New Restaurants in Asia Opening This Season Worth Booking Now

New restaurants in Asia are arriving at a pace that makes it genuinely difficult to keep up, and the openings of the past 90 days represent some of the most ambitious culinary projects the region has seen in years. From a precision-driven omakase counter in Tokyo's Azabu-Juban district to a sun-drenched Mediterranean concept in Singapore's Tanjong Pagar that leans hard on locally sourced Southeast Asian produce, the current crop of debuts signals a broader shift in how Asia's dining scene is defining itself on its own terms. These are not safe, derivative openings — they are bets on bold ideas, and the early word from regulars and critics alike is that several of them are already delivering.

What Makes These New Openings Stand Out?

The most talked-about debut of the past month is Shio Atelier, which opened its doors in Tokyo's Azabu-Juban on 3 June 2025 under the direction of chef Kenji Murakami, a Hokkaido-born cook who spent six years in Copenhagen before returning to Japan with a hyper-seasonal, fermentation-forward philosophy. The 14-seat counter seats just two sittings per evening, and the 12-course omakase menu — priced at ¥32,000 per person — moves through Japanese ingredients with a Nordic precision that feels genuinely new rather than borrowed. Early diners have singled out a course of aged kinmedai with house-fermented yuzu kosho and smoked dashi as the standout moment of the meal, a dish that manages to feel both deeply Japanese and entirely original.

In Singapore, Levant & Co. opened in late May 2025 on Duxton Road, occupying a restored shophouse that the team spent eight months converting into a 60-cover Mediterranean dining room flooded with afternoon light. Head chef Layla Osman, previously of a well-regarded Beirut institution, has built a menu that draws on Lebanese and Turkish coastal traditions while substituting imported ingredients with produce from Malaysian and Indonesian farms wherever possible. The result is a menu that feels Mediterranean in spirit but rooted in the region — think slow-roasted lamb shoulder sourced from a small farm in Johor, finished with pomegranate molasses and served alongside flatbread baked to order in a wood-fired oven imported from Marseille.

• Signature dish (Shio Atelier): Aged kinmedai with fermented yuzu kosho and smoked dashi (part of omakase, ¥32,000 full menu)
• Signature dish (Levant & Co.): Johor lamb shoulder with pomegranate molasses and wood-fired flatbread (SGD 48)
• Must-try drink: Levant's house arak spritz with fresh jasmine and citrus (SGD 22)
• Price range: SGD 35–80 per person at Levant & Co.; ¥32,000 per person at Shio Atelier

Shio Atelier
📍 2-8-14 Azabu-Juban, Minato-ku, Tokyo, Japan 106-0045
🗓 Opened: 3 June 2025
🌐 Website | 🗺 Google Maps

Levant & Co.
📍 51 Duxton Road, Singapore 089516
🗓 Opened: Late May 2025
🌐 Website | 🗺 Google Maps

Why the Timing Matters for Asia's Dining Scene

Both venues arrive at a moment when diners across the region are pushing back against the kind of polished, globally interchangeable fine dining that dominated the post-pandemic reopening rush. Shio Atelier's decision to keep its counter at 14 seats and refuse a waitlist app — reservations are taken only by email — is a deliberate statement about intimacy and control. Murakami has said publicly that he would rather run at 70 percent capacity with the right guests than fill every seat every night. That philosophy is rare, and it is attracting exactly the kind of serious food travellers who plan trips around a single meal.

Levant & Co. takes a different approach to the same problem, using its generous shophouse space and a warm, unhurried service style to create the kind of long-lunch culture that Singapore's dining scene has historically lacked. Osman has designed the menu so that the whole table shares everything, encouraging a pace that is closer to a Beirut Sunday lunch than a structured Western service. The wine list, curated by sommelier Marcus Teo, leans into natural and low-intervention bottles from Lebanon, Georgia, and Greece, with a handful of local craft spirits woven in for good measure.

The Verdict

If you are planning a trip to Tokyo in the coming weeks, Shio Atelier is the reservation to chase — block out the email and send it now, because word is spreading fast and the two-month waitlist is already forming. For Singapore, Levant & Co. is the most compelling new opening the city has produced this year, and it earns that position not through hype but through genuine cooking and a room that makes you want to stay for another glass. Both venues pass the only test that matters: they are worth going out of your way for, right now, this month.

Frequently Asked Questions

How do I make a reservation at Shio Atelier in Tokyo?

Shio Atelier accepts reservations exclusively by email. There is no online booking platform or waitlist app. Contact the restaurant directly through their official website and expect a response within 48 hours. The current wait is approximately six to eight weeks for weekend sittings.

What is the price range at Levant & Co. in Singapore?

Levant & Co. is priced at approximately SGD 35 to SGD 80 per person, depending on how many sharing plates the table orders. The wood-fired lamb shoulder at SGD 48 is the centrepiece dish and is large enough for two to three people to share comfortably.

Is Levant & Co. suitable for vegetarians?

Yes. Chef Layla Osman has built a strong vegetable-forward section of the menu that draws on grilled aubergine, roasted cauliflower with tahini, and a rotating selection of seasonal mezze. The kitchen is also able to accommodate most dietary requirements with advance notice.

Does Shio Atelier offer a wine pairing with the omakase menu?

Yes. A sake and wine pairing is available at Shio Atelier for an additional ¥18,000 per person. The pairing is curated by the chef himself and changes with the seasonal menu, featuring a mix of Japanese natural wines, aged sake, and selected European bottles.