During our visit to E.Pachi, we shared the nine-seater sushi counter with five diners — all of whom bantered with the chef in a candid, familiar way that only regulars do. Indeed, diner loyalty (we hear that celebrated chef Andre Chiang parks himself here for his off-duty eats, too) runs strong here, and not surprisingly so. Chef Kishio Watanabe is no stranger to the scene. Prior to joining E.Pachi, the Kyushu native was chef-owner of Hachi.

There’s an array of Japanese fare to graze on, ranging from affordable set lunches to sashimi, tempura, yakimono, and teppanyaki. Despite the modest price tag, Watanabe certainly doesn’t scrimp on the quality of his ingredients and we suspect that is what’s bringing his regulars back.

When at E-Pachi, go omakase. Omakase lunches begin at $68 for a five to six course lunch while dinner starts from $118. During our visit, Watanabe served up a silky homemade egg tofu sitting in an umami-rich dashi broth spiked with a pinch of wasabi — a deceptively simple dish that impressed with beautifully complex flavours.

40/40A Boat Quay. Tel: 6535 1869