(Sushi to Sumi)
Standing Sushi Restaurant Singapore Built on Serious Fish & Affordable Sushi
Seasonal sushi, fresh sashimi, fresh ingredients and charcoal-grilled seafood in Raffles Place, PLUS Building. Omakase-grade quality, served in 30–45 minutes, without the Michelin-star price tag.
(Why Sushi to Sumi)
Fresh Sushi & Fresh Sashimi, Straight from the Japanese Fishmonger
Most sushi restaurants buy whatever the distributor delivers. We’re backed by Araya Shouten, a premium Japanese fishmonger with direct sourcing lines to Japan reaching beyond Tokyo’s Toyosu Market all the way to hokkaido.
That means premium ingredients chosen by hand. Nigiri sushi cut from seasonal tuna and salmon, premium sashimi, handrolls, uni and caviar when the season allows & raw fish handled with the discipline only a fishmonger has. A seasonal Singapore debut by Araya-San.
(OUR PHILOSOPHY)
Authentic Japanese Food, Beyond the Standing Sushi Bar
Singapore has no shortage of Japanese restaurants. Ramen counters, noodles, izakayas. We do one thing, properly: fish.
Our difference as a Singapore Sushi Restaurant - Charcoal Grilled Fishes right in front of you
Eat your way down the menu. Fresh Nigiri, signature dishes like fish skewers from the charcoal grill, miso soup drawn from the day’s bones, seasoned rice worth savouring, a short sake list, and one good dessert. Traditional Japanese cuisine, sharpened for the city. Even the kama, the fish head collar, is grilled, not wasted.
(THE EXPERIENCE)
The Best Japanese Restaurants Designed for How You Actually Eat
Lunch in Raffles Place shouldn’t mean a sad salad or a two-hour ceremony. Stand at the bar, order a lunch set or a sushi platter, taste something excellent, and get back to your day in 30 minutes. Comes dinner, head over after work solo dining is the norm here, not the exception.
We’re not a chain with multiple locations. One standing bar, done right.
(WHY CHOOSE US)
Exceptional Sushi, Honest Value
Omakase-grade seafood, seasonal specialties, and exceptional value.
(HONEST VALUE)
Affordable Sushi at a Standard That Rivals Omakase
We serve fish of a quality usually reserved for restaurants at three times the price. Low prices aren’t the point, sharp value is. Splurge on the fish, not the ceremony: this is a meal priced for a regular Tuesday craving, not a once-a-year feast. Indulge accordingly.
Fresh Seafood, on a Sushi Restaurant Singapore Menu That Never Sits Still
The menu follows what’s running in Japan, not a laminated list. Seasonal species beyond the usual suspects — served the day they’re at their best, raw or grilled. Come back next week and it’s a different story.
Omakase-Grade Quality
2026
(Reserve Your Experience)