In an intimate space of tranquil elegance, Shoukouwa serves only the best seasonal seafood and produce, presenting diners with the purest flavours of the food with minimal cooking and manipulation.

PROFILE

Shoukouwa is a venture by the Emmanuel Stroobant Group Luxury Collection, in partnership with Japanese cuisine specialist Hanachiyo, with the restaurant located within a few metres of Singapore’s Merlion figure. Presenting omakase menus, which are changed depending on seasonal availability, the restaurant seats eight persons at the main sushi bar, with up to six persons in the private dining room.

MUST TRY 

Monkfish liver with Uni and the Mio lunch menu for a glimpse into the best of Shoukouwa. 

AMBIENCE

The décor is minimalist, in an intimate space. Regular omakase diners will know not to wear aftershave or perfume.

SERVICE

The service is direct across the sushi counter from the chef, establishing a bond between diner and sushi master.

FOOD

The traditions of edomae sushi date back to the Edo era in Japan, and nowadays the 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. The perfect sushi is a delicate balance of the quality of fish, proportion and temperature, while the rice is mixed delicately with a fine balance of 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 to be consumed within seconds of being served. Three lunch menus are available, and two dinner menus. There is also a sake menu.

PRICING

S$320 to S$480

SUMMARY

Shoukouwa is a classic sushi experience, expensive, but unbeatable anywhere else in Singapore.