After helming a renowned sushiya in Singapore for 10 years, chef Yukinori Kawakami has brought his experience to Sushi Yuki. Omakase and kaiseki set menus, at different price points, feature fish flown in from Japan four times a week. Sushi rice from Yamagata Prefecture is dressed in a blend of two vinegars for a delicate taste that accentuates the natural flavours of the fish. There are just 13 counter seats and two private rooms, so booking is recommended.