Sushi-making is an art form. Sushi chefs behind the counter are in constant motion, from grating fresh wasabi to portioning out exact amounts of sushi rice for a single nigiri to the precise slicing of the fish. They cook, plate, wipe down constantly, all while keeping a watchful eye on the pace of which their diners are eating. The food is exceptional and the service, impeccable.
Here are six Singapore-based sushi-yas that made it into the Michelin Guide.
Here are six Singapore-based sushi-yas that made it into the Michelin Guide.
Ki-sho
29 Scotts Road
Opening hours: 12 to 2pm for lunch, Mon to Fri. 6.30pm to 10.30pm for dinner, Mon to Sat. Closed on Sundays.
What our inspectors say: This charming sushi restaurant shares the same colonial house as Buona Terra, which belongs to the same group. There are three private dining rooms but if you want to watch the action ask for the counter. Seafood and shellfish from Hokkaido are used for the omakase menu; as well as sushi and sashimi, expect signature dishes like sea urchin with dashi jelly and caviar. The Kakure Bar is a lovely, intimate sake bar decorated in warm red wood.
29 Scotts Road
Opening hours: 12 to 2pm for lunch, Mon to Fri. 6.30pm to 10.30pm for dinner, Mon to Sat. Closed on Sundays.
What our inspectors say: This charming sushi restaurant shares the same colonial house as Buona Terra, which belongs to the same group. There are three private dining rooms but if you want to watch the action ask for the counter. Seafood and shellfish from Hokkaido are used for the omakase menu; as well as sushi and sashimi, expect signature dishes like sea urchin with dashi jelly and caviar. The Kakure Bar is a lovely, intimate sake bar decorated in warm red wood.
The entrance to Hashida
Hashida
Mandarin Gallery, 333A Orchard Road, #04-16
Opening hours: 12 to 3pm for lunch, Wed to Sun. 12.30 to 3pm for lunch, Tuesday. 7pm to 10pm for dinner, Tues to Sun. Closed on Mondays.
What our inspectors say: 2016 saw this sushi restaurant move to bigger premises and it now has three separate rooms, each with their own counter. There are three menu options for lunch while at dinner only an omakase is offered. For the sushi, fish comes four times a week from Tokyo’s Tsukiji Market and twice a week from Hokkaido, with selected white-hulled rice also imported from Japan. The signature dish is monkfish liver with sea eel sauce.
Shiraishi
The Ritz-Carlton, Millenia, #03-01/02, 7 Raffles Ave
Opening hours: 12 to 2.30pm for lunch, 6pm to 10.30pm for dinner, daily.
What our inspectors say: Concealed in the shadows of the Ritz-Carlton hotel is this serene sushi restaurant with a counter so soft it feels like velvet. The eponymous chef is chatty yet intense in his demeanour as he prepares the Edomae-style sushi, using fish flown in from Tokyo’s Tsukiji Market. There are a number of menu options but it’s best to leave yourself in his hands with the omakase, where equal care and attention goes into every ingredient.
Mandarin Gallery, 333A Orchard Road, #04-16
Opening hours: 12 to 3pm for lunch, Wed to Sun. 12.30 to 3pm for lunch, Tuesday. 7pm to 10pm for dinner, Tues to Sun. Closed on Mondays.
What our inspectors say: 2016 saw this sushi restaurant move to bigger premises and it now has three separate rooms, each with their own counter. There are three menu options for lunch while at dinner only an omakase is offered. For the sushi, fish comes four times a week from Tokyo’s Tsukiji Market and twice a week from Hokkaido, with selected white-hulled rice also imported from Japan. The signature dish is monkfish liver with sea eel sauce.
Shiraishi
The Ritz-Carlton, Millenia, #03-01/02, 7 Raffles Ave
Opening hours: 12 to 2.30pm for lunch, 6pm to 10.30pm for dinner, daily.
What our inspectors say: Concealed in the shadows of the Ritz-Carlton hotel is this serene sushi restaurant with a counter so soft it feels like velvet. The eponymous chef is chatty yet intense in his demeanour as he prepares the Edomae-style sushi, using fish flown in from Tokyo’s Tsukiji Market. There are a number of menu options but it’s best to leave yourself in his hands with the omakase, where equal care and attention goes into every ingredient.
