Located in a two-storeyed shophouse along Tras Street, Hiryu is a contemporary Japanese restaurant helmed by chef Raymond Tan, who previously led the kitchen at Sushi Jin and Sushi Murasaki.

At his new venture, chef Tan continues to serve up excellent Japanese fare prepared with a modern and luxurious twist. Expect to find lots of premium quality ingredients on the omakase and a la carte menus including A5 Miyazaki wagyu, sea urchin, truffle, foie gras and more.

Interior Hiryu Tras Street

The stage is set

If you choose to go for the lunch omakase, there are two options available—Sugi ($128) and Satsuki ($188). The latter offers three more pieces of premium sushi and a choice of the establishment’s signature donburi. We really enjoyed the aburi sushi selection, especially the botan ebi topped with a sauce made from prawn head paste, and the foie gras and sea urchin combination. Other notable highlights from the a la carte menu include the uni and toro truffle bruschetta ($64) comprising chopped tuna, sea urchin, caviar and truffle served on crispy toast; and the Hiryu wagyu sando ($58) boasting perfectly char-grilled A5 Miyazaki wagyu sandwiched between toasted white bread that has been spread generously with sea urchin paste.

Hiryu wagyu sando - Hiryu Tras Street

Hiryu wagyu sando

For those who are looking for a quick but hearty and luxurious lunch fix, go for either the chilled truffle angel hair ($75) consisting of sakura shrimp, scallop, sea urchin, black truffle and caviar served with cold angel hair pasta, or the Hiryu premium don ($85 for A3 beef; $115 for A5 beef) featuring Miyazaki wagyu beef, foie gras, ikura, black truffle and onsen egg, served atop warm Japanese rice. The delicious homemade truffle soy sauce, which is drizzled over the ingredients, gives the dish a lovely umami kick. Dinner omakase starts from $188.

39 Tras Street. Tel: 6788 9188

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