Sushi Oono

04/04/2026

From the brewery to our counter.
Rare allocation of Aramasa, sourced directly and offered as intended.

#新政

31/03/2026

Introducing a special guest chef experience at Sushi Oono.

For two days only, Chef Mei Kogo of Sushi Meino, Tokyo joins us for an exclusive takeover.

4 & 5 May 2026
Lunch — 12:00pm
Dinner — 6:30pm

$680++ per guest
(Lunch and dinner will feature the same menu)

Seats are very limited.
We kindly invite you to reach us via WhatsApp message for reservations.

26/03/2026

Noresore, the delicate young stage of conger eel.

Silky, translucent, and lightly dressed to highlight its subtle sweetness — a fleeting seasonal delicacy of early spring.

21/03/2026

Mehikari Nigiri, featuring the small deep-sea fish known for its tender flesh and subtle sweetness.

Simply prepared to let its natural umami shine.

12/03/2026

Housemade Bachiko, prepared in-house from carefully dried sea cucumber ovaries.

Cut in exceptional thickness — a testament to the meticulous preparation required for housemade bachiko — and lightly grilled to reveal its rich umami.

07/03/2026

An exceptional Burgundy arrival at Sushi Oono.

Ex-domaine allocation from Domaine Armand Rousseau, one of the most revered names in Gevrey-Chambertin.

Highly limited bottles secured directly from the domaine, now added to our cellar.

28/02/2026

Alongside our award-winning wine selections,
Zalto Balance allows flavours and structure to unfold with precision.

23/02/2026

Pristine and creamy, Murasaki Uni (long-spined sea urchin) offers an exquisite sweetness and a refined finish — a true expression of the sea.

14/02/2026

Welcoming the Year of the Horse.

We look forward to welcoming you this Chinese New Year and wish you a year of exceptional flavours, cherished moments, and refined experiences.

04/02/2026

Where craftsmanship speaks.

04/02/2026

31/01/2026

A thoughtful selection, curated to complement the dining experience.

23/01/2026

Sweet kegani (hairy crab) meets the gentle richness of sea urchin.