Engawa—the prized fin meat of flounder—arrives flame-kissed with just enough char to contrast the buttery texture. The thin slices drape over Red Shari rice (the signature blend of Kyoto-Tokyo akazu and Akita Prefecture cultivars) creating a dish that requires no dipping, relying entirely on the fish's natural umami.
Tips from diners
Eat immediately after the chef hands it to you—the warmth is part of the experience and wilts the crispy edges within 30 seconds.
Plump, glistening salmon roe imported daily from Norway, bursting with briny seawater sweetness. The roe sits unadorned on Red Shari rice, where each bead pops against your palate—umami from the rice, brine from the fish, zero pretense.
Tips from diners
The salmon is air-flown fresh daily from Norway—ask when ordering if you're particularly interested in the sourcing story.
Minced fatty tuna mixed with finely chopped scallion and wasabi, wrapped in nori seaweed by the chef as you watch. The handroll must be eaten within seconds of construction or the nori softens and the ritual collapses—this is theatre as much as it is food.
Tips from diners
Multiple reviews cite this as the must-order item. The scallion-to-toro ratio is perfectly balanced, and at under S$6 it's a steal.
Entry-level omakase featuring rotation of seasonal nigiri—typically including fatty tuna, amaebi shrimp, salmon, engawa flounder fin, medium-fatty tuna, and cooked eel, finished with miso soup and savory egg custard. At S$19.90, this is the most affordable way to experience Michelin-level sushi preparation.
Tips from diners
The negitoro handroll is the standout—ask for it slightly warm and don't hesitate to dip in soy sauce despite the chef's umami-forward approach.
At this price point, go for the six-course set rather than à la carte—better value and Chef Kawana builds the progression thoughtfully.
Delicate savory custard made from whisked eggs and dashi stock, steamed until just set with a trembling surface. Served in a lidded cup with additions like mushroom, shrimp, or ginkgo nut depending on the day's special.
Tips from diners
The chawanmushi arrives steaming—let it cool for 30 seconds or the egg will continue cooking from residual heat.
Sushidan marks Tokyo chef Hiroyuki Sato's Singapore debut, bringing his casual Michelin-pedigree omakase format to Raffles City basement. Led by Chef Yusuke Kawana, a Tokyo-trained sushi master with 28 years experience, the kitchen sources fresh Toyosu Market seafood and Norwegian salmon daily, working with Akita Prefecture rice and Kyoto-Tokyo Akazu blend to deliver Edomae-style sushi at unexpectedly low prices.
Lunch is packed (11am-2pm) but moves quickly—counter seating turns over every 20-30 minutes even during peak times.
This is a casual counter spot with minimal seating—no reservations accepted. Counter-only experience with about 8-10 seats, perfect for solo diners.
Combine the omakase set with two or three à la carte nigiri pieces for a complete omakase progression under S$35 per person.
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