SUSHIRO, which is Japan’s number one kaiten sushi chain, has launched a “Colours of Spring” special so that customers can enjoy spring seasonal specials, with many ingredients air-flown from Japan.
As a leading chain in the Japanese kaiten sushi industry, SUSHIRO is known for its value-for-money sushi and Japanese dishes – with over 100 varieties of them.
Good news: It is also opening a new outlet at Jewel Changi Airport at basement 2 (between Beauty in the Pot and Dian Xiao Er).
Currently SUSHIRO has 8 restaurants outlets in Singapore, including Tiong Bahru Plaza, Isetan Scotts, Causeway Point, Bedok Mall, Waterway Point, Suntec City, Lot One, and Parkway Parade.
There are also takeaways for you to have sushi-on-the-go, with two SUSHIRO Petit concepts at Great World and Wisma Atria.
Fans can expect to indulge in the regional specialties of Japan’s gorgeous northernmost island, Hokkaido, where the cold waters surrounding it are ideal for fish and sea vegetation for June 2022.
The seasonal highlight features fresh and high quality seafood air-flown directly from the region— Hokkaido Shark-skin Flounder ($3.90), Hokkaido Chika Smelt Tempura ($3.50), Hokkaido Kobujime Sweet Shrimp ($3.90), and Hokkaido Kobujime Pacific Cod ($2.90).
Marinated Uni Wrap ($3.80)
Known as the butter of the sea, uni (sea urchin) at this price is a steal. What you get is marinated uni of placed on a bed of sushi rice with a nori piece underneath.
You can wrap the nori around the rice and uni to enjoy the different textures in one mouthful – creamy uni, crispy seaweed and fluffy Japanese rice all at once.
The uni dissolves in your mouth for a burst of briny flavour, bringing to you an amazing taste of the sea.
Uni Dry Ramen ($8.50)
For a more premium price, you get a dry version of a ramen topped with uni.
Give it a good mix, and allow the uni to be generously coated around the strands of noodles.
Flakes of seaweed and spring onion help to lighten the dish. This is two iconic Japanese tastes – ramen and uni – together. I wished that the noodles would be less clumpy, but talk about value-for-money.
Marinated Firefly Squid ($3.80)
Hotaru Ika, the firefly squid, has an interesting bite to it – a mix of texture, plump, crunchy and tender. And yes, the best season to have this is spring from April to May.
If you have not tried this before, the taste is considered bold but not too fishy. It grows on you.
The head of the squid, especially, was brinier and more strong-tasting and paired well with the sushi rice.
Tuna Ball Sushi ($2.20)
This is sushi with minced tuna and albacore tuna – which is also known as shiro maguro or white tuna, identifiable by its lighter and rosier colour.
The minced tuna is mixed with pickles, topped with an Ohba leaf and grated wasabi mixed with olive oil. Tuna flavours are packed into this sushi, and would suit those preferring a creamy mouthfeel.
Botan Ebi ($2.20)
Botan Ebi, which is “jumbo sweet shrimp’ in Japanese, are known for their large and plump size.
This Botan Ebi is typically served alongside its head as a mark of freshness, also a testament to its natural-sweet flavours.
Salmon with Mentai Cheese ($2.20)
This is a sushi with salmon, generously spread with mentaiko and cheese then aburi (blowtorched).
There is a savoury flavour from the fish and cod roe, and the cheese gives it a classic creamy finish.
Shrimp with Mentai Cheese ($2.20)
This is the same mentaiko cheese topping, but with shrimp instead. The briny umami from the mentaiko is more obvious when paired with the sweet shrimp.
Bamboo Shoot Tempura ($2.20)
Bamboo shoot tempura is a popular local dish in Kagawa prefecture. True to the theme, bamboo shoots are harvested at the start of spring.
The crispness of the bamboo shoot and the savoury aroma of the tempura batter creates a classic spring taste.
Tako Wasabi Gunkan ($2.20)
The raw octopus was chewy, and its unrestrained taste should remind you of the sea.
Put together with a generous dollop of wasabi for some heat, the Gunkan is for those who really enjoy the flavour of tako.
Amberjack ($3.80) Fatty Amberjack ($4.80)
Specially air flown in from Japan, you can expect the flesh of the Kanpachi to be firm with a balanced fat content. It melts in your mouth easily, into a simple but exquisitely sweet taste.
Strawberry Catalana ($3.50)
Welcome an interlude in the season of spring with the Strawberry Catalana. The Spanish style cake has a brûléed sugar top for a pleasant-tasting crust.
Let your tastebuds experience the season of Spring in Japan once more and finish your meal on this sweet note.
For SUSHIRO Petit, their April Spring seasonal highlights exclusively available for takeaway at the Great World and Wisma Atria outlets include:
– Premium Shrimp Selection ($15.40 for 6 pcs), includes 2 pieces of Botan Ebi, Red Big Shrimp, and Broiled Big Red Shrimp with Salty Lemon
– Salmon with Mentai Cheese ($7.20 for 6 pcs)
– Shrimp with Mentai Cheese (S$7.20 for 6 pcs) and
– Bamboo Shoot Tempura ($3.90 for 3 pcs)
SUSHIRO – Isetan Scotts
350 Orchard Rd, #03-K1/K2 Shaw House, Singapore 238868
Opening Hours: 11am – 8:30pm (Mon – Sun)
Other SUSHIRO restaurant outlets:
Tiong Bahru Plaza: 302 Tiong Bahru Road, #02-118, Singapore 168732
Causeway Point: 1 Woodlands Square, #05-16/17/18, Singapore 738099
Bedok Mall: 311 New Upper Changi Rd, #B1-10, Singapore 467360
Waterway Point: 83 Punggol Central, #01-31/32 Waterway Point, Singapore 828761
Suntec City: 3 Temasek Blvd, #01-649, Singapore 038983
Lot One: 21 Choa Chu Kang Ave 4, #03-10/11/12, Singapore 689812
Parkway Parade: 80 Marine Parade Road, #B1-17/17A, Singapore 449269
Jewel Changi Airport: 78 Airport Boulevard, B2-227/228, Singapore 819666 (opening soon)
SUSHIRO Petit (for takeaways):
Great World: 1 Kim Seng Promenade #B1-129, Singapore 237994
Wisma Atria: 435 Orchard Road, #B1-50, Singapore 238877
* This entry is brought to you in partnership with SUSHIRO.