Restaurant in Singapore, Singapore
Michelin-starred omakase. Book weeks ahead.
A Michelin-starred Edomae omakase counter on Orchard Road, Sushi Ichi sources its seafood, rice, and sauces directly from Japan and holds an Opinionated About Dining ranking alongside Tokyo's top sushi counters. At $$$$ pricing, it is Singapore's most technically disciplined sushi option. Book three to four weeks out minimum — this is not a walk-in venue.
Expect to spend at the leading of Singapore's sushi price range at Sushi Ichi, and expect to wait weeks for the privilege. This is a Michelin-starred counter inside the Singapore Marriott Tang Plaza Hotel on Orchard Road, and it operates with the same level of material seriousness as its flagship in Japan. The question of whether it's worth the spend versus other $$$$ options in the city has a clear answer: for traditional Edomae sushi executed with technical discipline, nothing in Singapore comes closer to the Tokyo source.
Sushi Ichi's credentials are well-documented. It holds a Michelin star (2024) and appeared on the Opinionated About Dining Leading Restaurants in Japan list at both #455 (2025) and #406 (2024) — a meaningful ranking for a Singapore-based counter, and a signal that the kitchen is being judged against the full global sushi tier, not just its local peers. For food-focused travellers comparing Sushi Ichi against Tokyo benchmarks like Harutaka, Sukiyabashi Jiro Roppongiten, or Sushi Kanesaka, that OAD placement is the most honest calibration available. Google reviews sit at 4.6 across 149 ratings , consistent, not inflated.
The physical counter itself is worth noting as context for the experience: fashioned from 300-year-old cypress, it sets a material standard that signals the kitchen's intentions before a single piece of sushi is served. Wooden ornaments on the wall were handmade by a carpenter from Nara. This is not hotel-restaurant styling , it is the kind of considered craftsmanship that distinguishes a serious counter from a prestigious address.
Chef Masakazu Ishibashi works within a strict Edomae tradition. Seasonal seafood and vegetables are sourced from Japan. The rice programme is singular: only the leading available rice, prepared with either red or white vinegar, reaches the counter. Sauces are shipped directly from the flagship Japanese store to maintain consistency across locations. These are not marketing points , they are operational decisions that directly affect what lands in front of you. If you have eaten at a high-tier sushi counter in Tokyo and found Singapore equivalents technically compromised, Sushi Ichi is the counter most likely to change that assessment.
The omakase format is recommended over any alternative. This is the format the kitchen is built around, and the one where the sourcing discipline and rice precision are most legible. For the omakase-curious who want a point of reference, the approach here has more in common with counters like Edomae Sushi Hanabusa in Tokyo or Sushi Harasho in Osaka than it does with the more contemporary creative formats you'd find at, say, Waku Ghin down the road.
The counter format keeps energy controlled and the room quiet by design. This is not a venue for a group celebration that spills over into noise , it is an environment that rewards attentiveness. The mood is deliberate: a sushi counter of this seriousness does not accommodate casual drop-ins or distracted dining. Come focused, come on time, and come ready to eat at the pace set by the kitchen.
For optimal timing, lunch service (12 PM to 2:30 PM, Tuesday through Sunday) tends to offer the clearest, most focused experience , particularly mid-week when hotel-adjacent restaurant traffic is lighter. Dinner runs until 11 PM (10 PM on Sundays), and Saturday evenings are the most competitive reservation slots of the week. Monday is the only closed day. If you are visiting Singapore specifically for the food and want to plan around the counter, Tuesday or Wednesday lunch is the window that gives you the leading combination of availability and atmosphere. Note that the kitchen sources from Japan seasonally, so the menu changes with what is available , the counter in the cooler months of the Japanese calendar (October through February) tends to feature the most prized cold-water fish.
For a wider view of where Sushi Ichi sits within Singapore's sushi tier, Shoukouwa is the most direct local comparison , two Michelin stars versus one, a smaller counter, and a higher booking difficulty floor. Hamamoto, Sushi Sakuta, Sushi Ashino, and Sushi Hare round out the city's serious sushi options. Internationally, if you are calibrating expectations against top-tier counters, Sushi Shikon in Hong Kong and HANE in Seoul are the most useful regional comparisons. For New York context, Sushi Sho operates at a comparable level of tradition.
Sushi Ichi is at 320 Orchard Road, #01-04, inside the Singapore Marriott Tang Plaza Hotel. The hotel location means there is no ambiguity about address, no difficult access, and a direct arrival. Orchard MRT is the practical entry point for most visitors.
Hours run Tuesday through Saturday 12 PM to 2:30 PM and 6 PM to 11 PM; Sunday 12 PM to 2:30 PM and 6 PM to 10 PM; closed Monday. Booking is hard , plan at minimum three to four weeks ahead for any slot, longer for Saturday dinner or a specific seasonal window. Walk-in availability is effectively zero at a counter of this type.
