Taku Ashino

The Climb

Early on, the foundations of the work were built through the repetition and restraint of sushi training at Tokyo, where Taku Ashino learned the exacting rhythm the format requires. He later moved to Singapore, where he served as head chef at NBS Hide Amamoto until 2015. In 2015, he became owner chef of Sushi Ashino, shifting from supporting another room’s standard to defining his own.

Today

At Sushi Ashino in Singapore, the work is framed by a direct statement of method: “My philosophy is edomi style.” In Ashino’s hands, that points to lineage and discipline rather than display. The restaurant’s approach is built around patience, measured handling, and the texture that comes from letting fish mature into its intended state.

Signature

Jukusei sushi and aged fish sushi are the signatures associated with Taku Ashino. That pairing defines how the work is read: as sushi shaped by waiting, where aging is part of the method rather than a correction for it. The result is a practice that puts time to work alongside technique.

In Their Words “For me, there’s no sense to sell fresh fish in Singapore because if we import the fish from Japan, at least it takes three or four days.”

Recognition

Jukusei sushi, also described as aged fish sushi, is the defining expression attached to Ashino’s work at Sushi Ashino. Taken plainly, the line describes a craft built on patience, method, and a clear acceptance that time is part of the discipline.