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Tokyo’s renowned sushi omakase restaurant Ginza Sushi Arai has planted its roots in Singapore, bringing with it an Edomae sushi experience anchored in the philosophy of its Tokyo flagship. The opening marks its very first international outpost, set to open at the Parkroyal Collection Marina Bay in Singapore.
Ginza Sushi Arai was founded by Master Chef Yuichi Arai in 2015 and has since claimed the Tabelog Gold Award for six consecutive years. With that, it comes as no surprise that the restaurant is one of Tokyo’s most popular and hard-to-book sushi restaurants.
Designed by Minoru Oyamatsu of Oyamatsu Design Studio, the Singapore restaurant is intimate, with only an eight-seat sushi counter and a private room for six. The interior features precious woods like Kiso hinoki and Kitayama cedar, all meticulously crafted by Japanese artisans.
What sets Ginza Arai Sushi apart from others is its highly personal take on omakase. Chef Arai practises okonomi (meaning “as you like”) actively tailoring each course to diners’ preferences. Rather than strictly inheriting tradition, Chef Arai has developed his own ‘Arai style’, where classic Edomae techniques meet his own approach. Characterised by boldly seasoned shari made with a blend of red and white vinegar and top-quality fish, his sushi has earned a loyal following – guided by a simple goal: sushi that diners can return to again and again, without ever growing tired of it.
Ingredient quality is taken just as seriously. Master Chef Arai makes daily visits to Toyosu Market to personally select the best offerings, from sea urchin and silver gizzard shad to premium tuna cuts sourced from Yamayuki, Japan’s renowned tuna wholesaler. And Singaporean diners are in for a treat, as these ingredients will be flown in daily from the same suppliers as the Tokyo flagship.
Owner Chef Arai will also make special appearances from July to September each year, personally crafting sushi at the Singapore location. On other days, Chef Junpeng Wang runs the show, putting together Edomae sushi using Arai’s signature techniques. Trained at the Tokyo College of Sushi & Washoku, Chef Junpeng Wang honed his craft at Tsukiji Market before working at Ginza Koju and Sushi Harumi. He was later invited by Master Yuichi Arai to join Ginza Sushi Arai in Tokyo, where he trained under him, inheriting his philosophy and techniques and eventually adding his own touch.
Ginza Sushi Arai is open for dinner from Tuesday to Sunday, offering one dinner seating at 6.30pm. Reservations can now be made via the email [email protected].
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