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