Savouring the freshest produce in complete zen – that's the idea most people have of an omakase experience. But Zouk Group is turning the lights down low at Sushi Ichizuke, a new omakase restaurant at The Cannery and the first in Clarke Quay. Situated right beside the group's new Japanese speakeasy Here Kitty Kitty, Sushi Ichizuke promises a more intimate omakase experience than most are used to.
Dark walls form a long bamboo forest-like hallway, serving as your introduction to the main dining area (seats 16), with two private rooms that can take up to eight and 12 respectively. Dominated by stone walls, dark wood and mood lighting, the restaurant feels modern and sexy – great for date nights. And true to Zouk's DNA, Sushi Ichizuke will be "musically driven", offering what is now coined as "vibe dining omakase" with vibrant upbeat tracks that are unlike any traditional omakase experience.
You're in good hands with Executive Chef Daisuke Suzuki at the helm. Only 35 years young, this suave chef brings with him a stellar portfolio from honing his skills with some of the most well-regarded Japanese restaurants. These include one-Michelin star restaurant, Sushi Wadatsumi in Hong Kong – where he was appointed head chef when he was just 26 years old – one-Michelin star, Ginza Iwa in Tokyo, and most notably, the three-Michelin star Gion Sasaki in Kyoto.
Expect nothing short of fresh, seasonal ingredients (flown in twice a week from Tokyo's Toyosu Fish Market), intricate curing techniques and precise knife skills. But what stood out is Chef Suzuki's shari (vinegared rice) where he washes and soaks the rice for eight to ten hours before cooking to produce subtle sweet flavours balanced out with a tinge of acidity from a 12-year old red vinegar.
Sushi Ichizuke will have both a lunch and dinner menu. Highlights from both include the house-special handroll, typically sandwiched with seasonal seafood. In our case, that includes a generous slab of delicate bincho-smoked nodoguru (blackthroat seaperch). We also tucked into monkfish liver with pickled watermelon – a decadent harmony of buttery liver and refreshingly boozy slices of sake-infused pickled watermelon, and the steamed awabi – soft abalone from Shimane prefecture served with a moreish liver sauce. Of course, it goes without saying that the sushi was immaculent – considering that Chef Suzuki presses and massages the aged fish and delicately seasoned seafood onto the shari before placing those glistening morsels right before your eyes.
Sushi Ichizuke's lunch menu starts from $198 (Oboro) to $480 (Omakase) and the dinner menu starts from $280 (Ran) to $480 (Omakase).
Book here.
