Kiyoshi Japanese Restaurant was launched along Amoy Street, specialising in Inaniwa udon, a type of udon made in the Inaniwa area of Inakawa Machi, Akita prefecture. This cream colour udon is hand-stretched and is slightly thinner than regular udon, yet thicker than sōmen, or hiyamugi noodles.
With more than 500 outlets in Asia, Sushiro, the top sales conveyor belt sushi restaurant from Japan, has aggressively opened three outlets in Singapore: Lido Shaw, Tiong Bahru Plaza, and Causeway Point.
MAI by Dashi Master Marusaya uses their staple ingredient Katsuobushi that built up the Group.
BOTAN Japanese Restaurant at Far East Square has good dishes to go with alcohol.
Monte Risaia by Marusaya offers 3- and 4-course set menus at $68++ and $98++ respectively.
Akira Back at South Beach is a Japanese-inspired restaurant by a Korean-American celebrity chef.
TEN Sushi by Marusaya at Robertson Quay opens until 3am daily.
Naga Imo at Club Street has some interesting modern Japanese food up its sleeves.
Una Una @ Bugis+ prides itself for serving the cheapest charcoal-grilled unagi don in Singapore.
They use spring water from Mt Fuji to make this uni ramen at Seizan Uni Ramen @ Picnic Food Park, Wisma Atria.
