Omakase in Ja­panese Cui­sine

Robb Report Singapore - - Savour -

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.”

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