Restaurant Reviews
Koji Sushi Bar
Rating: 4.5/5
Koji Sushi Bar stands out for its generous fish-to-rice ratios and exceptional value during lunch hours. The chefs prioritize quality cuts while maintaining affordable prices from $9-$23 for set meals. Evening diners can indulge in their omakase experience starting at $158++, featuring 10 meticulously crafted courses that showcase seasonal ingredients.
Standout dishes: Assorted Tuna Rice Bowl ($34), Salmon Avocado Tartare Rice Bowl ($21), Pork Cheek Rice Bowl ($21)
Standing Sushi Bar
Rating: 4/5
Inspired by Tokyo’s standing sushi culture, this establishment delivers authenticity with modern convenience. Their promotional strategy makes them particularly attractive for budget-conscious diners. Tuesday’s 50% off nigiri and sashimi, combined with Friday’s buy-two-get-one-free donburi deals, offer exceptional value without compromising freshness.
Koh Grill & Sushi Bar
Rating: 4.5/5
A haven for aburi enthusiasts, Koh Grill & Sushi Bar has perfected the art of torch-pressed sushi. Their signature Shiok Maki exemplifies their approach: bold flavors, generous portions, and theatrical presentation. The blow-torched finish creates a delightful contrast between the charred exterior and creamy interior.
Must-try: Shiok Maki ($16.80), Hotate Nigiri ($8-$10/pc)
Omoté
Rating: 4/5
The rebranded Omoté has reinvented itself with chirashi don that defies expectations at its price point. The bowls overflow with fresh sashimi, ikura, and tamago, creating Instagram-worthy presentations. Their Premium Lunch Set at $8 is arguably the best value proposition on this list, offering seven components including chawanmushi and gyoza.
Highlights: Umami Soy Chirashi ($17.80), Premium Lunch Set ($8)
Tanuki Raw
Rating: 4.5/5
Since 2012, Tanuki Raw has successfully merged Japanese precision with American boldness. Their happy hour transforms the dining experience, with salmon sashimi at $7 for 5 pieces representing exceptional value. The fusion approach creates unique flavor combinations that appeal to adventurous palates while respecting traditional techniques.
Signature items: Truffle Yakiniku Donburi ($19.90), Crispy Tempura Crab & Chilli Cheese futo rolls ($12.90)
Ambience & Atmosphere
Casual Dining Environments
Most establishments on this list prioritize comfort over formality. The Sushi Bar and Standing Sushi Bar embrace relaxed settings perfect for quick lunches or casual dinners with friends. Expect bustling atmospheres during peak hours, with minimal wait times and efficient service.
Intimate Settings
Mizuya offers the most exclusive experience, seating only twelve guests in a narrow, cozy space along Cavan Road. The intimate arrangement allows diners to observe the chef’s craftsmanship up close, creating an immersive omakase experience despite the modest setting.
Contemporary Japanese Design
SENSHI Sushi & Grill at Dorsett Hotel features homely Japanese-style interiors with comfortable furnishings. The design creates a peaceful escape from the CBD hustle, complemented by an in-house bar serving sake, beer, and spirits.
Bar-Restaurant Hybrid
Tanuki Raw doubles as a cocktail bar, offering a vibrant atmosphere that transitions from lunch service to evening entertainment. The modern Japanese aesthetic incorporates American influences, creating a cosmopolitan dining environment.
Sushi & Sashimi Recipes
Classic Nigiri Sushi (Makes 8 pieces)
Ingredients:
- 300g sushi rice
- 360ml water
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 200g sashimi-grade fish (salmon, tuna, or yellowtail)
- Wasabi paste
- Soy sauce for serving
Cooking Instructions:
- Prepare the rice: Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker and cook according to manufacturer’s instructions.
- Season the rice: Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer cooked rice to a wide wooden bowl. Pour vinegar mixture over rice while gently folding with a wooden spatula. Fan the rice while mixing to cool it quickly and create a glossy finish.
- Prepare the fish: Slice sashimi-grade fish against the grain into pieces approximately 2 inches long, 1 inch wide, and 1/4 inch thick. Keep refrigerated until ready to assemble.
- Form nigiri: Wet your hands with water mixed with a little rice vinegar. Take about 1 tablespoon of rice and gently shape into an oval mound. Place a tiny dab of wasabi on the fish slice, then drape it over the rice. Gently press to adhere.
