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Hot 100 2019
Featured In 2 Guides
And The Competitor From District 7 Is... District Sushi has it hard in the hunger games. There’s at least two other Japanese eateries that do sushi and sashimi within Sunshine Plaza alone, and there’s God knows how many other sashimi restaurants within a five hundred meter radius. And we’re not even gonna mention the glut of Japanese eateries all around Singapore that specialize in chirashi dons, just like District Sushi. However, District Sushi is nothing if not determined. It has survived in its minimalistic little shop space for a couple of years now and still continues to bowl out chirashi dons such as this bowl of salmon belly chirashi don ($16 nett). The most expensive item on their menu sits exactly at the $20 line, which does make District very competitive in terms of price. But what about the quality? I’m glad you asked. The quality of the sashimi overlaid on the steamed rice was simply stellar, and the quantity of sashimi was downright delightful. While there were only three different kinds of sashimi within (salmon belly, octopus and a solitary sweet prawn), there were so many slices of each kind lavishly splayed all around the top. The slices of thick cut salmon belly were supremely satisfying, while the thin slices of octopus brought a delightful chew and crunch to the textures in the bowl, and the lone prawn was subtly sweet and remarkably fresh. Unfortunately, the rice within was a disaster. It was shockingly sour due to an unwelcome excess of vinegar within the rice, and the rice was lumpy and tough to break down. For the first time in history, I refused to finish the rice in a chirashi don and left a good lot of it untouched, instead focusing on the sublime sashimi. The sashimi was definitely District’s saving grace. That, and their surprisingly mellow miso soup. The miso soup had an abundance of cooked salmon bits within, and was actually a delight to drink. Nicely salty, and with the right flavor combination to get your salivary glands raring and ready to go for the main course. The service at District Sushi is fast, polite but slightly sketchy. The waitress was friendly and efficient, the food came out in short order, but she completely forgot our order of mentaiko scallops until my dad and I realized that something was conspicuously absent from our table towards the end of our meal. To her credit, she promptly put in the order and offered her sincere apologies for that spot of forgetfulness. No harm done, really. While District Sushi certainly ain’t gonna be triumphant in the hunger games anytime soon, they’re not going down without a good fight.
Russell
24w
Super Bara-Chirashi Don Rustic blocks of salmon, tuna, mekajiki (swordfish), unagi, tako (octopus), tobiko, tamago, kani stick, poached prawn and ikura basked in special homemade bara sauce. Served with salmon miso soup》$20 Fishes were fresh but not the best chirashi if I’m to compare it with another shop with the same price. The only let down would be the sushi rice where I felt it has too much vinegar in it. I wonder if they accidenly poured too much vinegar that day 🤔
Triffany
22w
Salmon Ikura Don Nothing can go wrong to a bowl of salmon don as long as the fishes are fresh. The salmon slices were thickly sliced and marinated/drizzled with sauce and topped with ikura. The sushi rice is quite sour and needs more improvement》$15
Triffany
26w
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Featured In 2 Guides
Chocolate Dessert Forgot the name of this one but it was sOOOO GOOOD. Definitely worth the extra calories. Satisfied my chocolate cravings with its deep velvety chocolate flavour
Leia
2w
Lemon Ginger Spring 5-Course Degustation Menu A milk chocolate financier acted as a centerpiece for torched meringue, lemon cream and ginger spiced sorbet. Sprinkled around was spice-infused jelly cubes and toasted tiger nuts. A ginger ribbon tuile was delicately balanced on top. It was paired with my favorite wine pairing of the night, Antech Semi Sweet Sparkling, a mellow, sweet champagne. And champagne is always fun. This was a close second favorite among the five courses. The refreshing lemon flavor threaded through all the elements of the dessert, balanced out the richness of the financier. Yet there was a subtle undertone of spice in the jelly cubes, meringue and tuile that was not too overpowering. The nuts and tuile added amazing texture and crunch to the dish. It was a wonderful end to the degustation menu.
Chew
22w
Kinkan Osmanthus Tea Spring 5-Course Degustation Menu Kinkan is the Japanese name for kumquat, which I have never tried before. In this Japanese-inspired dessert the fruit was paired with pistachio crumble, osmanthus tea gel and shungiku ice cream. Smoked cream, olive oil marinaded pomelo and sprinklings of yuzu powder finished off the dish. It was paired with a glass of Gramona Gewurztraminer, a delicious, sweet white wine. I am thoroughly impressed by the fact that none of the alcoholic drinks had that characteristic bitter aftertaste that comes from cheap alcohol. The dessert itself was reminiscent of an apple crumble. The pistachio's earthy flavor contrasted perfectly with the natural citrusy sweetness of the kinkan and the tea-like taste of the shinjuku ice cream. It was absolutely delicious and nostalgic.
Chew
22w
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