Weekends are usually a time when I chow down all manner of food that I have worked extremely hard to avoid over the course of the working week. Except sushi, a weekend or weekday pleasure that isn’t at all guilty.

My restaurant of choice is the rather upmarket Nogawa at the Concorde Hotel which puts Sushi Tei firmly in its place. This is the real deal, with flappingly fresh fish flown in daily from Japan. It is darned expensive should you veer off their lunchtime set menu though (make sure you don’t, would be my advice).

These two shots, above and below, are of their set lunch sushi platter which set me back a thoroughly reasonable $30. Come for dinner and a single plate of salmon sashimi will cost you just as much.

Anyway, Nogawa is not somewhere that I go to all that often. Ichiban Boshi is more my level (always makes me smile as it sounds a bit like itchy botty – schoolgirl humor I know) and was where I found myself last week for the press launch of Aurora Salmon.

Being a Scot – and so frightfully proud of all my lovely Scottish salmon – I naturally gave the chap from Norway a good grilling on what made his fish better than mine:

He had a bunch of quite good reasons but what I was most impressed by was that Aurora Salmon has been created solely for the Japanese sushi market.  And now, after seven years of exclusivity, it has landed on the shores of Singapore. Yes, rather thrillingly, apart from the Tsukiji fish market in Tokyo, Singapore is the first city in the world – not just Asia – to have direct access to it.

And good old Kuriya, the fish market that sits within Ichiban Boshi at Great World City, sell it. Nogawa doesn’t (yet).

I bought Mrs B along with me to the lunch – she’s another salmon aficionado – and we REALLY did oooh and aaahhh over how it tasted: it’s slightly fattier than most salmon sashimi which gives it a super smooth texture and is presumably part way responsible for the delicious, sweetish aftertaste. I  feel suitably equipped as to what I now expect a plate of salmon to deliver.

If you want to try some, it’s available from the Kuriya fish market counter, or ask for it by name and Ichiban staff should go and get it from the market section and let you eat it at your table.

Personally, I hate the idea of takeaway sushi, I need to eat it in situ; it’s somehow never quite right once it’s gone in and out of the car and you’ve turned a few corners.

Aurora Salmon is available from all Kuriya markets.

As Nogawa’s details on the Concorde Hotel website are hopelessly out of date – they say he’s still on level 3 when his restaurant is actually just by reception on the ground floor – I’m posting this link to copious glowing reviews on TripAdvisor.