Helmed by the same minds behind Sushi Zushi, OMU NOMU in Bugis is a space for sake lovers in Singapore! The sake bar/izakaya combines its speciality in sake and sushi for a curated experience that’s welcoming to all types of sake drinkers.
Small But Cosy
OMU NOMU is on the side of Concourse Skyline, an office building near Bugis and Nicoll Highway. The inside seating area is lean with only 15 seats, plus additional seating outdoors.
Despite the small space, it’s intimate and well-decorated with neon lights and bottles of their sake on display. You get to chat to the team over the bar which adds to the experience!
OMU NOMU Menu
Their speciality is a curated list of 15 craft sakes from Japan which rotates weekly, meaning there’s something new to try every time you visit!
The flavour profiles range from dry to sweet to savoury, depending on the team’s selection for that week.
They also offer an extensive food menu, which you can see here. The selection includes sashimi cuts like Akami ($9), Shima Aji ($10) and Ama-Ebi ($15) plus handrolls with fillings like Spicy Salmon ($7) and Oyster ($8).
The cooked food selection includes bites like the OMU NOMU Fried Chicken ($13), Beefsteak Donburi ($58) and Hamachi Collar ($28), which you can get salt-grilled or braised.
There’s also a Binchon skewer menu starting from only $3! Options range from Maruhatsu (chicken heart), Spicy Kashiwa ($4, thigh) and F1 Gyu Rib Karubi ($15).
If that’s all too much for you, opt for the I Don’t Give a F*** menu ($180/pax) where they choose the items for you.
Craft Sake
The selection ranged from sweet to dry to strong and clean. We think it comfortably caters to all types of drinkers and provides an overview of many interesting flavour profiles of sake!
Our favourites were the sweet Doburoku – a.k.a unfiltered sake – with soft rice bits and the unique chocolate notes of Cacao from LIBROM Brewery.
We even sampled a warm dashi-infused sake, one of the most unique sakes we’ve tried! It was umami-rich but comforting, almost like a porridge.
The OMU NOMU team was happy to recommend and share the notes and origins of each sake, which greatly added to the experience.
As sake noobies, we appreciated how this made the entry to craft sakes easier and approachable.
Sushi
For sushi, we tried the Overloaded Maki 2.0 ($72, 10 pcs). It’s a steep price tag but the maki was overflowing with minced tuna, uni, ikura and crab, making it super indulgent!
Their Negitoro 2.0 Handroll ($10) was also well-executed. The seasoned rice gave an extra savouriness to the fatty fish and crisp seaweed, making for a great accompaniment to the sakes.
Cooked Food
A must-order is the Hoho Niku Manju ($25, 2 pcs). This is a take on kong bak pao but with slabs of binchotan-grilled bluefin tuna cheek.
The meat was perfectly glazed and melt-in-your-mouth tender, almost tasting like pork! It can get cloying after a while, but the flavours are rich and smoky.
For something comforting, try the OMU’s Gyu Suji ($16) with stewed beef tendon and stir-fried cabbage. The tendon was stewed till fork tender with rich soy sauce flavour plus a slight kick of spice.
Promotions
They have two ongoing promotions for their food menu!
- Yakitori Mondays: Enjoy Kushiyaki at just $3 and 15% off all Premium Kushiyakis every Monday
- Handroll Tuesdays: Get 6 Handrolls for $36 every Tuesday
Sake Bar In Singapore
OMU NOMU creates a comfortable space for an elevated but approachable introduction to sake, whether you’re an enthusiast or a beginner!
Check out more Japanese restaurants in Singapore:
- Sushi Zushi: Freshly-Made Sushi In Funan From Only $3++, With Chutoro, Uni Ikura Handroll
- Mare Hachikyo Review: Restaurant From Hokkaido Opens First Overseas Outlet At Palais Renaissance Orchard
- Unagi Yondaime Kikukawa: Popular Charcoal-Grilled Unagi Chain From Nagoya Now In Shaw Centre
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OMU NOMU Craft Sake & Raw Bar
#01-08, Concourse Skyline, 302 Beach Rd, Singapore 199600
Closed on Sundays and Mondays
Tues-Sat: 12pm-2.30pm, 5.30pm-12am
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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