At Sushi Ichi, customers get six sets to choose from for lunch and only three (Omakase Nigiri, Sushi Ichi Course and Omakase) for dinner.
Sushi Ichi
Marriott Tang Plaza Hotel, 320 Orchard Road, #01-04
Opening hours: 12pm to 2.30pm for lunch, Tues to Sun. 6pm to 11pm for dinner, Tues to Sat. 6pm to 10pm, Sun. Closed on Mondays.
Distinction: One Michelin Star
What our inspectors say: The silky smooth and tactile counter was fashioned from a 300 year old cypress and the wooden ornaments on the wall were handmade by a celebrated carpenter in Nara. This is about traditional Edomae sushi using seasonal seafood and vegetables all imported from Japan. The rice is cooked with either red or white vinegar according to the accompanying ingredient. As well as the 14 seats at the counter, there is a smaller room for private parties.
Sushi Mitsuya
60 Tras Street #01-01
Opening hours: 12pm to 3pm for lunch, 6pm to 11pm for dinner, Mon to Sat. Closed on Sundays.
What our inspectors say: ‘Mitsuya’ translates as ‘three arrows’ and refers to the three partners who own this conventional sushi restaurant. The chef comes with plenty of experience in Japan and Hong Kong and a seat at the counter is the place to sit as he is an engaging man happy to explain and demonstrate his skills and knowledge. There are four menus to choose from: ‘Shoju’, with its various dishes before the sushi, is the one that best shows off those abilities.
Marriott Tang Plaza Hotel, 320 Orchard Road, #01-04
Opening hours: 12pm to 2.30pm for lunch, Tues to Sun. 6pm to 11pm for dinner, Tues to Sat. 6pm to 10pm, Sun. Closed on Mondays.
Distinction: One Michelin Star
What our inspectors say: The silky smooth and tactile counter was fashioned from a 300 year old cypress and the wooden ornaments on the wall were handmade by a celebrated carpenter in Nara. This is about traditional Edomae sushi using seasonal seafood and vegetables all imported from Japan. The rice is cooked with either red or white vinegar according to the accompanying ingredient. As well as the 14 seats at the counter, there is a smaller room for private parties.
Sushi Mitsuya
60 Tras Street #01-01
Opening hours: 12pm to 3pm for lunch, 6pm to 11pm for dinner, Mon to Sat. Closed on Sundays.
What our inspectors say: ‘Mitsuya’ translates as ‘three arrows’ and refers to the three partners who own this conventional sushi restaurant. The chef comes with plenty of experience in Japan and Hong Kong and a seat at the counter is the place to sit as he is an engaging man happy to explain and demonstrate his skills and knowledge. There are four menus to choose from: ‘Shoju’, with its various dishes before the sushi, is the one that best shows off those abilities.
A sample of the sashimi platter from Shinji by Kanesaka, which is an extension of Chef Shinji Kanesaka's Edo-style sushi in his one-starred restaurant based in Tokyo.
Shinji (Bras Basah Road)
Carlton Hotel, Lobby Level, 76 Bras Basah Road
Opening hours: 12pm to 3pm for lunch, 6pm to 10.30pm for dinner, Mon to Sat. Closed on Sundays.
Distinction: One Michelin Star
What our inspectors say: The revamping of Raffles meant that Shinji Kanesaka had to find a new berth for what was his first restaurant outside Japan. He duly found space within the Carlton hotel around the corner. From the hinoki counter you can watch the same trusted team prepare the same high quality, traditional Edomae-style sushi. To make the most of the experience go for the omakase menu, although there are more affordable menu options available at lunchtime.
Carlton Hotel, Lobby Level, 76 Bras Basah Road
Opening hours: 12pm to 3pm for lunch, 6pm to 10.30pm for dinner, Mon to Sat. Closed on Sundays.
Distinction: One Michelin Star
What our inspectors say: The revamping of Raffles meant that Shinji Kanesaka had to find a new berth for what was his first restaurant outside Japan. He duly found space within the Carlton hotel around the corner. From the hinoki counter you can watch the same trusted team prepare the same high quality, traditional Edomae-style sushi. To make the most of the experience go for the omakase menu, although there are more affordable menu options available at lunchtime.
