Menu shaped to the room
Share the budget, guest count, dietary notes, and the mood of the night so the chef can shape the menu around your guests.
Chef-led private BBQ at home
Omakase BBQ Catering In Singapore
Omakase BBQ in Singapore for 8 to 30 guests at home dinners, birthdays, and premium hosted nights. Pick a tier from S$40 per person, then send guest count, date, venue, and grill access so we can shape the menu and live-grill pacing.
- Best for 8 to 30 guest home dinners, birthdays, and premium private nights
- Omakase tiers start from $40 per person, with chef-led grilling complimentary on Sunday Roast BBQ food orders at $1,200 and above (add-ons do not count toward the threshold)
- Share the date, venue, guest count, grill access, and tier you are considering
Omakase, plainly
What is omakase BBQ?
An omakase BBQ is a chef-led Sunday Roast food order for a smaller private dinner, where the chef shapes the menu and finishes cuts live around the way you want the night to feel.
Think of it as private home BBQ dining with a chef at the grill, rather than a buffet drop-off or a package order left for the host to run.
It is not a buffet drop-off or a chef booked separately. The Sunday Roast team handles the menu, grill timing, and live finishing as part of the catering.
It fits smaller private events where 8 to 30 guests can gather around the grill and talk to the chef. You choose the budget tier, share the venue and dietary notes, and the final quote depends on setup, add-ons, and confirmation.
Why hosts choose omakase
An omakase BBQ feels chef-paced from the first cut.
It works when the host wants more than a buffet, but less of the grill duty. The food still comes from Sunday Roast; the chef gets to lead the room.
Live grill, hot waves
The chef paces cuts through the evening so the food arrives hot, in waves, instead of all at once on a tray.
Host stays with guests
Doneness, timing, and grill rhythm sit with the chef. The host can be in the room, at the table, or on a toast.
Since 2017
Serving events since 2017
Chef-led BBQ sits within a longer Sunday Roast event history that goes back to 2017.
21,274
Recorded guests served
Recorded guest counts help show the scale of past Sunday Roast events.
1,290
Events hosted
A simple shared count of past Sunday Roast events.
How it comes together
An omakase evening, planned in three short steps
Most omakase BBQs only need three decisions before the chef can start shaping the menu and the night.
1. Choose your budget
Pick a per-person tier that fits your evening, from a Starter chef-led grill at $40 per person up to the Insider tier with seafood and premium beef.
2. Share your details
Send the date, guest count, venue setup, dietary notes, and any likes or dislikes the chef should know about before the menu is shaped.
3. Let the chef run the grill
On the night, the chef leads the live grill, paces the cuts, and stays with the room while the host can sit at the table.
The grill in the room
Guests gather around the chef instead of waiting on a buffet line.
The most-talked-about part of a Sunday Roast omakase BBQ is the grill itself. Cuts finish in front of guests, not in a kitchen. The smell, the sound, and the rhythm pull people toward the station.
That changes how the evening flows. Guests linger near the grill, ask the chef questions, and the meal feels less like "food has arrived" and more like a chef-led tasting at home.
- Premium cuts plated as they come off the live fire
- Guests can ask the chef about cuts, doneness, and pairings
- Service paced so conversation never has to stop for the food
The tasting menu
Three omakase tiers, each priced per person
Tiers set the menu range and the chef's grill plan. Once you pick a tier and a guest count, the chef shapes the final menu around your venue, dietary notes, and the tone of the night.
Starter — $40 per person
Signature Cajun chicken thigh, jumbo chicken bratwurst, and NZ Prime Steer ribeye, paced by the chef across the evening. A clean entry into chef-led BBQ.
Premium — $60 per person
Adds smoked pork bratwurst, NZ Angus bone-in ribeye 160-day grain-fed, and garlic herb lamb chops to the Starter grill for a fuller, more chef-curated meal.
Insider — $90 per person
Builds on Premium with grilled salmon and grilled unagi kabayaki for a fuller chef-led tasting where seafood and premium beef share the grill.
Still deciding which format?
Three hosted Sunday Roast paths
If omakase doesn't feel like the right fit, two other Sunday Roast formats cover most private and hosted events. Pick the one that matches the level of help you actually want on the evening.
Simplest
Standard food order
Best when the host is comfortable running the grill and mainly wants a generous Sunday Roast spread.
Start with the menu Most chef-led Omakase BBQBest when you want the chef to shape the menu, manage the grill, and pace the evening around your guests.
Plan an omakase BBQ Add-on instead Chef-Led BBQ add-onBest when you already know the menu but want a chef to handle the live grill, doneness, and timing for the food order.
Compare chef-led BBQRecent omakase, in real time
See a real 20 to 30 guest home omakase
The home omakase story walks through a real evening: table setup, chef sequencing, and how the night flowed for the host and guests.
It's the easiest way to test whether this format fits your event before you ask for a quote.
- How the chef shaped the menu around the host's plan
- How seafood, beef, and lamb were paced through the evening
- What the host actually had to do on the day
Quick answers
Common omakase BBQ questions, answered upfront
These are the questions hosts ask most often before they enquire. Full answers also live in the FAQ schema so search results can pull them as expanded snippets.
Does the price include the chef?
Chef-led grilling follows the active Sunday Roast food-order rule on the order page. Add-ons are handled separately, and the service is not standalone hire.
How many guests is it built for?
Omakase works best for around 8 to 30 guests, where chef pacing, live grilling, and station interaction matter as much as the menu itself.
Can the menu be adjusted?
Share halal, vegetarian, allergy, or dietary requests, plus likes and dislikes. The chef confirms what fits within the omakase format before the menu is locked.
How early should I book?
Two to three weeks of lead time is comfortable for most dates. Lock weekends, public holiday weekends, and peak periods earlier when you can.
Choose the next step that fits your plan
If omakase is the right format, send the details over WhatsApp. If you're still comparing, these pages help shortlist the right Sunday Roast path before you enquire.
- What Is Omakase BBQ? Read the plain-English explainer before choosing between omakase, chef-led add-on, or a standard food order.
- Chef-Led BBQ See when chef-led grilling, pacing, and live finishing change the night, and when it's available with a Sunday Roast food order.
- What Is Chef-Led BBQ Catering? Compare chef-led add-on service with omakase when you want to know who shapes the menu and who runs the grill.
- Private BBQ Catering Compare the broader private BBQ catering format when the plan is bigger than an omakase tier.
- Corporate BBQ Catering Use this when the same live-grill feel needs to support a team dinner, client event, or larger company gathering.
- Office BBQ Catering Use this when the event is a workplace celebration, rooftop social, or after-hours team meal.
- BBQ Catering Price Guide Compare ranges across private, corporate, and chef-led BBQ formats before you decide on omakase.
- Start with the menu If you prefer to choose the full spread yourself, start with the menu instead.
- Home Omakase Story Walk through a real home omakase BBQ from setup to final course before deciding on a tier.
- Event Stories Browse private, corporate, and chef-led examples to compare the right hosting feel for your event.
Reserve your evening
Tell us your guest count and preferred setup
Send the date, guest count, venue, and the tier you are considering. From there, the chef can shape the menu, plan the grill setup, and confirm whether chef-led grilling is included with the food order.
