The Gaysorn Village omakase venue—Ginza Sushi Ichi—is blowing the candles on 10 years in the biz. In the celebratory spirit, chef Takeshi Kawakami from the Michelin-star Singapore branch has been brought in to elevate the premium sushi to the next level. His shift will last from July 24-28.

 

 

The menu features all-star sushi bites like the coveted otoro, known for its rich fatty and delicate texture grilled with white charcoal; this method allows more control of the temperature and helps caramelize the top to give it that melt in your mouth appeal.
 

 

Next up on the chopping block is the giant mitten crab, in which the chef uses the anatomy of the crab in various dishes. The kani gohan (crab rice), for example, places the steamed crab rice into the fuzzy exterior before complementing the richness with glistening uni and ikura

 

Also available is the ankimo, or monkfish liver, which is delicately prepped and sliced in front of the audience. Served on top of shiso leaves, the sweet, buttery, velvety texture is akin to foie gras.

 

 

The 10 year anniversary lunch starts at B6,50, and the dinner starts at B10,000