Headed by sushi chef Yuji Yabe and kaiseki ryori chef Hiroki Sodou, this pint-sized one-Michelin-star import from Ginza, Tokyo, is not switching its focus from wild tuna and sea urchin, imported four times a week from Tsukiji. The restaurant seats only 24, and serves up seasonal kaisekimenus (lunch from $70-$240, dinner from $220-$390) – they're not big meals, which means uncompromising quality for every diner. Take time to appreciate the little touches of detail in the restaurant throughout the meal – the Lilliputian flowers in the chopstick holder, the delicate ikebana flower arrangements, and the chefs’ hand-woven ojiya chijimifabric kimonos.
|Venue name:||Sushi Ichi||Contact:|
#02-02 Scotts Square
6 Scotts Rd
|Opening hours:||Tue-Sat noon-2.30pm, 6-11pm; Sun noon-2.30pm, 6-10pm|
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