Shoukouwa

The omakase menus at Shoukouwa will take you on a unique sushi journey of discovery that may reshape how you feel about Japanese food. Make no mistake this is a gastronomic temple of significance, intoxicating excellence and exquisite craftsmanship. Pristine Japanese ingredients, probably brought in from Tokyo’s Toyosu Market (four times a week) will set the pulses racing in the sushi dishes which are a masterstroke of simplicity and deliciousness. Think the likes of Otoro (fatty tuna), baby seabream, sea eel scorched with sweet teriyaki and scallop simply seasoned with Himalayan salt, all served on superb sushi rice. Juicy abalone marinated in sake for half the week, steamed and then served with an unctuous abalone liver sauce is a wonderful juxtapoisition of  sweetness and umami while slivers of Hokkaido crab topped with briny caviar and a scattering of shiso flowers will send you to heaven and back. 

It's a small, intimate space, very elegant and tranquil, designed to accentuate your experience in a wholistic, meditative way. This is the only omakase restaurant in Singapore with two Michelin stars and praise rains in from all quarters. 

Hailing from long edomae sushi tradition, the restaurant's Japanese chefs have honed their artistry and skills for years at prestigious Ginza establishments. With no more than eight seats right in front of the chef’s preparation table, guests will enjoy direct interaction with, and personalised attention.

Edomae sushi tradition dates back to the illustrious Edo era in Japan. Without access to refrigeration system in those days, and ice was expensive, the sushi was made with fresh ingredients from the close-by water ways, served and consumed quickly to preserve its freshness. Nowadays, edomae sushi chefs take pride in serving only the best seasonal seafood and produce, presenting diners with the purest flavours of the food with minimal cooking and manipulation. At Shoukouwa, the fresh fish, seafood and produce are flown daily to Singapore from Tokyo’s famed Toyosu Market.

The art of fine sushi is one that is contemplative and considered – like a Zen expression. The perfect sushi is a delicate balance of the quality of fish, proportion and temperature. The fish must be of the highest grade, undamaged during the catch, and very fresh. The rice for sushi is mixed delicately with a fine balance of rice vinegar – to allow for subtle taste without overpowering the slice of fresh fish. As the acidity of vinegar acts as a cooking agent, it is important for the sushi is consumed within seconds of being served, eating it with a clean hand.

As a matter of proportion, the amount and temperature of rice for each sushi is different with different fish. A true sushi master chef will take the appropriate amount of rice, and press it for that just perfect time to get the right temperature to pair with each fish, to ensure the ideal harmony of taste and texture for consumption.