morel mushroom ohitashi and spinach topped with sesame bonito flakes is a subtle palate cleanser that sets the tone for the meal to come: seemingly simple in terms of execution, but with incredibly fresh seafood, sashimi and vegetables. The sushi is skilfully executed, with an adequate portion of rice topped by thick slivers of fish, including flounder, mameru, isaki and toro. Each bite reveals a surprise, like the addition of a pinch of yuzu in the flounder sushi or the touch of sesame with the grass prawn. The tempura comes with a light batter and melts in the mouth. Four different types of ice cream, including flavours such as sake, Guinness, black sesame and green tea end the meal on a high note.