Sushidan Review: Tokyo-Famous $19.90++ Omakase

Sushidan has sushi and omakase sets at Raffles City

Singapore’s Japanese food scene has yet another exciting new entrant. Sushidan, an acclaimed sushiya from Tokyo, has opened at Raffles City, with this first overseas outpost offering sushi omakase from the insanely low price of $19.90++! 

Image credit: Sushidan

At such a price point, most Singaporean’s minds would gravitate towards cheap sushi chains such as Sushi Express. But the quality here is elevated, for the brand is led by Chef Hiroyuki Sato—one of the youngest sushi chefs to ever garner a Michelin star. Though he will remain in Tokyo, Sushidan Singapore is entrusted to Chef Yusuke Kawana, a veteran sushi master with extensive experience in high-end omakase dining.

We were invited to try their 7-Course Omakase ($29.90++) right before their opening date. With many omakase courses in Singapore priced over $50, we were certainly sceptical—could an omakase at such a low price live up to our expectations?

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Food at Sushidan

As we were seated at the counter, we were presented with a bamboo tray showcasing the different, seasonal cuts of fish to be served to us. The 7-course omakase includes six pieces of nigirizushi, a handroll, and three mini-dons, completed with chawanmushi and miso soup.

The appetiser that kicked off our meal was the Chawanmushi, a common yet beloved staple at Japanese restaurants. This was a great rendition—the egg had a cloud-like, custardy texture, and there was a distinct addition of dashi stock that added a dash of umami, greatly enhancing the simple steamed egg. That was not the end, for there was an abundance of crab meat hidden within, as well as ginkgo nuts that absolutely made this chawanmushi stand out from the rest.

Our chef then began preparing the first sushi course, Akami-zuke. This was lean, red tuna meat marinated for an extended period of time to enhance its flavours. The sushi served here is famed for its red shari rice that uses premium akazu (red vinegar) and Japanese rice from Akita Prefecture. We were also told that their seafood is flown daily from Tokyo’s Toyosu Market, ensuring peak freshness.

I’m extremely familiar with akami, being a common inclusion at Japanese spots. However, this was simply nothing like the others—its great marination made the typically chewy cut of tuna extremely tender and juicy, which is highly unexpected for akami. If I did not know the specific cut, I would have guessed that it was the fattier cut of chutoro.

Next came the Hamachi, or yellowtail. This is a highly seasonal offering, and this was super silky and tender, with its flesh extremely moist. We also thought that the amount of sushi rice was just right; enough to allow the fresh fish to stand out on its own.

The Salmon used here is flown from Norway. Unfortunately, we found this course to be the most unremarkable of the experience, as while it was certainly fresh, the meat was slightly tougher. Coupled with the fact that salmon is probably the most common sighting at Japanese restaurants, it was unexceptional, especially when a lean cut was used instead of the fattier belly portion.

As the chef brought out the next piece(s) of sashimi, I immediately recognised it as one of my top-tier, all-time favourite sushi: Aburi Engawa, or blowtorched flounder fin. I watched with much drooling anticipation as the chef torched the thin strips before me.

This had to be one of the most divine representations of engawa. It immediately melts in your mouth in a cascading bloom of fish oils that were oh-so-flavourful and heightened by the aburi char. The portion of engawa used was also substantial, with two sizeable pieces atop each nigiri.

Next up was another tuna nigiri, this time using fresh Chutoro—the moderately fatty cut of tuna. This was buttery and fatty, and while very similar to the marinated akami we had earlier, it was interesting to be able to contrast both cuts. The touch of soy sauce also provided a savoury tinge to the tuna.

The last nigiri was the Unagi, which was also blowtorched. The sauce used was thick and luscious, full of rich flavours.

However, we thought that the unagi was slightly tough, perhaps due to the grilling. There were also many small but edible bones in the unagi, which is unfortunately a common characteristic of such eels.

The Negitoro Handroll was presented to us on its own stand. While not conically-shaped as most handrolls are, this was simply some of the best negitoro I’ve ever had. It was extremely soft, being finely minced into a smooth paste. It was unlike other negitoro renditions, which usually have thicker chunks blended in.

Each bite of the handroll was a treat—the seaweed shell was crispy yet came apart so easily. The negitoro was flavourful and fatty, with a rich and luxurious texture that was simply delectable. It possessed a smooth texture while refraining from being too thick. I only have high praises for this offering here, and I could only imagine how great the other handrolls here must be.

The belly-filling course manifested as three mini-bowls of rice: the Chirashi Don, Aburi Salmon Don, and Anago Don. Each had a different characteristic that made this very much akin to a treasure trove—the chirashi fresh with a variety of sashimi cubes, the aburi salmon rich and fatty from the belly cut used, and the anago (freshwater eel) light and soft with a touch of the rich sauce used in the unagi course.

Ambience at Sushidan

Sushidan sports a homely interior washed with warm light, accentuated by the modern, wooden furniture. Most seats are at the counter to facilitate the omakase experience, though there are table seats for those who enjoy a la carte dining.

Sushidan is located at Raffles City Shopping Mall, which is a one-minute walk from City Hall MRT Station.

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Is this, dare I say, the most value-for-money omakase experience in town? While the fish varieties used in the omakase here are common sightings at many Japanese sushi restaurants, Sushidan elevates them to a whole new level, uplifting them to such a refined quality that would certainly blow the minds of many. Sure, you might not find top-class service or the pinnacle of sushi mastery here, unlike omakase at higher price points. But if you’d like to experience a decent omakase without blowing up your wallet, Sushidan is a definite must-visit.

For more great eats in the mall, check our our Raffles City food guide. You might also be interested in our list of the best Japanese restaurants in Singapore.

Address: 252 North Bridge Road, #B1-44C, Raffles City Shopping Centre, Singapore 179103
Opening hours: Daily 11am to 10pm
Website
Sushidan is not a halal-certified eatery. 

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Photos taken by Jordan Ong.
This was a media tasting at Sushidan Singapore. 

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