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Best Sashimi Singapore: Thick Cuts, Fresh Fish, No Gimmicks

Best Sashimi Singapore: Thick Cuts, Fresh Fish, No Gimmicks

Eye-level close-up of an assorted sashimi bowl being presented across a sushi counter, featuring thick slices of tuna, salmon, white fish, and silver-skinned fish arranged around edible flowers, green leaves, wasabi, and a citrus slice in a white ceramic bowl. Warm restaurant lighting highlights the fresh seafood textures, clean knife cuts, and refined Japanese presentation, with stacked plates and a sushi preparation area visible in the background.

I never set out to eat this much raw fish.

It started with a bowl of chirashi on a slow Sunday, the kind of meal I didn’t photograph and can’t fully explain, only that the fish meat was cold and clean and the rice was still slightly warm underneath. I kept chasing that feeling. Over a few years, one meal at a time, I worked my way through the cheap salmon sashimi fixes, the buffets, the polished sushi restaurants, and eventually the quiet counters where sushi chefs watch your face after each piece.

The Guide to the Best Japanese Restaurants for Sashimi in Singapore

What I’ve learned is that sashimi in Singapore isn’t a ranking. It’s a set of moods. Some nights you want thick, generous cuts of sashimi meat that fill you up; other nights you want thinly sliced fish, firm fish with a clean bite, or delicate seasonal ingredients prepared by skilled chefs. You might want a casual weekday lunch with miso soup and cold soba, or settle in for great sashimi at a more considered counter.

That range is part of what makes the city fun. From Sushi Tei, Sushi Katori, Ganko Sushi, and Sushi Ichi to casual spots around Raffles City Shopping Centre, Far East Plaza, and East Plaza, there are plenty of ways to eat Japanese sashimi. Neither is better. They’re just different answers to different questions. So here’s my personal list away from what you probably already know.

RestaurantHow They Make The Cut
Araya ShoutenSource-to-counter sashimi where seasonal and rare Japanese fish are selected from the catch and carefully handled from the fishing port before reaching Singapore.
The Sushi BarKnown for thick, generous cuts of salmon and maguro that deliver strong value without fine-dining prices.
Standing Sushi BarA convenient CBD pick for fresh sashimi, soy sauce, sake, and easy after-work dining.
Sakeshi – The Salmon HouseA salmon specialist serving the fish raw, seared, in bowls, and with grated ginger or other rich toppings.
Mitsuba Japanese RestaurantUnlimited sashimi buffet with salmon, tuna, octopus, and other Japanese small dishes for big appetites.
Sen-ryoPolished mid-range dining with delicate seasonal sashimi, sweet scallop, and refined presentation.
Teppei Japanese RestaurantA lively omakase where sashimi is served as part of a changing, chef-led sequence of creative dishes.
Tora Tora ToraAir-flown sashimi and kaisen chirashi don in a lively izakaya setting
KOMA SingaporeDramatic interiors paired with photogenic sashimi platters featuring tuna, salmon, and yellowtail.
Shinji by KanesakaPremium Edomae craftsmanship focused on precise knife work, delicate flavor, and seasonal fish at the counter.

Here are places I keep going back to, ordered loosely by mood rather than money. Match them to the occasion, not the other way around.

1. Araya Shouten: Japanese Sashimi From the Port, Not a Fixed Menu

A side-by-side composite image featuring the "Araya Shouten" (あらや) Japanese fish shop counter on the left under a green hanging curtain with a screen highlighting Michelin-starred chef Hideki Ishikawa, paired on the right with a vibrant display of packaged Japanese seafood meals, including sashimi bento boxes, chirashi bowls topped with salmon and ikura, and sushi sets.

Nearest MRT: Orchard Boulevard, about 4–6 minutes on foot.
Price: $$–$$$

Araya Shouten is where I would send the person who wants to understand why one piece of sashimi can taste better than another. This Japanese fishmonger at Tanglin Mall works directly with fishing ports across Japan, following the catch rather than a fixed catalogue. The result is a changing selection of seasonal seafood, traditional sashimi, and carefully selected fish for diners who take their seafood seriously.

I would not come here expecting the predictable salmon-and-tuna routine. Depending on the season, the counter can feature bluefin tuna, fatty tuna, salmon belly, sweet shrimp, sea bream, seasonal white fish, and rarer Japanese species that do not regularly appear elsewhere in Singapore. The point is not to offer the longest list, but to find the freshest catches worth eating at that moment.

