Sushi Ayumu by Masa Ishibashi brings acclaimed Ginza-level sushi omakase to Mandarin Gallery, where Chef Masa Ishibashi presents his refined interpretation of traditional Edo-style sushi at #04-16 of 333A Orchard Road. This restaurant represents the highly regarded chef second outpost outside Tokyo, following his remarkable track record of leading Shoukouwa to two Michelin stars within four months of opening in 2016 before returning to establish Sushi Masa Ishibashi Ginza as one of Tokyo most sought-after dining destinations.
The omakase experience follows Chef Masa signature approach, alternating unique otsumami small dishes with seasonal nigiris formed with his distinctive shari rice. This pacing allows diners to appreciate the craftsmanship in both the supporting dishes and the sushi itself, building flavour progressions that showcase seasonal ingredients at their peak. The Edo or Tokyo style sushi emphasizes the rice as much as the fish, with careful seasoning and temperature creating a foundation that complements rather than competes with premium seafood.
Dining takes place Tuesday through Sunday with lunch service from 12:00pm to 3:00pm and dinner from 6:30pm to 10:30pm, with Mondays reserved as a rest day. The restaurant maintains the intimate omakase format where Chef Masa and his team prepare each piece in front of guests, creating the personal interaction that defines high-level sushi dining. This theatrical element adds context to each ingredient and preparation technique, transforming the meal into an educational experience about seasonal Japanese ingredients and traditional sushi craftsmanship.
Reservations can be made by calling +65 6733 2114 or +65 9159 0102, with advance booking strongly recommended given Chef Masa reputation and the restaurant limited seating. For diners seeking authentic Ginza-level sushi omakase without traveling to Tokyo, Sushi Ayumu delivers the complete experience from a chef whose credentials and Michelin recognition speak to exceptional skill and dedication to traditional techniques.
Unfortunately, the sushi was not fresh and the overall taste was below expectations.
The chef appeared unwilling to interact, so I wouldn’t recommend this restaurant to those who enjoy some conversation during an omakase or counter experience.
There are many sushi restaurants in Singapore that offer much better quality and warmth at the same price point.
It ended up being a rather dark and disappointing dinner experience.
Positive Reviews
Recia Lee
Had a lovely meal at the restaurant. Japanese chef and professional waitress serving you. The food was delicious and they also have an extensive alcohol list. I had great sake and wine from them too!
Keith Tan
Elite place. What a treat. Have come twice now, this time to celebrate 2 birthdays. Hospitality is impeccable as before. Needless to say, the food was exquisite. Will bring my family back one day.
Darren Chua
All the sushi is authentic and taste really good. Value for money and can see the ingredients is top notch
Calista Constantine
I’ve been to this omakase restaurant maybe around five or six times now, and it never fails to impress. Each visit feels like a completely new experience because the menu is always different, showcasing fresh seasonal ingredients and the chef’s creativity. The quality of the dishes is consistently outstanding, and the presentation makes every course feel special.
What I really love is how the chef curates each meal with such attention to detail, making every bite memorable. The atmosphere is intimate and welcoming, which makes the whole dining experience even more enjoyable.
Truly one of the best omakase spots I’ve ever tried—highly recommended if you’re looking for an unforgettable dining journey that keeps you coming back! 🥰❤️
Benjamin Sim
Established Omakase restaurant in the heart of Orchard Road. Master Ishibashi gives a quiet but warm reception through his edomae course of fresh, seasonal seafood. We had the lunch Shiwasu (师走)course @$330+++ per person. Braised hotate and grilled Nodoguro (sea perch) hand-rolls, Sawara (Spanish mackerel) sashimi, grilled Kinmeidai were just some highlights. Loved the torotaku handroll for the crunchy textures. Have a conversation with Master Ishibashi as well and revel in his deep knowledge of the ingredients.