The Many Faces Of Japanese Cuisine

Koma at Marina Bay Sands Singapore, a 230-seat Japanese restaurant, bar and lounge designed by renowned American design firm Rockwell Group is a breathtaking one-of-akind work of art in every way. Guests heading to the bar and lounge walk through a striking 20- metre long passageway that is inspired by the torii gates of the Fushimi Inari Shrine in Kyoto.

KOMA Main Dining Room

The “WOW” moment is the 2.5-metre high Japanese bell with 20 different faces that overlooks a traditional Japanese foot bridge and reflecting pool.

KOMA Executive Chef-Kunihiro Moroi

Featuring sushi and sashimi, robata and izakaya style dining, KOMA offers a menu that includes original creations from executive chef Kunihiro Moroi who draws his inspiration from his nearly three decades of culinary experience and travels through Southeast Asia, creating adventurous dishes which aims to tantalise the taste buds of every guests.

Salmon Pillow – crispy puff pastry shell filled with smoked avocado topped with salmon sashimi and burnt jalapeño peppers
D.I.Y. Spicy Tuna – crispy rice “discs” topped with spicy tuna tartare and sweet soy sauce

KOMA’s stand out dishes are the Salmon Pillow, a crispy puff pastry shell filled with smoked avocado topped with salmon sashimi and burnt jalapeño peppers and D.I.Y. Spicy Tuna (Do It Yourself ), a warm round crispy rice disc topped with spicy tuna tartare and sweet soy sauce dips.

Surf & Turf Roll – wagyu beef, Hokkaido uni and caviar

Highlights from the sushi bar is the Surf & Turf Roll – wagyu beef, Hokkaido uni and caviar. No meal is complete without KOMA’s Snow Aged Niigata Wagyu Beef, a decadent dish which features the best wagyu beef available. The beef is aged for 30 days to develop its umami flavour, yielding rich marbling and extremely tender textures for a melt-in-your-mouth experience.

For more information on KOMA Singapore, please visit www. KOMAsingapore.com or follow @KOMAsingapore.

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