RFK Cuisine · Sushi · Singapore
Best Sushi Restaurants in Singapore 2026
Sushi · Singapore · 7 counters ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
Singapore imports its sushi the way it imports everything else: at the top of the market, flown daily from Tokyo's Toyosu, and priced to match. The city has no fishing bay of its own, so the whole game here is logistics and craft — Japanese itamae rebuilding the Edomae counter eight time zones from home, on rice and fish that left Japan that morning. The result is a small, expensive, seriously good omakase scene, led by two-star Shoukouwa and reshuffled by a 2025 Michelin guide that promoted some rooms and dropped others. Seven counters, ranked on the cooking, the room and what the bill buys, with what to order and how to book each.
1.Shoukouwa
Singapore's two-star sushi apex over the bay; book for a Toyosu-fresh omakase and bring the budget for it.
Shoukouwa, an eight-seat counter on the second floor of One Fullerton overlooking Marina Bay, is the city's apex sushiya, holding two Michelin stars and marking a decade in Singapore. The Edomae omakase is built on seafood flown in daily from Tokyo's Toyosu market, the shari is exact, and the progression of nigiri is as refined as anything in the region. Lunch starts around S$380 and dinner from roughly S$520, firmly at the luxury end. It is the counter for a milestone, a serious client dinner, or a sushi obsessive's splurge. Book a week or two ahead; the room seats only a handful per sitting.
Reserve direct; the dinner omakase, sake pairing if you have the evening.
2.Sushi Sakuta
The ten-seat counter Michelin promoted to two stars; book for a quieter, more personal top-tier omakase.
Sushi Sakuta, a ten-seat counter near Mohamed Sultan Road, was promoted to two Michelin stars in the 2025 Singapore guide, the clearest endorsement of a quietly excellent room that serves a strictly Japanese-fish omakase. The cooking is classical Edomae, the seafood comes from Japan, and the small counter makes for a more personal evening than the marquee names. It is the connoisseur's two-star, the one to book when you want the cooking without the scene. Reserve a week or two ahead; with only ten seats a night, weekend tables go first. Find it through the Singapore dining guide.
Reserve direct; the full dinner omakase.
3.Ginza Sushi Ichi
The Ginza original's Singapore outpost; book for nine years of one-star consistency and air-flown Japanese fish.
Ginza Sushi Ichi, the Singapore branch of the long-running Ginza original, has held one Michelin star for roughly nine consecutive years, the most consistent record of any sushiya in the city. The omakase leans on seasonal seafood air-flown from across Japan — Hokkaido, Fukuoka, Shizuoka, Okinawa — handled in an orthodox Tokyo style, in a calm counter room near Orchard. It is the dependable one-star pick, less of a gamble than the rooms that come and go from the guide. Book a week ahead, and take lunch for the better value. The Singapore dining guide has the full address and details.
Reserve direct; the omakase, with the day's air-flown catch.
4.Hashida Singapore
Kenjiro Hashida's comeback counter on Amoy Street; book for an artful, personality-driven omakase beyond the rulebook.
Kenjiro "Hatch" Hashida, one of Singapore's most recognizable sushi chefs, runs Hashida Singapore at 77 Amoy Street, the comeback room after years of moves around the city. The omakase is an artful, expressive take on Edomae — closer to a tasting menu in its ambition, with Hashida's own sense of plating and progression — that goes well beyond a straight run of nigiri. The room is intimate, the cooking personal, and the experience as much about the chef as the fish. It is the counter for a diner who wants character over orthodoxy. Book a week ahead for the dinner omakase.
Reserve direct; the chef's omakase, and let Hashida lead.
5.Sushi Kimura
Tomoo Kimura's aged-fish specialist near Orchard; book for jukusei sushi you won't find at the standard counters.
Tomoo Kimura is a master of jukusei — the aging of fish for depth — at Sushi Kimura, an intimate counter near Orchard that held a Michelin star before dropping from the latest guide, and still cooks at that level. Kimura ages his seafood to coax out umami the live-fish counters never reach, builds his shari from organic rice grown on a single Yamagata farm and cooked in Hokkaido spring water, and serves an omakase that is the most distinctive in the city. It is the specialist's pick, the counter that does something the others do not. Book a week or two ahead; the room is small.
Reserve direct; the omakase, led by the aged fish.
6.Shinji by Kanesaka
Edomae in the lineage of Tokyo's Sushi Kanesaka; book for orthodox, hotel-polished sushi across two outlets.
Shinji by Kanesaka brought the standard of Tokyo's two-star Sushi Kanesaka to Singapore, and though it has dropped from the most recent Michelin guide, it remains one of the city's most orthodox Edomae counters, with outlets at the Carlton Hotel and The St. Regis. The omakase is classical and precise — tight shari, traditional cuts, the Kanesaka discipline — in a polished hotel setting that suits a business dinner or a formal evening. It is the choice when you want textbook Edomae and a reliable room. Book a week ahead through the hotel; lunch is the better-value sitting. See the Singapore dining guide for both addresses.
