Helmed by executive chef Takuma Seki (formerly of Marina Bay Sands’ Hide Yamamoto) and outfitted with industrial chic elements like exposed pipes, light bulbs, concrete floors and black metal furnishings, IKYU is a cool space catering to a crowd of Tiong Bahru creatives. They do a great seven-course omakase ($138)—which you can eat sitting at the sushi counter where you’ll get to chat with the chef—as well as a la carte items like the California roll ($12.50), mentaiko potato salad ($8.50) and their boozy shochu cheesecake ($12.50). Fruity sake like yuzu umeshu ($98), wines (from $78) and whisky (from $262) round out your meal.
