• Menu
  • What’s On
  • 1-ARDEN FOOD FOREST
  • Valentine’s 2026
  • Yu Sheng 2026
  • 1-INSIDER
  • Weddings
  • Corporate Events
  • Menu
  • What’s On
  • 1-ARDEN FOOD FOREST
  • Valentine’s 2026
  • Yu Sheng 2026
  • 1-INSIDER
  • Weddings
  • Corporate Events
RESERVATIONS
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Modern Japanese Kappo & Farm-To-Table Dining

Oumi, meaning “sea” or “ocean,” reflects our deep connection to the finest flavours, seamlessly integrating sustainable, ‘nose-to-tail’ practices, and sourcing the freshest ingredients from both Japan and Australia, as well as 1-Arden Food Forest, the world’s highest sustainable urban farm located next to the restaurant.

Designed with the essence of Kappo dining at its core, Oumi features an open kitchen where diners can immerse themselves in the showcase of culinary artistry, engaging directly with our chefs in an Omakase experience. Each dish is a meticulously crafted masterpiece, where guests can choose from an array of cooking styles, whether it’s delicate sashimi, expertly prepared sushi, sizzling teppanyaki, aromatic robatayaki or crispy tempura, all featuring the season’s finest produce.

With a stunning city view of Marina Bay from the rooftop of CapitaSpring in Raffles Place, Oumi is more than a meal—it’s a journey through a modern interpretation of Japanese culinary mastery, all set in an extraordinary urban oasis. Indulge in an experience that combines artistry, sustainability, and the bold spirit of fine dining.

RESERVATIONS
Executive Chef Lamley Chua

To Executive Chef Lamley Chua, heart and mentality are what make a chef. A dining experience at a Teppanyaki restaurant at the age of 15 ignited his interest in the restaurant industry, and at 16, Chef Lamley began his apprenticeship at Shima, Singapore’s oldest Japanese restaurant.

Having spent a significant part of his career under the mentorship of Japanese chefs and masters, their persistent pursuit of skill mastery has deeply influenced his culinary ethos. Even with over 20 years of experience in Japanese cuisine, he firmly believes in being progressive with his culinary techniques, constantly exploring innovative concepts and incorporating contemporary flavours into age-old techniques to suit the modern palate.

Sustainability at Oumi

Oumi exemplifies modern Kappo dining, blending classic Japanese cooking with contemporary techniques and a commitment to sustainability. Our approach celebrates the entire fish, expertly preparing and serving it to minimize waste. This nose-to-tail culinary method underscores our dedication to sustainable fisheries and environmental stewardship.

Our menu is a labour of love, constantly refined through our interactions with food growers, suppliers, sake producers, and diners.

At Oumi, sustainability is not just a practice but a philosophy that shapes every aspect of our dining experience.

2025 Restaurant Association Singapore | Epicurean Star Awards

  • Runner Up for Best Japanese Restaurant (Fine Dining)
  • Runner Up for Best Farm-to-Table Restaurant

2024 Restaurant Association Singapore | Epicurean Star Awards

  • Winner for Best Farm-to-Table Restaurant
  • Winner for Best Japanese Restaurant (Fine Dining)

2023 Restaurant Association Singapore | Epicurean Star Awards

  • Winner for Best Asian Restaurant (Fine Dining)
  • Winner for Best Farm-to-Table Restaurant
  • Runner Up for Best Japanese Restaurant (Fine Dining)

We are proud to announce that Oumi has won these prestigious Epicurean Star Awards! This accolade celebrates the achievements of outstanding brands in Singapore’s F&B industry. Over the years, this annual event has recognized strong, innovative, and exciting F&B brands and concepts, and we are honored to be among them.

oumi.sg

Best Japanese Kappo Restaurant with a city skyline view at @1arden.sg with World’s Highest Sustainable Food Forest
Mon-Sat: 11.30am-11pm

Celebrate the season of love at OUMI with our Harv Celebrate the season of love at OUMI with our Harvesting Love 5-course Valentine’s menu. 

