Chef-owner Taku Ashino marks a decade of refined fish ageing, craftsmanship, and culinary philosophy with refreshed menus and renewed purpose.
This May, renowned sushi master Chef Taku Ashino celebrates the 10th anniversary of Ashino, his signature restaurant dedicated to the delicate art of jukusei sushi—the traditional technique of ageing fish to enhance its natural umami. Over the past decade, Ashino has become a benchmark for Japanese culinary excellence in Singapore, combining time-honoured traditions with rare ingredients sourced directly from Japan’s Toyosu Market.
Chef Ashino is regarded as a pioneer of jukusei sushi in Singapore. His meticulous approach—blending techniques like kelp curing, shinkejime, and precise rice preparation—ensures each piece of sushi offers both depth and elegance. Working in close collaboration with Hiroki Hasegawa, a revered supplier and expert in fish preparation, Ashino curates aged seafood of the highest quality, aged up to 40 days in some cases, and paired with a signature blend of premium rice cooked using Mount Fuji mineral water and traditional iron kettles.
To commemorate the milestone, Ashino has introduced a refreshed menu designed for greater flexibility and accessibility. The omakase lunch menu begins at S$168++, while dinner is available from S$235++. Guests may also enjoy a more customised dining experience through an okonomi offering, allowing seasonal selections to complement the curated courses—an approach introduced by Chef Ashino with the blessing of modern sushi pioneer Keiji Nakazawa of Sushi Sho fame.
Born in Tokyo and inspired by a formative pilgrimage across Japan in his early 20s, Chef Ashino brings a distinct philosophy to his culinary journey. His work is driven by deep respect for nature and a belief that sushi is more than a meal—it is a story shared between chef and guest. Every detail in his kitchen, from fish sourcing to rice cooking, is shaped by a pursuit of harmony, precision, and meaning.
Now located on Club Street, Ashino remains a destination for connoisseurs seeking rare, meticulously aged sushi in an intimate setting. As he looks ahead, Chef Ashino continues his quiet pilgrimage through cuisine—refining, sharing, and honouring a craft passed through generations.
