Looking for Sushi places?

58 years of history with 99 outlets across Japan and 1 in Hong Kong, Ganko Sushi opens its 101th outlet in Singapore last year serving premium quality Japanese plates at reasonable prices.

Using the freshest ingredients that’s air flown 3 times weekly from Japan, you can enjoy a lavish 12 course omakase priced reasonably at $150.00++ prepared by Chef Toshiyuki with 20 years of experience.

58 years of history with 99 outlets across Japan and 1 in Hong Kong, Ganko Sushi opens its 101th outlet in Singapore last year serving premium quality Japanese plates at reasonable prices.

Using the freshest ingredients that’s air flown 3 times weekly from Japan, you can enjoy a lavish 12 course omakase priced reasonably at $150.00++ prepared by Chef Toshiyuki with 20 years of experience.

58 years of history with 99 outlets across Japan and 1 in Hong Kong, Ganko Sushi opens its 101th outlet in Singapore last year serving premium quality Japanese plates at reasonable prices.

Using the freshest ingredients that’s air flown 3 times weekly from Japan, you can enjoy a lavish 12 course omakase priced reasonably at $150.00++ prepared by Chef Toshiyuki with 20 years of experience.

Decent food, worth it w Chope vouchers 😊

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Salmon and Roe Rice Bowl - $22
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This donburi comes with generous portion of mixed thick cut salmon and roes. Salmon lover must order this. Fresh and flavourful. It’s call 鮭親子丼 as the roes are supposed to be the child of the salmon, so it’s vaguely translated as Salmon Parent Child Ricebowl. Cute name actually. Oh, meal is also served with soup and salad. To complete the experience, I also ordered their dessert, Yuzu Mochi ($3) which is so QQ on the outside, and refreshing on the inside
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Koji Sushi Bar
@kojisushibars

This was from a newly opened store at the food court in DDD! The portion of the beef was big, and it was so soft and juicy! It was flavourful and complemented well with the curry and cheese! The amount of cheese was generous while I wished there were more curry sauce on the rice. The curry was sauce was delicious and fresh as well and there were bits of minced meat in it. It was different from regular curry and was clearly made fresh. There were some salad at the side which were a good touch to the dish. Really enjoyed it and would definitely return.

Had so much high hopes for this place as it’s recommended by a looot of people, but sadly, both of my visits (yes, I gave it another chance after a bad exp last 2020), were a bit disappointing

Unlike most reviews, I, thankfully, didn’t have to queue long for both of my visits. The restaurant could be unassuming from the exterior, but the place is actually huge with a mismatch of classic Jap and weirdly, techno/bar feels

Had this chirashi dish, and though it looks enticing, the pieces I got were not fresh :( it has triggered my seafood allergy (yes, it acts up whenever I have not-so-fresh seafood)

Not sure if I’ll give it another chance - maybe third time’s the charm?

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📍 Omoté
301 Upper Thomson Rd, 03-24A, Singapore 574408
Floor 3 · Thomson Plaza

#omote #burpplesg

Pretty decent.

This was pretty good, nice and crispy on the outside, tender on the inside. Fantastic side to pair with a main.

Went to One Sushi last week and ordered Salmon 3 Flavours, Zaru Udon, Mentai Fries, Chicken Karaage, Salmon Teriyaki Don with a set top up (Miso Soup, Cream Puffs and Chawanmushi) and a few $1.80 platters!😇 Paid $50 for 2 pax and honest ratings were that the food was pretty average😅 The mentai fries were loaded tho omg couldn't finish it and the chicken karaage was pretty good!

Overall ratings 5/10😅 I prefer Go Sushi if it was a conveyor belt option or Sushiro for its quality😇

Norwegian salmon is lightly marinated with shoyu tsuke, then intermingled with coral lettuce, mizuna leaves, cherry tomatoes, crispy tempura shimeji mushrooms and tempura crumbs, tied together with a hot pepper seaweed sauce. I really enjoyed this! 😋

Fluffy Niigata Koshihikari rice is mixed with shiitake, eringi and enoki mushrooms that have been sautéed in butter, teriyaki and soy sauce, as well as edamame, then added to a claypot for a distinct smokiness and charred rice bits. Moist slow-cooked Kuhlbarra Barramundi is pan-seared upon order and laid over the umami rice in full glory.