- Serve immediately with soy sauce and pickled ginger.
Chirashi Don (Serves 2)
Ingredients:
- 2 cups prepared sushi rice
- 150g assorted sashimi (salmon, tuna, yellowtail)
- 4 cooked prawns, peeled
- 50g ikura (salmon roe)
- 2 tamago (Japanese omelet), sliced
- Shredded nori seaweed
- Shiso leaves
- Pickled ginger
- Wasabi
- Soy sauce
Instructions:
- Divide warm sushi rice between two bowls.
- Arrange sashimi slices, prawns, and tamago artfully on top of rice.
- Add generous spoonfuls of ikura.
- Garnish with shredded nori and shiso leaves.
- Serve with wasabi, soy sauce, and pickled ginger on the side.
Aburi Salmon Sushi (Makes 6 pieces)
Ingredients:
- 6 nigiri portions (rice and salmon)
- 2 tbsp mentaiko (cod roe) or spicy mayo
- Spring onions, finely chopped
- Blowtorch
Instructions:
- Form basic salmon nigiri following the method above.
- Top each piece with a small amount of mentaiko or spicy mayo.
- Sprinkle with chopped spring onions.
- Use a kitchen blowtorch to lightly sear the surface until the salmon begins to caramelize and the topping bubbles.
- Serve immediately while still warm.
Menu Analysis by Restaurant
Price Range Breakdown
Budget Tier ($8-$20)
- Omoté Premium Lunch Set: $8
- Koji Sushi Bar lunch sets: $9-$23
- Chirashizushi Shou Truffle Chirashi: $15.90
- Omoté Umami Soy Chirashi: $17.80
Mid-Range ($20-$35)
- Koji Sushi Bar Assorted Tuna Bowl: $34
- SENSHI Pork Yakiniku: $12
- The Sushi Bar 3-Kind Sashimi: $28.90
- The Sushi Bar Kaisen Chirashi: $27.90-$31.90
Premium ($40+)
- The Sushi Bar Otoro Tataki: $43.90
- Mizuya 13-course omakase: $48+
- Mizuya Miyazaki A5 Wagyu Tataki: $128
- Koji Sushi Bar omakase dinner: $158++
Menu Categories
Nigiri Sushi: Hand-pressed sushi featuring single pieces of fish over rice. Found at all establishments, with Standing Sushi Bar offering 50% off on Tuesdays.
Maki Rolls: Rolled sushi in various styles from simple California rolls ($8.90) to elaborate creations like Koh Grill’s Shiok Maki ($16.80).
Donburi/Rice Bowls: Rice bowls topped with sashimi and accompaniments. Specialties at Omoté, Chirashizushi Shou, and Tanuki Raw.
Aburi (Torch-Pressed): Seared sushi with caramelized toppings. Koh Grill & Sushi Bar and Tanuki Raw specialize in this style.
Omakase: Chef’s selection courses available at Koji Sushi Bar and Mizuya, ranging from $48-$158++.
Dish Analysis
Texture Profiles
Shiok Maki (Koh Grill): Multi-textural masterpiece combining crispy torch-seared exterior, creamy avocado, tender unagi, pop of capelin roe, and fluffy rice. The contrasting temperatures and textures create dynamic mouthfeel.
Chirashi Don: Silky-smooth sashimi against warm, slightly sticky sushi rice. Ikura provides bursts of brininess, while tamago adds custardy sweetness. The interplay between cool fish and warm rice enhances flavor perception.
Aburi Salmon: Crispy, caramelized surface gives way to buttery, semi-cooked salmon interior. The heat releases the fish’s natural oils, intensifying umami while maintaining the tender center.
Nigiri Sushi: Delicate balance between firm yet tender fish and lightly vinegared rice that holds shape without being dense. Proper temperature differential between cool fish and room-temperature rice is crucial.
Flavor Components
Umami Layers: Built through multiple sources including aged soy sauce, kombu-infused rice, naturally fermented miso, and the fish itself. Restaurants like SENSHI enhance this with mentaiko and specialty sauces.
Acid Balance: Rice vinegar in sushi rice, pickled ginger, and light soy sauce provide brightness that cuts through fatty fish like salmon and toro.
