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Sushiro, Japan’s largest kaiten sushi chain, will open its first Southeast Asian outlet in Singapore at Tiong Bharu Plaza in mid August. The wildly-popular brand sells a remarkable 1.36 billion plates of sushi per year, and its revenue has been the highest in the kaiten (conveyor-belt) sushi industry for eight consecutive years from 2011 to 2018. To date, it has over 530 outlets in countries and areas such as Japan, Korea and Taiwan.
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Committed to using fresh ingredients for its sushi, Sushiro serves quality offerings at pocket-friendly prices. It has collectively served more than 149 million customers at its outlets in Japan a year, a number that exceeds the total population of Japan. Its Product Development team includes members with experience working at leading hotel groups and fine-dining establishments. The team develops over 600 new dishes every year, and only 70 get launched after rounds of stringent internal screening.
The Singapore outlet offers over 100 varieties of sushi and side menu selections. Using ingredients imported directly from Japan, Sushiro serves highly-satisfying delicious Japanese dishes at affordable prices. Exclusive and seasonal mainstays will also be unveiled periodically to keep their Singapore customers surprised.
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Helmed by Executive Chef John Phua, the newly-relocated Kyoaji means “Taste of Kyoto”.
Located in the heart of Orchard Road, the  restaurant exudes a warm Japanese ambience to embrace you with the  warmth of Japanese culture and cuisine.
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With nearly 30 years of  experience in authentic Japanese cuisine, Chef John Phua and his passion for Japanese  cuisine drives him to attain excellence and perfection in his skill. His  persistence in maintaining true Japanese flavours brings loyal diners back over and over again to experience a taste of Kyoto within his  restaurant.
Air-flown fish and seasonal seafood are flown in and stored in an ultra-low temperature storage facility upon arrival in Singapore, to ensure high-quality taste and freshness.
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Located in Duxton Hill’s eclectic neighbourhood, diners will be charmed at the newly-revamped RIZU, whether seated in the intimate indoors or the spirited outdoor alfresco area. The newly revamped interior provides more space for each table to enjoy a more intimate, relaxed dining experience. More than just a tasteful offering, but an experiential one as well.
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Their new menu is carefully crafted to cater to various dining purposes, all the while ensuring an authentic gastronomic experience.
The Signature Omakase is RIZU’s trademark offering, an exquisite 8 course tasting menu handcrafted by Head Chef Shimohigashi. For those looking to elevate to an unforgettable dinner experience, enjoy the Premium Omakase that can be specially tailored to your palate and tastebuds. 3 days advanced booking is required.
Lastly, the Ala Carte menu is perfect for patrons who are more interested in a night of drinking, and wish to pair it with a selection of fresh sushi and sashimi flown in from Japan.
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CULINARY |
21 December 2017 |
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The Bettership is a new 20-seater cozy joint at The Cathay to satisfy that fresh sashimi craving.
Diners can sit around it's bar table, designed in the shape of a ship (staying true to it’s name!) and watch the chefs in action as they prepare the food orders.
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Other that the usual sashimi dons; another of their signatures is the Truffle Beef Don. An absolute palatable sensation with tender slices of beef plus the fragrance of truffle.
Itadakimasu!
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Nestled inside The Plaza on Beach Road, Uni Gallery by OosterBay is a hidden gem featuring an extensive range of Uni and premium Sashimi, scoured and air-flown from Japan, USA and Canada. It is food heaven for all uni and sashimi fanatics!
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Air-flown to Singapore 3 to 4 times a week, Uni Gallery's Uni and Sashimi are of the best quality and freshness.
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From Canadian Aka Uni to Higashizawa Shiro Uni and Hadate Shiro Uni, you name it all, they have them fresh at Uni Gallery. If you love Uni, you are really going to love them!
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Southpaw Bar & Sushi at Cavan Road is probably one of the best iterations of a California style sushi bar with an amazing chorus of craft whiskies to pair your Omakase meal with.
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This cosy 12-seater features three Omakase sets. The Omakse Ume comes with a mini bara chirashi. The Omakase Take and Omakase matsu sets comprise of 7 and 9 assorted pieces of sushi respectivdly.
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Helmed by Chef Martin Woo, SENS will whisk you away to Japan with its wide repertoire of contemporary Japanese cuisine including sashimi, sushi and teppanyaki. This unique dining concept in Singapore showcases cuisine from different regions of Japan and redefines quality dining for all palates.
Located within Taste at Raffles Holland V, SENS also has a selection of Japanese craft beers, sake and wines from breweries located across all the regions of Japan.
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Have a taste of Japan! Tsukiji Fish Market Restaurant is available at the Rooftop Garden of Orchard Central.
Whether it is for a short business lunch or a long leisurely dinner, at Tsukiji Fish Market Restaurant you will journey through the pleasures of traditional Japanese Cuisine presented to you in fresh and exciting ways.
