The buzz: The first outpost of one-Michelin-starred Ginza Sushi Ichi is a fine dining newbie that arrived just a month ago.
The vibe: Classically Japanese and very Zen, think pale wood finishings and unadorned walls. There are only 24 seats, spread out over two sushi counters and a private room, most of which are usually filled with Japanese clientele; always a good sign.
The food: Kaiseki-only menus dominated by nigirizushi, each piece expertly crafted by head sushi chef Yuji Yabe. There are a mere four different sets to choose from during lunch ($60-$250) and dinner. Prices get steep in the evening though, with the most conservative option going for $210, while the top tier omakase’s a cool $450; don’t let that deter you. The freshest seafood is flown in four times weekly from the famous Tsukiji fish market, which Yabe-san handles masterfully to make some of the most exquisite nigirizushi—lightly chilled and subtly sweet uni (sea urchin) or succulent otoro atop warm, firm grains of rice—paired with fresh wasabi from Shizuoka that’s grated by hand; sublime.
The drinks: They’re patriotic, and boy does it show. The beverage list is comprised of Japanese standbys like Asahi on tap (from $12), 12-year-old Yamazaki ($20) and sake galore (from $25/180ml); we suggest the light and balanced Takasago nihonshu from Shizuoka (from $35/180ml).
Why you’ll be back: The food is truly spectacular and it’s quite an experience to watch the chefs at work. Although the price tags are hefty, a meal here is worth every cent.
Eat this at Sushi Ichi: Nigirizushi. It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2012).