Sweetness: Mirin in rice seasoning, naturally sweet prawns, and tamago create subtle background sweetness that balances savory elements.
Heat Elements: Select dishes incorporate wasabi, spicy mayo, or chili sauces (Tanuki Raw’s butter chili sauce) for those seeking additional dimension.
Quality Indicators
Fish Freshness: Look for bright color, clean smell, firm texture, and clear eyes on whole fish displays. Quality establishments like Koji Sushi Bar prioritize oversized fish portions.
Rice Quality: Properly seasoned sushi rice should be glossy, hold together without being mushy, and taste slightly sweet and tangy. Temperature matters—too cold and flavors are muted.
Presentation: Fresh ingredients naturally present well. Generous portions of ikura, even distribution of toppings, and careful arrangement indicate attention to detail.
Styles & Preparation Methods
Traditional Edomae Style
Originated in Tokyo, focusing on minimal preparation to highlight fish quality. Seen in establishments like Mizuya and Koji Sushi Bar’s omakase offerings. Emphasizes aging techniques, minimal seasoning, and classic presentations.
Modern Fusion Approach
Tanuki Raw exemplifies this style, incorporating Western ingredients and techniques while respecting Japanese fundamentals. Examples include char siew miso marinades and butter chili sauces on traditional forms.
Aburi (Flame-Seared) Style
Popularized by Koh Grill & Sushi Bar, this technique uses blowtorches to partially cook the fish surface, caramelizing fats and proteins for enhanced flavor and textural contrast.
Standing Sushi Culture
Standing Sushi Bar brings Tokyo’s tachigui (standing eating) concept to Singapore, emphasizing quick service, high turnover, and accessible pricing without sacrificing quality.
Chirashi Specialization
Omoté and Chirashizushi Shou focus on chirashi don variations, offering creative combinations with truffle oil, specialty sauces, and premium toppings at competitive prices.
Features & Service Styles
Daily Promotions
Standing Sushi Bar leads with aggressive promotional calendars:
- Tuesday: 50% off nigiri and sashimi
- Friday: Buy 2 donburi, get 3rd free
Omakase Experiences
Mizuya and Koji Sushi Bar offer chef’s selection courses allowing culinary creativity while showcasing seasonal ingredients. Courses range from 10-15 items with progressive flavor building.
Customization Options
Koji Sushi Bar accommodates requests for extra rice, demonstrating flexibility for customer preferences without additional charges.
Value Sets
Multiple establishments offer lunch sets combining various items:
- Omoté’s $8 Premium Lunch Set (7 components)
- SENSHI’s bento boxes
- Koji Sushi Bar’s $9-$23 lunch sets
Bar Integration
Tanuki Raw and SENSHI incorporate full bars, offering sake, Japanese whisky, and cocktails for comprehensive dining experiences extending beyond food.
Delivery Options
Third-Party Platforms
Most restaurants partner with major delivery services:
- GrabFood: Widest coverage including Koh Grill, The Sushi Bar, Tanuki Raw
- Foodpanda: Alternative option with frequent promotions
- Deliveroo: Premium service with temperature-controlled delivery
Quality Considerations for Delivery
Best for Delivery:
- Chirashi don (components separate well)
- Maki rolls (maintain structure during transport)
- Donburi sets (bowls contain ingredients effectively)
- Cooked items (robatayaki, tempura remain stable)
Exercise Caution:
- Nigiri sushi (rice may dry out, fish temperature critical)
- Aburi items (best consumed immediately after torching)
- Sashimi platters (temperature control essential)
Packaging Standards
Quality establishments use:
- Insulated bags for temperature maintenance
- Separate containers for soy sauce, wasabi, and ginger
- Sealed lids preventing spillage
- Ice packs for raw fish items
Timing Recommendations
Order sushi delivery during off-peak hours (2-5 PM) for:
- Faster delivery times
- Better temperature control
- Fresher preparation (less time in kitchen queue)
Alternative: Takeaway
For optimal quality, consider personal pickup when possible. Most restaurants offer takeaway with similar packaging to delivery but fresher upon arrival at your destination.
Pro Tip: For the best sushi experience, dine in when possible. The chef’s intended presentation, proper temperatures, and immediate consumption after preparation significantly enhance the overall experience, especially for premium items like omakase courses and aburi specialties.
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