Aside from the usual raw items like sushi, sashimi and freshly-shucked oysters, this 80-seat spot also offers Japanese-inspired items like steak tartare with sake-poached apples and wasabi mayo. The bar churns out house-made shrubs (fruit vinegars) in flavors like blueberry, pineapple and grape, and kiwi, which you can add to soda or your poison of choice for zing.
Brought to you by Howard Lo who's also behind Standing Sushi Bar, Lo's latest 80-seat offering houses a bar counter, as well as an indoor and outdoor dining area that overlooks Orchard Road. Aside from the usual raw items like sushi (from $6), sashimi (from $12) and an assortment of freshly-shucked oysters ($8/piece) including Belon and St Vaast, the menu also sports items like steak tartare ($21), with sake-poached apples and wasabi mayo, and rice bowls such as salmon mentaiko don ($20). Lunch sets (from $10) are also available on weekdays. The man behind the bar is Daniel Stevenson (Morton’s Bar and The White Rabbit alum), with an emphasis on classic cocktails. Stevenson is also responsible for their selection of house-made shrubs (fruit vinegars; $2) in flavors like blueberry, pineapple and grape, and kiwi, which you can add to soda or your poison of choice for zing.
Like your fish firm, tender, fresh and raw? So do we. Check out our favorite places for sushi in Singapore.