DOMO Modern Japanese stands out as a fresh take on Japanese-European fusion dining. It leads the way in Singapore’s top restaurant spots. Nestled right in Raffles City, this place pulls off a smart mix of everyday eats and upscale flair.
Diners get a real taste of high-end Japanese skills without the steep price tag, all through their set lunch menus. Picture this: you walk in and spot dishes that blend crisp sushi rolls with creamy European sauces, like a seared scallop nigiri topped with a light truffle foam.
These choices show how the chefs fuse bold Japanese flavors—think umami-rich miso or fresh wasabi—with smooth European touches, such as herb-infused butters or subtle wine reductions. It’s not just food; it’s a clever bridge that makes luxury feel within reach. In Singapore’s busy dining world, where premium spots often charge a fortune, DOMO changes the game.
Raffles City itself draws crowds with its mix of shops and eateries, making this spot easy to reach for office workers or tourists. The set lunches, priced around SGD 48 to 68, let you sample multi-course meals that highlight seasonal ingredients. Start with a small amuse-bouche, move to sashimi platters, then end with a dessert like matcha tiramisu.
This setup answers the common worry: how do I enjoy fine Japanese art without breaking the bank? Chefs here draw from years of training in both Tokyo kitchens and Paris bistros, creating plates that respect tradition while adding new twists. Food writers praise this approach, noting how it fits Singapore’s love for global flavors.
One review from a local guide calls it “the perfect entry to fusion without fuss.” With over 200 seats and a sleek design—think wooden accents and soft lighting—DOMO invites you to relax and savor.
If you’re new to fusion, it’s simple: Japanese roots meet European polish, all in bites that surprise and delight. Head there for lunch, and you’ll see why it redefines accessible luxury in the city.
Restaurant Overview
Location: Fairmont Singapore, 252 North Bridge Road, #03-00, Singapore 179103
Cuisine Type: Modern Japanese with European influences
Price Range: Mid to high-end (Set lunches $38-49, Omakase $88-300)
Chef: Rose Ang
Opening Date: 2025
Ambience & Interior Design Analysis
Visual Aesthetics
DOMO’s interior design philosophy centers on creating a “strong, serious decor that looks expensive.” The restaurant employs a sophisticated design language that immediately signals premium dining to guests upon entry.
Design Elements:
- Color Palette: Likely featuring deep, muted tones characteristic of upscale Japanese establishments
- Materials: Premium finishes that justify the higher price point
- Lighting: Atmospheric lighting designed to create intimacy while maintaining visibility for food appreciation
- Spatial Layout: Thoughtfully designed to accommodate both intimate dining and larger groups
Atmospheric Balance
The restaurant successfully addresses a common challenge in upscale dining: balancing sophistication with approachability. While the décor might initially feel imposing, the service team’s warmth creates a welcoming environment that aligns with Chef Rose Ang’s vision of making diners feel equally welcome regardless of their spending level.
Comparison to Competitors
The ambience draws parallels to Nobu Singapore at Four Seasons Hotel, both featuring Japanese cuisine with Western influences. However, DOMO appears to have cultivated a distinct personality that differentiates it from other high-end Japanese establishments.
Menu Architecture & Analysis
Menu Structure
DOMO’s menu demonstrates sophisticated organization across multiple dining experiences:
- À la Carte Menu: Extensive selection allowing customization
- Set Lunch Menu: Accessible entry point ($38-49)
- Omakase Experience: Premium chef’s choice ($88-300)
- 1-for-1 Promotions: Value-driven options
- Robatayaki Section: Specialized grilled items
Price Strategy
The restaurant employs a tiered pricing strategy that serves multiple market segments:
- Entry Level: Set lunches under $50
- Mid-Range: Regular à la carte items
- Premium: Omakase experiences and luxury ingredients
Detailed Dish Analysis
Executive Sashimi Set ($38++)
Components:
- Mixed sashimi selection
- Steamed rice
- Chawanmushi (savory egg custard)
- Miso soup
- Standard appetizer salad
- Dessert (banana cake slice with blueberries)
Analysis: This dish represents the restaurant’s commitment to fundamental Japanese techniques. The emphasis on “fresh and clean-tasting” sashimi indicates proper sourcing and handling of raw fish, essential for any credible Japanese establishment.
Strengths:
- Quality of raw ingredients
- Traditional preparation methods
- Health-conscious portion sizing
Areas for Consideration:
- Smaller portion size may not satisfy all diners
- Basic presentation compared to other offerings
Kurobuta Pork Belly Sukiyaki ($38++)
Components:
- Premium Kurobuta pork belly
- Seasonal vegetables
- Traditional sukiyaki broth
- Rice
- Standard accompaniments
Analysis: This dish showcases the restaurant’s ability to execute traditional Japanese hot pot techniques while maintaining ingredient quality. The use of Kurobuta pork (a premium breed) demonstrates commitment to superior ingredients.
Technical Excellence:
- Balanced sweetness in broth (addressing common sukiyaki oversweetening)
- Proper meat-to-vegetable ratio
- Beautiful presentation suggesting attention to visual appeal
Value Proposition: Rated as the most value-for-money option, indicating successful balance between quality and price.
Tempura Set ($48++)
Components:
- Tempura prawns
- Seasonal vegetable tempura
- Small sashimi side (salmon and scallop)
- Rice and accompaniments
Analysis: Tempura execution requires precise technique for optimal texture and flavor. The “pretty good but not outstanding” assessment suggests competent but not exceptional execution.
Technical Considerations:
- Oil temperature control
- Batter consistency and technique
- Timing of service for optimal crispness
Miso Chicken Robatayaki ($49++)
Components:
- Robatayaki-grilled chicken
- Miso marinade/glaze
- Small sashimi accompaniment
- Standard set meal components
Analysis: This dish represents DOMO’s specialized robatayaki capabilities, described as “best Robatayaki in Singapore Town.” The execution demonstrates mastery of Japanese grilling techniques.
