Sushi Ichi

The silky smooth and tactile counter was fashioned from a 300-year-old cypress and the wooden ornaments on the wall were handmade by a famous carpenter in Nara. Traditional Edomae sushi is made with seasonal seafood and vegetables from Japan. Only the best rice, marinated with red or white vinegar, makes it to the counter. Even the sauces are shipped from their flagship store in Japan to maintain consistency. The omakase menu is recommended.

Michelin-star status since 2014

• Ginza Sushi Ichi Singapore has earned and retained a Michelin Star for years, marking it as a consistently recognized fine-dining sushi destination in Singapore. (Source: Gaijin review noting 'one Michelin Star' and ongoing Michelin presence)

Hinoki counter seating and traditional omakase vibe

• The restaurant features a hinoki wood counter that seats about 14, with several Japanese sushi masters behind it, delivering a traditional omakase experience in a quiet, back-of-Marriott Tang setting. (Sources: Gaijin, Yelp)

Complex reservation and group policy

• Online reservations are limited to 50% of seats; groups of four or more require a pre-order and a full credit-card authorization hold, with strict cancellation rules. Large groups are accommodated in a private dining room (max 8) or in the main dining hall (up to 13), with a 15-minute seat-hold policy and other deposit/cancellation details. (Source: Ginza Sushi Ichi Singapore English reservations page)

Signature Ingredients

• Shima Aji (Striped Horse Mackerel): A standout item in Ginza Sushi Ichi's omakase, highlighted by reviewers for its bright, clean flavor and delicate texture; represents the restaurant's focus on high-quality, seasonal fish.
• Kasugo Tai (Young Sea Bream): Another dish singled out in reviews; praised for its pristine sweetness and firm bite, often featured in their lunch omakase as a signature piece.
• Ootoro Maguro (Fatty Tuna): One of the most prized tuna cuts in nigiri, providing rich, buttery texture that epitomizes the refined sushi experience at the restaurant.
• Akami Maguro (Lean Tuna): The lean tuna cut that balances the menu's tuna offerings, showcasing the chefs' mastery in selecting and slicing tuna.
• Anago (Sea Eel): A staple in high-end sushi omakase, noted for its tender texture and subtle sweetness; included in the course lineup.
• Ikura (Salmon Roe): Featured in don-style preparations, delivering briny bursts of flavor that align with the restaurant's approach to elevating ingredients with minimal seasoning.