Masaaki

Masaaki Sakashita, formerly of Ishi and Hashida Sushi, comes into his own at the new omakase sushi restaurant Masaaki. Set to launch in December, this addition to the lifestyle destination South Beach Avenue offers a distinctive Japanese fine dining experience.

The stage for the 46-year-old’s culinary mastery and ingenuity is a contemporary space conceptualised by the sought-after design firm Takenouchi Webb. Departing from the classical, discreet design of traditional Japanese fine dining establishments yet retaining a distinct Oriental elegance, the interiors exude refinement and relaxed charm. The rich details captivate: walls adorned with soft pink Gucci wallpaper depicting dancing cranes; room dividers mimicking undulating mountain landscapes; and a cascading wave of washi sheets suspended from the high ceiling, emulating clouds. Anchoring the dining room is a heavy wood counter crafted entirely from 250-year-old hinoki and a rustic stone charcoal hearth forming the heart of the open kitchen.

Here, chef-owner Masaaki Sakashita blends traditional cooking techniques with his personal ingenuity to deliver omakase menus with a difference. Expect only the finest seasonal premium ingredients, thoughtfully crafted into delicate courses. The flavours are natural and distinct, reflecting the ethos of Japanese culinary principles. Yet, each course – from a seemingly simple bowl of hamaguri soup to a deftly shaped piece of sushi – features subtle inflections that reveal Masaaki’s spontaneous and intuitive cooking style.