Sushi Mieda - 60 Collyer Quay

Quite a decent place for omakase, chef couple is nice

Finally checked out Mieda! Stellar kuruma ebi ✨ Chirashi bowl was surprisingly my favourite! Anago & dessert not so much ? Lovely & cosy space ☺️

This is now one of my top two sushi restaurants in Singapore. If I was already very impressed on my first visit to @sushimieda, my second sealed it. Based on personal preference, I feel I get the highest satisfaction-to-dollar value from their Omakase. Since I’d tried the $180++ option for lunch previously, I decided to indulge in the $250++ last Saturday. To say I was extremely pleased with my decision is an understatement, because everything Chef @sushi_ohno served was ultra delicious: 1. Bonito - Spectacular opener as the tuna creation with ponzu sauce, radish sprouts, ginger flower and shiso flower was bouquet-like in its burst of fragrance and flavour. 2. Tai - The bouncy-fleshed red snapper was accompanied by seaweed salt and fresh wasabi. Chef encouraged us to eat the fish with and without the salt - both ways were really lovely. 3. Iwashi Maki - Sardines, pickles and more, but no rice, were pressed together into the most gorgeous and mouthwatering roll. 4. Kinmedai - Shockingly good! The straw-smoked fish was presented with wakame and a paste made from shiso leaf, spring onion and ginger. Definitely one of the standouts for me from the lunch. 5. Hotaru Ika - Another favourite of mine. If you’ve been scrolling through Instagram in the past month, you’d have probably seen the firefly squid popping up on some foodies’ Stories. Chef Ohno put a satay spin on it by threading a trio on a skewer. 6. Baby Ayu - A pair of the freshwater fish swam up next. To be eaten whole, these were a divine textural experience of crunch and creaminess. 7. Baby Snapper - Chef Ohno said that because the flesh of this fish is a bit sweet, he adds his own savoury shrimp powder to balance it out. Genius. 8. Sakura Masu - I am not exaggerating when I say the piece of very soft cherry trout melted in the mouth most pleasurably. 9. Zuke - The marinated lean tuna may have been on the salty side but the shari (vinegar-seasoned sushi rice) was strong enough to hold its own. 10. Chutoro - I’ve always believed one of the most beautiful sights at a sushi-ya, and also one of the most insanely delicious things to come from the ocean must be the medium-fatty tuna. This was a prime example. 11. Otoro - Even fattier than the chutoro, it had a meatiness that made me think of an insanely tender steak. 12. Akagai - I gawked at Chef Ohno as he “washed” each large clam in a bowl of vinegar and ice before forming sushi with it. The reason for this, he explained, is to neutralise its innate sweetness. Clearly, it worked as the result was terrific. 13. Kohada - Firm and crunchy, the silvery gizzard shad with its bolder taste, was offset beautifully by the strong shari. 14. Mini Chirashi Don - Each bowl was filled with a generous amount of uni, ikura, small pieces of flounder, prawn powder, mushrooms and kampyo. Best way to enjoy it was to push the spoon all the way down, so a little of everything was captured as the spoonful made its way up to the mouth. 15. Kuruma Ebi - Usually cut into half for ladies, I requested Chef Ohno to serve my Japanese Tiger prawn whole. All the better to relish. 16. Anago - Having been smoked between bamboo leaves, the warm conger eel was as bewitching in scent as it was in taste and texture. 17. Ankimo and Kampyo Maki - Bringing up the rear, two small rice rolls. One contained monkfish liver that’d been steamed in sake, the other, strips of dried calabash gourd. Quite sensibly, I chased the rich with the crunchy when gobbling them. 18. Tamago - Heard there’s prawn used in @Sushimieda’s version. No wonder it’s complex and more umami than sweet. 19. Dessert - Japanese strawberries, sliced apple, azuki red bean and salted caramel ice-cream brought lunch to a satisfying close. How do you know when I genuinely LOVE a restaurant? Simple - I secure another booking pronto. Can’t wait to return in June!

My friends and I are big fans of this sushiya. The amount of times we've had their food... hahaha. Their takeaways really blew me away. The consistency of the food is unparalled. Hats off to Ohno San and Adrian! Lovely food and impeccable customer service.

Really solid omakase from Sushi Mieda offering a wide variety of dishes that is sure to please any palate. I was blown away by the quality of everything served, especially the baby tuna and nigiri sushi. Fantastic meal all around. Hope to have another chance to visit again soon.

A really intimate restaurant. You’d be privy to every detail of other diners’ conversations (and by extension them yours) - so, not a place for tête-à-têtes - but in any case one really ought to focus one’s attention on the exquisitely seasoned and perfectly-plated morsels that materialize from behind the counter. The chef and his wife are consummate professionals and I’d strongly recommend the omakase. Repeat visits may be warranted.

First time here at Mieda, had the $120 lunch set (7pcs sushi). Relatively pricey compared to other fine dining sushiyas, but definitely one of my favorite sushi experiences. Shari here is relatively heavy on the soy sauce and red vinegar, so if you're not a big fan of that, this might not be the place for you. Starts with a wonderful appetiser of seaweed and orange shellfish. Super umami and whets your appetite. The 7pcs of sushi we had were (i forgot the exact order): Hirame, Isaki, Akami, Chutoro, Aji, Kuruma Ebi, Anago All the sushi were yummy, my favorite being the Aji. The chef has a tendency to add citrusy, acidic components to his sushi which I think is what sets Mieda apart from other sushiyas. First time having akami/chutoro in such ways. Uni ikura don is a small portion and comes with small diced white fish. You can't go wrong with uni ikura don, but I've definitely had better elsewhere. Dessert was matcha ice cream, azuki and cherry. Couldn't really taste the matcha. Overall, meal was well-paced, a must try if you're into sushi.

One of my go to sushiyas! The iwashi roll, futomaki and chirashi bowl are exceptional. My partner and I are big fans of this place and would continue to frequent :)