Restaurant

Ishi

The menu—which comprises appetisers, kaiseki-style dishes, an assortment of sashimi and sushi, rice bowl and negitoro roll—features seafood air-flown from Japan four times a week. The soul-warming starter of Hokkaido king crab broth is made more luscious with the velvety and briny swirls of shirako (milt). The exquisite nodoguro (blackthroat seaperch), which is seared à la minute to extract the umami-laden oil from its sweet and fatty flesh. It’s topped with house-made sansho tsuke concocted with sansho pepper and aged soya sauce that imparts a gentle, warm sensation. Unlike some of the more austere sushi-yas, the vibe at Ishi is laid-back but more friendly, thanks to chef Suzuki who strikes up conversations with diners easily.