While I cannot comment much on the Toyosu set which were mainly made up of raw fish sushis, the husband was nodding away in approval for the fresh quality of their sashimi. I had a taste of the Ama ebi, also known as the sweet shrimp, and was truly blown away by the sweet taste and creamy texture.

And if you wonder why the sushi rice appears to be brownish, it’s actually made using Koshiibuki rice that’s only milled in Singapore before turning into sushi rice using a blend of red vinegar and Daiginjo vinegar, enhancing its flavour and aroma.

Sushi selection might not be as varied as expected and could come across as slightly pricey.