Experience modern Japanese artistry in an intimate setting, where each course is designed to delight the senses. Savor signature creations such as delicate assorted sashimi, spiny lobster in bisque blanc, and char-grilled wagyu —perfectly balanced to harmonize flavors and textures for an unforgettable Valentine's dinner.

13 & 14 Feb | $228++ per person

Reserve your table for an intimate evening of love and culinary artistry made for two. Link in bio. 

#OumiSingapore #HarvestingLove #ValentinesDinner #JapaneseDining #ModernJapanese #KappoStyle #SashimiLover #WagyuNight #SpinyLobster #DateNightSG #RomanticDinner #SingaporeDining #SGFoodies #DinnerReservations #CelebrateLove
HARVESTING LOVE at Oumi Two nights, five courses, HARVESTING LOVE at Oumi

Two nights, five courses, and a Valentine’s dinner built like a quiet flex — modern Japanese artistry, served intimate.

Expect delicate assorted sashimi, char-grilled wagyu, and spiny lobster in bisque blanc, with every course tuned for balance, texture, and that slow, unhurried kind of closeness.

5-Course Dinner | 13–14 Feb 2026 | $228++ per person
Served from 6pm onwards.

Limited seatings — reserve early.

#OumiSingapore #HarvestingLove #ValentinesDinner #JapaneseDining #ModernJapanese #KappoStyle #SashimiLover #WagyuNight #SpinyLobster #DateNightSG #RomanticDinner #SingaporeDining #SGFoodies #DinnerReservations #CelebrateLove
Celebrate the turn of the year with refined Japane Celebrate the turn of the year with refined Japanese finesse.

On 31 December, choose from:
3‐Course Menu – $98++ per person | 6pm onwards
5‐Course Menu – $238++ per person | 8.45pm onwards

Featured highlight: the Hirame Crudo — kombu-cured flounder served with shiso-infused tomatoes, flying fish roe and our house-grown lime ponzu. (5-Course Menu)

👉 Reserve your seat and welcome 2026 with modern kappo artistry at Oumi.

#OumiSG #OumiDining #ModernJapaneseCuisine #KappoDining #JapaneseFineDiningSG #NYESingapore #NYEDinnerSG #RiseUp2026 #SingaporeDining #MarinaBayViews #SGFoodies #Level51Dining #1ArdenSG #JapaneseGastronomy
Edge, angle, pressure—measured to the millimetre. Edge, angle, pressure—measured to the millimetre.

At Oumi, Chef Lamley’s knifework reads the grain of each cut, guiding a single clean stroke to protect texture, shine, and sweetness. No sawing, no bruising—just calm precision that keeps the flesh pristine and the finish exact.

#OumiSG #ChefLamley #KnifeWork #Precision #KappoInspired #ModernJapanese #Craftsmanship #SeafoodPreparation #Level51 #CapitaSpring #SingaporeDining #FineDiningSG #AttentionToDetail
Savour the art of Hitsumabushi-style unagi at OUMI Savour the art of Hitsumabushi-style unagi at OUMI. Enjoy it traditionally, with condiments, or finished with dashi for a comforting finale.

Weekday lunch bookings are now open.

#OUMIRestaurant #HitsumabushiSG #JapaneseDining #LunchByTheSky #SingaporeFoodScene #WeekdayLunchPlan
OUMI, dressed for the season. Pictured: Hotate Das OUMI, dressed for the season. Pictured: Hotate Dashi Stew — Hokkaido scallop in a silky bisque dashi with Japanese chestnut, Gruyère, local king trumpet mushroom and char-grilled brioche.

5-Course Festive Dinner
24 & 25 December 2025 | from 6pm

Plus, join us for a one-day Kaarla × Oumi festive brunch on 25 December — a joyful table with sky-high views. Reserve early.

