So what’s there to eat? (Lunch Menu)

June 29, 2009 at 1:43 am 5 comments

Kawa-san is finalizing the menu. It has had many variations. Fearful of being too “traditional Japanese” there was a period where I was focusing on what creative / modern rolls we could provide.

The more I thought about it, I felt it was diverging from one of the core goals of providing healthy, fresh food. Many of the modern sushi concoctions can rival a Big Mac for calories. (For example – deep fried tempura with sweet sugary teriyaki sauce glaze, thick mayo, wrapped in seaweed and rice).

We will have weekly / seasonal specials also. The menu below is what we will offer on a daily basis. While planning we kept in mind that during the lunch hours it’s a fast-paced operation.

What do you think? Too many choices? Too little? Anything we have to put on the menu? Is it “too Japanese” (i.e. no Western choice aside from California roll). Sorry for flipping between the Japanese names for the fish and the Western; I’ll get that sorted out.

Nigiri Rolls Gunkan Donburi Sashimi
Tuna Tuna Tobiko Chirashi Tuna
Salmon Salmon Masago Maguro don Salmon
Hiramasa Salmon skin Salada Salmon don Tuna & Salmon
Ebi Cucumber Inari Hiramasa don  
Tamago Assorted Uni Uni don  
Scallop California Ikura Ikura don  
Unagi Kani stick Chopped Scallop Hokkai Kaisen
Chirashi don
Ika Avocado Crab    
Tako Vegetable      
Kani stick Negitoro      
Toro Chopped Scallop      


Set A Set B Set C
California Roll
Tuna, Salmon
Ebi, Tamago
Tuna Roll
Salmon, ebi
Masago, tamago
California Roll
Salmon roll
Cucumber Roll


There will be a separate dinner menu which is basically the lunch menu + more cooked items and the option for omakase.


Entry filed under: Menu.

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5 Comments Add your own

  • 1. alkanphel  |  June 29, 2009 at 10:15 am

    The menu looks quite good! It is a nice balance between the common and exotic. The number of choices is just nice too. I’ve never heard of saba nigiri before.

    Some points:

    You have chiraishi twice in your donburi menu?

    What are bincho and aomono? I’ve never heard of them before too.

    Any omakase for lunch?

    I find that the menu is more Singaporean though, because you don’t have the other types of fish like tai, kanpachi, hirame, aji or katsuo

    However I think some of them are pretty expensive, maybe you can consider them as for dinner menu, weekly specials or put on rotation.

    Do you have msn?

  • 2. Niniane  |  June 30, 2009 at 3:01 am

    I think there should be a hamachi nigiri, and an unagi roll.

  • 3. Leon  |  June 30, 2009 at 10:59 am

    I think it looks pretty good. Nice balance. Question: any soup dishes on a daily basis? Lots of fish bone to make stock. Also, many people outside Japan consider Miso soup something to have at every meal. Will it be missed?


  • 4. stand4sushi  |  July 1, 2009 at 3:21 pm

    @Leon There will be salmon nabe at night and some other soup dishes. There will be miso soup (I forgot to list it).

    @niniane Ah, we will have hamachi! I can’t believe I forgot to put that on the list. Unagi roll… hmm, I think we will stick with unagi nigiri. Unagi should be warm when served, not sure how we could do that with a roll.

    @alkanphel One of the chirashi should say Hokkai-Kaisen-Chirashi. Basically it’s all the premium seafood (real crab, uni, ikura, scallop, etc.).

    We will have omakase (of just sushi) for lunch. For dinner the omakase will have cooked items.

    Yep, we will offer some seasonal fish and specials – still figuring out what fish I can reliably get from suppliers at high quality.

    • 5. alkanphel  |  July 1, 2009 at 5:27 pm

      Nice, I’ll be sure to try that premium chiraishi and your lunch/dinner omakases 😀

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