Sushi Ichizuke

Sushi Ichizuke is not your typical Japanese omakase experience. Coined “vibe dining omakase” by executive chef Daisuke Suzuki, eating here means sitting, surrounded by the dark, sleek interiors of the restaurant, listening to a lively playlist, and feeling the pulsating beats from Clarke Quay’s nightclubs. Diners in the main dining room are seated around the counter with a full view of the chefs at work as they skillfully prepare signature dishes like steamed abalone with liver sauce—tender abalone is served with a rich, umami abalone liver sauce and a light abalone broth on the side. Afterwards, the chef doles out small balls of rice to go with more of the luscious liver sauce. Fresh seafood is a staple here, but it truly shines when paired with Suzuki’s subtly sweet and tangy shari. His version of the vinegared sushi rice goes best with the house-cured fish like swordfish marinated in shoyu.