Sushi Yuki

Get ready for an unforgettable night! Join us at CHIJMES on Sunday, 6 October 2024 at 18:30 for the Singapore Sake Challenge. Immerse yourself in Japanese culture with captivating performances, authentic cuisine, and award-winning sake. Don't miss out on the fun!

_Closing for company trip_

Please to be informed that Sushi Yuki shall be temporarily closed for our Japan Trip from Monday, 14th August 2023 until 18th August 2023 (Lunch).

We shall resume our operations on Friday, 18th August 2023 with our Dinner operational hours from 6:30pm.

We apologise for any inconvenience caused, and would seek your patience and kind understanding.

We will take this opportunity to bring back more ideas and resources to serve our beloved patrons better.

We thank you for your loyalty and patronage.

From the Management & Staff of
Sushi Yuki

Torigai (Japanese Egg Cockle)
Season: April~June

Claimed by many as one of the tastiest shellfish, this seasonal item is known for its deep black top. �The meat is soft, light, and full of sweetness. A delight and tasty treat for sushi lovers.

Visit our restaurant and try them today!

Murasaki Uni (Purple Sea Urchin)�Season: April~June

Sourced from Awaji Island (Hyogo prefecture), the Murasaki uni is available for only a short period of time.
A rare treat that is mildly sweet and a must try seasonal item on our menu.

Visit our restaurant and try them today!

Kisu (Japanese Whiting Fish)
Season: April~June

Kisu is a classic Edomae type of sushi and is considered a staple of early summer sushi. Kisu's meat has a slight sweet flavour and an extremely low fat content. A treat to savour!

Try them in our restaurant today!

Ready for a culinary adventure like no other?
Dine with us and let your taste buds be transported on a journey of bold and delicious flavours.
Reserve your table now and experience the best of Japanese cuisine at Sushi Yuki.

At Sushi Yuki, we believe in creating the perfect balance by pairing our handcrafted sushi with our wide range of sake offerings.

Come experience the best of both worlds at our restaurant now! Make a table reservation today.

Shima Ebi (Striped Shrimp)

Season: March~May
Shima Ebi catches are small, and therefore getting them onto your plate can be expensive.

Found from Hokkaido, Shima Ebi’s juicy flesh provides a refreshing texture and sweet flavour that is comparable to Amaebi and Botanebi.

Visit our restaurant and try them today!

Kasugo (Baby Sea Bream)

Season: March~April
When a sea bream is around one year of age and six inches in length, it is called Kasugo which translates to “child of spring”.

While Tai flesh is rich and fatty, Kasugo is most tender and lean with a mild sweetness.
The fish is lightly coated with salt and marinated with Sakura leaf. When sliced with its skin intact and be paired with sushi rice, it results in a flavour that is amazingly complex yet satisfying.

Visit our restaurant and try them today!

Tsubu G*i (Whelk)
Hokki G*i (Surf Clam)
Aka G*i (Ark Shell)
Hamaguri (Orient Clam)
Sazae (Turban Shell)

Season: Spring
These shellfish are available year-round, but typically peak in spring season. They come with their shell, and their juicy flesh are filled with umami flavor.

Visit our restaurant and try them today!

Fresh seasonal produce
Specially selected by Master Chef Yukinori
Handcrafted into delectable dishes to savour
Book your table today and indulge in a feast for the senses

At Sushi Yuki, every roll is crafted with precision and passion to deliver an unforgettable experience.

We believe that sushi is not just a meal, it's an art form.

An introduction message from Chef Yukinori.

"The first time I encountered the art of sushi making was 20 years ago. Ever since then, I’ve encountered not only people who have selflessly guided me, loved me and supported me, but also the freshest of ingredients from the seas, lands and mountains of our Earth. They have shaped who I am now and the skills that I possess that make each piece of sushi an unforgettable experience.

Before the founding of Sushi Yuki, I immersed myself in the art of Sushi making by honing my skills as a head chef at several restaurants in Japan and Singapore, some of which earned Michelin star awards while I was there. My success in maintaining these accolades throughout the years was only made possible by the unwavering support of my former colleagues in Japan and Singapore. With that, it ultimately led to the opening of my own restaurant, Sushi Yuki.

The gratitude and joy that I feel towards each and every encounter is infused with every piece of sushi that I craft. That is how I make one-of-a-kind delectable sushi.

I am Yukinori Kawakami.
Welcome to Sushi Yuki."

Air flown from Japan and onto your plate.
We prepare our regular & omakase courses with only the finest ingredients for a mouth-watering experience.

Sushi Yuki updated their business hours.

Sushi Yuki updated their phone number.

Unique recipes handcrafted by Chef Yukinori of 20 years experience and counting. Sushi making elevated.

Launching Soon
www.sushiyuki.com.sg

Sushi Yuki updated their website address.