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Traditional edomae at Sushi Oono by former Sushi Mieda chef

Keisuke Ohno strikes out on his own with a new restaurant that he helms with his wife, Hiromi

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Jaime Ee

Published Thu, Jun 27, 2024 · 10:24 PM
    • Sushi Oono's upscale interiors.
    • Keisuki Ohno helms his brand-new sushi restaurant.
    • Deep-fried monkfish in thickened dashi broth.
    • Vibrant maki of sardines, pickled turnip and shiso leaves wrapped in nori.
    • Sticky-tender squid stuffed with roe.
    • Sushi Oono rolls out a generous amount of sushi including kisu or whiting.
    • An extensive variety of fish waiting to be turned into sushi.
    • Sushi Oono's upscale interiors. PHOTO: SUSHI OONO
    • Keisuki Ohno helms his brand-new sushi restaurant. PHOTO: SUSHI OONO
    • Deep-fried monkfish in thickened dashi broth. PHOTO: JAIME EE, BT
    • Vibrant maki of sardines, pickled turnip and shiso leaves wrapped in nori. PHOTO: JAIME EE, BT
    • Sticky-tender squid stuffed with roe. PHOTO: JAIME EE, BT
    • Sushi Oono rolls out a generous amount of sushi including kisu or whiting. PHOTO: JAIME EE, BT
    • An extensive variety of fish waiting to be turned into sushi. PHOTO: JAIME EE, BT

    NEW RESTAURANT

    Sushi Oono #01-01, 14 Mohamed Sultan Road Singapore 238963 Tel: 8809-7745 Open for lunch and dinner Mon to Sat: 12 pm to 1.15 pm (last seating); 6.30 pm to 8.30 pm

    THE words “cult favourite” tend to precede any mention of sushi chef Keisuke Ohno. We would add “extra salt and more vinegar while you’re at it” to his name, too. That’s because Ohno subscribes to the old school of sushi-making – as in the super old, “we haven’t invented refrigeration yet” approach to fermentation.

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