Food News

Japan-Famous Conveyor Belt Sushi Restaurant Opens At ION With Live-Cut Seafood

Japan-famous Gatten Sushi opens at ION Orchard

Image credit: Yuji T. via Google Maps

ION Orchard, already home to numerous Japanese eateries, has just gotten another with the opening of Gatten Sushi. Originating from Saitama, Japan, this sushi chain has over 270 locations across Japan, South Korea, China, and the US, with this new outlet marking its arrival on our shores.

Image credit: Takashi Kato via Google Maps

Gatten Sushi operates with a conveyor belt, though you can expect to see the staff prepare sushi right in front of you—some patrons have even witnessed them slicing open a tuna with real flair! The chefs’ lively, outgoing energy has become part of the draw, with many reviewers singling it out.

Image credit: Moganzo Lim via Google Maps

The conveyor belt sushi here is priced from $2.50 to $9.80 a plate, so if you focus on options on the lower price point, you won’t have to break the bank. You’ll find classics such as Salmon Nigiri, Ika Nigiri, and various types of maki.

Image credit: Takashi Kato via Google Maps

You can also order more premium options a la carte, including Super Fatty Bluefin Tuna ($9.80), Sea Urchin ($9.80), Steamed Snow Crab ($7.80) and more. If you’d like to skip the carbs, sashimi is also available here—get the 5-Piece Set ($17.40) to enjoy all the finest cuts of seafood in one plate.

Gatten Sushi replaced Itacho Sushi at ION Orchard’s Basement 3, which was previously a much-loved spot. But if the fanfare is anything to go by, Gatten Sushi looks promising for fans of Japanese cuisine.

For more affordable sushi options, read our best cheap sushi places in Singapore guide. For $2 uni sushi and more in Yishun, read our iSUSHI coverage.

Address: 2 Orchard Turn, #B3-20, ION Orchard, Singapore 238801
Opening hours: Daily 11am to 10pm
Tel: 6876 1210
Website
Gatten Sushi is not halal-certified.

Feature image adapted from Moganzo Lim and Takashi Kato via Google Maps

Enze Kay

Enze is a Singapore-based food writer. He enjoys noodle dishes from around the world, but local classics such as bak chor mee, wonton mee, and hokkien mee hold a special place in his heart.

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