Tokyo’s casual sushi favourite Sushidan (寿志團) makes its Singapore debut this December, bringing a taste of Shibuya’s everyday Edomae sushi culture to the city. Founded by Michelin-starred chef Hiroyuki Sato, the restaurant celebrates a traditional style of sushi that dates back to the Edo period, where careful preparation — salting, curing and marinating — is used to enhance the natural flavour of the seafood.
At the Singapore outpost, Chef Sato entrusts the counter to Chef Yusuke Kawana, a seasoned sushi master with nearly three decades of experience. Ingredients are flown in directly from Japan, including fresh seafood from Toyosu Market, red vinegar from Kyoto and premium rice from Akita, staying true to the foundations of Edomae sushi while keeping the experience approachable and unfussy.
Joining a growing list of Tokyo-born concepts in Singapore, Sushidan offers everything from classic nigiri and generous handrolls to thoughtfully curated omakase sets. It’s a straightforward, no-frills take on Japanese sushi culture — faithful to tradition, precise in execution, and designed to deliver the real-deal experience without the formality.