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On the menu: Salmon & Cream Cheese Don, Bara Chirashi Don, Salmon and Salmon Roe Don, Ebizo Signature Tempura Rice Bowl and more.
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Sushi Kimura is a 22-seater sushi-ya at Palais Renaissance, helmed by Head Chef Tomoo Kimura, who has more than 15 years of experience at several established and authentic traditional sushi restaurants in Tokyo, including a one Michelin-starred Ginza restaurant and a Singapore-based fine dining restaurant.
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Together with his team, Chef Kimura serves up omakase meals in traditional edo-mae style. Guests will not only be able to taste the seasonal highlights of Japan, but experience the awe-inspiring beauty of its scenic changes throughout the year through Sushi Kimura's unique aesthetic designs.
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Japanese fresh fish Izakaya Style restaurant, Yonpachi Gyojo is now at UE Square.
Kaisen Bijin Nabe (beauty hotpot) and Yonpachi Mori (Sashimi) are their main specialties.
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Yonpachi Gyojo sources its sustainable seafood from 48 fishing ports around Japan. Their seafood is flown into Singapore 3 times a week.
In November 2006, the U.S "Science" journal reported that natural fish and shellfish would extinct by 2048 based on the results of 4 years research. "Yonpachi Gyojo" was named to wish that in the future all would still be able to eat delicious fish.
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CULINARY |
22 December 2016 |
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80-seater Yoda Fish & Meat Market is an innovative new-to-market Japanese F&B concept at Viva Business Park, Chai Chee.
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Like in a fresh food market, Yoda's customers get to pick from a wide selection of fresh seafood and meat. The selected catches/meat can then be handed over to the chef, to be prepared according to their preferred taste and style of cooking, including Teppanyaki and Yakiniku. Customers who prefer to order from a menu have the option to do so easily too.
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En Sakaba has opened in Orchard Central. Sakaba means “bar” in Japanese. The new concept will emulate En’s motto to be the gathering place where people meet and bond through gourmet food in perfect harmony. With that, the group aim to create a cosmopolitan space where patrons can enjoy great food and tipple in a convivial, relaxed atmosphere.
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For those craving for carbs, a wide variety of delicious don served with fresh sashimi- grade toppings or grilled meat are worth every savour. These would be made available all day.
The drink menu emphasize is on sake, and it would feature fine selection of Japanese sakes in top grade, carefully selected wines and reasonably priced liqueurs and beer. Sake connoisseurs could look forward to 30 brands of award winning sake to choose from
Other umami-laden creations on the menu include Unagi Kabayaki (Grilled eel with sweet sauce) and Buta Kakuni Yaki (Grilled Japanese braised pork belly), grilled to perfection with a salty-sweet glaze - are especially satisfying to eat, particularly when washed down with a cold beer.
Another delight, the Kani Miso Kourayaki (Crabmeat with roe & gut grilled in shell) combine the best part of the crab, the “kani miso” and seasoned with sake in the crab shell, and grilled over small flame to reveal a rich aroma. The rich aroma of the “crab miso” intermingle with exquisite balance aroma of the “crab shell” will make this a delicacy that satiate your palate and seafood desire. Due to the rich and moreish characteristic of this dish, it will be a perfect complement with a Ginjos Sake.
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Sen of Japan is a casual dining Japanese restaurant and bar. Their dishes are designed by Chef Nakano Hiromi, who used to head the famous NOBU at the Hard Rock Hotel & Casino Las Vegas.
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The meaning of ‘Sen’ in Japanese is fresh, we believe that the quality of each dish lies in the source of ingredients – ‘To be fresh’. Their curated menu aims to bring to the table the taste of Modernised Japanese cuisine combined with an intimate setting with spectacular views of the Singapore skyline.
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Hidden Door Concepts' newest venture is this Japanese sake gastrobar, which specializes in sake and craft beer, with over 100 craft beer brands and 50-something sake labels such as White Dog (US), Lucky Jack (US), Ginrei Gassan Junmai Ginjyo and Zuiyo Honjun Junmai.
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The group is also behind craft beer house Nickeldime Drafthouse (where Sake 510 is located), so you can expect quality beers on tap. While the bar has been up and running since October 2015, the food menu has a sizable range of bar bites featuring a fusion of Japanese and Western touches. Items like the pulled pork maki, blue cheese beer maki and siracha nuts maki all come with drink pairing suggestions for both sake and beer.
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CULINARY |
22 December 2014 |
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They democratize good seafood by serving fine-dining meals at affordable prices with the efficiency of fast food.
Enjoy their smoked salmon salad with Norwegian sashimi-grade salmon lovingly smoked in-house over hickory wood, with burnt corn and red desiree potatoes, topped with a luscious sesame dressing.
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#01-02 Marina Bay Financial Tower 3, 12 Marina Boulevard
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