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The best of kappo cui­sine (a con­cept that’s more ca­sual than kaiseki) in Sin­ga­pore can be found at Kappo Shun­sui, which is hid­den be­hind a bronze slid­ing door that’s only ac­ces­si­ble by a biometric scan­ner. No, the restau­rant is not be­ing elit­ist — it’s just a spe­cial touch that en­hances a diner’s VIP treat­ment, es­pe­cially if they’re fre­quent cus­tomers. For first time vis­i­tors, sim­ply ring the door­bell to gain en­try. Don’t for­get to have your fin­ger­prints reg­is­tered for fu­ture vis­its. Once in­side, the cozy 19-seater restau­rant, which is helmed by Ex­ec­u­tive Chef Nishi Nobuhiro, takes you on a de­li­cious jour­ney through the sea­son’s fresh­est pro­duce. Every­thing here is flown from Ja­pan, so ex­pect only the best veg­eta­bles, seafood, and meats pre­pared and cooked in front of you. A sta­ple at Kappo Shun­sui is Owan, a dashi-based soup served with home­made shinjo (fish cake), which is com­posed of five dif­fer­ent sea­sonal fish meats. For some­thing more in­dul­gent, the A4 Kagoshima Wagyu Clay­pot Rice will make your mouth wa­ter as Chef Nobuhiro blow torches the beef to per­fect done­ness. Book­ended by these two dishes are an as­sort­ment of sea­sonal of­fer­ings, which in­clude a pa­rade of ap­pe­tiz­ers, var­i­ous types of sashimi, as well as sea­sonal seafood spe­cial­ties.

Visit Kappo Shun­sui at 5 Koek Road, #04-02, Cup­page Plaza, Tel: 6732 0912

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