Dine fine at Sushi Ichizuke
Embark on a gastronomic voyage unlike any other at Sushi Ichizuke as we welcome all at our soft launch. Revel in the amalgamation of tradition and modernity as Sushi Ichizuke retains the age old methods of Edomae-style sushi-making and the refined and personalized hospitality that ancient Japan is known for, all within a space that transcends time.
Introduction to Edomae-style Omakase
Originating in the 1880s in Edo (old Tokyo), this sushi style encompasses many characteristics which remain true to its tradition and roots. Edomae-style sushi involves a form of curing of the fish while keeping its raw texture, or introducing a cooking element to ensure preservation before serving.
About Chef Ryoichi Nakatani
Chef Ryoichi Nakatani has committed almost 30 years of his life to earn his mastery and praise to stand in front of the board as a Head Sushi Chef, a title that is not loosely awarded. For his time in the trade, Chef Nakatani spent the first 20 years at a restaurant in Tsukiji Fish Market before moving to Singapore as a Head Chef in various acclaimed sushi-ya.
On The Dine Home Menu
Available for delivery every Tuesday – Sunday
- Take Home Edo-style Omakase
$300++ for two persons
(pre-order of two hours in advance required)
- Premium Dons and Maki Rolls