The Place Originally at Chijmes since 2015, Ashino restaurant by Chef Ashino relocated to Club Street in 2024. The new Club Street space is decked in wooden interior with a main dining counter dining area and a private room which fits 6 pax. In the highly competitive Japanese omakase dining scene in Singapore. Chef Ashino has gained a loyal following over the years for his expertise in fish aging. 

Chef Ashino is a pioneer of jukusei (aging) sushi in Singapore. Aging is central to his craft, where he refines the natural umami and texture of the fish over a period of time, allowing the flavours to mature in a controlled process. His dedication to sushi-making is most evident in his approach to jukusei (aging) and kobujime (kelp curing). He partners with Hiroki Hasegawa, a respected fish supplier who specialises in shinkejime — a precise and humane technique for dispatching fish that preserves its freshness and texture. 

The Food The sushi rice at Ashino is washed in Mount Fuji mineral water, known for its purity. It is then carefully cooked in a Nanbu Tetsu iron kettle, a traditional Japanese cooking vessel. Chef Ashino blends two of the finest rice varieties Koshikikari, renowned for its sweet, firm texture, and Nahatsu Boshi, which imparts a slightly nutty flavor and sticky texture. 

The sushi is also complemented with Chef Ashino’s house-blended shoyu, which is enhanced over time as it has been continuously refined from the original batch Chef Ashino used when he first opened the restaurant. 

To commemorate its 10th anniversary, Ashino recently introduced a refreshed menu which is more accessible as compared to before. The omakase lunch menu starts at S$165++, and omakase dinner menu starts from S$235++. It is a seasonal menu where you can also do your own add-ons from the ala carte menu if you fancy. 

I had the S$165++ Light Omakase menu for lunch and here is what to expect: Sushi (9 pieces), Grilled Fish, Hand Roll, Tamago, Miso Soup and Fruits or Ice Cream. 

Aji (Horse mackerel) 

Tuna 
This rich tuna was aged for two weeks, and it goes along with soy sauce aged for ten years. 

Shiro Ebi 
A delicious fish which has been cured for two days. 

Mehikari (Shining eye fish) 
Next up is a grilled fish where I had the grilled Shining eye fish from Aichi prefecture. The flavour of the fish is fatty and delicious. 

Squid 

Shima Aji (Striped jack) 
This has been marinated for four days. 

Hokkaido Young Salmon 
A seasonal fish in Hokkaido right now which Chef Ashino wanted to showcase. 

Young Salmon Roe 
I love the burst of the roe. 

Chutoro 

Herring 

Uni 

Kanpyo Handroll 

Tamago 
The tamago here is made from local prawn and fish paste. 

Miso soup 
The stock uses fish maw. 

Shio Koji Ice Cream 
Dessert is a pretty unique flavour – Shio Koji which is a Japanese seasoning made from fermented rice, salt, and water, to create a unique flavor profile. It has a distinctive and savory-sweet flavour profile.  

Rants Chef Ashino’s sushi making is so fast that you also need to be very fast if you are snapping pictures of each piece of sushi.

Will I Return Again? It is great that the menu at Ashino now offers some form of flexibility and customization, and the light omakase menu fits diners with a tighter budget, yet keen to have a taste of Ashino. 

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5 

Ashino 
8 Club Street 
01-12/13 Mercure Icon Hotel 
Singapore 069472 
Tel: +65 8318 3334 

Opening Hours 
Lunch 
Tuesday, Wednesday, Friday, Saturday: 12pm to 2pm 

Dinner 
Monday to Saturday: 6pm to 10pm 

Ranted by The Ranter