Omakase dining has never looked better. Within the Mondrian in Singapore, find a 22-seat omakase sushi restaurant designed by Japanese architect Kengo Kuma who crafted a bamboo-led interior. The restaurant also features a traditional tsuboniwa — a small central feature garden — with stones and pebbles from Gifu prefecture in Japan, with a traditional sozu and shishi-odoshi — a type of water fountain used in Japanese gardens consisting of a segmented bamboo tube pivoted to one side of its balance point.

Helmed by chef Yuichiro Suzuki — who formerly trained at Kyoto’s famed Kikunoi Honten under renowned chef Murata Yoshihiro — the restaurant cuisine is inspired by sugiaya, a cloth used in kimonos which looks plain from a distance, but reveals intricate herringbone patterns when viewed closely. Like sugiaya, dishes at Suzuki appear simple but are carefully prepared to allow the freshness of the ingredients to take centre stage

Suzuki is led by a philosophy of finding the harmony between culinary tradition with experimentation, whilst focusing on the beauty of traditional Japanese cuisine combined with original dishes that highlight seasonal ingredients and elevate palettes. A perfect match for the warm, bamboo and timber setting.