It was just past three on a weekday afternoon. The lunch crowd at Tiong Bahru Plaza had thinned, and the mall had settled into that slow, in-between hour when people drift rather than walk. I’d come up from the MRT without much of a plan, only a quiet craving for something cold and clean.
At Sushiro, a small plate slid along the track and stopped in front of me. Two pieces of tuna, deep rose in colour, the fat running through them in thin pale lines. Nobody had carried it over, and nobody needed to.
I’ve eaten at Sushiro Singapore outlets more times than I can count, usually without paying much attention. This time I wanted to. I wanted to understand why this chain, built on a simple idea from Japan, has kept so many of us coming back, and whether Sushiro Tiong Bahru Plaza is worth the queue people so often talk about.
First Impressions of Sushiro Singapore at Tiong Bahru Plaza
The outlet sits on Level 2 of Tiong Bahru Plaza, at unit #02-118. It looks exactly like what it is: a modern Japanese chain restaurant designed for easy, efficient meals. There’s no dim lighting or hushed counter here, and I didn’t come expecting one.
What defines the room is the track. Sushiro describes itself as a kaiten-sushi brand that pioneered conveyor-belt sushi in Japan in 1984, and that heritage is visible the moment you sit down. Plates circle past at eye level. A screen at each table holds the menu, and anything you order arrives on the conveyor, stopping at your seat.
At that hour, the room was calm. A grandmother sat with a young boy who kept pointing at the plates going by. Two students shared a bowl of edamame and argued gently over the last pod. Nobody was in a hurry, and I understood why regulars say mid-afternoon is the kindest time to visit.
It isn’t romantic, and it isn’t trying to be. It’s a practical, family-friendly place, and it does that well.
What I Ordered: Looking for Delicious Sushi
Sushiro Singapore offers more than 100 sushi and side dishes, including seasonal specials. That’s a lot of screen to scroll through. I decided to stay close to what the kitchen seems to know best: tuna, salmon and scallop, with something warm to steady the meal.
Bluefin Fatty Tuna (S$4.90++)
This was the plate that stopped in front of me first, and it set the tone for the afternoon.
The Bluefin Fatty Tuna came as two pieces of nigiri, laid neatly over small, firm mounds of rice. The fish was cool, not cold, and it had a soft sheen under the lights. When I lifted a piece, it bent slightly, the way fatty tuna does.
It was rich without being heavy. The texture was smooth and tender, and the fat left a gentle, savoury coating on my tongue that lingered after I’d swallowed. There was no fishy smell, just a faint, clean sweetness. I used almost no soy sauce, since it didn’t need any.
At S$4.90++, it’s the priciest plate I ordered, but it didn’t feel like a stretch. The portion is small, only two pieces, but each one felt deliberate. I’d order it again without hesitation.
Big Cut Fresh Salmon (S$2.90++)
Salmon is where many of us begin with sushi, and it’s where many of us return. I wanted to see whether Sushiro gives its most familiar fish the same care as its premium one.
The Big Cut Fresh Salmon lived up to its name. The slices draped generously over the rice, bright orange with soft white streaks. It was cold and clean, with a buttery softness that gave way easily. The fish-to-rice ratio felt right; I tasted the salmon first, then the rice, with its light, vinegared seasoning.
For S$2.90++, it was quietly satisfying. It wasn’t remarkable in any dramatic sense, but it was honest and fresh, and that’s often what you want from salmon. Some diners have noted that salmon can run leaner on certain visits. Mine was rich and soft, but I can imagine that varying from day to day.
Torched Soy Sauce Jumbo Scallop
If the tuna was the richest plate and the salmon the most comforting, the scallop was the one that surprised me.
The Torched Soy Sauce Jumbo Scallop arrived with its surface lightly caramelised, a faint smokiness rising as the plate stopped. The scallop was plump and thick, and when I bit into it, it had a gentle bounce before turning soft and juicy. The soy sauce had been torched just enough to deepen its flavour without turning bitter, and it brought out the scallop’s natural sweetness.
It was warm on top and cool underneath, a contrast I always enjoy in aburi sushi. This was, to me, the most interesting piece of the afternoon. It’s a good choice if you want to move beyond salmon and tuna.
Where It Fell Short
Not everything worked as well.
Curious, I ordered the Sweet Shrimp Gunkan, drawn in by its pretty appearance on the screen. It looked lovely when it arrived, glossy and neatly wrapped in seaweed. But the flavour didn’t follow through. It was mild to the point of being forgettable, and I finished it without feeling much of anything.