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Book three to four weeks out at minimum. Saturday dinner seats and any slot during peak Japanese seafood season (October through February) fill faster , treat those as six weeks out. Walk-ins are not a realistic strategy at a Michelin-starred omakase counter of this occupancy level. Booking difficulty here is comparable to Shoukouwa, which is harder overall given its two-star status. If you cannot secure Sushi Ichi for your dates, Sushi Hare or Sushi Sakuta are worth the fallback inquiry.
Yes, specifically for two people who take sushi seriously. The counter format, the material quality of the room, and the Michelin-starred kitchen combine to produce the kind of occasion that rewards a diner who will notice the craftsmanship. It is a less obvious choice for groups of four or more, where the counter format becomes limiting. For a celebration where the emphasis is on service theatre and room flexibility, Waku Ghin at $$$$ gives you more spatial options. For a two-person special occasion centred on sushi precision, Sushi Ichi is the stronger call in Singapore at this price tier.
At $$$$ pricing, the omakase format is the only version of this counter that makes the spend logical. The kitchen's sourcing model , Japanese seafood, Japanese rice, sauces from the flagship , is designed around the omakase sequence. You are paying for the full discipline of the Edomae tradition as executed by Chef Masakazu Ishibashi, and the OAD ranking and Michelin star confirm the kitchen is delivering at the level the price implies. Compared to creative Japanese formats like Waku Ghin, Sushi Ichi gives you more technical purity and less theatrical variety. If technical Edomae sushi is what you are after, the menu is worth it. If you want a broader Japanese tasting experience, redirect the spend.
The counter format imposes practical limits on large groups. Seat count data is not confirmed in available records, but traditional sushi counters of this type in hotel settings typically run between 8 and 14 seats. Parties of more than four should contact the venue directly to ask about full-counter availability or private configurations before assuming standard booking applies. For group celebrations in Singapore's $$$$ tier with more guaranteed spatial flexibility, Waku Ghin or Zén are worth considering as alternatives.
Within Singapore's serious sushi tier, Shoukouwa is the most direct comparison , two Michelin stars, higher booking difficulty, and a counter that competes at the same level. Hamamoto and Sushi Ashino are worth considering if you want a different chef's perspective on the same tradition. If you want Japanese food at $$$$ but prefer a more contemporary format, Waku Ghin is the most prominent alternative. For a $$$-tier option that does not compromise on kitchen seriousness, explore Sushi Hare or Sushi Sakuta.
Edomae sushi at this level is built around a fixed sequence of fish, shellfish, and vinegared rice. Significant dietary restrictions , vegetarian, vegan, shellfish allergy , are structurally difficult to accommodate within the omakase format without compromising the kitchen's programme. Contact the venue directly before booking if you or anyone in your party has restrictions. Do not assume the kitchen can reroute the menu at the counter. If restrictions are a real constraint, a more flexible $$$$ format like Zén will give the kitchen more room to work with you.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Sushi Ichi | Sushi | $$$$ | Hard |
| Zén | European Contemporary | $$$$ | Unknown |
| Jaan by Kirk Westaway | British Contemporary | $$$ | Unknown |
| Iggy's | Modern European, European Contemporary | $$$ | Unknown |
| Summer Pavilion | Cantonese | $$ | Unknown |
| Waku Ghin | Creative Japanese, Japanese Contemporary | $$$$ | Unknown |
Key differences to consider before you reserve.
Book at least three to four weeks in advance. Sushi Ichi holds a Michelin star and an Opinionated About Dining ranking, which keeps the counter consistently occupied. Lunch slots on weekdays may open with less lead time, but for a specific dinner date, four weeks is the safe window. Check availability early rather than treating it as a flexible booking.
Yes, provided your occasion suits a quiet, focused counter format. The 300-year-old cypress counter and Michelin-starred omakase structure signal a serious meal rather than a celebratory dinner with noise and toasts. It works for anniversaries or milestone dinners for two where the food itself is the occasion. For a larger group celebration, the counter format will feel restrictive.
At $$$$ pricing, Sushi Ichi sits at the top of Singapore's sushi range, but the credentials justify the ask. Michelin recognition, a 2025 Opinionated About Dining ranking, Edomae technique using seasonal Japanese seafood, and sauces shipped directly from the flagship store in Japan all point to a kitchen that holds its standards. If omakase is a format you value, this delivers at the price point.
Small groups of two to four are feasible at the counter, but larger parties will face real constraints. A sushi counter by nature seats guests in a line facing the chef, which limits side conversation and group dynamics. If your party is five or more, consider whether a counter format serves the evening — Waku Ghin at Marina Bay Sands offers private dining rooms better suited to larger group bookings.
For Edomae sushi at a comparable price tier, Sushi Ichi is among the most credentialed options in Singapore. If you want a broader tasting menu format rather than sushi-focused omakase, Waku Ghin or Zén are the natural comparisons at the same price tier, both with stronger wine programmes. For a step down in price without sacrificing technique, check availability at Iggy's.
Omakase counters are structured around the chef's selection, which makes significant dietary restrictions genuinely difficult. The menu at Sushi Ichi is built around seasonal seafood and Edomae technique, so pescatarian adjustments may be possible, but vegetarian or allergy-driven modifications are harder to accommodate in this format. check the venue's official channels before booking if dietary needs are a factor.
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