Reserve via the hotel; the dinner omakase, or the cheaper lunch.
7.Teppei
The city's value-omakase benchmark from Teppei Yamashita; book ahead for top-ratio sushi and the cult chirashi bowl.
Teppei Yamashita's namesake counter at Orchid Hotel in Tanjong Pagar is the value benchmark for Singapore omakase, delivering a long, generous run of sushi and small dishes at a fraction of the starred-counter price. The room is famous twice over: for the dinner omakase, and for the bara chirashi lunch bowl — a scatter of marinated seafood over rice — that has a cult following and a queue to match. The seats are tight and the bookings go fast, but the quality-to-price ratio is the best in the city. It is the answer when you want real omakase without the four-figure bill. Reserve well ahead.
Book early; the dinner omakase, or the bara chirashi at lunch.
How Singapore eats sushi
Singapore's sushi scene is an import scene. With no local fishing bay, every serious counter flies its seafood in from Tokyo's Toyosu market, often the same morning, and staffs the kitchen with Japanese itamae cooking the Edomae style — fish cured, aged and brushed with nikiri, rice (shari) seasoned with vinegar and served warm. The upside is consistency at the top; the difference between the great rooms and the merely good is usually the rice and the hand, not the fish. The downside is price: this is one of the most expensive sushi cities in the world, before you add GST and service.
The map clusters around Marina Bay, Orchard and the CBD: Shoukouwa over the bay, Ginza Sushi Ichi and Sushi Kimura near Orchard, Hashida on Amoy Street, Teppei in Tanjong Pagar. The 2025 Michelin guide reshuffled the field — promoting Sushi Sakuta to two stars while several established names dropped out — so a star is a weaker guide here than the kitchen's track record. Lunch omakase is far cheaper than dinner at almost every counter. For the wider craft, start with the best sushi restaurants worldwide pillar; for the rest of the city, the Singapore dining guide maps every neighborhood by occasion.
Where not to look for it
Skip these for serious sushi
The mall conveyor-belt chains. A kaiten belt in a shopping centre is fine for a quick, cheap plate, but it is a different category from an Edomae omakase. Do not judge Singapore sushi by it; book one of the counters above for the real thing.
Shoukouwa for a casual or budget night. The two-star room is a four-figure, special-occasion counter. For a great omakase at a fraction of the price, point yourself at Teppei or take the lunch sitting at Hashida.
Frequently asked
What is the best sushi restaurant in Singapore?
Shoukouwa, the two-Michelin-star counter at One Fullerton, is Singapore's apex sushiya, serving an Edomae omakase built on fish flown daily from Tokyo's Toyosu market. Sushi Sakuta, promoted to two stars in the 2025 Michelin Guide Singapore, is the other top counter. For something a little more accessible, Ginza Sushi Ichi holds one star and Hashida is among the most acclaimed unstarred rooms. Choose by budget and how formal an evening you want.
Which sushi restaurants in Singapore have Michelin stars?
In the 2025 Michelin Guide Singapore, Shoukouwa and Sushi Sakuta each hold two stars, and Ginza Sushi Ichi holds one. Several well-known counters, including Sushi Kimura and Shinji by Kanesaka, have dropped out of the guide in recent editions but still serve serious Edomae sushi. Because Singapore flies its fish in from Japan, the gap between a starred room and a strong unstarred one is often about consistency and rice rather than the seafood itself.
How much does omakase cost in Singapore?
A top-tier dinner omakase at Shoukouwa starts around S$520, with lunch from roughly S$380, and Sushi Sakuta and Ginza Sushi Ichi sit in a similar range. Mid-tier counters like Hashida and Sushi Kimura run from the low-to-mid hundreds, while Teppei's value omakase is a fraction of that. Add GST and service to any quoted price, and book the cheaper lunch sittings if you want the same kitchen for less.
Where is the best value omakase in Singapore?
Teppei at Orchid Hotel in Tanjong Pagar, from chef Teppei Yamashita, is the long-standing value benchmark, famous for its omakase and its bara chirashi lunch bowl at a fraction of the starred-counter price. It books out fast and the room is tight, but the quality-to-price ratio is hard to beat in the city. For a step up that is still short of the two-star rooms, Hashida and Sushi Kimura offer serious Edomae at a mid-range price.
How do you book omakase in Singapore?
Most counters take direct bookings by phone or through reservation platforms like Chope and SevenRooms, and the top rooms are small, so book one to two weeks ahead for dinner and earlier for a weekend. Shoukouwa and Sushi Sakuta seat only a handful of guests per sitting and fill first. Lunch is easier and cheaper at almost all of them. Confirm the cancellation policy, as no-shows at the high end are charged.
More sushi, by city
More from RFK
Browse the full Singapore dining guide, compare the global picks in the best sushi worldwide, plan a meal to impress clients at Shoukouwa, find a solo-dining seat at an omakase counter, or open the full RFK cuisine index.
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