39 Tras Street
Singapore 078978

(open in Google Maps)

12:00pm - 02:30pm
06:00pm - 11:00pm

12:00pm - 02:30pm
06:00pm - 11:00pm

12:00pm - 02:30pm
06:00pm - 11:00pm

12:00pm - 02:30pm
06:00pm - 11:00pm


12:00pm - 02:30pm
06:00pm - 11:00pm

12:00pm - 02:30pm
06:00pm - 11:00pm

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From the Burpple community

Hiryu becomes one of my absolute favourite restaurants after an omakase meal here.

One of the sashimi served is toast laden with lots of uni and negitoro, a heapful of caviar and huge slice of truffle. This sashimi really encapsulates what Hiryu is all about: presenting the super fresh best ingredients in the best combination for one's indulgence.

The uni is so creamy and oh-my-oh-so-sweet, with none of the bitterness that is present in some uni. Negitoro, aka mashed tuna belly, is also very rich and creamy. The woody aroma of truffle adds a layer of dimension to the taste profile. The caviar is pops of intense umami goodness that works with the uni and negitoro to bring one to umami heaven. The toast makes for a nice neutral base to hold all these luxurious treasures of the sea and woods while introducing a nice crunch to the overall texture.

First sashimi of the day is Hirame, Flounder with light ponzu jelly. Very light, clean in flavour and refreshing taste. A good start to the meal.

Next up is the very interesting Akagai, a kind of clam. The moment the chef hits it, the clam changes shape, like it is coming to life. Quite a feast for the eyes, and it is sure a feast for the mouth too since this sashimi is very crunchy in texture and has a briny sweetness.

Thinly sliced yet fleshy yellowtail tastes very good on its own with its mild planty taste, elevated with the dusting of the seasoning powder.

King Mackerel sashimi tastes so good with the mustard seeds. The mustard seeds add a layer of light char flavour to get that aburi taste.

Fried Smelt Fish is fleshy and very crispy. Very good texture and full of concentrated umami. I love it.

First sushi of the day, Shima Aji is fresh and sweet. The little green dot of mashed pungent plant really accentuates the sweetness of aji. And I like the brown rice used for the sushi rice, it is very starchy and fluffy.

More umami heaven comes with the serving of the super, super fresh uni sushi.

Ama Ebi is so sweet and fresh, and extra umami added with the shrimp roe paste. A bit of aburi for dimension in the taste. Yes, more umami heaven!

Savouring sushi with a thick generous slice of otoro, topped with negitoro and a mould of caviar, plus some gold flakes is pure indulgence. So rich in texture and flavour. Umami bliss.

Last sushi of the day is Hotate topped with Foie Gras with Uni. Wow, this is so decadently good. And rich, buttery foie gras actually goes very well with sushi. The scallop is vey sweet and this sweetness is surprisingly able to shine through the intensity of foie gras and uni. I'm now at the realm beyond umami heaven.

Lots of thinly sliced Iberico Pork with its coveted nutty flavours, lots of truffle slices, lots of foie gras, lots of uni and lots of salmon roe decked on top of a thin layer of sushi rice. Bursting with flavours, this is a gourmet dream, in Japanese style, come true.

The decor of the place is of minimalist Zen influence, great for enjoying omakase in a peaceful environment. The service staffs are very friendly and attentive, being quick to response to requests and sometimes even respond before I call for them. The chefs are very friendly too, and I appreciate their skills in preparing the sashimi and sushi since the non-otoro fishes all have almost this melt-in-your-mouth texture, and the slices are thick enough to enjoy the flavours but thin enough to finish in one mouthful. And the sushi rice is not sticky but well-moulded to stick together until the point of biting into it.

While the price of the omakase here is steep, I feel it is totally worth it, given that so many luxurious ingredients are used in the dishes. For that gastronomic indulgence, this place is definitely one of the top choices.

Tabao this delectable rice bowl but still taste as good ! There is mild truffle smell, foie gras is fragrant and the Wagyu beef slices are so tender. The onsen egg is also on point *boink boink* 🤤😋

Third time having this. Albeit I have weakness for anything with fresh abalone, by the time this was served, i would be quasi full and could never finish this savory creation.

Freshness is a given. My first time eating Katsuo and it was pleasantly sweet with firm texture. The sea bream was surprisingly fatty.

Indulging fatty otoro with creamy sweet uni that tasted bliss and comfort to the overworked soul. Accompanied by Zuwaigani dressed in crab roe sauce topped with crab liver jelly for a savory bite.

Thinly sliced sea bream with shio konbu, chives, laced with their inhouse truffle soy sauce topped with truffles shavings for that burst in taste.