Ginza Sushi Ichi
Highlights
About Ginza Sushi Ichi
Ginza Sushi Ichi is the Singapore outpost of the acclaimed Ginza Sushi Ichi in Tokyo, which has been serving Edomae sushi since the 1990s. The Singapore branch opened in 2014 inside the Marriott Tang Plaza Hotel on Orchard Road, and earned a Michelin star in the very first Singapore Michelin Guide in 2016 — a distinction it has held every year since.
The restaurant is built around a magnificent 300-year-old hinoki (Japanese cypress) counter, sourced from Nara, with hand-carved wooden ornaments adorning the walls — crafted by a renowned Nara carpenter. About 14 guests can sit at this counter, watching the chefs work in an intimate, unhurried setting. A private room accommodates up to 8 diners for larger parties.
Everything at Sushi Ichi revolves around authenticity and freshness. Seafood and vegetables are purchased directly from Tokyo's Toyosu Market (formerly Tsukiji) and flown to Singapore 4 to 5 times a week. Even the sauces — soy sauce, nikiri, and seasonings — are shipped from the Tokyo flagship to maintain absolute consistency. The restaurant uses both red and white vinegar for its shari (sushi rice), a hallmark of traditional Edomae technique that produces distinctly different flavour profiles depending on the neta (topping).
The current executive chef is Takeshi Kawakami, supported by Head Sushi Chef Shuki Yoshiaki. Wild-caught tuna — the restaurant's speciality — is sourced in small batches from one of the top five suppliers at Toyosu Market, ensuring only the highest-grade cuts reach the counter.
Recommended For
Menu & Pricing
Lunch
| Tsubaki Set (10 nigiri, miso soup, dessert) | S$130++ |
| Botan Set (appetisers, sashimi, nigiri, cooked dishes, soup, dessert) | S$200++ |
Dinner
| Omakase Nigiri (appetiser, nigiri sushi, roll, miso soup, dessert) | S$220++ |
| Sushi Ichi Course (appetiser, sashimi, assorted dishes, nigiri, roll, soup, dessert) | S$300++ |
| Chef's Omakase (no fixed menu — chef's full creative expression) | S$430++ |
Beverages
| Premium sake selection (curated with Suigei Shuzo from Kochi) | From S$28++ |
| Wine and champagne list | On request |
All prices subject to 10% service charge and 9% GST. Prices may change — confirm with the restaurant before visiting.
Practical Info
- Mon–Tue: Closed
- Wed–Sat: 12:00–2:30pm, 6:00–10:30pm
- Sun: 12:00–2:30pm, 6:00–10:00pm
Dietary Info
Photos
Location
320 Orchard Road, Singapore Marriott Tang Plaza Hotel, #01-04, Singapore 238865
📍 Open in Google MapsYour Dining Journey at Ginza Sushi Ichi
Entering the Marriott
Walk through the Marriott Tang Plaza Hotel lobby on the ground floor. Sushi Ichi is tucked at the back, away from the bustle of Orchard Road. The transition from the shopping district's energy to the restaurant's stillness is immediate. A quiet entrance leads to the counter, where the hinoki cypress gleams under soft lighting.
The Hinoki Counter
The 300-year-old hinoki counter is the heart of the experience. It is impossibly smooth — centuries of grain polished to a silk finish. The wooden wall ornaments were crafted by hand in Nara. About 14 seats line the counter, each offering a front-row view of the chefs at work. The atmosphere is traditional but not stiff — the chefs engage with guests, explaining each piece as it's served.
Appetisers & Tsumami
Before the nigiri begins, expect a selection of seasonal appetisers. Recent courses have included grilled sama (mackerel), kani (crab) with caviar, and rice cake mochi. The Sushi Ichi Course and Chef's Omakase feature more elaborate cooked dishes — abalone, chawanmushi, and seasonal grilled fish. These aren't throwaways — they demonstrate the kitchen's range beyond sushi.
The Nigiri Parade
This is what you came for. The nigiri sequence follows strict Edomae tradition — starting with lighter, leaner fish and building toward the rich tuna trilogy of akami, chutoro, and otoro. The charcoal-seared aburi otoro is the restaurant's signature, and it's extraordinary: the fat renders slightly under the flame, releasing a deep sweetness that's hard to find anywhere else in Singapore. The shari (rice) beneath is warm and seasoned with both red and white vinegar — a dual-vinegar approach that few restaurants outside Japan still practice. The uni ikura bowl near the end is another highlight — creamy sea urchin layered with glistening salmon roe over perfectly seasoned rice.
The Quiet Finish
A simple miso soup — sometimes enriched with crab miso — followed by a seasonal dessert. The chefs bow. You leave through the lobby back into the noise of Orchard Road, carrying with you the memory of that hinoki counter and the warm, precise sushi that was placed in front of you, one piece at a time.
Editor's Note
Ginza Sushi Ichi is one of Singapore's most consistent high-end sushi restaurants. The ingredients are impeccable, the technique is flawless, and the S$130 Tsubaki lunch is arguably the best value Michelin-starred sushi meal in the city. That said, some diners find the experience strictly traditional to the point of being predictable — if you're looking for creative surprises or avant-garde presentation, this isn't the place. The omakase follows a textbook Edomae sequence that will delight purists but may feel formulaic to those who've eaten at many omakase restaurants. The charcoal aburi otoro is genuinely special and not to be missed. For first-time omakase diners, the Tsubaki lunch is the perfect entry point. For the full experience, the S$300 Sushi Ichi Course offers the best balance between value and depth. The S$430 Chef's Omakase is only worth it if you specifically want the chef's cooked dishes — it has more tsumami and fewer sushi pieces, which isn't always what people expect. One practical note: be very specific when booking about which omakase you want — there have been cases where 'omakase' was interpreted as the most expensive option.