Nestled on the second and third storeys of a heritage shophouse along Telok Ayer Street, Toku Nori’s 40-seater dining space combines traditional Japanese handroll bar design with contemporary aesthetics. The sushi bar counter seating immerses guests in the culinary artistry of skilled handroll chefs, creating an intimate and spectacular dining experience for friends, families, and colleagues.
Singaporeans love Japanese handrolls but often find them expensive. Toku Nori addresses this by offering a set menu of five handrolls with an optional sake pairing. Diners can start with lighter, cleaner-tasting seafood and progress to richer sashimi cuts featuring premium ingredients like Hokkaido scallop with yuzu kosho, hamachi with nikiri glaze, and engawa with miso glaze. For a more luxurious experience, guests can add the signature uni handroll adorned with caviar and gold leaf flakes or the seared foie gras handroll brushed with a garlic soy glaze and a touch of spicy leek. The cooked food section offers twists on izakaya classics, such as chicken ribs made from a specific cut of bone-in chicken thigh topped with a sweet yaki sauce glaze.
Toku Nori emphasizes that eating handrolls is a special experience to be shared. “Toku” means special and “Nori” means seaweed in Japanese, reflecting the restaurant’s commitment to quality. The seaweed is cultivated with meticulous care in the pristine waters of Japan, handpicked at peak freshness, and dried using traditional methods to preserve its natural flavor and crisp texture. This premium nori wraps around the finest grade japonica pearl rice, Koshihikari, cooked to achieve a perfect balance of moisture, stickiness, and subtle sweetness, serving as the ideal base for the fresh fish.
