Warning it's expensive enough that I'd only recommend it on a corporate expense account...having said that, it's superb and if you like Japanese food, go!
Shiraishi is a tiny restaurant in the Ritz-Carlton, Singapore, with barely enough seating space at the tables for 10 people and a little counter that sits maybe another 10. So even though we went late, it was still crowded. The service was good and they had held our table though we were slightly late and had shifted us from the counter to the table at our request.
The crockery is lovely and so is the menu. With typical Japanese attention to detail, each piece of porcelain/pottery was designed to match the food served. I especially liked the watercolour paintings on the menu which was made from handmade Japanese paper so has this rough textured finish to it.
What we had: a sampling of sashimi then we ordered a couple more dishes such as sea urchin, salt baked fish head, summer vegetables and desert. All were exquisitely laid out and tasted very fine.
My favourites though were the seasonal vegetables and the sea urchin. The vegetables each came a little carved and artistically arranged into a medly of colours and tastes. The sea urchin was so fresh and soft and full of flavour I think it beat even the one I had in Japan many years ago at a very expensive Japanese corporate dinner. The salt baked fish head turned out to be the cheek rather than the whole head. 
What I was also very impressed by was that all the wasabi and other condiments were obviously made from scratch. The sushi leaves were imported from Japan and tasted amazing. I could have just gone there for the freshly grated wasabi alone.
We didn't eat a lot and our bill ended up at over S$200. She'd decided since we were both so very full still from our buffet dinner the night before (me) and her indian lunch (her) we could only take nibbles for dinner. Hence a good time to try out an expensive sushi restaurant. Overall, I'd say despite the price, if you treasure good sushi, this is the place to go to, after saving up of course and not going ravenous.
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