Singapore is full of sushi options, from the supermarkets to the six-star hotels. These are the ones that stand the test of time, that bring a touch of originality to the traditions they follow and ones that offer some of the best value-for-money options we’ve seen.

Ashino

It may be a little difficult to find, but this exclusive 10-seater restaurant at Chijmes specializing in aged sushi is worth the effort. Alongside the 180 year-old hinoki cypress wood sushi counter, the star of the place has got to be Nakano native sushi chef Taku Ashino, who has been making sushi for over 10 years, most recently during a three-year stint at Hide Yamamoto’s restaurant at Marina Bay Sands. Through his focus on aging his fish, he aims to soften the sinews and bring out a greater depth of flavor. Don’t miss the tuna marinated with soy sauce, aged for a week, and the botan ebi, aged three days.

Hashida Sushi Singapore

A veritable and long-standing destination for sushi lovers, this Orchard Road omakase stalwart has recently had a relocation and facelift within Mandarin Gallery, though you can still count on the presence of the talented Kenjiro “Hatch” Hashida—son of celebrated sushi master Tokio Hashida. Hatch flies fresh seafood in from Tsukiji Market an impressive four times a week, but also from Hokkaido. At his omakase, expect highlights like chutoro from Kyushu and kinmedai fish from Aomori.

IKYU

Being among the hippest Japanese restaurants in town—all exposed pipes and concrete floors—doesn’t diminish the fact that IKYU’s sushi program is among the best in the city. The affable chef Takuma Seki, who grew up spending time on his grandmother’s farm in Japan, sources top ingredients from his native Niigata, especially when it comes to rice and sake. Grab a seat at the sushi counter and let him regale you as he dishes out the relatively affordable sushi omakase, which includes highlights like sea urchin, fatty tuna and eel. Be sure to get a nice sake or crisp white white to go with.

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Kan Sushi

The highlight of this casual space, with stacks of plates and saucers on the counters and educational sushi posters on the wall, has got to be the sushi chef, Osaka native Kan Nishina, who quite a career in business to become a sushi chef in his mid-30s. After a short course, a two-year stint at Sushi Zanmai at Tsukiji, he moved to Singapore. Three years later, he started his own, 22-seater restaurant, where he works closely with Asahi Fisheries, probably the most respected fish supplier at Tsukiji, for his shipments. In his sushi and sashimi sets, look out for the lesser-known seasonal fish, such as the kuromutsu (bluefish) and the hamo (conger pike).

Sushi Jin

Their Michelin-starred French restaurant being the best known, Les Amis restaurant group is known for consistently solid restaurant concepts across various cuisines, and their Japanese restaurant Sushi Jin is no exception. This zen and minimalist space is all oak-paneled and food-wise is a touch more affordable than some of the fancier places, delivering one of the best value-for-money omakase sets in town. The sets keep changing, depending on what’s fresh and exciting from Tsukiji (they get fresh shipments three times a week), and there’s a small but well-chosen sake list that goes well with the food. For lunch, you can also try their many delicious donburi options, too.

Sushi Kou

For simple, straightforward, affordable and delicious sushi sets in the CBD, look no further than this Orchid Hotel favorite, which has several other solid Japanese restaurants as its neighbors. Opt for one of several generous lunch or dinner sets, grab a seat at the elegant booth seats and let chef Kanazawa Homare and is over 30 years of experience take you on a delicious journey. Homare, who ran his own restaurant in Mie for over 12 years, moved to Singapore to share his love of sushi with locals, a love best enjoyed through the amazingly affordable omakase sets ($50-$100), which also cover appetizers, nimono, mushimono and dessert.

Sushi Mieda

Easily one of the most exclusive sushi experiences in town, this eight-seater counter, tucked away at the top of the OUE building in the CBD and named after Michelin-starred sushi master Nobumasa Mieda, Sushi Mieda is worth the splurge. The muted, all-beige space is helmed by the young and friendly Sendai native Keisuke Ohno, who cut his sushi-making teeth in Ginza. Get up close and observe Chef Ohno’s distinctive and graceful hand pressing sequence. He uses top grade sweet and firm nanatsuboshi rice from Hokkaido, in which he mixes with a combination of red and white rice vinegar.

Sushi Mitsuya

Another fancy splurge that’s worth the price tag, Sushi Mitsuya has the added charm of being located in a warm, skylit shop house on Tras Street. Behind the 18-seater hinoki wood counter, you will find chef Ryosuke Harada and his team dishing out exquisite omasake sets, packed with plenty of little thrills and surprises. Embellishing Edomae-style sushi traditions with his own personal style, Harada dishes delights like the Isobe maki, a seaweed roll with raw, strong-tasting seasonal fish rolled with shiso, burdock root and kelp. Also amazing is the otoro miso with egg yolk, where he wraps luscious raw tuna around a miso-cured egg yolk.

Tatsuya

Located at Goodwood Park Hotel, this is an enduring go-to spot for premium sushi. Just be prepared to pay for the pleasure. The menu changes pretty frequently, but to get a taste of the menu highlights, go for the five-piece aburi sushi set. If you're on a budget, come for lunch; set menus make the same exquisite food available at a fraction of the dinner price. Their aburi chirashi bowl is the stuff of legend.