Ganko Sushi From Osaka Opens In S’pore, $3 Salmon Sushi & $150 Omakase Offered
The Singapore outpost appears fancier than the outlets in Japan.
There’s a new sushi restaurant in town — Ganko Sushi, the 101st outlet of a Japanese restaurant chain established in Osaka circa 1963.
In a departure from the brand’s casual, family-friendly roots (Ganko in Japan serves a broader range of Japanese dishes, not just sushi), Ganko Sushi Singapore takes a fancier approach both decor and menu-wise. Expect seafood-centric Japanese cuisine that doesn’t compromise on the brand’s “’value-for-money’ philosophy”, says its press release, while packing “a few elevated touches” in the form of sushi, sashimi and a more atas omakase experience. The restaurant, located at 9 Penang Road (formerly known as Park Mall), soft-launched on September 5 for a la carte dining, as well as omakase service during dinner only.
It’s brought here by the same Hong Kong-born owners behind mod cha chaan teng Pi Food.
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The brand has been around for close to 60 years
Ganko was founded by Atsushi Kojima (above, top left; the face behind Ganko’s mascot) in 1963, growing from a single eatery in Juso, Osaka into a washoku (traditional Japanese rice + assorted dishes) restaurant chain with 99 restaurants in Japan alone. Their 100th outlet in Hong Kong, which opened in late 2019, marks the brand’s first international outpost – making the Ganko Sushi in Singapore their first venture into Southeast Asia.
The Japanese chef posted here is quite a hottie
Ganko Sushi will be overseen for the time being by consultant chef Murasawa Hiroyoshi, who also consulted for the Ganko Sushi outlet in Hong Kong. Chef Kuwahara Toshiyuki (pictured), who worked his way up from apprentice to sushi chef over the past 26 years in Ganko restaurants across various outlets in Japan, will train under the consultant chef before taking over the reins at the Singapore outlet permanently.
The look
Navy blue, charcoal grey and wooden accents dominate the chic 40-seater dining room. 13 of those seats are dedicated to counter seating for omakase service, behind which the chef dishes out morsels of seafood a la minute.
The menu
Expect seafood air-flown daily from Osaka Central market, along with other imported ingredients like Chidori Murayama Zosu vinegar that’s brewed with a 200-year-old recipe; and Marunaka Shoyu, a soya-sauce brewed in a two-century-old storehouse that’s been registered as a Tangible Cultural Property in Japan.
The cheapest bite on the menu, a single piece of Salmon sushi, costs $3. Other options include a Seared Sushi Platter 5 Types ($32) as well as a seasonal Sushi Platter 8 Types ($40). There’s also an Assorted Tuna Sashimi ($39) platter with akami, chutoro and otoro (different cuts of the fish, varying in fattiness).
Set lunches from $28
Set lunches – each paired with chawanmushi, soup and a small side dish – range from a relatively pocket-friendly $28 for the entry-level Tempura Set to $35 for the Rice Bowl Topped With Eel & Inaniwa Udon Noodle Set (above), and up to $75 for the Sushi Platter 12 Pieces Set. For now, the more upmarket omakase service will only be available during dinner at $150 for 12 courses (which includes two sashimi courses and four pieces of sushi).
Here’s a look at some of the prettier (and correspondingly pricier) a la carte options available.
Rice Bowl Topped With Premium Seafood, $58
Supreme Sashimi Platter 8 Types, $122
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