Ashino
| Date | 01 April - 14 April 2019 |
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| Venue |
 Ashino
There is no end to the way of sushi, not according to Ashino Sushi. Their rice blends two kinds of rice , and cooked in the Hagama (iron kettle) using Mount Fuji water. The fish used in Chef Taku Ashino's sushi comes from Toyosu Market and Shinkei Jimei Shi(神経締め師). Each fish is cured by methods like Jukusei (aging), marination, kobu jime (sandwich in kelp) and so on, and Ashino focuses on the temperature of ... [readmore]There is no end to the way of sushi, not according to Ashino Sushi. Their rice blends two kinds of rice , and cooked in the Hagama (iron kettle) using Mount Fuji water. The fish used in Chef Taku Ashino's sushi comes from Toyosu Market and Shinkei Jimei Shi(神経締め師). Each fish is cured by methods like Jukusei (aging), marination, kobu jime (sandwich in kelp) and so on, and Ashino focuses on the temperature of fish and sushi rice. To them, the true Ashino style is not just fresh fish sliced well and placed on sushi rice. Ashino Sushi delivers seasonal tastes of their Omakase Edomae sushi experience in all the Counter seats.
Owner and Chef of Ashino Taku Ashino trained as a sushi chef in Tokyo for more than 10 years before being invited to head the restaurant Hide Yamamoto at Marina Bay Sands in 2013, as Head Sushi Chef. With passion, hard work and gumption, he later opened his own sushi restaurant, Ashino at Chijmes in 2015.
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| Menu Type | Dinner Only |
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| Ticketing | Event Closed |