Tokyo’s Sushidan Opens First Singapore Outlet; Omakase Sets From $19.90

Michelin-starred beginnings 

Chef Sato first gained recognition as head chef of Sushi Tokami in Tokyo, which earned a Michelin star in 2014, less than a year after opening. He helmed the restaurant for several years before branching out to open his own eateries.

Wallet-friendly omakase

Two years later, in 2020, Sato launched Sushidan in Shibuya. This more relaxed sushi joint uses the same red vinegar blend for its sushi rice and sources its fish from the same Toyosu Market suppliers as Hakkoku, but offers a smaller menu with a less extensive selection of premium cuts.

This allows for a much friendlier price tag. As a rough comparison, the dinner omakase course at Hakkoku costs around 36,300 yen (S$306.92), while Sushidan Tokyo’s omakase starts from approximately 3,500 yen (S$29.59) and includes nine pieces of nigiri sushi and half a roll.

While Sato remains the owner and creative force of Sushidan, its daily operations are run by Takehiro Arakawa, a chef backed by Sato. 

On why he chose to bring Sushidan to Singapore, Paulus Tejalaksana, 45, franchise owner of PST Singapore, shares: “We’re excited to bring Sushi Dan to Singapore, where diners can enjoy the artistry of Edomae sushi at accessible prices. Partnering with chef Sato to share his craftsmanship with a wider audience has been a true privilege.” 

Sushi starting from $1.99 a piece at Singapore outlet

Sushidan Singapore follows the Tokyo branch’s concept. Diners can expect à la carte sushi starting at $1.99 per piece, with options at this price including Salmon, Ika (squid), Hamachi (yellowtail), Amaebi (sweet shrimp), Unagi, Tamago, Mushiebi (steamed shrimp), Tako, and Mekajiki (swordfish). There will be handrolls priced from $3.99 each as well.

Two omakase sets will be available: the Sushi Omakase Set ($19.90) and the Hand Roll Omakase Set ($29.90), each featuring about three to six pieces of sushi or handroll, plus three to six side dishes.

The restaurant's signature red shari (red vinegar sushi rice) is made with blended red vinegar sourced from Kyoto and Tokyo, prepared using the same method as in Japan. According to the brand’s PR rep, most of the seafood will be sourced from Tokyo’s Toyosu Market, while the salmon is flown in fresh from Norway daily.

How are prices kept so low? The team tells 8days.sg: “We balance the use of premium ingredients by bringing in large quantities of our fresh fish directly from Japan to manage costs. We will also have to rely on strong customer volume to support this model once we open.”
 
This means you’ll probably have to brace yourself for long queues.

What to expect at Raffles City

The Singapore outpost is Sushidan’s first overseas branch, and it will feature a modern, minimalist setup similar to the Tokyo original. The 60–seater full-service restaurant has a mix of counter and table seating. It takes over Japanese restaurant Omote’s former space at Raffles City's basement.

Catch chef Sato in Singapore during the eatery's grand opening, while chef Yusuke Kawana, a Japanese sushi chef with “extensive high-end omakase experience”, will helm the local kitchen full-time. 

Sushidan opens 17 Dec at Raffles City Shopping Centre, #B1-44C, 252 North Bridge Rd, S179103. More info via Instagram. 

Photos: Sushidan, Hakkoku

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