Diners can expect terroir-inspired interiors, Edomae sushi as well as sake and wines curated by Master of Wine Tan Ying Hsien
Following an extensive renovation, Two Michelin-Starred Shoukouwa Sushi Restaurant unveils a new terroir- inspired interior that pays homage to Japan’s cultural traditions and natural beauty. Cultural storytelling permeates the ryokan-like restaurant setting, complementing the exquisitely crafted Edomae sushi from Head Chef Nishida Kazumine as well as new wine and sake pairings curated by Singaporean Master of Wine Tan Ying Hsien.
Tomoyuki Hisano, Japanese interior designer and founder of Tom Designs & Associates, introduces striking elements that reference a time and place in Japan’s history. The restaurant entrance is decorated with inuyarai, curved low bamboo fences which were originally installed in Kyoto neighbourhoods in ancient times as a way for residents to protect their walls from heavy foot and horse traffic.
Once inside, guests are greeted by striking red Japanese stucco walls with a ‘juraku’ finishing – comprising natural soil from Kyoto – and a water fountain reminiscent of those found at the entrance of Shinto shrines. The ceiling features rows of wood beams, bringing to mind the sukiya-style tea houses in Japan.
A pebble walkway leads diners to an eight-seater Main Sushi Counter. A wave pattern wall in sage green houses a bonsai plant against a mist wallpaper, evoking the mood of a forest in the early morning. The Private Dining Room, which showcases a luxurious gold and silver wallpaper with Japanese art motifs, accommodates six guests.
Taking pride of place in Shoukouwa since it opened in 2016, the wood counters at the Main Sushi Counter and Private Dining Room have been meticulously preserved. Crafted from rare, centuries-old Hinoki cypress wood, they are the handiwork of a master craftsman who builds furniture for Japan’s Imperial Family.
Impeccably fresh ingredients are key to maintaining time-honoured cuisine standards. Hence, Shoukouwa still insists on sourcing its produce at a frequency of four times a week from the famed Toyosu Market. With pristine produce at his disposal, Chef Nishida works his magic on the board, sculpting delicate morsels such as Sakura Masu (cherry blossom trout) and Shiro Amadai (white tilefish) with deftness and finesse.
The Ika deserves special mention: Finely diced squid are seasoned with a smidgen of salt and lime, formed into nigiri and delicately placed on your hand. Signature cooked dishes include the signature Awabi (steamed abalone with liver sauce) and Kegani (Hokkaido hairy crab with crab roe sauce and N25 caviar).
Shoukouwa presents three omakase menus with ingredients that change accordingly to the seasons and availability. Diners can choose between Miyabi ($350++ per person) and Hana menu ($520++ per person) for lunch, and Hana menu ($520++ per person) and En menu ($680++ per person) for dinner.
Singapore’s first Master of Wine has carefully considered wines and sake from top wineries and breweries to accentuate Shoukouwa’s Edomae-style omakase. One standout is Nagurayama Yokikana Junmai Ginjo, with hints of grape and pear aromas to match the Mozuku appetiser of rock seaweed, bafun uni and kuruma ebi.
The champion sake of International Wine Challenge in 2019, Katsuyama Ken Junmai Ginjo is delightfully smooth, round and crisp, making for an immaculate pairing to the clean, sweet-savoury Kasugo nigiri.
Other selects on Shoukouwa’s sake menu include Daishinshu Kinmon-Nishiki Junmai Daiginjo and Hakurakusei Junmai Ginjo, For wines, the selection includes Châteauneuf du Pape Blanc La Crau Domaine Vieux Télégraphe 2021, Nicolas Potel Volnay Les Pitures 2003 and Jim Barry Assyrtiko 2021.
Guests can opt for the sake pairing at $258++, mixed wine and sake pairing at $308++, and wine pairing at $348++.
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