Guided by the concept of “shun”, Chef Shimuta “Shim” Kunihiko delivers a truly immersive omakase experience, captivating guests with a display in culinary showmanship that showcases seasonal ingredients at the height of their natural quality.
Surreally shrouded behind an unassuming door marked only by a delicate flower hung at eye level, Kappo Shunsui finds itself nestled along the ever bustling Hongkong Street. Step inside and journey through a darkened corridor where an intimate 12-seat dining chamber awaits, with a stage backed by two screens showing Chef Shim’s artistry in real time as he employs various culinary techniques to optimal effect.
Kappo Shunsui offers a truly divine Kappo-style omakase experience, starting from $180 at lunch, and $280, $380 and $480 at dinner, with each thoughtfully presented dish showcasing Chef Shim’s signature style elevating the fresh, seasonal ingredients flown in from Japan. The name Shunsui is derived from the words “shun” (Japanese for season) and “sui” (which means water in Japanese), representing how Chef Shim uses only the best seasonal produce at the height of their natural beauty.
Born in the countryside of the Fukuoka Prefecture in Kyushu, Chef Shim grew up surrounded by the idyllic backdrop of paddy fields, rivers, and mountains. This closeness to nature cultivated an innate appreciation for seasonal ingredients within Chef Shim, which eventually bloomed into an interest in the culinary arts. From the age of 20, Chef Shim began his culinary journey under the guidance of legendary Kyoto chef Hirata Tasaku, Chef-Owner of MICHELIN-starred Kodaji Kanjin, learning the different facets of traditional Kyoto-style cuisine along with Chef Tasaku’s unique and creative approach to cooking. Since then, Chef Shim has forged his own path, and Kappo Shunsui has been awarded the MICHELIN Plate at Kappo Shunsui in 2018, 2019, 2021, and 2022.
A spectacularly immersive experience from start to finish
Dinner at Kappo Shunsui is a treat unlike any other, with the Seasonal Omakase Course - Minamo $280 and Kacho $380, with Chef Shim’s culinary artistry being truly highlighted by the Premium Omakase Shunsui $480.
The first act involves exclaiming “Kanpai!” as Chef Shim celebrates each guest with a welcome drink of either sparkling sake (for the Premium Omakase Shunsui course) or the irresistibly sweet Mikan (Japanese mandarin, for the Minamo or Kacho courses) which whets the appetite with its citrusy floral notes. This is followed by Shiroebi (White shrimp) and caviar encased in a crunchy ice cream cone that upon the first bite shows the chef’s meticulousness as the subtle flavours of fresh shrimp is well complemented by the rich and briny caviar.
Chef Shim then gets the meal going with his signature Sakizuki (Appetisers), a trio of vibrantly coloured dishes that herald the season from which they were inspired. The first of which enchants with the delicate yet chewy texture of Hamaguri (Hard clam) smoked with Hojicha before being lifted by the rich umami flavours of matcha miso, and completed by a shot of Hojicha that cleanses the palate. This is followed by the vividly coloured Lemon Bowl harmonising the distinct flavours of Akagai (Ark shell) expertly paired with the subtly sweet Ise Ebi (Spiny lobster), the tart notes of dashi vinegar jelly, with the citrusy and tart lemon. Completing the trio would be the fatty and flavourful Kinki (Thornyhead fish) lifted by the nutty notes of fresh Usuiendo Mame (Green peas) sauce.
Mains begin with a vibrant platter of Otsukuri (Sashimi), featuring incredibly tender Tachiuo (Belt fish), lightly seared to bring a smoky flavour, alongside the delicate Kinmedai (Golden eye snapper) that is packed with rich umami flavour, taste the freshness of the ocean with a mouthful of Honmaguro Toro (Bluefin tuna fatty belly) that melts in the mouth before lifting up the konbu marinate paper to unveil slices of lean and mildly sweet Isaki (Chicken grunt). With stock availability varying across seasons, Chef Shim looks to feature only the freshest produce with a medley of ever-changing sashimi offerings.
Chef Shim’s attention to detail truly shines through on the hot dishes, starting with the Shabu (Hot dish) featuring Kegani (Hairy crab) where succulent and sweet pieces of crab meat is served in an incredibly rich and savoury broth filled with velvety Kani Miso (Crab liver).
Take the taste buds on an adventure with the Yakimono (Grilled dish) as fresh Hokkigai (Surf clam) and Nodogoro (Blackthroat seaperch) is seared and grilled with binchotan charcoal to bring a heady woodland scent to the meaty mouthfeel of the clam while highlighting the full-bodied umami notes of the seaperch. The pair is then well complemented with a refreshing grated radish vinegar sauce that cleanses the palate ahead of the next course.
The adventure continues with the Agemono (Deep fried dish), where delicate Anago (Conger eel) is meticulously deep-fried and topped a generous serving of rich and creamy Murasaki uni (Sea urchin) before being presented atop a sheet of crunchy and briny seaweed, the sweet Anago melts in the mouth alongside the full umami of Murasaki uni.
Chef Shim’s expertise is spectacularly put on display for the Shiizakana (Main dish), have cameras at the ready as A5 Miyazaki wagyu tenderloin is briefly seared in a fiery blaze before being served with stalks of grilled baby corn topped with shavings of aromatic black truffle and a savoury onion sauce. Lastly, Oshokuji (Rice dish) features the sweet meat of Kegani (Hairy crab) lightly fried with rice cooked in a donabe (earthenware pot), allowing the richness of hairy crab to permeate the fluffy rice before being served with a starchy sauce.
The Mizugashi (Dessert) completes the immersive dinner experience on a high as guests are invited to prepare their very own Matcha green tea by whisking the finely ground Matcha powder with hot water to create an intense, full-bodied tea which is served with sweet and chewy Ichigo-daifuku (strawberry mochi). Guests are also invited to join Chef Shim on stage to mix the creamy white sesame ice cream with black sesame senbei (Rice cracker), and Kiyomi orange.
For guests enjoying the Minamo ($280) and Kacho ($380) courses, look forward to dishes like the incredibly delicate and sweet Sakura Ebi (Sakura shrimp), and Akanasu (Red eggplant) are tossed with rice to for a dish filled with rich umami flavours, as well as flavourful Chawanmushi featuring freshly caught seasonal fish, and the melt-in-your-mouth tenderness of A5 Miyazaki wagyu beef sirloin Sukiyaki.
Mindfully curated sake pairings to complete the experience
To fully complement the cuisine, Chef Shim has prepared a specially curated list of sake to bring out the best of the seasonal ingredients on display. Expect only the best as a selection of sake, comprised of labels like Atagonomatsu, Denshu, Nebashima, Aramasa, and cult sake label Juyondai are served with purchase of Kappo Shunsui’s sake pairing option. Guests partaking in the Premium Omakase Shunsui course will enjoy a complimentary premium sake tasting set served with their meal.
a. 17 Hongkong Street #01-01, Singapore 059660
s. www.facebook.com/kapposhunsui
t. +65 9171 5592
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