Every piece tells a story. Sourced from Tokyo's Tsukiji tradition, crafted with Edo-mae precision — Shizuka invites you to experience sushi as it was meant to be.
Shizuka — meaning "quiet" or "serene" — was born from a singular philosophy: that the finest sushi speaks softly. Our chef, trained for over a decade under masters in Tokyo's Ginza district, brings the soul of Edo-mae sushi to every table.
We source our fish daily from sustainable fisheries, our rice aged to perfection, and our wasabi freshly grated to order. There are no shortcuts here — only devotion.
Premium hon-maguro from Aomori, served over seasoned Koshihikari rice.
Hokkaido bafun-uni, briny and rich, wrapped in crisp nori and vinegared rice.
A5 Miyazaki wagyu, seared with ponzu gel, micro-shiso and crispy garlic.
12 premium sashimi cuts curated by our chef, served on a cedar board.
Fish arrives each morning from Hokkaido and Kagoshima — never frozen, always at peak.
We rotate with Japan's four seasons, celebrating peak-season ingredients at their finest.
Regular guests earn sake credits, priority bookings, and exclusive chef's table invitations.
Recognized by Asia's 50 Best and a Michelin Bib Gourmand for three consecutive years.
Tonkotsu broth aged 18 hours, black truffle shavings, A5 wagyu chashu and hand-pulled noodles.
Cherry-blossom arrangement of spring fish: sakura-dai, cherry salmon and hirame.
Uji matcha panna cotta, black sesame daifuku and yuzu sorbet — the perfect finale.
An extraordinary omakase — every piece was a meditation in flavour. Chef Tanaka's otoro nigiri alone justifies the pilgrimage.
Shizuka transported me to a kappo counter in Ginza. The silence, the precision, the fish — nothing is out of place here.
The most beautiful dining experience in Singapore. We celebrated our anniversary here and left completely enchanted.
Subscribe for seasonal menu updates, exclusive sake night invitations, and reservations for our highly sought-after omakase evenings.