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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
Join us as we mark two decades of hosting great memories!

Join us as we mark two decades of hosting great memories!

In celebration of our 20th anniversary, 1-Group will be launching 20 uniquely curated activities and experiences across its 9 iconic venues, alongside dedicated partners in 2025. Discover an extraordinary display of our group’s diverse portfolio, a showcase of local talent, and giving back to the community, offering a vivid testament to our unique contributions to Singapore’s vibrant cultural landscape.

Stay tuned for exclusive promotions, lucky draws and giveaways, available throughout the year.

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.

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

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 de 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
Introducing our Ise No Shiro - Spiny lobster, gent Introducing our Ise No Shiro - Spiny lobster, gently poached to a glassy tenderness; bisque blanc with a satin finish; in-house lemon myrtle oil for citrus lift; char-kissed Momotaro tomato; garden fennel, feather-light and anise-bright. Ocean purity, garden clarity, quiet precision.

Make your bookings now.

#Oumi #1Arden #IseNoShiro #JapaneseDiningSG #FineDiningSG #SingaporeDining #CBDDining #SeafoodSG #LobsterLovers #FoodForestSG #FarmToTableSG #CapitaSpring #SingaporeFoodies #NewOnTheMenu #TastingMenuSG
Purslane from our Food Forest, harvested metres fr Purslane from our Food Forest, harvested metres from the pass. Its profile—succulent crunch, lemon-bright acidity, and a gentle saline minerality—cuts through richer elements, lifts broths, and sharpens raw pairings. A small leaf with outsized clarity: it resets the palate, frames flavour, and lets the details sing.

From forest to plate—just steps away. Reserve your table.

#Oumi #1Arden #FoodForestSG #Purslane #FarmToTableSG #GardenToTable #JapaneseDiningSG #SingaporeDining #CBDDining #SeasonalProduce #FreshHarvest #TasteOfSingapore #IngredientDriven #ChefDriven #CapitaSpring
✨ Take your Grand Prix Season dining up a notch ✨ Take your Grand Prix Season dining up a notch at Oumi!

Savor a $130++ 5-Course Menu featuring elevated Japanese flavors crafted for the race season. An indulgence that’s as thrilling as the night race itself. 🍶🍣

📅 26 Sept – 5 Oct
📍 CapitaSpring, Level 51
👉 Book your seat now and experience Japanese dining with a view like no other.
Singapore Night Race Ticket Holders enjoy 10% off total bill.

#OumiSG #1Arden #GPSS2023 #GrandPrixSeasonSingapore #JapaneseDining #LuxuryEats #SingaporeFoodies #RaceWeekendEats
From farm to table, every element carries a story From farm to table, every element carries a story of origin — house-grown herbs, seasonal produce, and the ocean’s finest treasures. In the hands of our chefs, these ingredients are plated with precision and artistry, creating a canvas where nature’s purity meets culinary elegance.

Discover the harmony of craft and seasonality at OUMI, Level 51, CapitaSpring. Reserve your dinner experience with us.

#OUMI #FineDiningSingapore #FarmToTable #CulinaryArtistry
A symphony of textures, colours, and flavours — A symphony of textures, colours, and flavours — OUMI’s dinner omakase is a celebration of the seasons, thoughtfully curated to highlight the very best of nature’s bounty. 

Each course is presented with delicate artistry, transforming the freshest ingredients into a dining experience that delights both the eye and the palate. From the subtle elegance of sashimi to the depth of intricate garnishes, every detail is designed to tell a story on the plate.

Join us at OUMI and allow our chefs to guide you on a journey through flavour and craftsmanship. Reserve your seat for an unforgettable evening of omakase dining.

#OUMI #OmakaseExperience #FineDining #LuxuryDining #ModernJapanese #OmakaseDinner
Oumi is honoured to be awarded the highest tier in Oumi is honoured to be awarded the highest tier in SFA’s Farm-to-Table Recognition Programme (FTTRP), a recognition of our team’s dedication to sustainability and craft.
An expression of this standard, the Gindara Sumiyaki reflects the commitments at the heart of our kitchen:
✨ Nose-to-Tail
Honouring the whole black cod, from bone to skin, ensuring nothing goes to waste.
🌱 Locally Grown
Yanagi Matsutake mushrooms, hand-harvested at peak freshness from trusted local farms.
🌿 Farm-to-Table
Ingredients gathered just metres away in the 1-Arden Food Forest; like lemon myrtle pressed into a citrus-bright oil.
#1Group #1Arden #Oumi #FarmToTableSG #GindaraSumiyaki #FoodForestSG #JapaneseDiningSG #NoseToTail #SingaporeEats #CBDDining
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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
Brunch: 11:30am to 3pm
Dinner: 6pm to 11pm

Closed on Sunday & Public Holidays​

OUMI

CapitaSpring

88 Market Street,
#51-01, Singapore 048948

CONTACT US

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

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©2025 1-Spring Pte. Ltd. | All Rights Reserved

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