Technical Achievement:
- Optimal char development without carcinogenic appearance
- Smoky flavor balance
- Proper miso application and caramelization
Cooking Techniques & Methods
Robatayaki Mastery
The restaurant’s robatayaki technique demonstrates sophisticated understanding of Japanese grilling:
- Temperature Control: Achieving char without burning
- Timing: Coordinating multiple items on the grill
- Flavor Development: Building complexity through controlled charring
Sashimi Preparation
- Knife Skills: Proper cutting techniques for optimal texture
- Temperature Management: Maintaining ideal serving temperature
- Sourcing: Ensuring highest quality raw fish
Sukiyaki Technique
- Broth Balance: Achieving proper sweet-savory equilibrium
- Ingredient Sequencing: Proper cooking order for optimal results
- Temperature Maintenance: Keeping hot pot at ideal serving temperature
Recipe Inspiration: Miso Chicken Robatayaki
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 1 clove garlic, grated
- 1 tsp ginger, grated
Preparation:
- Marinade Creation: Combine miso, mirin, sake, sugar, garlic, and ginger
- Marination: Coat chicken and marinate 2-4 hours
- Preparation: Bring to room temperature before cooking
- Grilling: High heat initially for char, then moderate heat for cooking through
- Finishing: Brief high heat at end for final caramelization
Technique Notes:
- Monitor closely to prevent burning of miso
- Internal temperature should reach 165°F
- Rest before serving to redistribute juices
Service Analysis
Service Excellence (5/5 Rating)
The service team receives the highest rating, indicating exceptional performance across multiple dimensions:
- Hospitality: Creating welcoming atmosphere despite formal setting
- Knowledge: Understanding of menu and preparation methods
- Timing: Coordinated service delivery
- Attention: Balancing attentiveness with space
Staff Training Implications
The consistent smile and helpfulness suggest comprehensive staff training programs focusing on:
- Cultural sensitivity in Japanese dining
- Product knowledge
- Guest relations
- Service timing and coordination
Value Proposition Analysis
Pricing Structure Assessment
With set lunches priced under $50, DOMO positions itself as an accessible entry point to premium Japanese dining. This strategy addresses the challenge of making high-quality Japanese cuisine available to a broader market.
Value Indicators:
- Kurobuta Sukiyaki: Best value at $38++
- Quality Consistency: Maintaining standards across price points
- Portion Appropriateness: Matching portion to price expectations
Market Position
DOMO occupies a unique position in Singapore’s Japanese dining landscape:
- Below: Ultra-premium establishments (omakase only)
- Above: Casual Japanese chains
- Parallel: Mid-range Japanese establishments with different positioning
Operational Considerations
Hours of Operation
Weekday Schedule:
- Lunch: 11:30 AM – 3:30 PM
- Dinner: 6:00 PM – 10:00 PM
Weekend Schedule:
- Lunch: 11:30 AM – 3:30 PM
- Dinner: 5:30 PM – 10:00 PM
Location Advantages
Positioned at Raffles City provides several strategic benefits:
- High foot traffic from shopping center
- Tourist accessibility
- Business district proximity for lunch trade
- Convenient public transportation access
Delivery & Takeaway Analysis
Current Status: No delivery information provided in source material
Market Considerations for Delivery: Given the restaurant’s focus on premium dining experiences and techniques like robatayaki, delivery presents several challenges:
- Quality Maintenance: Grilled items lose optimal texture during transport
- Temperature Control: Hot dishes require specialized packaging
- Presentation: Visual appeal difficult to maintain
- Experience: Counter to restaurant’s ambience-focused positioning
Potential Solutions:
- Limited Menu: Offer only items that travel well
- Premium Packaging: Maintain temperature and presentation
- Local Radius: Restrict delivery area for quality control
- Partnership: Work with specialized food delivery services
Areas for Enhancement
Food Quality Improvements
- Tempura Excellence: Elevate tempura from “good” to “outstanding”
- Dessert Innovation: Replace basic banana cake with signature dessert
- Appetizer Refinement: Enhance standard salad presentation
Operational Enhancements
- Portion Consistency: Address size concerns across different sets
- Menu Education: Help guests understand value propositions
- Seasonal Adaptation: Rotate menu items for freshness
Competitive Analysis
Strengths vs. Competitors
- Accessibility: Better value than ultra-premium establishments
- Quality: Higher standards than casual chains
- Service: Exceptional hospitality standards
- Technique: Specialized robatayaki expertise
Market Differentiation
- Chef’s Vision: Clear philosophy of inclusive fine dining
- European Fusion: Unique approach to Japanese cuisine
- Price Accessibility: Premium experience at moderate price point
Conclusion
DOMO Modern Japanese successfully executes its vision of making high-quality Japanese cuisine accessible without compromising culinary standards. The restaurant’s strength lies in its balanced approach: sophisticated enough for special occasions, approachable enough for casual dining.
Key Success Factors:
- Clear Positioning: Mid-tier premium with accessible pricing
- Service Excellence: Hospitality that enhances dining experience
- Technical Competence: Solid execution of Japanese techniques
- Strategic Location: Raffles City provides optimal visibility and access
Recommendations for Diners:
- Best Value: Kurobuta Pork Belly Sukiyaki
- Signature Experience: Miso Chicken Robatayaki
- Health-Conscious: Executive Sashimi Set
- First-Time Visitors: Start with set lunch to gauge quality and style
DOMO represents a thoughtful addition to Singapore’s Japanese dining scene, successfully bridging the gap between accessibility and quality in a market segment that traditionally forces diners to choose between the two.
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