Meaning ‘sea’ or ‘ocean,’ Oumi is a contemporary Japanese Kappo restaurant with a stunning city view of Marina Bay, located at the rooftop of CapitaSpring.
Oumi offers a reinvention of tradition by incorporating ‘nose-to-tail’ and sustainably sourced ingredients not only from Japan but also Australia, and the 1-Arden Food Forest, the world’s highest sustainable urban farm next to the restaurant.
With the focus on kappo style of dining, the restaurant features an open kitchen, allowing diners to observe the cooking and preparation and engage in banter with the chef.
Every dish is meticulously prepared to showcase the season's freshest produce, providing diners with the opportunity to choose their preferred cooking style, whether it's sashimi, sushi, teppanyaki, robatayaki, tempura, or donabe, for a truly exquisite dining experience.
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.
2023 Restaurant Association Singapore | Epicurean Star Award
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
CapitaSpring
88 Market Street, #51-01, Singapore 048948
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
Tel: +65 9837 8248 | Email: reservation@oumi.sg
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.