Sushi Yuki

Hidden away in the nondescript Wilkie Edge building is a capacious, zen-inspired, 13-seater sushiya helmed by chef Yukinori Kawakami, formerly of acclaimed Ginza Sushi Ichi Singapore. Expect intricate starters such as edamame tofu decorated with curls of uni and caviar, as well as sashimi plates, featuring seasonal catches like flounder and Hokkaido shrimp. The highly-anticipated sushi course contains prized bounty such as melt-in-your-mouth nodoguro (blackthroat seaperch) and charcoal-kissed kama toro (tuna collar), a chef’s signature. A notable feat is Kawakami’s expertly seasoned sushi rice, achieved by blending two vinegars for the perfect balance. A beautifully charred ise ebi (Japanese spiny lobster) and a luscious bowl of uni (a mix of bafun and murasaki) and crab meat culminate the dining experience. Sushi Yuki certainly proves that great sushi can thrive in unexpected places, especially in Singapore.

Recommended dishes

1. Edamame tofu, topped with uni and caviar, served with naturally sweet corn puree.
2. Sashimi of flounder and smoked kinmedai wrapped around uni and the sweetest Hokkaido shrimp.
3. Charcoal-kissed kama toro, a part of the toro near the collar and gill of the tuna. This is their signature sushi, boasting a
4. decadently rich, buttery mouthfeel.
5. Bafun and Murasaki uni in a bowl of rice mixed with crab and topped with ikura.

Tatler Tip

It does not hurt to request to sit directly in front of head chef Yukinori Kawakami to witness his expertise and artistry.