Ashino

PRESS RELEASE

Tucked in a quiet corner of CHIJMES, the 10-seater restaurant depicts the very atmosphere and authenticity you would experience in the hidden streets of Tokyo. The sushi counter itself is carved from a block of 180-year old hinoki cypress wood, brought in from Yoshino. Everything else in the restaur ...More

Tucked in a quiet corner of CHIJMES, the 10-seater restaurant depicts the very atmosphere and authenticity you would experience in the hidden streets of Tokyo. The sushi counter itself is carved from a block of 180-year old hinoki cypress wood, brought in from Yoshino. Everything else in the restaurant is directly imported from Japan as well. Unlike other sushi restaurants in Singapore, Ashino specializes in aged sushi, available in set and omakase menus.

His precision and meticulousness manifests in his aged sushi creations at Ashino.When it comes to aburi-style sushi, he refuses to use a gas torch because of its smell and grills his fish over a binchotan grill instead. Additionally, Ashino’s DzShari–sushi ricedz (a combination of Hokkaido and Niigata rice) is cooked in a traditional iron rice pot with air-flown Mount Fuji water, to achieve the perfect texture.

In the early 2000s, Taku Ashino trained in various sushi restaurants in Tokyo for more than a decade, before he took on the challenge to move to Singapore and became the head sushi chef at Hide Yamamoto at Marina Bay Sands. Subsequently, Ashino decided to open a venture of its own, to freely be able to showcase his style and practice his own techniques. (Dec 2017)

THE BUZZ

While most sushi restaurants boast about the freshness of their fish, there’s no one better in Singapore than Ashino to tell us about the importance of aging seafood a couple days. After all, his restaurant specializes in the procedure. -SG Asia

DISHES WE LOVE

Fatty Tuna, Charcoal Grilled Keiji, Fresh Abalone Shabu Shabu. Fresh Salmon Roe, Fresh Uni