A visual feast is what an elegant sushi meal always doubles up as. Ashino, a new-ish sushi restaurant located at Chijmes, ticks all the right boxes for multiple reasons: aged fish with great flavour, a focus on sushi, and pearly rice grains at a perfect temperature, especially when contrasted with creamy Hokkaido bafun uni and well-seasoned ikura. The shari, cooked with water air-flown from Mt Fuji, isn’t as heavy on the vinegar as Shinji, and each neta satisfies a little more than Sushi Ichi in terms of flavour concentration relative to its size.
Sushi chef Taku Ashino-san lorded imposingly over our meal, perhaps because we were the last two diners on a rainy Friday afternoon. He seemed to lighten up a little more as it progressed, explaining that the difficult balancing act involving precise amounts of vinegar was what made a piece of kohada (gizzard shard) the reflection of a sushi chef’s skills, along with tamagoyaki. My favourites, at the end of 12 pieces, were that, nodoguro (black throat sea perch), ootoro (fatty tuna belly) and kinmedai (golden eye sea bream).
A gem of a meal, and a great way to celebrate the end of the bar examinations! I’m already dreaming of a return visit. Thank you Amos for being great company as always.
30 Victoria Street #01-23
Tues – Sun: 12:00 pm – 2:00 pm
Tues – Sun: 6:00 pm – 11:00 pm
Monday (Sake Bar): 5:00 pm – 11:00 pm
Tel: +65 6684 4567