If there’s one thing Singapore’s food scene has no shortage of, it’s Japanese restaurants. The cuisine is so popular that you’ll have no trouble finding yakitori joints, ramen chains, and everything in between anywhere on the island. That said, the competition also makes it tough for new Japanese restaurants to stand out. Enter Sushi Zushi, which somehow manages to combine three things that Singaporeans love: sushi, omakase-style dining, and a good deal.
This new sushi bar is located on the second floor of Funan in the corner that Gong Cha used to occupy. The first thing we notice is its unconventional layout, consisting of two islands with counter seats where we get to watch the chefs prepare everything before our eyes. The sushi is served directly by hand onto wooden trays on the countertop – similar to how it’s done in omakase restaurants, except that here, you get to pick what you eat.
Founders Ryan Lin and Gerald Lee (also behind Omu Nomu Craft Sake & Raw Bar) have a lofty goal in mind, and that is to serve high-quality sushi at affordable prices.
At Sushi Zushi, the standard salmon nigiri goes at $2 for two pieces, as does a range of other gunkan and nigiri. But you’ll also spot more premium offerings on the menu like scallop nigiri ($9 for two), otoro nigiri ($12 for two), uni handrolls ($20), and snow crab nigiri ($12 for two) – definitely on the higher side in terms of pricing, but still not astronomical. On top of the usual suspects like aka ebi, unagi, tuna, and others, there are also lesser-seen ingredients like engawa (flatfish fin) and anago (conger eel).
The sushi here stands out not only for its exceptional freshness – thanks to seafood flown in from Japan’s Toyosu Fish Market four times a week – but also for its unique shari (sushi rice). Far from being deadweight carbs, the shari holds its own and complements each ingredient it’s paired with, a testament to how good sushi rice can make a world of difference.
Hokkaido Sansanmaru rice is hand-beaten twice daily and mixed with red vinegar from Tokyo, giving it a distinct brown hue. The result? Delicate rice rounds with a savoury and vinegary – yet not tart – profile, plus grains that are nicely separated without falling apart. The satisfying rice-to-ingredient ratio earns a nod from us too.
And no visit to Sushi Zushi is complete without ordering one of its handrolls. There’s a dizzying selection of 19 to choose from, with some like the ebi, California, spicy tuna, salmon avocado, aburi engawa, and salmon skin decently priced at $4.50. Of course, more indulgent options like uni and ikura ($20) and wagyu beef ($9) are also available. Be warned though, these can fill you up fast.
With the recent waning popularity of omakase dining due to its sky-high prices, it’s no surprise that joints like these which offer highly customisable yet novel experiences quickly become the talk of the town. At this quality and value, we guess there’s only one thing left to beat: the queue.
Find out more about Sushi Zushi here.
Sushi Zushi is open daily from 11.30am to 4pm and 5.30pm to 9.30pm at 02-01, Funan, 107 North Bridge Road, Singapore 179105. Only walk-ins are accepted currently.
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