4-week Authentic Sushi CourseNew course starts in Singapore!! LEARN HIGHER TECHNIQUES WITHIN A SHORT TIME. We provide an intensive program teaching the craftsman skills and highly valuable techniques needed to become a sushi chef. Generally, it takes a person years to master these difficult skills. In our program, however, you can learn these skills in an intensive period of 4 weeks, or 8 weeks. The TSA Singapore branch offers Authentic Sushi Course 1st Half (the first 4 weeks of Authentic Sushi Course). Basic Japanese Cuisine Course Best team building activity! Art maki sushi is now popular in the world. You can enjoy creating and eating these unique sushi. Once you’ve mastered the art maki sushi skill, you CAN at any time entertain family and friends!We deliver FREE to your office / home within 1 km away Delivery island-wide available*High-quality, healthy, affordable dining in the heart of Singapore's Raffles Place business district and Bras Basah arts area.  

Inspired by the standing sushi bars in Tokyo, the original branch of Singapore's Japanese restaurant opened in August 2009 at One Raffles Place.  how to keep sushi rice moistA true standing concept, it received a warm welcome and with the emphasis on quality it was voted the #1 sushi bar and #1 for sashimi by the Hungrygowhere community.how to buy eel for sushiIn October 2010, a full-service branch was opened at the Singapore Contemporary Art Museum.  yo sushi menu manchesterLocated in the Bras  Basah district, the 8 Queen Street outlet offers an extensive menu including robatayaki, tempura, and sashimi as well as one of the largest Japanese sake and alcohol selections in Singapore.Standing Sushi Bar at Marina Bay Link Mall started in November 2010.  buy sushi grade tuna london

Catering to those working at Raffles Place and the Marina Bay Financial Centre, the restaurant offers great lunch and dinner set meals as well as the staples one would expect from a sushi bar.  menu sushi club puerto maderoHandmade sushi, fresh fish, healthy food; sushi san francisco bernal heightsjust because it's a fast business lunch is no reason to not enjoy a meal with quality ingredients. japantown sushiWe have also launched a new branch located right by Raffles Place MRT, Standing Sushi Bar at Income at Raffles provides a great dining experience and a full bar in the evenings.The restaurant has expanded internationally with its first overseas branch at La Piazza in Kelapa Gading.  Located in Jakarta, Indonesia, Standing Sushi Bar brings quality sushi and great Japanese food to the north Jakarta area.

8 Queen Street, located at the Singapore Contemporary Art Museum. The original Singapore Standing Sushi Bar located at One Raffles Place. Standing Sushi Bar in Jakarta, Indonesia. Part of the La Piazza complex in Kelapa Gading. Sushi-making class at Marina Bay Link Mall. Located at the Marina Bay Financial Centre.In July this year, mobile phones in Singapore were buzzing with text messages warning Singaporeans to avoid eating raw fish because they could potentially end up with a Group B streptococcus (GBS) infection that could lead to hospitalisations, amputation of limbs or even death. In response, the Ministry of Health (MOH) confirmed that in the first six months of the year, it had received reports of 238 cases of GBS infections – significantly more than the average of 150 cases per year over the last few years. And one hospital claimed that of the 76 cases it had seen, 10 involved patients who had recently consumed raw fish. This was not the first time uncooked fish had been flagged as dangerous.

Pregnant women are often advised to stay away from sashimi, the Japanese-style raw fish, as it may carry bacteria that could harm their foetuses. Last year, a man in China had his entire body invaded by tapeworms as a result of consuming copious amounts of sashimi. And in the aftermath of the Fukushima Daiichi nuclear accident, there were concerns about the effects of radiation on the area’s bluefin tuna, a popular source of tuna sashimi. But MOH was quick to point out that in the GBS cases, sashimi was probably not to blame. It found an association only between GBS infections and the consumption of “yusheng-style” raw fish, such as the Asian Bighead Carp and Snakehead fish commonly sold at hawker stalls. Indeed, sashimi – properly stored and prepared – is unlikely to be hazardous to your health, as I learnt from my research. First, looking up GBS, I discovered that it is a common bacterium found in the gut and urinary tract of between 15 and 30 percent of adults.

One article quoted Dr Leong Hoe Nam, an infectious disease specialist at Mount Elizabeth Novena Hospital, who clarified that the GBS infections mostly affect those who are already unwell. He added that the number of those who had fallen ill from GBS make up only a very small proportion of the whole population of Singapore. As for the bluefin tuna in Fukushima, a study released in 2012 showed that the radiation levels contained in this fish was approximately equivalent to only 5 per cent of that found in a banana. In fact, the only sashimi deaths I found were caused by fugu, a type of puffer fish that is considered a delicacy. This fish, containing a neurotoxin capable of paralysing muscles and stopping a person’s breathing, had contributed to the deaths of approximately 23 people in Japan between 2000 and 2012. Perhaps the more pressing health issue to do with raw fish is when there is cross-contamination of sashimi that has been stored or prepared with other types of fish.

Another problem is the mercury content in favourites like tuna, although this tends to only affect those who consume copious amounts of raw fish. As I read up more, I found that a number of parasites can be transmitted through consumption of raw fish. These can cause a variety of symptoms including abdominal pain, nausea, vomiting or diarrhoea. To prevent such problems, the United States Food and Drug Administration regulations require that fish used for sushi or sashimi be stored at less than minus-35 degrees celsius for 14 hours, or less than minus-20 degrees celsius for seven days, to kill the parasites. Sashimi-lovers can easily avoid these mishaps: they should purchase only sushi-grade fish and check that restaurants disinfect the board and knives used in the preparation of raw fish. And instead of binging on swordfish, tuna or yellowtail – all of which have higher mercury content – they can consider alternatives like salmon and scallops. There are few types of food that come absolutely risk-free, so with a little caution, sashimi-lovers can breathe a sigh of relief and continue to enjoy their meals