CapitaSpring, one of Singapore’s most iconic skyscrapers, boasts sweeping views of the cityscape and huge rooftop space. What better way to utilize the new floor plan than to combine the intricate art of urban farming with a 51st floor food court?
Hot off the heels of the launch of Latin European bistro, Sol & Luna, the 1-Group brings another revolutionary concept to the skyscraper.
Sharing space with Rooftop Garden Oasis, 1-Arden Food Forest and Australian Coastal Restaurant Kaarla, Oumi is a modern Japanese restaurant, bringing “Kappo” cuisine to Singapore’s gastronomic space.
Literally translated as “cut and cook”, Kappo cuisine here uses the nose-to-tail approach to cooking – where every part of an animal is used and nothing goes to waste.
Continuing the philosophy of “lifestyle prosperity”, nature and food come together harmoniously at the farm-to-table restaurants. Both Oumi and Kaarla get some of their ingredients directly from the 10,000 square foot rooftop garden.
Divided into five themes, expect local herbs from the Singapore Food Heritage Garden or a unique blend of the Wellness Garden, Mediterranean Potager Garden, Japanese Potager Garden and Australian Native Garden.
While other premium, seasonal ingredients are responsibly sourced from local farms or transported directly from Australia and Japan for the best quality. Food surpluses such as dried strawberries are also cleverly incorporated into dishes and cocktails to fully enhance the products and minimize any waste.
As you enter Oumi’s modern and contemporary space with its wooden furnishings, take a seat on the Omakase-style benches with a front row seat to the action in the open kitchen.
For those looking for jaw-dropping views that look good in person and on the Instagram feed, the seats next to the floor-to-ceiling windows would be our pick.
The food here is nothing short of art, with menu possibilities left to the season. Preserving authenticity, head chef Lamley Chua blends tradition and age-old techniques with contemporary flavors to suit the modern palate.
Amid the myriad of offerings, start your night with Nōsan (agricultural products). A perfect palate cleanser, the refreshing Cheese Momotaro ($20) with cream cheese coated in homemade miso paste offers a creamy mouthfeel, which is balanced by the sweet and crunchy Japanese fruity tomato.
For garnish, the fennel blossom and nori rice soufflés bring an earthy taste, while the wasabi vinaigrette completes the dish with a tangy touch.
The Kabocha Uni Tofu ($30) a delicate yet punchy mix of homemade Australian pumpkin tofu, sea urchin, shiitake tsuyu (a sauce made from shiitake broth, shoyu, mirin and sake) and flowers edibles from 1-Arden Food Forest.
The Tempura Crepe ($25) stood out as the star of the show. A crispy and savory bite, this light dish starts with tempura flour and Australian Gruyere cheese batter ladled over the teppan and fried until crispy.
Plus, it’s topped with Australian scampi roe, Japanese flying fish roe, sliced avocado, while a drizzle of balsamic-teriyaki sauce adds indulgence and a smoky grilled flavor.
Don’t miss the Foie Gras Monaka either. Embodying the essence of the restaurant, the dish captures both tradition and modernity.
Expect a creamy and rich foie gras ganache with Japanese salmon roe, flying fish roe, kombu-marinated daikon and other edible flowers and leaves from 1-Arden’s food forest, taken in sandwiched between crispy wafers. Modern in appearance and flavor, the dish is best eaten with the hands.
As a main course, the meats at Oumi are a must. Kohitsuji Yaki ($70) and Buta Kakuni ($60) are easily our favorites. Bursting with flavor, grilled Australian lamb marinated in a red garlic sauce, then grilled in binchotan.
The smoky charcoal flavor is perfected with a blend of citrus accomplices – lemon myrtle, lemon balm and calamansi.
Buta Kakuni (Braised Australian Pork Belly) mimics lamb, with a tender, melt-in-the-mouth texture. The dish is then elevated by being braised with the skin on with dried orange peel, shoyu, sake, mirin, awamori, and Okinawan brown sugar for almost five hours.
Edible flowers, mountain caviar with grilled eringii mushrooms, yuzu and fresh egg yolk complete the dish.
Among the seasonal offerings, the Awabi ($80) is a tasty blend of fresh Australian abalone cooked in teppan-style salt, topped with kombu and covered in sea salt. With a touch of sake, the abalone is cooked and served with a brilliant pesto.
A little too salty for us, the dish is saved by the earthy pesto that slices the salt elegantly with hints of grilled eggplant and yellow miso.
Also save room for dessert. The Kyoho Sorbet ($20) combines beloved sweet Japanese flavors. Imagine a quenelle of Kyoho sake sorbet, on a soft warabi mochi, and a bed of sesame crumble and crushed black sesame praline below. The dish is additionally luxuriously adorned with a glittering berry paper tile.
By reshaping the relationship between the food industry and the natural environment, Oumi takes the theme of sustainability to new heights! That coupled with an indulgent dinner and stunning views of Singapore’s glistening skyline – not too shabby for a night out in Singapore!
Oumi is located at CapitaSpring, 88 Market Street #51-01, Singapore 048948, p. +65 81583763. Open for lunch Monday to Friday from 12 p.m. to 2 p.m. and for dinner Monday to Saturday from 6 p.m. to 10:30 p.m.