Kou Teppan’s new rolling omakase rewards bigger groups with up to 50% off, prices start from S$19.95

When you think of omakase, sushi probably comes to mind first. But Kou Teppan is proving that teppanyaki works just as well. 

As with traditional sushi omakase, a teppanyaki omakase lets the chef decide what you’ll be served, so while there’s a set course structure, the exact dishes may vary depending on the day’s ingredients. 

The biggest difference? Everything is grilled, a la minute, right in front of you on the teppan, so expect plenty of flames, sizzling sounds and a front-row seat to the cooking action.

The restaurant has just launched a rolling omakase promo, which means you can enjoy the show from just S$19.95. (Its sister brand Haku Sushi, just next door, launched its own rolling omakase deal earlier this year!)

The rolling omakase comes with tiered group discounts, so the bigger your party, the better the discount!

Enjoy 20% off with two diners, 30% off with three, 40% off with four, and the maximum 50% off with a group of five or more. We’d say that’s a pretty good deal for what you’re getting!

The omakase is available in two formats. There’s the three-course lunch menu (from S$39.90), which includes seasonal appetisers, a main of your choice, and Kou Teppan’s signature Ultimate wagyu garlic fried rice. If you grab four other friends to maximise your discount, you can snag this from S$19.95!

Meanwhile, at dinner, there’s a nine-course menu (from S$99.90), offering a more complete teppanyaki experience with a wider selection of dishes, which will go from S$49.95 per diner, with a dining party of five.

We try the nine-course experience (U.P. S$99.90)

If you’re after a quick, yet satisfying meal during the workday, the three-course lunch does the job. But if you’ve got the time, we’d recommend the nine-course dinner, to enjoy the full teppanyaki experience. Check out what you could potentially get.

To begin, a trio of seasonal obanzai-style (a traditional Kyoto home-cooked feast) appetisers came our way, elegantly presented on a bamboo tray with a touch of dry ice for a theatrical reveal. 

Among the three, the chilled prawn stood out for its exceptional freshness and sweet, clean flavour, while the crispy sweet potato chips were surprisingly addictive with their light, satisfying crunch. It was a refreshing opener that eased us into the richer teppanyaki courses to come.

Next came the hot dish of the day: A butter-seared scallop served with toasted seaweed and a crisp rice cracker. The recommended way to enjoy it was to wrap everything together into a single bite, allowing the rich, buttery scallop to pair with the umami seaweed and the crisp rice cracker. 

It was a simple combination that worked well, with each element complementing the other without overpowering the gentle flavours of the protein.

Next came a comforting bowl of Japanese seabream (madai) broth. This dish began with cubes of fish gelatin inlaid with pieces of madai, before a clear broth was poured over, melting the jelly into a silky, flavourful broth. A final touch of ground pepper and Himalayan salt enhanced its natural sweetness without overpowering its delicate flavours.

For the seafood course, we were served prawns with a choice of shoyu butter or mentaiko mayonnaise. Our pick was the shoyu butter, whose fragrant, umami-packed glaze complemented the prawns without masking their natural sweetness. That said, both flavours were a hit.

The highlight of the omakase comes with the main course, where diners get to pick their preferred protein. Options include chicken, ribeye and salmon, while those after something more indulgent can top up S$10 for the Hokkaido pork loin, or S$20 for either the A5 Japanese wagyu or the limited-quantity kinki (rockfish). It’s a nice touch that lets you tailor the meal to your preferences.

We opted for the A5 Japanese wagyu and it was easily one of the standout dishes of the evening. 

Rich, buttery and exceptionally tender, the beautifully marbled beef practically melted in our mouths. It was served alongside grilled broccolini and pineapple, crispy garlic chips, wasabi, and a pepper sauce, with the sweetness of the pineapple providing a refreshing contrast to the rich wagyu.

We also had the chance to try the Hokkaido pork loin. It offered a lighter alternative to the wagyu, though the latter remained our favourite thanks to its rich, buttery flavour and melt-in-your-mouth texture.

Following the mains came one of our favourite courses: The A5 wagyu brioche bite. This miniature burger featured grilled brioche, A5 wagyu, a rich demi-glace red wine sauce, and a generous shaving of cheese. 

The buttery brioche buns’ soft, slightly crisp texture and rich wagyu made it an indulgent bite that disappeared all too quickly.

Last came Kou Teppan’s signature Ultimate wagyu garlic fried rice, available with either wagyu or pork. We went for the wagyu version with an indulgent ikura “kobore-style” add-on (S$9.90), and it was worth every cent. 

Although we were already stuffed by then, the fragrant fried rice paired with the pops of salty, umami-packed ikura made it surprisingly easy to keep going back for more. It was a hearty and satisfying way to wrap up the meal!

Finally, we ended the meal on a sweet note with dorayaki (pancakes) served alongside chocolate ice cream and a luscious chestnut sauce. The dessert flavours rotate regularly, so you can expect something a little different depending on when you visit. 

Premium add-ons to consider

If you’re looking to elevate your omakase experience, there are several premium add-ons (S$9.90 each) worth considering. Our favourite was undoubtedly the foie gras with nimono (overnight-simmered oden daikon) and finished with a raspberry sauce.

The foie gras was beautifully seared with crisp, caramelised edges, while remaining rich and melt-in-your-mouth on the inside. The sweet-tart raspberry sauce also cut through the richness nicely, making it a surprisingly well-balanced bite. It’s an add-on we’d happily order again.

Another standout was the grilled whole abalone, served in two pieces and generously drizzled with butter shoyu sauce. Tender with just the right amount of bite, the buttery, umami-rich glaze brought out the abalone’s natural sweetness.

We’ve had our fair share of omakase experiences, but Kou Teppan stands out for offering something a little different. Teppanyaki omakase isn’t something you come across often in Singapore, and the live teppan cooking adds an entertaining touch to the entire meal. 

And with its ongoing rolling group discount, it’s also one of the best times to gather a group of friends and enjoy the experience together — especially if you can unlock the 50% off deal with five or more diners!

This was a hosted tasting.

For more on what to eat, check out Kangji Curry Mee, a hidden Penang curry noodle bar, and Mexican eatery Fuego Mesa.