#OumiSG #FestiveDinner #ChristmasEve #ChristmasDay #ModernJapanese #Hotate #Dashi #HokkaidoScallop #FineDiningSG #SkyHighDining #Level51 #CapitaSpring #SingaporeDining #KaarlaXOumi #BrunchSG
A quiet study in citrus and craft. Our Farm-to-Tab A quiet study in citrus and craft. Our Farm-to-Table Sweets Platter moves from bright to profound: crumbly Yuzu Alfajores with a clean buttery lift; Sudachi pâte de fruit with fine sugar and measured acidity; a satin Matcha Bonbon with a disciplined snap; and a Miso Caramel Lamington where coconut and umami find balance. Kappo precision, garden-minded sensibility, and a finish that lingers long after the last bite.

Walk-ins welcome, reservations recommended.

#OumiSG #1Arden #ModernJapanese #Kappo #FarmToTableSG #Yuzu #Sudachi #Matcha #Lamington #SingaporeDining #FineDiningSG #DessertTasting #RooftopDining #CapitaSpring #FoodForest
Foie Gras Monaka, reimagined. Silky foie gras tuc Foie Gras Monaka, reimagined.

Silky foie gras tucked in a crisp monaka shell—sweet-savoury, feather-light, and quietly decadent. A kappo moment of contrast: warm umami, cool crunch, and a clean finish that invites the next bite. Precision, restraint, harmony—Oumi in a single mouthful.

Reserve your counter seats and savour it fresh from the pass.

#OumiSG #ModernKappo #FoieGras #Monaka #JapaneseDining #ChefCounter #CapitaSpring #1Arden #FarmToTableSG #SingaporeRestaurants #TastingMenu #RefinedFlavours
Elevate your midday at OUMI, where modern Japanese Elevate your midday at OUMI, where modern Japanese cuisine meets a true farm-to-table experience — crafted with fresh harvests from the 1-Arden Food Forest and served with breathtaking city views.

Book your lunch with us now.

#OumiSG #1Arden #FarmToTable #ModernJapanese #LunchWithAView #SingaporeEats
Indulge in the luxurious Taraba Croquette — a deli Indulge in the luxurious Taraba Croquette — a delightful blend of king crab and Japanese sweet potatoes, paired with garden-grown sweet potato leaves and finished with a touch of yuzu kosho crisp and cream. A dish that embodies refined elegance and flavour.

Book your dinner with us now.

#OumiSG #1Arden #ModernJapanese #FarmToTable #FineDining #SingaporeEats #DinnerWithAView
Intimate and exacting, Oumi brings kappo-inspired Intimate and exacting, Oumi brings kappo-inspired artistry to the city’s heights — a dialogue of produce, precision, and perspective that unfolds with every plate. 

Discover a kappo journey above the city.

#Oumi #1Arden #JapaneseDiningSG #FarmToTableSG #KappoDining #FineDiningSingapore #SustainableDiningSG #1Group #SkylineDining #SingaporeFoodies #CBDDining #NoseToTail #ContemporaryCuisine #SingaporeEats #DiningAbove
Each cut reveals the marbling, texture, and natura Each cut reveals the marbling, texture, and natural beauty of the fish, setting the stage for a dining experience that is as refined as it is memorable.

Experience the elegance of modern Japanese dining elevated with rooftop views of the city. Reserve your table and savour every detail, from the first slice to the final bite.

#OumiSG #JapaneseDiningElevated #CulinaryCraftsmanship #SkyHighDining
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Booking Policy
Smart casual dress code (no shorts or slippers for indoor)

Table grace time of 15 minutes from your booking time. Restaurant reserve the right to release the table after the holding period. Please call us in advance if you will be delayed.

1-ARDEN | KAARLA | SOL & LUNA | 1-GROUP
gETTING HERE
OPENING HOURS

Monday to Friday
Lunch: 11.30am to 2:30pm
Dinner: 6pm to 11pm
Saturday
Dinner: 6pm to 11pm

Closed on Sundays

OUMI

CapitaSpring

88 Market Street,
#51-01, Singapore 048948

CONTACT US

Tel: +65 9837 8248 | Email:reservation@oumi.sg

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©2026 1-Spring Pte. Ltd. | All Rights Reserved

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