Ginza Sushi Ichi Singapore

Retaining its Star for a decade, Sushi Ichi at Marriott Tang Plaza Hotel knows how to transport its guests to that intimate, meticulous, and respectful setting found in some of the best restaurants in Japan. Watching the chef prepare each morsel and course with skill and grace, the meal is both a showcase of culinary excellence and a performative experience. The freshness of the seasonal ingredients shines through the intricate preparation and balanced seasoning. Service is attentive and gentle, but not intrusive, making it comfortable to enjoy the meal and drinks throughout. Thank you to Chef and team for producing this unforgettable experience. ⭐️ 😊🇯🇵🇸🇬 🍣 🐟

Their seafood 🍣 like fish and clams are soooo fresh as just out of the sea. Snappers and clams are my favourite, chewy and crispy. Uni and roe rice is juicy and satisfying, with a flavour of sea water 🌊 the last piece is roasted eel, I don’t expect that is so greasy, even more fat than toro 😂 taste like cloudy candy melted in my mouth. I’m very curious about its source of fish - they have high standard.

First time come. Very authantic. Got white rice n brown rice sushi depend on fish. Chef very experince. Feel like Japan real one. Sushie very good. Very favorble.

Had a very nice lunch experience at Sushi Ichi. Really love how the chef changed the amount of wasabi and sauce for each nigiri for a more tailored taste. Would love to come again.

Ginza Sushi Ichi truly deserves its Michelin star. Food and ambience were top notch while the Japanese sushi chef put on an amazing display of professionalism in his sushi presentation. The Omakase set with its wide variety of imported seafood will delight all sushi lovers! My favourite is the soft shell crab eaten whole in one morsel. Yummy!

Food: Absolutely top-notch. The sashimi was incredibly fresh and definitely lived up to the one Michelin star hype. We left feeling completely satisfied and full. Service: Exceptional. The server kept refilling my ocha and thoughtfully explained the dishes while providing tips on how to enjoy them best, as the chef was Japanese. Despite the language barrier, the chef was very friendly, which added to the experience. They also surprised us with a special memento and gift for a birthday celebration, making it truly memorable. Highly recommend this place for special occasions!

I don’t go to Omakase often but I feel they lived up to the expectations of Michelin 1 star. We went for the Botan Lunch Menu on a weekend. Great service and dining experience. Food quality is definitely high standard. Warm towels were provided, hot tea was changed from time to time to ensure optimal temperature. Because it’s counter seats, so you get to watch how the chef prepare your food. Chef Takeshi-san was very focused on his preparation and the staff - Joy and Justea were friendly. Had a birthday celebration there and they were very thoughtful to give us a mini surprise (shall not spoil the surprise but it’s a nice gesture from the restaurant). Thank you!

We were the first to be seated at the restaurant when we arrived and it was awfully quiet. The chef didn’t small talk with us and hence the awkward silence. In fact, he didn’t engage much with us over the course of the meal which I thought was missing from a typical Omakase experience. Food wise, it was of good quality and I can understand why they got the 1 michelin star. From the whole course, nothing really blew my mind. It was simply good quality Japanese food. Overall, I’m not sure if I would return because something seems to be missing from the experience.

The restaurant was located next to GINZA Sushi-ichi, which is awarded 1 Michelin Star in the Singapore Michelin Guide 2017 and 2016. The restaurant was opened due to a collaboration with Suigei Shuzo from Kouchi province. The lunch menu was limited to 5 choices and each was limited to 5 sets per day. But that very day when I visited the place, there was only 2 choices left. I was served hot ocha and hot towel after placing my order. Lunch Ootoro Katsu Set ($36++) Deep fried OOTORO, Small dish,Small vegetable, rice, oshinko, miso soup and dessert Although deep fried, the fatty tuna was still pink and moist in the center. It was served with tonkatsu sauce, salt, mustard and lemon. Best eaten with a squeeze of lemon juice and some salt which would enhance the flavour of the fish. The miso soup was rich and flavourful. As for side dishes, there was shredded seaweed and shellfish. The meal ended with a cup of soya milk pudding topped with matcha sauce which was rich and milky.