Singapore is full of fancy sushi restaurants, but this one, a rare standalone, has been reliably excellent. Helmed by chef Ryosuke Harada, formerly the sous chef of Sora Sushi at Mandarin Oriental Tokyo, the typically private and zen restaurant has an 18-seat counter for course-by-course sushi. As expected, it works on an omakase basis where you’ll get a mix of fresh sushi and sashimi, as well as appetizers and an assortment of cooked dishes. It’s a popular spot for local sushi fanatics, native Japanese and of course many of our panelists.