Had my birthday lunch at the newly opened Hiryu, a contemporary Japanese restaurant that incorporates traditional Japanese ingredients with a variation of inventive Japanese techniques. The place is helmed by Chef Raymond Tan who also previously worked at Sushi Jin and Sushi Murasaki. We went for the Omakase; Sugi priced at $128. The menu consists of 3 kinds of seasonal sashimi, hot appetiser, 6 pieces of sushi, 1 maki, miso soup & dessert and the chef has kindly upgraded to the premium ingredients for us 🙂

The place was quite packed for a Monday lunch so I guess reservations are encouraged

Sayori

Bodan Ebi with Uni

Chutoro with Black Truffle

A5 Wagyu Beef Sukiyaki

I love everything about the sashimi being served that day. You can taste the freshness and sweetness from each dish and the addition of truffle made it more delectable

Sea Bream w Yuzu

Ebi

Uni

Otoro

Anago

Foie Gras Uni

Miso Soup

In general, the sushi cannot be compared to premium sushi houses for I think there is something lacking in the rice. But I thought overall it’s still pretty decent

And a birthday dessert to complete it all. I find it funny how the chef awkwardly sing the birthday song for me. HA

If you are expecting quality of traditional nigiri sushi, you will probably be disappointed. But I think the overall cross over of traditional Japanese ingredients and modern ingredients did work, one way or another. I probably don’t mind returning, just a good and enjoyable meal

Hiryu

39 Tras Street, Singapore 078978