It's been around for a few months. A kaitenzushi (conveyor-belt sushi) joint that’s well-known in Japan. When it’s just a stone’s throw from Plaza Singapura, it’s bound to be packed with eager sushi-deprived Singaporeans – or so we thought. Instead, when we entered Ganko Sushi on a Saturday afternoon, we were met by a handful of diners and a whole lot of empty space.
Unlike the other 99 family-friendly outlets in Japan, Ganko Sushi here has a slightly more refined feel to it. Not a kaitenzushi, but a 40-seater restaurant: all-natural light and classy decor – casual enough for jeans, but upmarket enough that you’ll leave the tank top and flip flops at home.
The chef, Kuwahara Toshiyuki, has been part of Ganko’s operations for the last 26 years. Having started his apprenticeship at just 22 years, he’s now an itamae: the head sushi chef. It's not a term used loosely – not everyone is an itamae. It requires rigorous training for years.
Prices start at $28 for a set lunch, and each comes with a chawanmushi, miso soup, and a side dish. Right off the bat, we can tell that the chirashi don ($50) and sushi platters (from $50 for 10 pieces) are popular orders. They’re an absolute steal, considering that each set comes with premium ingredients like sea urchin, scallop, and fatty tuna. Even the most unassuming components are luxe, with a Chidori vinegar made from a 200-year-old recipe, and marunaka shoyu, a handcrafted natural soy sauce.
You can choose to assemble your own sushi platter, by ordering from the a la carte menu. For an idea of Ganko’s pricing, akagai (ark shell) is $11, maguro is $6, and ikura is $5 per serving. They also offer an omakase dinner option at $180. Ganko Sushi might not be a top-tier sushi restaurant, but it’s comfortably better than the sushi chains you’ll find in Singapore – and the quality and price of its lunch sets reflect just that.