The more interesting part happens before the fish arrives. Araya-san works with his suppliers in Japan on handling techniques including immediate gut removal, Sumotoshiki blood removal, Shinkei Jime, and water-jet cleaning. These steps are designed to preserve the texture and natural flavors of the fish from the source, long before it becomes the best sashimi in Singapore the customer takes home.

There is no elaborate tasting menu, vinegared rice, or procession of cooked courses here. You are buying the ingredient itself, whether for a quiet sashimi meal at home or to build your own Japanese spread. The fish is served raw, so there is nowhere for mediocre sourcing to hide.

Wallet Check: $$–$$$, depending on the species, cut, and season.
Order This: Ask for the freshest seasonal sashimi available rather than choosing by habit.
The Vibe: A specialist fish counter for people who care about sourcing, texture, and provenance.
Reality Check: Selection changes with the catch, and premium or rare fish can cost more.
Book It or Wing It: Wing it. The changing selection is part of the appeal.

2. The Sushi Bar: The Thick-Cut Crowd Favourite at Ngee Ann City

Left: Wide-angle, eye-level view of a Japanese sushi counter with wooden shelving filled with sake bottles, stone-textured walls, countertop seating, a glass display case, and a chef working behind the counter under warm ambient lighting. Upper Right: Close-up, slightly top-down view of seared salmon sushi rolls arranged on a dark rectangular plate, featuring lightly charred toppings, glossy salmon slices, and visible rice and filling layers. Lower Right: Top-down close-up of an assorted sashimi bowl containing salmon, tuna, white fish, silver-skinned fish, salmon roe, cucumber slices, and garnishes arranged around a white ceramic spoon, highlighting contrasting colors and fresh textures.

Nearest MRT: Orchard, about 8 to 10 minutes on foot.
Price: $$

The Sushi Bar was doing chunky chirashi long before everyone else caught on. The Ngee Ann City outlet at 391A Orchard Road is the easy central choice, open daily from 11:30am to 9:45pm with last orders at 9pm. It has the straightforward feel of a casual sushi bar, where the emphasis is on generous portions rather than the formality of Edomae sushi or a full omakase experience.

What keeps me coming is the fish-to-rice ratio. The chirashi don arrives piled with cuts thicker than the price suggests, and the salmon aburi roll gets just enough sear to bring out a faint sweetness and the distinctive flavor of the salmon fish. The sashimi is fresh, substantial, and easy to enjoy with traditional condiments such as soy sauce. It makes for a satisfying meal without the pressure of a premium counter, whether you’re after casual sashimi, fresh sushi, or a generous rice bowl.

Wallet Check: Around $30–$50 per person.
Order This: Chirashi don and the salmon sashimi or salmon aburi roll.
The Vibe: Casual, busy, filling. Good for group dinners and low-pressure first dates.
Reality Check: Service is functional, and the room gets loud.
Book It or Wing It: Book online; call directly for groups above six.

3. Sakeshi: The House for Salmon with a Modern Twist

Left: Wide-angle, eye-level exterior view of the Sakeshi restaurant storefront in a shopping mall, featuring illuminated signage, a reception counter, menu displays, decorative wall graphics, and warm indoor lighting. Upper Right: Top-down close-up of a creamy soup in a ceramic bowl with translucent cubes, seaweed, chopped green onions, and a black soup spoon, showing smooth textures and a light broth surface. Lower Right: Top-down close-up of a salmon sashimi rice bowl topped with thick orange salmon slices arranged in a fan pattern, salmon roe on a green leaf, cucumber pieces, pickled ginger, and chopsticks beside the bowl.

Nearest MRT: Beauty World, about 3 to 6 minutes on foot.
Price: $–$$

Sakeshi doesn’t treat salmon as one option among twenty. It builds the whole menu around salmon fish. At 17 Lorong Kilat near Beauty World, the salmon sashimi comes in fresh daily and shows up as sashimi, tataki, loaded rice bowls, and even a six-hour collagen soup. For adventurous eaters, chicken sashimi is also available, prepared carefully to avoid food poisoning risks associated with raw food meat.

I went in a little skeptical of the single-ingredient idea, but it works if you order with restraint. The plain salmon sashimi is clean and generous, and the collagen soup at $14.80 for non-members is the surprise, warm and quiet against the richer plates. The sashimi salad at $12.80 is a lighter way in. What I’d avoid is ordering salmon sashimi in three heavy preparations at once, because the fat content catches up with you before the meal ends.

Wallet Check: Around $20–$40 per person.
Order This: Plain salmon sashimi paired with the collagen soup.
The Vibe: Casual and generous, leaning young. Best for salmon devotees and easy birthdays.
Reality Check: One ingredient, so taste fatigue is real.
Book It or Wing It: Book for weekend evenings.

