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Ashino Singapore Yelp Reviews
Latest Reviews On Yelp
5 Reviews
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This restaurant is unique on at least two fronts: the chef
This restaurant is unique on at least two fronts: the chef uses aged seafood, and he uses wild fish, not farmed fish. Distinctive and delicious! However, unlike Ki-sho, Shinjii or Waku-ghin, he doesn't really have a wow dish.
Be the first to ReplyUnfortunately 3 stars.
For the price, I expected near perfection. But, there were some things that just weren't 5 or even 4 stars. - not as fresh as it could be (some pieces were aged/smoked so they had to be pre-prepared. But others like the shrimp could have been fresher!)- No any kind of sake or champagne pairing for $400 per head??- Temperature was off (Uni was too cold, fried fish burned my tongue)Maybe in singapore people get away with charging high prices I don't know. Sorry Ashino! But these are the facts! LOL
Be the first to ReplyWent there for omakase dinner and it was really awesome!
Went there for omakase dinner and it was really awesome! Each course was delicious and I love how Ashino-san designed the flow of the omakase dishes...nigiri sushi and cooked dishes blended brilliantly well together! I'm in love with anything uni and that is usually my favorite course. But I really couldn't decide this time which was my favorite! Everything, and I mean, everything was delicious! We were lucky that we were the only 2 there that night. So we had the chef all to ourselves! He explained that most of the sashimi that he served is aged! You'll get to taste the freshness of the sashimi and a unique taste of the aging process. Even the Japanese melon served at the end of the meal is aged, by turning the melon upside down everyday! Everything was deliciously good that you will not see soy sauce or wasabi on the table. Ashino-san served a salmon nigiri and..before you get all judgmental..he explained that this is an unmatured salmon. It tastes nothing like salmon and you can literally taste the freshness of the sea in the fish! Love the sea taste in the juicy botan prawn and the uni! The ikura actually tasted like egg yolk and actually not salty..unlike any ikura that I have tasted. And of cos, the rice is so so OMG good! Portions were just right! Not too heavy and stuffed, but totally worth the $400! We left feeling satisfied and happy!
Be the first to Replythanks shawn b for showing me the way to ashino!just when i
thanks shawn b for showing me the way to ashino!just when i thought there can't possibly be another good sushi restaurant, up pops ashino!the fact that he hails from hide yamamoto did not tempt my palate one bit.in fact it made me hesitate and contemplate if i should even give it a try.boy am i glad, i did!for they are what a great sushi place should be.pristinely clean with a fresh scent in an all too familiar cypress wood intimate setting.kimono clad hostess making impeccable service and silky smooth pr her main priority.chef ashino helms the counter with confidence and attentiveness.constantly checking and pacing my omakase lunch to just in time precision.pausing mostly for my prolonged food porn obsessive framing.thank god i was the only customer for lunch at 12pm on wed.apparently, they were fully booked on tues and had to turn 10 away.you see, they close on mondays so best not try your luck on tues!in any case, i forsee it will get even more difficult to just walk in, like i did, after the yelp world catches on to the small tender loving sushi pieces that ashino-san dishes out.the secret is in his marinate and treatment of the fish.never a boring piece lying atop loosely group gourmet granules of sushi rice.what i like most is the absence of the aburi blow torch!although i am a fan of aburing, seeing ashino-san use a bincho charcoal grill to achieve the same end result made me a convert to his methods!it is a gentler approach yet produces a more complex finish.kitchen dishes were also faultless and creative without losing touch with traditions.nothing is wasted as they somehow ended up in the soup i tasted.the cypress scented hot towels and the delicately unique fukugi cha at the end, scored major points with me!do take baby steps and start with their lunch experience before progressing, eventually, to the ultimate $400++ omakase dinner!hopefully, i will get there;)
Be the first to ReplyThe best sushi in Singapore by far and one of my all time
The best sushi in Singapore by far and one of my all time favorite spots in the world.Ashino recently opened in the CHIJMES shopping area in a location that I found was difficult to find. You'll need to do a bit of detective work to find exactly where the nondescript entrance to this place is.Ashino-san was formerly of Marina Bay Sands' Hide Yamamoto restaurant (I wrote a review about that one previously) which serves what I thought was substandard sushi for the high price. He only opened this restaurant only a few months ago and you can tell by how fresh the inside of it feels. You walk inside and are immediately greeted by the hostess - one of what seems like only 3 people working there alongside Chef-Ashino and a behind the scenes chef. The place is quiet and you will be seated at the bar which looks like it holds a max of 8-10 people. My girlfriend and I visited for both lunch and dinner and were wow'd on both occasions.What makes Chef Ashino so different than the strictly traditional Hashida and Shinji (other than the fact that both of those chefs have other restaurants to focus on and made their respective places practically run on auto-pilot) is that not only is he the sole chef giving you his artwork, but his techniques in marinating sushi and type of fish are different than those you will find at any other place. You won't get only the typical toro, uni, ikura, snapper, salmon, yellowtail, etc etc etc that you do at the Hashidas/Shinjis/etc. but also some fish and parts you've never even imagined. Here you get 3 different types of the highest possible grade sea urchin. Here you get baby cuttlefish that is marinated a certain unique way for days that tastes beyond anything I've ever had. Here you get live clam that doesn't taste the least bit fishy (even Hashida's surf clam tasted fishy to me). Here you get a special part of the tuna that is marinated in such a way for 20 days that you will remember the entire experience of the nigiri from the texture to the flavor to the rice. All of the pieces of sushi you will get have a different story to the way they are made and they have to be perfect to him in order for him to serve. Again, remember it is ONLY HIM serving you and this is his ONLY RESTAURANT for now so this is his heart and soul. The rice even has a texture unlike any others. He uses a special type of red vinegar to give the rice a little bit of a different flavor and texture, reminds me of the Michelin Starred "Shin" restaurant in Tokyo that has a deep red rice from Chef Shin-san's use of Japanese red vinegar. It makes a big difference to the entire sushi experience.His staff even served me an alternative to my usual Dassai 23 sake and it was the best sake I've ever had (wish I could remember the name).You will see this and I hope you agree with me that this is deserving of being called one of the best (if not the best) in Singapore. Highly recommend.
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