Ishi, meaning ‘stone’ in Japanese, is one of the latest restaurants to open at the new InterContinental Singapore Robertson Quay. Owned by the people behind Izy Dining and Bar on Club Street, the sushi-ya serves omakase meals and is helmed by head chef Masaaki Sakashita, who used to work at Hashida Sushi.
Get comfy at the 12-seater hinoki-wood sushi counter where you’ll witness chef Sakashita’s deft knife skills as he prepares sushi and sashimi using produce sourced from Tokyo’s Tsukiji market, regional Japanese markets in Kyushu, Osaka and Hokkaido.
Expect dainty pieces of sushi such as flounder with Shizuoka tomato and Spanish mackerel with Tasmanian mustard. A particular treat to savour is Sakashita’s chirashi don, brimming with seasonal, fresh ingredients like tuna, shima aji (striped horse mackerel), ikura (salmon roe), and tamago (rolled omelette).
Apart from sushi, Ishi emphasises cooked food items as well, as evidenced by the cooking area that is merged with the sushi section in the open concept kitchen. Sakashita serves up dishes like A5 Miyazaki wagyu with garlic chips and shirako (cod milt) chawanmushi, and will whip out unusual supplies such as yushio salt flakes pressed into ‘snow petals’ by a factory in Hiroshima.
Lunch sets range from a seven-piece sushi set ($48), to chirashi set ($68), to the luxurious omakase set ($180) featuring chawanmushi, sashimi, wagyu beef sushi and rice. For dinner, set meals range from suzuran ($180) comprising sashimi, hot dish, seven-piece sushi, and rice bowl, to chef’s omakase ($300), a six-course meal that includes premium sushi and sashimi flown in from Japan well as kaiseki-style cooked dishes.
#02-06/07, InterContinental Singapore Robertson Quay, 1 Nanson Road. Tel: 9829 8239
This was first published in Wine & Dine’s Jan/Feb 2018 issue – Embracing Clean & Green, ‘Restaurants’