Cover Ginza Sushi Arai will open its Singapore outpost at Parkroyal Collection Marina Bay in January 2026 (Photo: Ginza Sushi Arai)
Ginza Sushi Arai will open its Singapore outpost at Parkroyal Collection Marina Bay in January 2026 (Photo: Ginza Sushi Arai)
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Ginza Sushi Arai, a six-time Tabelog Gold Award recipient, will open at Parkroyal Collection Marina Bay next month, with seafood flown in daily from Toyosu Market and chef Junpeng Wang leading the counter
Ginza Sushi Arai will open its first international outpost in Singapore in January 2026, marking the Tokyo restaurant’s overseas debut at Parkroyal Collection Marina Bay. The Ginza original is a six-time Tabelog Gold Award recipient and is known for its traditional Edomae sushi, with a focus on seasonality, sourcing and technique.
The Singapore restaurant follows the ethos of the Tokyo flagship, offering a traditional omakase experience using seafood flown in daily from Toyosu Market. At the counter, chef Junpeng Wang executes the menu under the direction of master chef Yuichi Arai, working with the same suppliers as the Ginza restaurant, including Yamayuki for premium tuna, alongside seasonal offerings such as sea urchin and silver gizzard shad.
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Above Master chef Yuichi Arai and chef Junpeng Wang
Master chef Yuichi Arai and chef Junpeng Wang
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Tuna remains central to Arai’s approach to sushi. “My philosophy of tuna is rooted in a deep respect for seasonal change and dedication to quality,” Arai says. He adds that tuna “embodies the essence of Edomae sushi”, with each season offering different flavours, textures and levels of richness. To reflect this, Arai works closely with suppliers at Toyosu Market to select fish daily, adjusting the cut of the tuna according to the season—favouring more delicate slices in spring and more robust cuts in winter.
Rice preparation is treated with the same level of attention. Arai tailors both the vinegar blend and temperature of the rice to harmonise with the tuna, ensuring that “every piece reflects the season’s unique qualities”. His aim, he says, is to serve sushi that captures the spirit of each season, with flavours “so balanced and memorable that they remain delicious forever”.
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Ginza Sushi Arai interiors
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At the Singapore outpost, Wang will prepare sushi using Arai’s signature shari made with a blend of white vinegar and akazu red vinegar. Wang trained at the Tokyo College of Sushi & Washoku and worked at Tsukiji Market before joining restaurants including Ginza Koju and Sushi Harumi. He later joined Ginza Sushi Arai in Tokyo, where he worked closely with Arai and absorbed his techniques and philosophy.
From July to September each year, Arai will be present in Singapore to personally craft sushi at the counter.
The restaurant seats eight at the sushi counter and includes a private dining room for six. Designed by Minoru Oyamatsu of Oyamatsu Design Studio, the interior features minimalist Japanese design elements, with Kiso hinoki and Kitayama cedar crafted by Japanese artisans.
Ginza Sushi Arai will open for dinner from Tuesday to Sunday, with one seating at 6.30pm. Reservations open on January 2, 2026, with the soft opening scheduled for January 15, 2026.
Credits
Images: Ginza Sushi Arai
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
