Sushi Kenshin is a new addition to Clarke Quay Central, led by veteran chef Kevin Ho, formerly of the pioneering Nogawa Japanese Restaurant. With more than three decades of experience behind the counter, Chef Ho brings a deeply rooted approach to Edomae-style sushi—one that focuses on precision, balance, and a respect for tradition.
At the heart of the experience is a commitment to craft. Sushi Kenshin uses Miyagi Sasanishiki rice, known for its soft texture and clean finish, seasoned with a house blend of red and white vinegar. Each piece is carefully shaped and paired with seasonal seafood such as nodoguro and otoro, highlighting both technique and ingredient quality. Alongside the sushi, a curated selection of sake from across Japan rounds out the offering.
The space itself is designed to complement the dining experience—intimate yet considered, with a 20-seat layout that allows for close interaction between chef and guest. A private room is also available for smaller gatherings, while thoughtful touches such as ergonomic seating and accessibility features ensure comfort throughout. With its blend of heritage, craftsmanship, and understated design, Sushi Kenshin presents a refined yet approachable take on traditional omakase dining in Singapore.