4. Standing Sushi Bar: The Raw Fish-and-Drinks Fix Sushi Restaurant

Left: Wide-angle, eye-level view of the Standing Sushi Bar storefront in a commercial building, featuring orange and white signage, glass entrance doors, promotional boards, warm interior lighting, and visible dining tables inside. Upper Right: Top-down close-up of a salmon rice bowl with seared salmon slices, fresh salmon sashimi, a lemon wedge, pickled ginger, green garnish, and rice beneath, highlighting glossy textures and vibrant colors. Lower Right: Top-down close-up of thick-cut salmon sashimi arranged on a ceramic plate with a small portion of wasabi, emphasizing marbled fish texture, clean knife cuts, and a minimalist presentation.

Nearest MRT: Downtown, about 4 to 6 minutes on foot.
Price: $$

Some nights you want sashimi without turning dinner into an occasion. That’s where Standing Sushi Bar shines. The Marina One branch at 5 Straits View offers fresh sashimi sliced in-house, paired perfectly with sake, highballs, and casual Japanese plates for a relaxed after-work vibe.

The salmon sashimi here is notably fresh, showcasing a translucent, glossy appearance and a clean ocean scent that signals quality. Its rich texture and omega-3 fatty acids make it both delicious and nutritious. To maximize value, check their weekly promotions, salmon or drink deals often provide the best experience. Order a sashimi platter to share alongside some cooked dishes, and enjoy an easygoing evening with great seafood and drinks.

Looking for more drink fixes after this highball pregame? Discover more here.

Wallet Check: Around $25–$50 per person.
Order This: Salmon sashimi or a sashimi platter, ideally on a promotion day.
The Vibe: CBD casual, drinks-friendly. Best for after-work groups.
Reality Check: Off-promotion, the value dips.
Book It or Wing It: Book for weekday dinner and promotion nights.

5. Mitsuba Japanese Restaurant: Unlimited Fresh Sashimi at Clarke Quay

Left: Wide-angle, eye-level view of the Mitsuba Japanese Restaurant entrance, featuring dark wood paneling, a traditional-style black roof detail, a red noren curtain with white lettering, decorative sake barrels, and bright shopping mall surroundings. Upper Right: Top-down close-up of a salmon rice bowl topped with thick salmon sashimi slices, salmon roe, white vegetable strips, dark red pickled garnish, and green seasoning, arranged in a patterned ceramic bowl. Lower Right: Close-up, slightly angled view of an assorted sashimi platter featuring thick slices of pink and white fish, shredded garnish, and a lime wedge on a dark textured plate, showcasing fresh seafood textures and layered presentation.

Nearest MRT: Clarke Quay MRT, about 2 to 4 minutes on foot.
Price: $$

Mitsuba is the pick for the night your appetite is the main event. It’s an à la carte Japanese buffet at The Central where raw seafood, nigiri sushi, and rolls are the whole proposition rather than a lonely station beside the fried food.

The sashimi arrives thick, and the plate-clearing is attentive. I’ve had good sittings here with a group, ordering in rounds and pacing ourselves. My one piece of hard-won advice: start with a modest first order and check the cut quality before you send a big second round. Mitsuba charges for wastage, $10 per 100 grams on the regular buffet, so enthusiasm can quietly become a line on the bill.

Wallet Check: From $25++ lunch, $45++ dinner, more depending on the buffet tier.
Order This: Assorted sashimi including cured mackerel, plus salmon sashimi and tuna sashimi cuts.
The Vibe: Busy, abundant, time-limited. Best for big appetites and birthday groups.
Reality Check: Wastage charges and uneven timing at peak hours.
Book It or Wing It: Book, especially Friday and Saturday nights.

6. Sen-ryo: For Polished Japanese Food on Orchard with Premium Ingredients

Left: Wide-angle, eye-level view of the Sen-ryo restaurant entrance, featuring a dark architectural facade, curved decorative structure, illuminated signage, bamboo plants, a host stand, and subtle ambient lighting that creates a refined dining atmosphere. Upper Right: Top-down close-up of a premium sashimi assortment presented in a wooden tray lined with green leaves, featuring salmon, white fish, pink tuna cuts, silver-skinned fish, and neatly arranged seafood slices. Lower Right: Three-quarter close-up of a large sashimi platter displaying assorted fish slices, whole prawns, shredded daikon, edible flowers, green leaves, wasabi, and colorful garnishes arranged over crushed ice, highlighting freshness, texture, and elegant presentation.

