[Review] SKAI Refreshes Its Dining Experience with New Dry-Aged Bluefin Tuna Programme

SKAI has unveiled a new dry-aged bluefin tuna programme as part of Executive Chef Enver Can Gumus’ refreshed dining concept, available from 8 July 2026.

Sourced directly from Japan and dry-aged for six days at the restaurant’s dedicated Tuna Bar, the premium bluefin tuna develops a deeper concentration of flavour and distinct textures across its different cuts. The new programme joins SKAI’s refreshed à la carte and tasting menus, signature seafood towers and all-day dining experience, available daily from noon to midnight.

At the media preview, we experienced the Blue Fin Tuna Masterclass, where Master Tuna Chef Nakao Masahiro prepared a curated tasting tableside to showcase the versatility of SKAI’s dry-aged bluefin tuna.

Rather than focusing on a single preparation, each course highlighted a different cut and texture of the prized fish.

The tasting began with dry-aged bluefin tuna sashimi, where the six-day ageing process produced a firmer texture and a clean, concentrated flavour that allowed the quality of the fish to shine.

This was followed by otoro nigiri, featuring the richly marbled belly cut with a buttery mouthfeel that almost melted in the mouth.

The chutoro toast paired medium fatty tuna with crisp toast for an enjoyable contrast of textures, while the spicy tuna roll added a subtle kick without overpowering the natural sweetness of the bluefin.

We were also served a selection of miniatures that introduced Chef Can’s ingredient-led approach. The Foie Gras Parfait combined rich, velvety foie gras with tart sour cherry gel and crispy brioche for a balanced bite.

The Hokkaido Scallop paired naturally sweet scallops with sweet corn purée, bonito beurre blanc and a crisp sago cracker.

For the next course, diners can choose from four premium beef cuts: the exclusive Wylarah Striploin MB5+, Saga A5 Tenderloin, Omi A5 Striploin or Stockyard Angus Ribeye MB5+, all served with seasonal sides and a choice of classic house jus, rich Cabernet red wine jus or traditional cracked peppercorn jus.

I opted for the Wylarah Striploin MB5+, an exclusive cut available only at SKAI. Grilled over the restaurant’s Josper charcoal grill, the Australian beef delivered a rich, robust flavour with a tender bite while retaining enough marbling to keep every slice juicy.

Before dessert, the Lemon Bush Sorbet with compressed strawberries was served as a refreshing palate cleanser, offering a bright, citrusy finish that prepared the palate for the final course.

The meal concluded with SKAI’s Chocolate Soufflé, served fresh from the oven alongside Madagascan vanilla ice cream. Light and airy with a molten centre, the warm soufflé paired beautifully with the creamy vanilla ice cream for a comforting end to the meal.

With premium tuna sourced directly from Japan, a meticulous six-day ageing process and tableside preparation by Master Tuna Chef Nakao Masahiro, it offers diners a chance to experience bluefin tuna in a way that goes beyond the usual sashimi and sushi. For seafood lovers, it is a compelling reason to return to the 70th floor.

For more information. visit SKAI’s website here.

SKAI
Address: SKAI, Level 70, Swissôtel The Stamford, Singapore 178882
Opening Hours:
All day dining: 12pm to 9.30pm
High Tea: 12pm to 5pm
Supper Club: 9.30pm to 12 midnight

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