Quick answer: This Ginza Sushi Ichi Singapore review covers an Edomae sushi and omakase restaurant inside the Singapore Marriott Tang Plaza Hotel on Orchard Road. Lunch courses start at S$150 per person, while dinner omakase goes up to S$500. It suits diners who value traditional sushi, seasonal seafood, and a quiet counter experience.
Ginza Sushi Ichi isn’t the kind of place you visit for a quick sushi fix. The chefs control the progression, with each dish prepared and served at the counter. Rather than choosing individual pieces from a long menu, diners let the chefs decide what comes next.
That makes this sushi restaurant a better fit for a focused fine dining experience. The Michelin recognition and traditional approach add to the appeal, but the prices make it worth knowing what to expect before making a reservation.
Ginza Sushi Ichi
Ginza Sushi Ichi sits inside the Singapore Marriott Tang Plaza Hotel. The busy Orchard Road shopping area feels quite distant once you’re inside.
The restaurant has a restrained Japanese interior centred around a tactile counter made from 300-year-old cypress. Handmade wooden ornaments and details from a famous Japanese carpenter add to the traditional feel without making the room overly decorative.
For me, the counter is one of the stronger parts of the Ginza Sushi Ichi experience. You can watch the chefs prepare each piece of sushi instead of receiving everything from a kitchen you can’t see.
The restaurant also pays close attention to its rice, using only the best rice and red or white vinegar to balance the flavour. Even the sauces are shipped from its flagship store in Japan to help maintain consistency.
With limited seats, the restaurant feels more suited to couples or small groups of guests who want to concentrate on the food.
Miso Soup
Miso soup comes towards the end of the meal, providing something warm and savoury after the succession of sushi and seafood.
It’s a small part of the experience, but it works well as a closing dish. By then, the focus has been on the balance between fish, rice, seasoning, and preparation rather than simply the number of sushi pieces served.
At Ginza Sushi Ichi, you’re paying for a complete omakase meal rather than just a plate of expensive sushi.
Sushi Restaurant
Ginza Sushi Ichi operates differently from a typical sushi restaurant. You don’t choose every dish yourself. Instead, the chef determines the progression based on the course and the seasonal seafood available.
The traditional Edomae sushi approach means fish can be aged, cured, marinated, or prepared through subtle grilling before being paired with sushi rice. This gives the seafood a different texture and flavour from straightforward raw fish. Read more about the traditions behind Japanese sushi.
The selection changes with the season, so fresh seafood and vegetables can vary between visits. Depending on the course, the chefs use different preparations to bring out the natural taste of each ingredient.
If you’re used to ordering individual sushi pieces from a regular menu, the chef-led format takes some adjustment. At Sushi Ichi, though, the progression makes the meal feel more deliberate.
Sushi Ichi
At Sushi Ichi, nigiri arrives piece by piece rather than all at once.
I found the pacing steady enough to appreciate each serving without making the meal feel slow. The chefs prepare and serve the sushi directly at the counter, while wasabi and seasoning are handled for you.
Each piece arrives ready to eat, with the rice, fish, and seasoning already balanced. You can simply eat the sushi and move on to the next dish.
The listed course prices are:
- Tsubaki — S$150/person
- Botan — S$200/person
- Lunch Omakase — S$280/person
- Omakase Nigiri — S$300/person
- Sushi Ichi Course — S$380/person
- Omakase — S$500/person
For a first visit to Sushi Ichi, I’d lean towards lunch. The Lunch Omakase gives diners a way into the Ginza Sushi Ichi experience without immediately committing to the most expensive dinner course.
Sea Urchin
Sea urchin, or uni, is one of the more distinctive ingredients you may encounter during the omakase.
It has a rich, briny flavour and silky smooth texture. If you already enjoy uni, it’s an easy highlight. If you’re less familiar with sea urchin, the chef’s seasoning lets you appreciate its flavour without overwhelming it.
Tuna and otoro are also worth paying attention to. Otoro, the fatty cut of tuna, is particularly rich and soft, giving the sushi a noticeably different texture. If you’re exploring more sushi options in Singapore, check out our guide to best sushi in Singapore.
Other seasonal ingredients may appear alongside the sushi. Depending on the course, caviar, sake, bonito, and vegetables can complement the dishes without taking attention away from the seafood.
Young Sea Bream
The seafood selection changes with seasonal availability. Young sea bream, or kasugo, is one example of a seasonal fish that may appear.
This is where the Edomae sushi approach becomes more noticeable. Instead of simply serving fish immediately, the chefs can use curing, marinating, aging, and grilling to develop its texture and taste before serving it with rice.
I prefer this approach to a completely fixed menu. It gives the chefs more room to work with what’s available, so returning diners may encounter different sushi and seafood on another visit.
The preparation is also what separates this style of sushi from simply serving fresh fish over rice. Each technique has a purpose, whether it’s improving texture, concentrating flavour, or balancing the fish with seasoned rice.
Ginza Sushi
So, is Ginza Sushi worth the price?
If you simply want a lot of sushi for your money, I’d look elsewhere. S$500 for dinner is a significant spend, and the portions aren’t designed to compete with casual restaurants.
The value is in the ingredients, sushi rice, preparation, seasonal seafood, and chef-led experience. You’re also paying to sit at the counter and watch the sushi being prepared in front of you.
For a special occasion or quiet meal for two, that makes more sense. For a first visit, lunch is the option I’d recommend. The lower-priced courses give you a chance to experience Ginza Sushi without committing to the full dinner omakase.
Practical Information
Reservations are recommended, especially if you want a counter seat. With limited seating, it’s better to book ahead rather than rely on getting a table when you arrive.
The restaurant is closed on Mondays. From Tuesday to Saturday, it is open from 12pm to 2:30pm and 6pm to 10:30pm, while Sunday hours run until 10pm. Check the current opening hours before your visit, particularly if you’re planning a dinner booking.
Children are welcome, although the quiet atmosphere and chef-led format may suit adults and guests who want to concentrate on the meal.
Final Verdict
Ginza Sushi Ichi is best for diners who appreciate traditional Edomae sushi, seasonal seafood, and a quieter dining environment.
It isn’t the obvious choice for a casual meal or anyone looking for generous portions at a low price. But if you’re willing to spend more for careful preparation, fresh ingredients, and quality sushi, it delivers the experience you’d expect from a high-end omakase restaurant.
I’d return, but I’d choose lunch. It offers the more sensible entry point while still giving you a proper taste of what Ginza Sushi Ichi does well.