Yuta

Tucked beside the escalator at Orchard Plaza, a small blue-covered shop sits quietly in an otherwise obscure corner of the mall. Behind this minimalist façade lies Yuta, the Japanese omakase spot we were visiting. If I had casually walked past it, I might have easily mistaken it for just another storage unit within the mall.

Yuta

Sliding open the door, I was surprised to find an intimate chef-curated counter dining space that seats about 12–24 guests. The setting felt warm and inviting under the soft lighting, with a minimalist theme that kept the focus on the omakase experience.

Settings of Yuta

For $115 per pax, we enjoyed an 11-course Japanese omakase experience. The menu refreshes every two weeks, featuring highlights such as a selection of sashimi, sushi, and charcoal-grilled dishes.

Menu

The 4-flight pairing began with the Narutotai Junmai Daiginjo, setting a delicate and elegant tone right from the start. Light and smooth on the palate, it carried subtle fruity and floral notes with a clean finish. Its refined profile made it an easy introduction to the pairing, gently complementing the dishes without overpowering them.

Narutotai Junmai Daijinjo

For those who are driving, it’s always best to stick to non-alcoholic beverages for road safety. This chilled apple juice was a refreshing alternative, offering a light sweetness that was both pleasant and easy to enjoy alongside the meal.

Cloudy Apple

Zensai

Starting off with their Zensai (appetizer), we were served a plump and creamy Hokkaido scallop in a refreshing yuzu ponzu sauce, topped with a sprinkle of roe. The dish was bright and appetising, and together with the fresh oyster, it made a wonderful and refreshing start to the omakase experience.

Hokkaido Oyster

Oyatsu

A Japanese-style snack. It featured Japanese bamboo shoots and okra, neatly wrapped and beautifully presented over a rich sesame sauce, adding a nutty depth to the dish.

Seasonal Japanese Snack

Usuzukuri

For the Usuzukuri, which refers to the Japanese technique of thinly slicing, we were served a sashimi selection featuring Hokkaido scallop, prawn, and Shima Aji. The delicate slices highlighted the natural freshness and sweetness of the seafood.

Sashimi

Another sake in the pairing was Tengumai Tokubetsu Junmai (天狗舞 特別純米), a well-known label from Ishikawa Prefecture. This sake carries a richer and more structured profile, with savoury umami notes and a slightly dry finish. Compared to lighter styles, its fuller body paired wonderfully with dishes that had deeper flavours, such as the charcoal-grilled items and richer seafood courses. The balance of umami and acidity helped cleanse the palate while enhancing the natural sweetness of the ingredients.

Tengumai Tokubetsu Junmai (天狗舞 特別純米)

Sumiyaki

Featuring charcoal-grilled A5 Japanese Wagyu. The three slices of melt-in-your-mouth beef were paired with pickled wasabi, smoked salt and truffle garlic, simple accompaniments that elevated the rich flavours beautifully.

A5 Japanese Wagyu

Osusume

Next came the Osusume, which in Japanese translates to “recommendation.” This chef’s special resembled a mini rice burger, with salmon belly sandwiched between layers of rice. We were told to mix the grated radish into the dashi broth before enjoying it, much like an ochazuke-style dish.

Chef's Special

One of the sake served during the pairing was Hatsu-Ayu (初鮎), a refreshing nama (unpasteurised) sake known for its clean and lively character. Light, crisp and slightly fruity on the palate, it paired beautifully with the delicate seafood courses such as the sashimi and sushi. The freshness of the sake complemented the natural sweetness of the seafood, enhancing the overall balance of flavours throughout the omakase experience.

Hatsu Ayu 初鮎

Agemono

The Agemono (fried dish) was beautifully presented, featuring a prawn that was deep-fried and wrapped with potato and edamame. It was served with a rich curry cheese sauce that added a creamy and savoury touch to the crispy textures.

Fried Dish

Nigiri

Next, we enjoyed a trio of sushi featuring Hirame (flounder), Kanpachi (amberjack) and snow crab. Each piece was delicately prepared, allowing the natural sweetness and freshness of the seafood to shine.

Sushi

YUTA Signature

Next came YUTA’s signature Uni Rice Bowl, featuring two types of uni, with the sweeter variety placed on top. The rich sea urchin was meant to be gently mixed into the rice, creating a creamy and indulgent bite.

Uni Rice Bowl

Temaki

Next came the Anago handroll, packed generously and wrapped in crisp seaweed. The combination of the soft, sweet eel and the crunchy nori made every bite especially satisfying.

Seasonal Handroll

Wanmono

This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot.

Soup

Another interesting sake in the pairing was Sanuki Cloudy (讃岐くらうでぃ), a lightly cloudy nigori-style sake known for its creamy and mellow character. Slightly sweet with a soft lactic note, it almost reminded us of a smooth yoghurt-like texture. Served chilled, its gentle sweetness and milky body paired nicely with richer dishes, helping to soften stronger flavours while adding a refreshing contrast to the savoury elements of the omakase.

讃岐くらうでぃ (Sanuki Cloudy)

Dessert

This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot.

Yuzu Sorbet

Overall, the visit to Yuta was a pleasant and enjoyable experience. For the 11-course omakase menu, I would say it offers good value and is well worth the price. If you’re looking to surprise your date or simply treat someone who enjoys Japanese omakase, Yuta makes for a lovely and intimate dining spot.

YUTA
Location: Orchard Plaza, 150 Orchard Rd, #02-12, Singapore 238841