About Sushi Ichizuke
Embark on a gastronomic voyage unlike any other at Sushi Ichizuke, a first-of-its-kind multisensory omakase dining concept that invokes and engages all senses, combining the visual preparation of sushi-making and the relaxed iteration of the traditional omakase dining experience, while anchoring it in the philosophy of omotenashi. Originating from sado, the Japanese tea ceremony, omotenashi is the act of selfless hospitality that is centred around care for the guest.
Chef Suzuki offers diners at Sushi Ichizuke what he calls “vibe dining omakase”. While much of the seasonal produce on the menu is flown in regularly from Toyosu market in Tokyo, Sushi Ichizuke’s sleek interiors and ambience are unmistakably Zouk — vibrant, upbeat and joyful.
The art of Edomae-style sushi-making is in its simplicity. Edomae-style sushi traditionally consist of a form of curing or cooking the fish. Each fish has one specific method of preparation and treatment technique.
Executive Chef Daisuke Suzuki
Vibe Dining Omakase
Whether you’re parked at the 16-seat counter in the main dining room or ensconced in the two private rooms that can seat eight and 12 respectively, Chef Suzuki’s mission remains the same.
“Everything we do is for our guests and their dining experience,” he says.
“We want to show how omakase can be different, exciting and still relevant.
3E River Valley Road,# 02-02, Clarke Quay, The Cannery, 179024
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