This restaurant brings the authentic sushi-ya experience to Singapore through its minimalist setting and omakase offerings that celebrate Japan’s bounty of the sea. The recommended shoju menu is reasonably priced, considering the chef doesn’t scrimp on the quality of ingredients. The sashimi and sushi are only made from the finest jet-fresh seafood from Japan: ebi, otoro, kinmedai (red snapper), and seasonal ishigaki gai (giant clam) and Murasaki uni. These are served either as thin slivers
or atop expertly moulded rice with a dash of freshly grated wasabi and a thicker, more flavourful variant of soy sauce exclusive to the restaurant. There’s also a decent wine and sake list to complement the food.