Food Review: Nishikane – Elaborate Anniversary Omakase From S$160

There’s something quietly powerful about dining at a restaurant with nearly two centuries of heritage. At Nishikane by Nobuhiro Nishi, every course in their Celebration Omakase feels like a continuation of a story that began in 1850—one told through seasonality, restraint, and precise craftsmanship.

Originally from Fukui in Japan, Chef Nobuhiro Nishi moved Nishikane to Singapore where it remains to this day. This special menu, created to mark their 176th anniversary, is less about extravagance and more about balance. Each dish is thoughtful, composed, and deeply rooted in Japanese culinary philosophy.

5 Seasonal Appetizers

The meal opens with five small plates that set the tone for the evening—clean, seasonal, and quietly complex.

The standout for me was the house-made yam tofu topped with botan ebi, which had a silky, almost custard-like texture, contrasted by the sweetness of the shrimp. It’s one of those dishes that feels deceptively simple but leaves a lasting impression.

Other highlights included:

• Surf clam paired with bamboo shoot in kinome miso – earthy and aromatic
• Baby octopus with tomato and asparagus in a Genovese-style sauce – unexpectedly bright
• Nanbanzuke-style red sea bream – lightly fried with a gentle acidity
• Spring bonito with fermented entrail sauce – bold, slightly funky and very Japanese

Each bite felt like a different expression of spring.

Deep-Fried Dish (Agemono)

The agemono course featured smoked cod with lotus root and Kyoto green pepper.

What stood out here was the restraint. The batter was light, crisp, and almost transparent, allowing the natural sweetness of the cod and the crunch of the lotus root to come through. It didn’t feel heavy – just clean and precise.

Charcoal Grilled Dish (Yakimono)

Then came the highlight of the evening: charcoal-grilled Omi beef from Kamei Ranch, a two-time champion producer (2024 & 2025).

The beef was deeply marbled yet surprisingly clean on the palate, with a rich umami that didn’t overwhelm. Paired with bamboo shoot and a slightly bitter nano-hana sauce, it struck a beautiful balance between indulgence and freshness.

This was easily the most memorable course of the night.

Refreshing Interlude

The iced somen with firefly squid acted as a reset. Served in a bowl made from ice, it did feel like a highlight in its own right rather than an interlude. 

Light, chilled and subtly briny, it cleansed the palate without being forgettable. The addition of mountain vegetables and spring onion gave it texture and a gentle sweetness.

Claypot (Donabe)

The donabe rice course featured Koshihikari rice with scallops and spring cabbage.

This was comfort food elevated. The rice was fragrant and slightly sticky, absorbing the sweetness of the scallops and the natural juices of the cabbage. It’s the kind of dish that feels grounding after a refined progression of courses. I enjoyed it so much that I opted to have 2 bowls of the rice. 

Dessert

Dessert came as a selection rather than a single plate:

• Seasonal fruit with white wine jelly
• Mochi filled with strawberry and walnut and red bean paste
• Sea-salt milk ice cream with monaka
• A selection of Japanese pastries

Each component was light and balanced—never overly sweet, just enough to close the meal on a clean note. Among the desserts, I enjoyed the mochi the most. 

Conclusion

Nishikane’s Celebration Omakase is the first such meal I’ve had that came in cute presentation platters. That being said, this offering is not just about theatrics. There is also a careful intention to highlight seasonal ingredients, showcasing technique and harmony across courses.

It’s the kind of meal that doesn’t overwhelm you in the moment but lingers in your memory afterward.

At a more reasonable pricing of S$160, I feel that it is also a worthwhile meal to have to celebrate a special occasion or to impress as it offers something different from the typical kappo experience. 

Nishikane
78 Tras St
#01-01
Singapore 079017 

+65 9179 4355