Hamamoto

Name: Hamamoto
Address: 58 Tras Street, Singapore, 078997, SG
Telephone: +6596727110

A Japanese fine dining experience by Chef Kazuhiro Hamamoto

31/03/2026

In Hokkaido’s kelp-rich waters, エゾバフンウニ Ezo Bafun Uni (Hokkaido Sea Urchin) is now entering its peak. Its hue deepens to a warm reddish-orange — the flesh rich and silken, revealing a measured sweetness with a lingering salinity.

19/03/2026

のどぐろ Nodoguro (Blackthroat Seaperch)
At the onset of sakura season, Nodoguro finds its finest form.

At Hamamoto, Chef Kazu prepares it as nigiri, applying a restrained aburi to the skin to draw out its delicate aroma. Beneath, the flesh is soft and yielding, where sweetness and umami unfold in a quiet, lingering finish.

12/03/2026

平貝 Tairagi (Pen Shell)
As spring unfolds, Tairagi comes into season. A treasured shellfish admired for its firm bite and gentle, lingering sweetness.

07/03/2026

A pristine catch from Toyama Bay.
Glistening 甘エビ Amaebi (sweet shrimp), one of the season’s highlights.

26/02/2026

赤貝 Akagai (Ark Shell)
February to March marks akagai at its peak. Distinctly firm, with sea-kissed salinity that gives way to sweetness in sashimi or sushi.

19/02/2026

桜鱒 Sakura Masu (Cherry Blossom Trout)
With spring on the horizon, sakura masu leaves the cold northern seas and returns to the river of its birth. Tender and delicately marbled, its richness is best expressed as sushi, sashimi or in shabu-shabu.

13/02/2026

活ホタテ Hotate (Fresh Scallop)
As winter gives way to spring in Southern Hokkaido (Hakodate and Funka Bay), the scallops are at their peak — firm in flesh with a deep, natural sweetness. Best enjoyed as sashimi.

05/02/2026

筍 Takenoko (Bamboo Shoots)
Harvested in late winter to early spring, young bamboo shoots are dug before emerging from the soil, a fleeting moment when sweetness and fragrance are at their peak.

29/01/2026

金目鯛 Kinmedai (Golden Eye Red Snapper)
Treasured for its naturally rich flesh and clean, composed flavour. At its winter peak, the higher fat content gives the fish greater depth and structure, making it especially well suited to sashimi and nigiri sushi.

21/01/2026

牡丹海老 Botan Ebi (Peony Shrimp)
A seasonal Hokkaido delicacy, prized for its natural sweetness and supple texture.
Served at its peak, when the flesh is full and the roe at its richest.

15/01/2026

氷見寒ぶり Himi Kanburi
Yellowtail from the icy waters of Toyama Bay.
A rare winter catch, celebrated for its firmness, fine marbling, and clarity of taste.

06/01/2026

大間マグロ Oma Maguro (Wild Bluefin Tuna)
Sourced from the Tsugaru Strait in Aomori, where converging currents and winter seas produce Japan’s most revered bluefin, prized for its precision and clarity.

Address

58 Tras Street
Singapore
078997

Telephone

+6596727110

Website

https://hamamoto.com.sg/

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