Nearest MRT: Orchard, about 2 to 4 minutes, connected to ION.
Price: $$–$$$

Sen-ryo sits in a useful in-between. More refined than a casual chain, less intimidating than a chef’s counter. The ION Orchard room is dark and polished, and it feels special enough for a date while still letting everyone order à la carte.

The seafood is fresh sashimi and the presentation is clean without being precious. I usually ask about the seasonal sashimi selection before defaulting to the standard platter, because the stronger meal is built around what’s currently in rather than salmon and tuna alone. The toro and horse meat dishes are worth the detour when they’re available.

Wallet Check: Around $45–$90 per person.
Order This: Assorted sashimi built around the seasonal catch including horse meat when available.
The Vibe: Polished but comfortable. Best for dates and birthday dinners.
Reality Check: Smaller portions, and the total climbs quickly.
Book It or Wing It: Book; popular slots fill early.

7. Tora Tora Tora: Air-Flown Sashimi at a Modern Izakaya

Left Panel (Storefront): The glass entrance of "Tora Tora" features a wooden sign with stylized black lettering, flanked by floor-to-ceiling glass display shelves lined with various sake and Japanese liquor bottles. Top Right Panel (Assorted Sashimi Don): A textured brass metal bowl filled with seasoned rice, neatly arranged thick slices of raw salmon and tuna, a spoonful of gleaming ikura (salmon roe), pickled ginger, and a wooden spoon. Bottom Right Panel (Salmon & Ikura Don): A dark glazed ceramic bowl featuring a bed of rice topped with vibrant slices of fresh salmon, a generous heap of ikura sprinkled with white sesame seeds, a dollop of wasabi, and pickled ginger.

Nearest MRT: MacPherson, about 10 to 12 minutes on foot.
Price: $$

If you like sashimi but want something livelier than the usual sushi counter, Tora Tora Tora is worth the trip to Ubi. Hidden on the rooftop of Oxley BizHub 2, the modern Japanese restaurant taps into Singapore’s vibrant izakaya culture with seasonal air-flown sashimi and sushi, charcoal-grilled food, sake, whisky, and plenty of dishes made for sharing.

Fresh sashimi is the main reason I’d come, but its seafood rice bowls are among the signature dishes that make the menu more interesting. The Kaisen Sashimi Don piles assorted sliced sashimi over sushi rice, giving you essentially the same appeal as a kaisen chirashi don in a more filling format. For a splurge, the Hokkaido Kaisen Don combines uni, scallop, abalone, and salmon roe.

Wallet Check: Around $25-$45, depending on how premium you want the sashimi on your bowl.
Order This: Seasonal sashimi followed by the signature Kaisen Sashimi Don.
The Vibe: Best for sashimi-and-sake nights, groups, and casual dates.
Reality Check: The rooftop Ubi location isn’t the most convenient without a car, and the premium seafood bowls can get pricey.
Book It or Wing It: Book for dinner, especially if you’re visiting with a group. Check the latest opening hours before making the trip.

8. Teppei: The Rowdy Omakase Experience

Left: Wide-angle, eye-level view of an open Japanese restaurant kitchen and counter seating area, featuring exposed ventilation ducts, stainless-steel cooking equipment, wooden countertops, stacked bowls, condiment bottles, and chefs’ workstations under bright indoor lighting. Upper Right: Close-up, slightly top-down view of thick-cut tuna sashimi cubes served on shredded radish and green leaves with wasabi and edible flowers in a glass bowl, showcasing vibrant color contrast and delicate garnish details. Lower Right: Top-down close-up of an elegantly plated seafood dish topped with orange sauce, finely chopped chives, edible flowers, and seasoning, arranged on a textured ceramic plate with a refined restaurant-style presentation.

Nearest MRT: Tanjong Pagar, about 2 to 4 minutes on foot.
Price: $$–$$$

Teppei helped make omakase feel approachable in Singapore by making it loud, generous, and a little chaotic. The menus change regularly, and sashimi arrives as part of a longer sequence rather than a standalone platter, showcasing a variety of fresh, seasonal fish cuts. It’s part dinner, part performance, highlighting the Japanese word for skilled knife work, “hocho,” which enhances the texture and flavor of each slice.

Take a counter seat, arrive on time, and let the courses come. Much of the charm lives in the shared pacing, so being late means missing both food and context. Order the omakase and stop trying to treat it like a normal sashimi restaurant. It isn’t one. The fresh sashimi here is handled with precise temperature control to maintain its translucent, glossy appearance and ocean-fresh aroma without any strong flavor overpowering the palate.

Wallet Check: Around $80–$120 per person, depending on the menu.
Order This: The omakase, whatever the theme that night.
The Vibe: High-energy and communal. Best for extroverted groups and celebrations.
Reality Check: Loud and fast, not for quiet conversation.
Book It or Wing It: Book; essential for omakase.

