sushi e

Some of the city’s heaviest powerbrokers line the central marble sushi bar at lunch, making the place feel somewhat like an upscale boardroom. But instead of acquisition prospects, the talk is more about the wagyu with white miso or the slow-braised pork belly with potato puree and Japanese mustard. The real point of sushi e, however, is anything to do with raw fish. It’s a joy to watch the assured, precise knife skills of Nobuyuki Ura and his team as they prepare platters of delicate, blindingly fresh snapper sashimi touched with the crunch of sea salt and rush of citrus, or assemble elegant slender fingers of nigirizushi into a dazzling, colourful platter. Sweet little siu mai with a warm ponzu dip are little puffs of deliciousness, and the (complimentary) sign-off is a little frosted glass of vanilla panna cotta.

And ... Nighttime is louder and racier with fewer CEOs.

THE LOW-DOWN
Vibe Serious slicing. It’s all about the fish.
Best bit Getting one on one with the sushi chef.
Worst bit Diners who don’t know sushi counter etiquette.