The first slice tells you everything about sashimi fish quality and the care that goes into preparing the best sashimi. Not just salmon sashimi, which is easy to find, but the white fish and other sashimi meat that need the right knife, the right thickness, and the right moment on the ice. Fresh fish and sashimi meat must be handled expertly by sushi chefs who understand that tuna sashimi sometimes needs ageing, and that sweet shrimp is best eaten fresh.
We’ve eaten enough sashimi fish to know that freshness alone doesn’t make it good. Handling does. Ageing does. A chef who understands the fat content and natural flavour of each sashimi piece, from fatty tuna to fresh squid and sea urchin, can elevate the experience. That’s why the price range for sashimi in Singapore stretches so far. You can spend thirty dollars or five hundred, and both meals can be honest in their own way. One is a shared assorted sashimi platter after work. The other is an hour spent watching someone carefully prepare sliced raw fish they’ve thought about for days.
So we went looking across that whole range, from an à-la-carte Orchard restaurant to the quiet counters where the chef leads and you simply trust.
Overview of Top Sashimi Restaurants in Singapore
Below is a summary table highlighting five of the best sashimi restaurants in Singapore, showcasing their location, signature dishes, price range, and customer ratings to help you choose the perfect spot for your next sashimi experience.
Venue | Location | Signature Dish | Price Range | Rating |
|---|---|---|---|---|
Goodwood Park Hotel, Scotts Road | Torched assorted sashimi | S$100–S$250+ | 4.4/5 | |
St. Regis, Tanglin Road | Edomae omakase | S$150–S$550+ | 4.6/5 | |
29 Scotts Road | Seasonal kappo sashimi | S$168–S$360++ | 4.5/5 | |
ION Orchard | Assorted sashimi platter | around S$26 to S$88 | 4/5 | |
Raffles Sentosa | Premium sashimi omakase | S$200++–S$450++ | 4.7/5 |
1. Tatsuya
Torched Sashimi and Quiet Tradition with Fresh Fish and Sashimi Meat
Price Range: S$100–S$250+ | Location: Scotts Road | Ratings: 4.4/5
Tatsuya has sat inside Goodwood Park Hotel for decades, and it wears that time well. It made our list because it does something few sushi restaurants bother with: aburi, a light torch across the surface of the fish meat, just enough to release the oils while the centre stays raw inside. This small act changes the whole bite and highlights the natural flavour of fresh sashimi.
We came for the assorted sashimi (from around S$100), and it arrived generous, the cuts thick and cold, the seasonal seafood quietly outshining the familiar tuna sashimi. The torched pieces were the ones we kept thinking about afterward, the seared edge giving way to something softer, richer, almost buttery without anyone reaching for that word. If you order only salmon sashimi here, you’ll have missed the point.
It suits sashimi lovers, business meals, and anyone curious about aburi done with restraint. The honest limitation is the bill, which climbs fast once sea urchin and fatty tuna enter the picture, and the room itself feels traditional rather than dramatic. That suits us. It might not suit someone chasing a scene.
Good news for: Diners who want seasonal white fish, sashimi fish, and torched cuts from a kitchen that has had years to get it right.
Bad news if: You’re on a budget or you expected a large, all-you-can-eat platter for the price.
2. Shinji by Kanesaka
Edomae Omakase, Led by Japanese Chefs and Featuring Sliced Raw Tuna Sashimi
Price Range: S$150–S$550+ | Location: Tanglin Road | Ratings: 4.6/5
Shinji is where sashimi stops being an order and becomes a progression in Japanese cuisine. This established Edomae counter has been part of Singapore’s Japanese dining scene since 2010 and now operates solely from The St. Regis Singapore, and there’s no à la carte here. You sit. You trust. The sushi chefs decide how each fish should be served, and when.
Lunch starts at S$150 for the 12-piece Tsuki sushi course, while the S$280 Omakase Yume includes seasonal appetiser, sashimi, cooked dishes, nigiri sushi, soup and Japanese fruit. Each course is placed in front of you with a quiet expectation that you’ll pay attention. What stayed with us wasn’t a single sashimi piece but the pacing, the sense of being fed by someone who has cut the same sashimi fish ten thousand times and still cares about the ten-thousand-and-first. The tuna alone came in cuts we didn’t have names for.
It suits Edomae enthusiasts, anniversaries, and anyone who values the conversation across the sushi bar as much as the food. The limitations are honest ones. It’s expensive, the portions are restrained if you’re used to heaped platters, and you surrender control of every course. Lunch is the gentler way in.
Good news for: Anyone who wants traditional, chef-led sashimi and understands that trust is part of the meal.
Bad news if: You have many seafood restrictions, a large appetite, or a need to choose each dish yourself.
3. Ki-sho
Sashimi as Part of a Bigger Story with Seasonal Ingredients and Fish Meat
Price Range: S$168–S$360++ | Location: Scotts Road | Ratings: 4.5/5
Ki-sho lives in a black-and-white bungalow on Scotts Road, and that setting matters more than we expected. It made our list because it’s kappo dining, a Japanese style built around cutting and cooking, so sashimi shares the stage with cooked seafood, seasonal appetisers, and Wagyu. It’s for people who want the raw food but also want a fuller meal around it.
