Omakase in Japanese Cuisine

Shoukouwa (www.shoukouwa.com.sg), one of three Japanese restaurants in Singapore with two Michelin stars, offers a traditional omakase concept. The 14-seater restaurant only serves two food menus – Miyabi and Hana – and there is little else to perceive if you have never dined there before. Edina Hong, group director of Emmanuel Stroobant Group, which owns Shoukouwa and Saint Pierre, explains the allure of the dining concept. “What’s good about omakase is that you’re tasting the right products at the right time, and these products are curated by the chef. A specific fish may be leaner in summer but fatter in winter and we might only showcase it during the winter season.”

“What’s good about omakase is that you’re tasting the right products at the right time, and these products are curated by the chef. A specific fish may be leaner in summer but fatter in winter and we might only showcase it during the

winter season.”