As Singapore’s only two Michelin Star sushi restaurant in the 2017 Singapore Michelin Guide, the eight-seater Shoukouwa promises an authentic, world-class Edomae sushi experience. Reservations are highly recommended at this extremely exclusive and private dining establishment.

Excellence in simplicity is the hallmark of the Shoukouwa experience. Staying true to the Edomae tradition, it prides itself on serving only the best seasonal fare, with minimal cooking and manipulation. This means that all fish, seafood and produce are flown daily to Singapore from Tokyo’s Tsukiji Market. The Kinki Ponzu is a perfect example, Kinki fish is simply cooked shabu shabu style in its own jus served with ponzu sauce decorated with yellow and purple Japanese chrysanthemum flowers, an amazing starter to your dining experience.

With the announcement that master sushi chef Junya Kudo will guide the already talented team of chefs, Shoukouwa’s fine cuisine standards are sure to be further reinforced. Chef Yoshio Sakuta based in Singapore runs the show on a day to day basis. Kegani is another gorgeously plated dish, steamed seasonal hairy crab in clear dashi sauce garnish with shiso flowers. The pricey hairy crabs from Hokkaido, weights an average of 500 grams and has a firm texture to its flavourful meat.

The restaurant, located at One Fullerton and opened in 2016, represents a collaboration between the founder of Shikon, the 3-star sushi restaurant in Hong Kong, and the Stroobant group. Shoukouwa is closed on Mondays, following the schedule of the Tsukiji market which rests on Mondays as well. Katsuo Norisyouyu, perfectly sliced bonito fish from Sendai, seared with charcoal leaving the skin delightfully crispy. Goes well with sauce made from nori (seaweed) smoked in straw finished with aromatic sansho pepper leaf.

Centred around an Omakase concept, Shoukouwa presents two menus, the Miyabi and the Hana. The Miyabi set is designed for the more genteel appetite, while the Hana set caters to true Japanese food aficionados, highlighting the very best of what the seas around Japan has to offer. Nodoguro is a Black Throat Seapearch which is fatty in nature, thus the chef opts to grill the fish before putting it on rice in a beautiful bowl handcrafted in Japan.

No detail has been spared to ensure world-class variety and quality, with the rice changed and freshly prepared every hour. Highlights of the Miyabi set include Monkfish liver with Uni, and a delicate Otoro Aburi seared with a binchotan charcoal grill, giving the fish a smoky rich flavour. This is indeed a culinary experience unlike any other. Rice from famed Japanese region Niigata is used with white or red vinegar depending on the course. Red vinegar gives a strong bold first impression on the palate with a mild last note. White vinegar is milder liken to wine with a longer finish while the red is more robust.

Of course, no Omakase experience would not be complete without an excellent pairing of Sake. As expected, the Sake collection in Shoukouwa is perhaps the most extensive in Singapore, with premium bottles such as the Daishichi Myokarangyoku that complement your meal. The range of Junmai Daiginjo sakes on the menu is worthy of any gourmet and connoisseurs around.

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