We’d point you to the six-course lunch (S$168++) when sashimi is the priority. The seasonal course was clean and precise, and the sea urchin, when it appears, is the sort of thing that quietens a table. Sitting at the counter in that old house, with the space and calm most compact omakase rooms can’t offer, the meal felt unhurried in a way we don’t often get in this city.
It suits special occasions, kappo lovers, and quiet business dinners. The downsides are worth knowing before you book. The pricing is premium, the longer dinner runs several hours. Because Ki-sho serves a fixed seasonal kappo omakase, diners should confirm with the restaurant if they can accommodate vegetarian or vegan diet. Cancellation fees are steep too, so commit only when you mean it.
Good news for: Diners who want sashimi alongside cooked courses in an intimate heritage setting.
Bad news if: You’re vegetarian, in a hurry, or uncomfortable handing the whole evening to a fixed menu.
4. Sen-ryo
Quality Assorted Sashimi Platter Without the Omakase Commitment
Price Range: S$40–S$100 | Location: Orchard | Ratings: 4/5
Sen-ryo earns its place by filling the gap most people forget exists between casual chain sushi restaurants and the expensive chef-led counters. You order à la carte, in a polished ION Orchard room, which makes it the sensible choice when a group can’t all agree to sit through the same tasting menu.
The assorted sashimi platter (around S$26 to S$88 depending on the platter and size) is the way to eat sashimi here, a shared spread where the fresh fish and seafood freshness shows and the plating is done with real care. We added a few premium pieces of skipjack tuna and salmon roe rather than upgrading the whole platter, which kept the bill honest. Order everything individually and you’ll quietly spend your way toward omakase money without meaning to.
It suits date nights, family celebrations, and Orchard meals where preferences differ around the table. The limitations are practical. Reservations can be hard to secure, tables sometimes carry time limits, and service turns brisk during the mall’s peak hours. Go for an early dinner and it softens considerably.
Good news for: Groups who want fresh, well-plated sashimi without everyone committing to the same tasting menu.
Bad news if: You’re expecting conveyor-belt prices, or you dislike a rushed room at peak Orchard hours.
5. IYASAKA by Hashida
Contemporary Japanese Dining with a Focus on Premium Sashimi
Price Range: S$200++–S$450++ | Location: Raffles Sentosa | Ratings: 4.7/5
IYASAKA by Hashida offers a modern take on traditional Japanese cuisine, emphasizing high-quality sashimi crafted from carefully prepared fresh seafood. Located in Raffles Sentosa Singapore, this elegant restaurant provides an intimate dining experience centered around an omakase menu that showcases seasonal ingredients sourced with meticulous attention to quality.
The sashimi here is sliced with precision, highlighting different thicknesses to enhance texture and flavor. Each dish is served with classic accompaniments such as soy sauce, wasabi, shredded daikon radish, and pickled ginger, elevating the enjoyment of the raw fish. The chef’s expertise ensures that every piece is a small dish of perfection, carefully handled and prepared with attention to the quality and integrity of the seafood.
One important note: IYASAKA is closed on Sundays and Mondays, so verify their opening hours before your visit.
Good news for: Diners seeking a refined, chef-led sashimi experience with a contemporary twist in a relaxed but sophisticated setting.
Bad news if: You prefer casual dining or à la carte sashimi options.
Sashimi to Look Out For and Try Beyond Tuna & Salmon Sashimi: Horse Meat, Sea Bream, and Ika Somen
When exploring the best sashimi in Singapore, certain unique varieties deserve special attention. Horse meat sashimi, known as basashi, is a delicacy with a firm texture and a mild flavor, popularly served thinly sliced and often enjoyed with grated ginger and soy sauce.
Sea bream, or tai, offers a delicate, mild flavor and is commonly eaten during celebrations; its white flesh is thinly sliced and served raw to highlight its subtle sweetness.
Another intriguing option is ika somen, thin strips of squid sashimi cut to resemble noodles, prized for its firm texture and mild flavor. Often served with wasabi and soy sauce, these sashimi varieties provide a diverse tasting experience beyond the usual favorites.
Choosing the Perfect Sashimi Experience in Singapore
The true essence of enjoying sashimi lies not only in the freshness of the fish but also in expert preparation techniques, using a sharp sashimi knife such as a yanagiba to vary the thickness and angle of each cut according to the fish’s texture and intended presentation. Sashimi is commonly served with accompaniments such as soy sauce, wasabi and garnishes such as shredded daikon, and may also be paired with sake.
Choosing where to indulge depends on your mood and preference—whether you seek a hidden gem offering an intimate omakase counter, a vibrant spot to share assorted sashimi platters, or a refined kappo dining experience with seasonal ingredients. Each restaurant honors the tradition and artistry of sashimi, ensuring that every bite reflects the purity of the ocean and the skill of the chef.
For those eager to explore the depths of Japan’s raw fish culture in Singapore, these featured restaurants showcase the pinnacle of sashimi excellence. Dive into this culinary journey and discover your favorite way to savor the best sashimi, from early summer delicacies to year-round classics. For more details on sushi and related Japanese dining experiences, visit Food Reporter SG to continue your exploration of Singapore’s rich gastronomic landscape.