Embark on a gastronomic voyage unlike any other at Sushi Ichizuke, a multisensory omakase dining concept that invokes and engages all senses in Clarke Quay.
Combining the visual preparation of sushi-making and the relaxed iteration of the traditional omakase dining experience, Chef Suzuki offers diners a “vibe dining omakase” experience with seasonal produce that is flown in from Japan.
This autumn, Sushi Ichizuke has launched trimmer lunch and dinner menus in addition to new corporate menus. The corporate lunch and dinner menus are priced at $200 nett for the Awayuki (7-piece sushi) and $250 nett for the Suisen (10-piece sushi and a cooked dish), both replete with appetiser, roll, soup and dessert.
For regular diners, lunch now starts from $128++ and dinner from $198++, making it more convenient for faster meals while on the go.
New cooked dish highlights for autumn include lobster sashimi marinated between kombu sheets for a day, accompanied by a luscious miso-lobster sauce and topped with Hokkaido uni. Pretty on the eyes and decadent in the mouth, this is a must try dish when you visit.
Fans should not miss the smoked Spanish mackerel, where the raw Spanish mackerel from Hyogo Island is cold smoked with hay before its skin is seared with binchotan to activate its natural oils and aroma. With a firm and delicate bite, it retains all its natural flavour for one’s enjoyment.
Inspired by autumn, Chef’s classic signature steamed abalone is exquisitely presented with tender slices from a jumbo-sized Shimane abalone served alongside a richly flavoured and velvety abalone liver sauce and shot glass of pure abalone broth.
Corporate diners can look forward to aburi bosushi, also known as pressed stick sushi, which is sushi made in a loaf or roll. The fish of the day, such as shima aji (striped jack), is rolled with kanpyo, gari, shiso leaf and sesame seeds, sliced then served in roasted nori. This dish is pressed with bincho-tan (hardwood charcoal) on the diner’s plate for sizzling aromas and freshly seared textures.
For the highlight of akami (lean tuna) sushi, he dips the lean but umami-rich cut in a soy sauce before serving, while plying the toro (fatty tuna belly) with less wasabi in order to allow the naturally delicate flavour to come through.
In the new menu arrangements, diners have more flexibility of having a quick lunch or dinner or indulging in the longer omakase courses as follows:
LUNCH
- Oboro ($128++) | Sushi 6 piece, Handroll/Roll, Soup, Ice Cream
- Nagomi ($288++) | Appetiser, Sashimi 2 kinds, Cooked Dish 1 kind, Sushi 7 piece, Handroll/Roll, Soup, Fruits
- Omakase ($450++) | Appetiser, Sashimi 3 kinds, Cooked Dish 3 kinds, Sushi 7 piece, Handroll/Roll, Soup, Fruits
DINNER
- Ran ($198++) | Sushi 10 piece, Handroll/Roll, Soup, Ice Cream
- Rakumi ($380++) | Appetiser, Sashimi 3 kinds, Cooked Dish 2 kinds, Sushi 7 piece, Handroll/Roll, Soup, Fruits
- Omakase ($450++) | Appetiser, Sashimi 3 kinds, Cooked Dish 3 kinds, Sushi 7 piece, Handroll/Roll, Soup, Fruits
Alongside delicious Japanese cuisine, pair it with their updated sake selection and natural fruit liqueurs for a wholesome experience. With a sleek interior and welcoming ambience, visit Sushi Ichizuke for a vibrant, upbeat and joyful meal with family and friends today!
Address: 3E River Valley Road,# 02-02, Clarke Quay, The Cannery, Singapore 179024
Opening Hours: Tue to Sun (12pm – 2.30pm; 6.30pm – 12am)
Website:
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