Singapore’s love for Japanese cuisine is undeniable, with countless options for yakitori, ramen, and sushi across the island. Standing out in this crowded space is no easy feat, but Sushi Zushi manages to do so by blending three local favorites: sushi, omakase-style dining, and affordability. Located on the second floor of Funan, this sushi bar features a unique layout with two island counters where chefs prepare and serve sushi directly onto wooden trays, allowing diners to pick their selections—a casual twist on traditional omakase dining.
Founded by Ryan Lin and Gerald Lee of Omu Nomu Craft Sake & Raw Bar, Sushi Zushi aims to deliver high-quality sushi at accessible prices. The menu ranges from affordable staples like salmon nigiri ($2 for two pieces) to premium offerings such as otoro nigiri ($12 for two) and uni handrolls ($20). Lesser-seen ingredients like engawa (flatfish fin) and anago (conger eel) also make an appearance. Key to its appeal is the exceptional freshness of seafood flown in from Japan’s Toyosu Fish Market four times a week, paired with its standout shari—Hokkaido Sansanmaru rice hand-beaten and seasoned with Tokyo red vinegar for a distinctive savory profile.
Handrolls are another highlight, with 19 options ranging from classic salmon avocado to indulgent uni and ikura. Offering a balance of quality, variety, and value, Sushi Zushi caters to diners seeking a customisable and approachable sushi experience. As omakase dining sees waning interest due to high prices, spots like Sushi Zushi quickly capture attention—though with its growing popularity, expect to face a queue.
