Sushidan Singapore - $19.90 Omakase That's Worth the Queue

There are sushi bars, and then there is Sushidan — a concept that turns everything you assume about price and quality on its head. The first overseas outpost of the acclaimed Tokyo sushiya has landed at Raffles City, with omakase sets from an almost unbelievable S$19.90, and it is not the stripped-back chain experience that price point might suggest. This is the casual concept from Shibuya that dishes out proper omakase courses and à la carte sushi rooted in centuries-old Edomae tradition — and the buzz it has generated since opening in December 2025 is very much deserved.

Before a single piece of fish is placed atop the rice, Sushidan has already done something most sushi restaurants in Singapore have not. The menu here features a renowned Red Shari — prepared with a Kyoto and Tokyo Akazu blend and premium rice from Akita Prefecture. The result is a firmer grain with a gently vinegared depth that reads savoury rather than sweet — a traditional Edo-period preparation that is rarely encountered outside Japan, and one that sets Sushidan apart from every conveyor belt and omakase counter in the city at a stroke. It is the foundation on which every nigiri is built, and it shows.

À La Carte Sushi (from S$1.99)

À la carte sushi at Sushidan starts from S$1.99 with items such as tako (octopus) and corn mayo gunkan, climbing up to S$6.99 for foie gras. The range is broad enough to reward repeat visits — a quick two-piece snack or a leisurely assemble-your-own spread. At these prices, ordering a second round of anything feels practically guilt-free.

Sashimi (from S$2.99)

Sashimi prices start from S$2.99 and go up to S$15.99 for otoro (fatty tuna), and include premium options such as hotate (scallops) at S$6.99 and kinmedai (golden eye snapper) at S$9.99. The restaurant flies in fish from Tokyo’s famous Toyosu Market two to three times a week, and salmon from Norway on a daily basis — a supply chain that punches well above the price point and ensures the raw cuts land with the kind of clean, translucent quality that proper sashimi demands.

Negitoro Handroll (from S$3.99)

Among the à la carte additions, the Negitoro Handroll has quickly established itself as a crowd favourite. The combination of minced fatty tuna and the restaurant’s distinctive red shari, wrapped in a sheet of crisp nori, delivers a concentrated hit of umami that lingers. Sushidan also serves a whole slew of interesting handrolls from S$3.99 , including a more playful ebi fry with wasabi mayo for those who want a textural detour from the classics.

Aburi Engawa Nigiri

The Aburi Engawa is simply divine — and it is one piece that crystallises what Sushidan is doing at this price point. Engawa, the delicate flounder fin muscle, is already a cut that requires confidence to source and skill to serve; torched just enough to coax out its fat and deepen its flavour, it arrives with a gentle char on the surface and a buttery yield beneath. Paired with the umami backbone of the red shari, it is the kind of single bite that earns a restaurant its reputation.

Ochoko Mini-Don

The Ochoko Mini-Don comes in three seasonal varieties: Barachirashi, Anago or Unagi, and a Salmon Mentaiko Mayo Aburi Don. These compact rice bowls, served alongside the nigiri courses as part of the omakase sets, function as a palate pivot — rich, warming, and generous enough to round out the meal without tipping it into excess. The Salmon Mentaiko Mayo Aburi variation, in particular, hits the kind of indulgent, savoury-sweet note that tends to be the most photographed item on any given table.

Chawanmushi

A near-universal highlight in the omakase sets, the chawanmushi here is the understated anchor of every meal — silky, precisely set, and comforting in the way that good Japanese egg custard always is. It is the kind of supporting dish that only lands well when made with care, and at Sushidan, it does.

The Omakase Sets (S$19.90 & S$29.90)

The S$29.90 Nanairo Set includes six pieces of nigirizushi — Akami, Amaebi, Salmon, Engawa, Chutoro, and Anago or Unagi — alongside a Negitoro Handroll, three Ochoko Mini-Don, Chawanmushi, and Miso Soup. The S$19.90 Goshoku Set mirrors the experience with four nigiri pieces and the same accompaniments, making it a genuinely accessible entry point. The key difference between the two tiers lies in the number of nigiri and the grade of fish used, with the S$29.90 set featuring better-quality cuts — though both sets represent a calibre of cooking that would command two or three times the price elsewhere in the city.

Sushidan Singapore is helmed by Chef Yusuke Kawana, a veteran sushi master with 28 years of experience at top-tier spots such as Sushi Sato and Sushi Ayumu , ensuring that Chef Hiroyuki Sato’s exacting standards — first refined as head chef of the Michelin-starred Sushi Tokami, and further developed through his Ginza omakase concept Hakkoku — are faithfully upheld at the counter every day.

Sushidan is not simply a cheap sushi lunch. It is the rare concept where genuine craft, exceptional sourcing, and a centuries-old rice tradition are placed within reach of anyone willing to walk in and queue. At such a price point, this is arguably the most value-for-money omakase experience in Singapore — and with Toyosu-sourced fish, daily Norwegian salmon, and that singular red shari anchoring every bite, it earns that title without any asterisks. Walk in. Order the Nanairo Set. Then order the Engawa again.

Address: 252 North Bridge Road, #B1-44C, Raffles City Shopping Centre, Singapore 179103
Opening Hours: Daily, 11am – 10pm
Reservations: Walk-in only
Instagram: @sushidan.sg