Sushi Katori

Name: Sushi Katori
Address: 21 Tanjong Pagar Road, #01/03, Singapore, 088444, SG
Telephone: +65 8804 5348

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Sushi Katori

Sushi Katori is a partnership and collaboration between Robert Collick and Ryuta Katori

01/07/2024

An exquisite piece of Chutoro nigiri needs no further explanation, especially when the tuna has such a well-marbled texture.

Chef Katori slices the fish as smoothly as butter, and pairs it with the shari using deft hands - the result is a perfect piece that melts in your mouth gently as it releases a rich umami flavour.

25/06/2024

Thank you for allowing us to be a part of your Guide of the Best Restaurants in Singapore yet again this year!

We look forward to continually giving our best to serve only the best authentic Omakase cuisine and invite you to stop by to share the experience with us.

21/06/2024

The final flourish before the sushi is served - a gentle yet precise brushing of タレ (tare) that completes the delightful masterpiece.

Deceptively simple, sushi chefs actually spend much time and effort crafting the right sauces or tare to pair with the neta - all to create a perfect piece of sushi for guests to savour.

20/06/2024

The vibrance of the early summer season encapsulated on a platter.

Come join us for the new season as chef .ryuta shares the beauty of summer through a medley of nuanced flavours and refreshing textures.

Seats available for booking via the link in our profile!

18/06/2024

Pickled Hotate [漬けホタテ]

At Sushi Katori, larger-sized shell scallops are boiled once and then marinated overnight to perfection in our special marinade.

The scallops are butterflied before being made into sushi, yielding a gentle, sweet flavour and a tender texture that’s simply delicious.

12/06/2024

[Kisu: 鱚 / Japanese whiting]

A silver-skinned fish (hikarimono), Kisu is known for its very low fat content, and in
traditional Edomae-style sushi, it is considered a classic early-summer ingredient.

At Sushi Katori, the fish is first blanched, then marinated in kombu (made from Shiroita kelp) for half a day, before being paired with the shari and made into sushi. With a tender texture and a refreshing, clean, sweet flavour, it’s a prime neta to be enjoyed this season!

10/06/2024

We are pleased to present chef .ryuta’s summer appetiser platter, where the flavours of Summer make their appearance.

Chef Katori’s inspiration comes from his own summertime experiences, where refreshing and light flavours and seasonings take centrestage - offering one respite from the heat.

新蓮根の海老射込み微塵粉揚げ
Deep fried young lotus root stuffed with prawn

鰻八幡巻き
Unagi roll with Burdock root

枝豆豆腐
Edamame tofu

真蛸柔煮
Simmered Octopus

蓴菜酢
Watershield soaked in vinegar

31/05/2024

It’s one of chef .ryuta’s greatest joys to share his passion for the art of sushi-making and bringing different flavours to life at the counter.

We look forward to having you with us as we prepare for the Summer season - a time of warmth and freshness.
Bookings are now available via the link in our bio.

17/05/2024

Hotaru-ika (firefly squid) is a beloved Spring-time delicacy and it gets its name from the way the squid glows and lights up the ocean in a spectacular light show.

Growing to a maximum of 7.5cm in length, the squid has a lovely, soft, chewy texture and tastes like the ocean. It is currently available as part of our Spring platter in the Omakase course.

15/05/2024

In the pursuit of new flavours, we often forget the nourishing nature that food is meant to have for our bodies.

Chef .ryuta firmly believes that the benefits that each ingredient brings to the table should not be overlooked, and constantly strives to create dishes that not just look and taste good, but are also an embodiment of the idea that food must nourish one’s mind and body.

11/05/2024

わらび • Warabi (Bracken)

A wild vegetable with a slightly bitter taste and a unique texture - it is normally foraged during the Spring season.

At Sushi Katori, we remove its acrid taste before seasoning it and using it in the hiryuzu (飛竜頭) dish that is part of the seasonal appetiser platter.

02/05/2024

Spring in Japan is also known as Sansai season; as Japanese mountain vegetables come into season.

Chef .ryuta incorporates these nutritious mountain vegetables into the Spring menu, where their natural flavours and textures shine. Available only for a limited time during the months of Spring, join us as we savour the natural bounty of the mountains!🏔️

Address

21 Tanjong Pagar Road, #01/03
Singapore
088444

Telephone

+65 8804 5348

Website

https://sushikatori.com/

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