Offering the freshest maki and temaki!

Where to order cheap, cold serving sushi platters online in Singapore? SushiGo is the right place to go.

Launched in 2016, SushiGo provides delivery for sushi which has been freshly made from our kitchens. SushiGo has built up a good reputation and foundation in the F&B Industry over the past year and continues to strive for high quality sushi delivery, production and customer satisfaction.

SushiGo provides a high quality delivery service for sushi, we ensure that measures are put in place to allow our customers to enjoy their sushi without any problems like it being not fresh. Currently, The range of products that SushiGo sells are sushi rolls, platters and unique creations such as the cheese roll. Platter is currently our best selling product.

Our Team

Each and every one of our employees are driven, committed, and ready to meet and exceed customer expectations. We go to great lengths to identify chefs that are precise and capable of creating the perfect sushi for our customers

Our Mission

We strive to deliver the most delicious and fresh sushi in Singapore and to also provide our customers with a good experience that they can always remember.

Preserving Out Freshness

SushiGo uses high quality sushi grade fish, if you are wondering what does sushi grade mean, The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi grade.

Sushi grade vs sashimi grade, what is the difference? Very fresh seafood suitable for eating raw is called ‘sashimi-grade’. It’s caught and handled in such a way that peak freshness and quality are maintained. Sashimi-grade Tuna, and other large wild-caught fish, are line-caught, landed onto a mattress (to minimise bruising) and killed instantly by brain-spiking (ike jime). This prevents the fish from struggling and releasing stress hormones and helps keep the body temperature low. The fish is then bled immediately, removing heat and waste products, and put into an ice slurry to drop the body temperature as close to 0ºC as quickly as possible. Ideally sashimi-grade fish should be purchased on the day of consumption; after more than 24 hours in a domestic fridge, while it will still be premium quality, it won’t be at peak freshness and should be cooked rather than served raw.

Importance of Sushi Rice

Sushi Making Course (Last Sunday of the Month)

SushiGo will be organising a series sushi making courses throughout the year. The courses will showcase latest technologies and innovations used in making the sushi and SushiGo's traditional way of making the sushi

Preserving Freshness in the entire process of sushi making is very important. Sushi Restaurants worldwide require their sushi to be of high quality and fresh. Find out how tedious and difficult it is to make a single sushi roll in our course.

Look into the processes that our chef's at SushiGo take in order to provide the sushi that you have ordered. Learn tips and reasons behind each and every step of sushi making.

Dates: 18 December 2017

Time: 10 AM to 5 PM

Location: CHIJMES

Sushi Making Feedback

Attended one of our sushi making courses? What do you feel about our showcase and tutorials, give your ratings below to let us find out your experience!