Following the mid-June announcement about the sudden closure of Hashida Sushi, the 36-seat Mandarin Gallery space by owner, Simon Wong, has re-opened on 21st June as Sushi Ayumu.
Meaning “a new start”, Sushi Ayumu is helmed by head chef Ryoichi Nakatani, who joined the now-defunct Hashida Sushi last August as head sushi chef. Prior to coming to Singapore, Nakatani was senior sushi chef with Rokuroku Japanese Restaurant in Grand Hyatt Tokyo and he has 10 years of sushi-making experience under his belt. While he plies the sushi counter, the 26-year industry veteran is supported in the kitchen by his wife, Emi Nakatani, who tends to the cooked dishes.
With the rebranding, chef Nakatani brings the focus back to edomae sushi, using nanatsuboshi rice from Hokkaido seasoned with artisan-made red vinegar and high-grade nori from Chiba Prefecture. In addition to Tsukiji market, the Chiba-born chef also sources his fish and seafood from Hokkaido and Kyushu.
During your visit in summer, expect sushi crafted with fish like grunt (isaki), a high fat-content white fish best served during the rainy season to the end of fall; the pricey and rare tokishirazu salmon from Hokkaido; as well as all-time favourites like akami zuke (shoyu-marinated red meat tuna) and chutoro (medium fatty tuna).
For sushi lovers, lunch provides an affordable opportunity to experience Nakatani’s purist-style sushi with minimal interferences from cooked courses. Lunch sets at Sushi Ayumu include Misaki ($100++, 10 pieces of nigiri), Kazumi ($120++, 11 pieces of nigiri, handroll), Yuu ($180++, sashimi, 11 pieces of nigiri, handroll), Senryo ($250++, premium sashimi, 11 piece nigiri, handroll) and Omakase (from $300++). Dinner is decidedly more extensive with all sets served with sashimi, cooked courses as well as a parade of sushi – Ume ($250++), Megumi ($350++) and Ayumu Special Omakase (from $450++).
Reservations are highly recommended.
#04-16 Mandarin Gallery, 333A Orchard Road, Singapore 238 897