9. KOMA Singapore: Japanese Cuisine and Sashimi Platter with Main-Character Energy

Left: Wide-angle, low-angle interior view of an upscale Japanese restaurant dining room, featuring large illuminated lantern-style ceiling fixtures, curved booth seating, dark wood paneling, vertical slat walls, and warm atmospheric lighting that creates a dramatic architectural setting. Upper Right: Close-up, slightly top-down view of assorted sashimi slices including salmon, tuna, and white fish arranged on a pink plate with green leaves and a yellow edible flower garnish, highlighting smooth textures and precise cuts. Lower Right: Three-quarter close-up of a premium sashimi and sushi presentation displayed over ice with decorative smoke effects, featuring assorted seafood, sushi rolls, citrus slices, edible flowers, and garnishes arranged in a dramatic fine-dining composition.

Nearest MRT: Bayfront, about 3 to 6 minutes, connected to Marina Bay Sands.
Price: $$$

KOMA is as much a room as a sushi restaurant. The torii-style entrance and theatrical dining hall create an immersive Japanese ambiance perfect for a dressed-up celebration. The sashimi here is carefully selected for quality and freshness, featuring a mild flavor profile that appeals to a wide range of palates.

The dinner menu highlights a Trio of Sashimi at $42, including tuna sashimi, king salmon, and yellowtail served with a zesty wasabi salsa, as well as a nine-piece assorted sashimi platter at $88. Each piece is sliced with expert knife technique to preserve the ocean-fresh taste and glossy, translucent appearance. Using chopsticks to enjoy these thick cuts enhances the experience, allowing you to savor the subtle textures and flavors balanced against the sharpness of fresh daikon radish often served alongside to cleanse the palate.

Wallet Check: Around $100–$180 per person with drinks.
Order This: The Trio of Sashimi ($42) or the assorted platter ($88).
The Vibe: Dramatic and celebratory. Best for birthdays, dressed-up dates, and visitors.
Reality Check: You pay for the room as much as the fish.
Book It or Wing It: Book; essential for dinner and weekends.

10. Shinji by Kanesaka: An Omakase Menu for The Serious Splurge

Left: Wide-angle, eye-level view of the Shinji restaurant entrance, featuring a gold wall-mounted sign with Japanese characters and the ‘Shinji’ logo, illuminated shoji-style panels, dark wood framing, and warm ambient lighting that creates an elegant, minimalist Japanese dining atmosphere. Upper Right: Top-down close-up of a plated Japanese course on a dark ceramic dish, featuring a seared fish fillet topped with thin toasted garlic slices, a glossy pickled vegetable garnish, and a green vegetable side, highlighting contrasting textures and refined presentation. Lower Right: Three-quarter close-up of an assorted sashimi plate with thick slices of tuna, pale pink fish, and white fish arranged on green leaves, accented with edible flowers and garnish on a decorative ceramic plate, emphasizing fresh seafood textures, delicate knife work, and premium presentation.

Nearest MRT: Orchard Boulevard, about 5 to 7 minutes on foot.
Price: $$$

At the top sits Shinji by Kanesaka, an Edomae omakase counter deeply rooted in chef Shinji Kanesaka’s Ginza tradition. Established in Singapore since 2010 and now located at the luxurious St. Regis, this venue exemplifies the art of sashimi beyond thick salmon cuts. Shinji by Kanesaka’s sashimi features a variety of premium seafood, including cuts like white tuna and swordfish, known for their unique textures and taste profiles.

The high-quality fish is handled with expert care, often served fresh rather than frozen, ensuring a delicious and translucent appearance that reflects its freshness. The experience highlights the delicate balance of flavors and textures, from the buttery otoro to the firm kanpachi, and occasionally includes hidden gems like tako (octopus) with its distinctive chewy, crunchy texture.

Wallet Check: Around $250–$500+ per person.
Order This: The counter omakase, chef’s choice including raw beef and other varieties.
The Vibe: Intimate, formal, precise. Best for milestones and experienced diners.
Reality Check: The price, and the restraint that some read as small portions.
Book It or Wing It: Book; essential.

So, Where Should You Get Your Next Sashimi Fix?

All these places, and not one of them is the single answer. That’s the part I’ve made peace with over the years.

Some nights call for thick chirashi you don’t overthink. Some call for a buffet with your hungriest friends, or a bright room in Marina Bay for someone’s birthday. And once in a while, when the occasion deserves it, a quiet counter where sushi chefs watch you take the first bite.

Start wherever you are this week. The rest will keep.