Sushidan
What Makes Sushidan Special
About Sushidan
Sushidan opened at Raffles City on December 17, 2025, as the first overseas outpost of Chef Hiroyuki Sato's Shibuya original. Chef Sato is one of the youngest sushi chefs to earn a Michelin star — as head chef of the acclaimed Sushi Tokami in Ginza — and is the founder of Hakkoku, another celebrated Tokyo sushiya. Sushidan is his answer to a question that most Michelin-starred chefs never ask: how do you make world-class Edomae sushi accessible to everyone? The result is a casual restaurant where Toyosu Market fish meets traditional techniques at prices that would be unthinkable in Ginza.
The Singapore outlet is helmed by Chef Yusuke Kawana, a Tokyo-trained sushi master with 28 years of experience. Before Sushidan, Chef Kawana worked at Sushi Sato and Sushi Ayumu — two of Singapore's most respected high-end sushi counters — bringing a level of technical precision that belies the casual setting and accessible prices. Under his hands, the Edomae tradition — where ageing, marinating in vinegar, and curing with salt enhance the natural flavour of each fish rather than masking it — is executed with the kind of quiet expertise you would expect at restaurants charging five times more.
What makes the sushi here fundamentally different from conveyor-belt chains is the Red Shari: rice seasoned with a proprietary blend of premium red vinegar (Akazu) from Kyoto and Tokyo, using rice from Akita Prefecture. The result is a brownish-tinted rice with a deeper, more savoury flavour that pairs beautifully with each piece of fish — a hallmark of traditional Edomae-style sushi that you rarely encounter outside of high-end omakase counters. The fish is sourced directly from Toyosu Market in Tokyo, with salmon air-flown daily from Norway. The 60-seat space at Raffles City B1 features a long sushi counter where guests can watch the chefs at work, alongside regular table seating for families and groups.
Recommended For
Menu & Pricing
All prices before GST and service charge. Menu items rotate seasonally based on Toyosu Market availability.
Omakase Sets
| 4-Course Set (3 nigiri + handroll + 3 mini-don + chawanmushi + miso) | S$19.90++ |
| 7-Course Set (6 nigiri incl. chutoro & engawa + handroll + 3 mini-don + chawanmushi + miso) | S$29.90++ |
À La Carte
| Nigiri sushi (per piece) | from S$1.99 |
| Sashimi (per piece) | from S$2.99 |
| Handrolls | from S$3.99 |
💡 The S$29.90 set is the sweet spot — the additional 3 nigiri include premium items like chutoro (medium fatty tuna) and engawa (flounder fin) that you would typically see at S$100+ omakase. The 3 ochoko mini-don add welcome variety. Combined with zuwaigani chawanmushi and miso soup, the set is genuinely filling. Most diners spend S$20–40 per person.
Practical Information
Dietary Information
Photos
From @sushidan.sg on Instagram
Location
252 North Bridge Road, #B1-44C, Raffles City Shopping Centre, Singapore 179103
Basement 1 of Raffles City — near Marks & Spencer, opposite Milkfish. Take the escalator down from the main atrium.
📍 Open in Google MapsYour Dining Journey
From the queue to the last piece of nigiri — what to expect at Sushidan.
Join the Queue
No reservations means you queue — this is part of the experience, just like at the Shibuya original. Weekend lunch (12–2pm) and Friday dinner draw the longest lines. The sweet spot: weekday lunch after 1:30pm, or early dinner between 5–6pm. Staff manage the queue efficiently, and with 60 seats, turnover is reasonable. Look for the Marks & Spencer store at B1 of Raffles City — Sushidan is right opposite.
Choose Your Set
Two omakase options: S$19.90 (3 nigiri) or S$29.90 (6 nigiri including chutoro and engawa). Both come in non-aburi and aburi (seared) versions. The S$29.90 set is the better choice — the three additional nigiri are premium items. If you sit at the counter, the chef prepares each piece in front of you; at table seats, the set arrives together as a platter.
The Red Shari Moment
Your first nigiri will surprise you. The rice has a distinctive brownish tint from the Akazu red vinegar — it looks different and it tastes different. The flavour is deeper and more savoury than the sweet white rice you may be used to. This is authentic Edomae preparation. The engawa and chutoro are the standouts in the S$29.90 set — silky, rich, and a world apart from conveyor-belt quality.
Three Mini Donburi — The Bonus Round
Both omakase sets include three ochoko mini-don: a Barachirashi, Aburi Salmon Mentaiko Mayo Don, and Anago or Unagi Don. These small bowls provide variety beyond nigiri. The zuwaigani chawanmushi that accompanies each set is silky and well-seasoned — a quiet highlight that many diners overlook.
Counter vs Table — Two Different Experiences
At the counter, the omakase is served piece by piece — the chef places each nigiri directly in front of you. This is the closest to a traditional Tokyo sushi-ya at this price. At the table, the full set arrives on a wooden platter. If you have the choice, the counter is the experience Sushidan was designed for. Counter seats go first, so arrive early.
Editor's Note
Let us be clear about one thing: Sushidan Singapore does not hold a Michelin star. The restaurant's founder, Chef Hiroyuki Sato, earned his star at Sushi Tokami in Ginza — a different restaurant at a very different price point. What Sushidan inherits is not the star but the technique, the sourcing network, and the philosophy that quality sushi should not require a special occasion. And on that promise, it delivers. The S$29.90 omakase is remarkable value. The Red Shari rice is a genuine differentiator. For the best experience, sit at the counter, order the S$29.90 set, and add a few à la carte pieces. You will spend under S$40 for a meal that would cost S$100–200 at a traditional omakase. The restaurant is family-friendly. No reservations means you must queue, but weekday off-peak is manageable. This is one of the most exciting new openings in Singapore's Japanese food scene since late 2025.