Sushi Katori: Exquisite omakase experience by Chef Ryuta Katori using air-flown Japanese ingredients

Sushi Katori is a fine-dining omakase restaurant located at 21 Tanjong Pagar Road. It’s a collaboration between Robert Collick, Bruce Chapman (The Providore Group), and Ryuta Katori (one of Singapore’s most respected and promising sushi chefs).

Chef Katori (born in Chiba prefecture) moved to Tokyo and refined his craft in the art of sushi-making at the famous Tsukiji market.

sushi katori - restaurant chef

In 2016, he moved to Singapore as a sushi chef and quickly gained traction in the industry for his talent, passion and style.

With his very own sushi restaurant, Sushi Katori, Chef Katori can now demonstrate his expertise in Edomae (Edo-style) sushi and showcase his personal flair through his dishes.

sushi katori - front
Credit – Sushi Katori

The restaurant boasts a seasonal set menu showcasing the freshest premium quality seafood and ingredients. They’re air-flown directly from Toyosu Market and other parts of Japan.

sushi katori - restaurant table

Be treated to a visual spectacle around the chef’s table which can accommodate up to 13 patrons. You can also choose to dine at their cosy private room which comfortably seats 6.

What I tried at Sushi Katori

sushi katori - tuna slicing

Sushi Katori’s lunch menu offers 2 options for customers to choose from.

The Ayame (S$150++ per pax) consists of an appetiser, nigiri sushi, a cooked dish, miso soup and a dessert. The Fuji (S$250++ per pax) has all the elements from the Ayame, but with an additional course of sashimi and a series of light bites.

sushi katori - moulding

We were presented with the Negitoro Handroll. Chef Katori meticulously moulded the minced raw tuna together with onions and pickled radish, which is then placed onto the shari (red vinegar rice). He then brushed on a layer of glaze before adding a mound of luxurious caviar on top.

sushi katori - negitoro

It was finished with a piece of nori and he presented it to us with his signature pose (which made it look like he was feeding us).

I loved the crunchiness of the onions which gave it a gentle hint of spiciness. In addition, the slightly acidic tang from the pickled radish uplifted the flavours of the tuna.

sushi katori - closeup of awabi

sushi katori - closeup of sauce boiling

We then proceeded with Sushi Katori’s signature dish, the hot stone Awabi (abalone). It consisted of pieces of awabi with liver sauce. The stone was heated in the oven to 300°C and we witnessed the mixture bubbling vigorously as Chef Katori poured it in.

sushi katori - closeup of abalone

It was served with a small amount of white vinegar rice by the side. The abalone and the umami-richness of the liver sauce was a match made in heaven and went really well with the rice. 

The next dish Chef Katori presented to us was Shirako (also known as cod sperm sacs).

sushi katori - shirako placement

He then placed a small amount of shari at the bottom of a bowl, followed by the Shirako on top. A dollop of wasabi which he had grated earlier was the finishing touch.

sushi katori - shirako closeup

sushi katori - closeup of shirako

The Shirako impressed me! It had whiffs of smokiness coming from its slightly charred surface. Its luscious, creamy texture instantly melted in my mouth, and the wasabi gave it a spicy kick and helped cut down the richness.

For our next course, the Aburi Tuna Cheek Sushi, Chef Katori took a piece of tuna cheek and sliced it with effortless precision. He’s extremely particular about the serving temperature for different varieties of fish so that the flavours presented are optimal.

sushi katori - sushi making

For fattier cuts of fish like the tuna cheek, Chef Katori uses shari made with Akazu (aged red lees vinegar). Since the dish had the word “aburi” in it, I anticipated the blowtorch but I was dumbfounded with what happened next.

sushi katori - binchotan
Credit – Sushi Katori

He brought out hot Japanese Binchotan charcoal and used it to sear the tuna. You could hear enticing sizzling sounds as the intense heat worked its magic. 

Unlike blowtorches which leave unpleasant fuel odours and taste, the use of charcoal does not leave any of that.

sushi katori - aburi tuna cheek sushi
Credit – Sushi Katori

sushi katori - aburi tuna cheek sushi closeup

Out came a perfectly charred tuna cheek and its smoky aroma immediately seduced my sense of smell. The acidity of the Akazu shari helped mellow down the fattiness of the cheek— it was a splendid one-biter.

We also had the chance to savour the Seasonal Appetizer platter which features seasonal signature items. The theme was winter, the season currently prevailing in Japan.

Do note that this Seasonal Appetizer platter is part of the omakase menu, but is only available in the Omakase (S$400++ per pax) of Sushi Katori’s dinner menu.

sushi katori - appetiser plating

Chef Katori brought out a large wooden board, and started lining it with something which I initially thought was a bed of sea salt. It turned out to be dried mochi instead, which was used to represent the white “snow”.

Along with various plants and decorative elements to spruce up the platter, he started plating the masterpiece in front of our eyes.

sushi katori - appetiser platter

It was a spectacular play of colours and textures and I began feeding my phone with non-stop photos. In total, we were each served 2 portions of 5 kinds of appetisers.

I began with the Kumquat Jam with Sesame Tofu, it had a silky smooth texture with a delicate infusion of nutty sesame flavours, while the kumquat jam jolted my taste buds with an intense yet refreshing citrus outburst. 

The Spinach with Deep-fried Sakura Shrimps was beautifully presented on an intricate leaf plate.

The blanched spinach was artfully rolled and was pleasantly infused with the umami-ness of dashi stock. The paper-thin sakura shrimps on top were crispy and gave loads of texture to the chewy spinach— super delicious!

The Herring Roe with Bonito Flakes was a pretty interesting dish. It had several mini roe which exuded a subtle salty flavour when my teeth sunk into it, and paired really well with the bonito flakes.

The Yellowtail with Leek was well executed. The delicately poached yellowtail was coated with a light teriyaki glaze and instantly melted in my mouth.

The leek stuffed in the meat gave a sweet and oniony piquancy to the dish and had a satisfying mouthfeel.

sushi katori - arkshell

The last item was the Arkshell & Spring Onion with Mustard Miso. The arkshell meat was plump and delightful to chew. The freshness of the spring onion sprigs helped tone down the richness of the tangy and sweet mustard miso— the combination of ingredients was well thought-out!

Final Thoughts

sushi katori - signature pose

The dining experience at Sushi Katori was a visual and gastronomical experience for me, and I thoroughly enjoyed watching Chef Katori execute his kitchen theatrics.

Come down and enjoy an exquisite omakase experience for yourself.

Expected damage: S$150 – S$400 per pax

* This post was brought to you in partnership with Sushi Katori.

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Price: $ $ $

Our Rating: 4.5 / 5

Sushi Katori

21 Tanjong Pagar Road, #01-03, Singapore 088444

Our Rating 4.5/5

Sushi Katori

21 Tanjong Pagar Road, #01-03, Singapore 088444

Telephone: +65 8804 5348
Operating Hours: 12pm - 2.30pm & 6.30pm - 10.30pm (Tue to Sun), Closed on Mon
Telephone: +65 8804 5348

Operating Hours: 12pm - 2.30pm & 6.30pm - 10.30pm (Tue to Sun), Closed on Mon
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