The restaurant is led by Chef Kevin Hoo, who trained under the late sushi master Yoshio Nogawa
The menu focuses on Edo-style sushi, seasonal ingredients and chef-driven tasting menus
Sushi Kenshin offers an intimate Japanese omakase restaurant at Clarke Quay
The intimate Japanese restaurant offers chef-led tasting menus, seasonal sushi and riverside views.
Singapore has no shortage of Japanese restaurants, but omakase remains one of the city’s most sought-after dining experiences. Combining precision, seasonality and a sense of theatre, the format allows diners to place their trust entirely in the hands of the chef. At Clarke Quay Central, Sushi Kenshin brings that tradition to the banks of the Singapore River.
Located within one of Singapore’s busiest dining and entertainment districts, Sushi Kenshin offers a more discreet and intimate escape. The restaurant looks out towards the Singapore River, creating a calm setting that feels removed from the energy of Clarke Quay. Inside, the space is intentionally pared back, keeping the focus firmly on the food.
The restaurant seats approximately 12 guests at the main sushi counter, with space for a further eight diners in a private room. The result is a quiet, personal experience where guests can watch each dish take shape and engage with the rhythm of omakase dining.
Sushi Kenshin is led by Chef Kevin Hoo, whose training is rooted in traditional Edo-style sushi. He trained under the late Japanese sushi master Yoshio Nogawa, a name that carries considerable weight in Singapore’s Japanese dining scene. Through this mentorship, Chef Hoo continues a culinary lineage that traces back to Nogawa’s original restaurant in the late 1970s.
At Sushi Kenshin, the philosophy is centred on balancing heritage with creativity. Edo-style techniques sit at the heart of the experience, but the menu also includes subtle contemporary touches. This approach makes the restaurant appealing to both sushi purists and diners seeking a more modern interpretation of Japanese omakase.
The omakase menu changes with the seasons, ingredient availability, and the chef’s inspiration. Guests can expect a progression of dishes that may include chawanmushi, sashimi, nigiri sushi, una belly, uni handrolls, wagyu beef and tempura uni. The experience is designed to unfold gradually, moving between delicate textures, rich flavours and carefully prepared seafood.
Prices for the Sushi Kenshin Omakase start from S$88 for the basic omakase menu and go up to S$328++ for the full Chef’s experience. With its compact setting, riverside location and focus on craftsmanship, Sushi Kenshin is a welcome addition to Singapore’s growing omakase scene.
Where: Sushi Kenshin, Clarke Quay Central, Singapore
When: Monday to Saturday, from 10am to 2pm and 6pm to 10pm
Contact: www.sushikenshin.sg