Food and Travel (Singapore) - - New Bites -

In the tra­di­tion of the best sushi and sashimi restau­rants, the set­ting at the newly opened Shouk­ouwa, which is a joint col­lab­o­ra­tion be­tween the Emmanuel Stroobant Group and the owner of three-miche­lin-starred Sushi Shikon in Hong Kong at One Fuller­ton, is sim­ple, sub­tle, tex­tured and muted – with pine and neu­tral tones dom­i­nant. The place set­tings, crock­ery and uten­sils are all dis­cern­ingly se­lected to en­hance the sim­ple, aes­thetic ex­pe­ri­ence of each culi­nary cre­ation that is care­fully placed be­fore the diner. The en­tire ef­fect of the sparse but well-ap­pointed restau­rant cre­ates an­tic­i­pa­tion within a rest­ful and com­fort­able am­bi­ence.

There are only three menus: S$150 set lunch (Mio) and omakase for S$320 (Miyabi) and S$420 (Hana). The lunch menu of­fers be­tween 12-14 pieces of ni­giri, an ap­pe­tiser and a dessert, while the omakase menus are a lot more ex­ten­sive, of­fer­ing cooked dishes and sashimi on top of 14 pieces of ni­giri. Both the Miyabi and Hana omakase menus are an ex­cel­lent in­tro­duc­tion to the chef’s skill and pas­sion for his cui­sine. through this lunch, de­light af­ter sea­sonal de­light

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