The Grilled Mackerel Sushi was similar. I’d hoped for something smoky and oily, the way mackerel can be when it’s handled well. Instead, it leaned dry after grilling. It wasn’t bad, but it lacked the moisture that makes mackerel worth ordering.
The other thing to keep in mind is that plates are small by design. That’s the whole point of the format, but it means the bill can climb faster than you expect. By the time I stopped ordering, I’d lost count, and the total was a little higher than I’d guessed.
Service and the Dining Experience
Because I came in mid-afternoon, there was no queue. I was seated immediately, and my first ordered plate arrived within about five minutes. The rest followed at a steady, unhurried pace. There were no long gaps, and nothing felt rushed.
The conveyor does most of the work, so I didn’t see much of the staff. When I did need something (a fresh cup of green tea and some extra napkins), the staff member who came over was polite and patient. She didn’t hurry me, and she didn’t linger. That seems to be the pattern here, and recent diners describe the team at Tiong Bahru Plaza as friendly and helpful in much the same way.
Peak hours tell a different story, though. Reviewers have reported waiting more than an hour around dinner time, especially in groups larger than two. Smaller tables turn over more quickly, so larger parties may wait longer.
Sushiro Singapore takes reservations through its mobile app, where you can pick an arrival time and get a queue number in advance. It’s a helpful tool, and I’d use it. But based on what other diners have shared, it’s best treated as a way to manage the queue rather than a guarantee of a table at the exact minute you chose. If you’re committed to a Friday dinner here, plan with some patience.
Price, Portions and Practical Tips
Good to know before visiting:
Address: 302 Tiong Bahru Road, #02-118, Tiong Bahru Plaza, Singapore 168732
Hours: Daily, 11am to 10pm, with last order at 9.30pm
Average spend: Around S$20 to S$30 per person, depending on how many plates, premium items and desserts you order
Prices mentioned: Bluefin Fatty Tuna S$4.90++, Big Cut Fresh Salmon S$2.90++. Promotional items and prices can change, so check the screen on the day.
Portions: Individual plates are small, so plan on ordering several. Udon, ramen and sides help round out a meal.
Reservations: Through the Sushiro app only. Strongly recommended for dinner and weekends, especially for groups.
Best time to visit: Mid-afternoon, around 3pm, when the room is calmer and seating is easier.
Getting there: Tiong Bahru Plaza sits directly beside Tiong Bahru MRT on the East-West Line.
Parking: Available in the mall, including accessible parking spaces near the entrances.
Takeaway: Available, which is useful if the queue is long or you’d rather eat at home.
Dietary notes: There are some meat-free choices, such as tamago and edamame, but it isn’t a dedicated vegetarian restaurant, and I found no halal certification. Check ingredients with the staff if you have strict dietary needs.
Best for: Families, solo diners, couples and small groups of friends.
Tip: Order in small rounds. Start with three or four plates, then add more. It keeps your appetite, and your bill, in check.
Final Verdict: Is Sushiro Tiong Bahru Plaza Worth It for Tasty Sushi?
Food: 4/5
Service: 4.5/5
Atmosphere: 3.5/5
Would I return? Yes. Probably on a weekday, probably in that quiet afternoon hour, and probably without much planning. That’s what this place is for.
I’d order the Bluefin Fatty Tuna again, along with the Torched Soy Sauce Jumbo Scallop and a warm Chawanmushi to balance the colder plates. I’d add a plate of Big Cut Fresh Salmon because it’s honest and dependable. I’d skip the mackerel and the sweet shrimp gunkan next time.
Sushiro Tiong Bahru Plaza suits people who want tasty sushi without ceremony: families with children who watch the plates more closely than their food, solo diners grabbing a quiet meal, couples on a casual afternoon, and anyone living or passing through Tiong Bahru. It’s especially good for those who love tuna, salmon and scallop.
It’s less suited to diners seeking omakase, the craft of a traditional sushi counter, or a quiet, formal dinner. Large groups arriving at peak dinner without booking ahead may find the wait harder to accept.
Is it worth the price? For the tuna and scallop, yes. For the menu as a whole, mostly yes, as long as you order with a little restraint. This isn’t luxury sushi, and it doesn’t pretend to be. Taking everything into account, it offers delicious sushi at a price that makes it easy to come back.