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Shoukouwa Restaurant - 2 MICHELIN stars Singapore Yelp Reviews
Latest Reviews On Yelp
5 Reviews
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Brought a friend there for his post-ops get-well treat.
Honestly was apprehensive about the bar counter setting and the price, but gave it a shot nonetheless. Was blown away. Food quality is good which must be expected for the price tag, but what is well worth the price is the entire experience of watching the chef very skillfully dictate each dish and prepare from raw ingredients into such fine delicacy. Just when we thought the best dishes were over and feeling full, he whipped out the sea urchin sushi that melted and swam in the mouth as you savour it, and with a smokey flavor engulfing the entire sensory space. Just that piece of sea urchin sushi alone was enough to swing any doubters. A very expensive meal (Hana for my friend and Miyabi for myself, with the difference being only the abalone scallop dish for Hana), but well worth the dining experience. The only advice I would offer is to go in reserve a day early so you can be seated right in front of the chef (only 8 seats), and make sure you free up a good 2 hours to enjoy the entire cultural culinary display by the chef!
Be the first to ReplyShoukouwa has been on my list since 2017 and I finally got
Shoukouwa has been on my list since 2017 and I finally got to go!At Shoukouwa, Head Chef Nishida-san takes you through the full range of their culinary arts in preparing and presenting the magnificence of the seasonal seas of Japan.Every course is completely original and remarkably artistic, composed of rare, organic ingredients freshly flown in daily from Toyosu Market in Tokyo, Japan or retrieved from cold, pristine waters around the globe.The sushi, carefully crafted by Nishida-san's nimble hands, is more refined than at other high-profile sushi restaurants. And for that, many thanks to Nishida-san for one of the best omakase experiences I've had in Singapore. Most certainly feels like I am eating Sushi in Ginza, Tokyo.BUT....IS it worth it? This is the question that many may have in mind. While Shoukouwa is priced at the very top of the range ($650++ per person for the "EN" course), it was indubitably worth every cent. It is truly a once-in-a-lifetime meal that will open your eyes to what intimate, exquisite and delectable omakase is.
Be the first to ReplyWhen you see the chef hand-slicing the delicately pickled
When you see the chef hand-slicing the delicately pickled ginger and hand-grinding wasabi rhizome, you know you're in for an experience.Prepaid reservations required, although they refund the deposit and just charge the whole thing at the end. The restaurant seats all of eight people, although most of the action is closest to one side, so four people get the full experience before their eyes, the others have to glance to the left more.Everything is artfully done. Appetizer of baby corn, greens, and itty bitty fish is followed by a sashimi plate-- in this case was geoduck (?), flounder, and a superb jack mackerel. Uni atop botan ebi followed, holy crap-- so good. Next was a golden eye snapper with ponzu and what seemed like some sort of chopped veggie (almost like pico de gallo) atop, showing some innovation.Singapore's claim to fame, hair crab quarter, deliciously stuffed was next. Almost but not quite mind blowing. A very standard sea bream was next... don't let standard fool you, just because everyone does it, it's still good. Next was a crab (?) or something, I forget. Lightly grilled, very nice compared to the typical raw. Grilled sabrefish was unique and a very pleasant addition. Might have been a spanish mackerel next, I'm ashamed to say I didn't write it down! Mantis shrimp was another new one, I don't know if it was stuffed with something or it was how mantis shrimp is, but this was the one dish that was different that I didn't care for. Three different courses of tuna followed-- maguro, chutoro, and a charcoal-seared otoro. All very, very good. Watching your otoro seared before your eyes with real charcoal (!!!).A gentle palate cleanser next, although some might find it a bit strong. Baby tomato, okra, not sure what else.Cooked shrimp mixed things up, then a plate of both cooked abalone and clam, with yuzu pepper. I don't normally care for abalone, but this was excellent. Catfish (?) atop rice came next, quite a bit more delicate than I normally take for catfish. Long spike uni followed-- YUM, although the combination dish of ikura and uni that followed was even better-- almost perfect, and the ikura wasn't too salty, as so many places make the mistake.A clam miso soup was delicate but perhaps the most out of character thing, for some reason the clam-iness didn't do it for me either. A brilliant sweet tamago followed, then a chopped tuna/shiso leaf/brown rice hand roll just to keep your palate rolling!The real desert finally came, I think it was a lightly glazed honeydew and cantaloupe. Delicious.Some complain about service being a little sterile, and to be fair, it is. They greet you by name upon entrance and everything is entirely proper, so I wouldn't complain too much-- but then when you're dining at a 2* establishment and paying this kind of money, I fully understand the complaints.In the end, it's an easy rating on Yelp. You can get almost as good for half the money, though, and that is definitely a thought that weighs heavily enough to prevent Shoukouwa from getting a 5-star Yelp rating.
Be the first to ReplyWe had the top hana omakase dinner, and while the food
We had the top hana omakase dinner, and while the food wasn't bad, there was not a single wow dish!! Unimpressive sake list compared to others. Worse, the waiter spilled boiling water over a guest, and they couldn't offer him some cream or a spare shirt. Michelin inspectors are not equipped to judge Asian restaurants (or was there some conflict of interest?), because there are at least seven sushi/Japanese restaurants in Singapore that are better than shoukouwa: the two Shinjii's, Hashida, Ichi, Ashino, Ki-sho, Waku-ghin (not exactly a sushi specialist, this one). At this price, more like a two-star on the Yelp scale than Michelin scale!
Be the first to ReplyShoukouwa has a lot to live up to, famously earning two
Shoukouwa has a lot to live up to, famously earning two Michelin stars in a span of a few months after starting operations in April 2016. And I'm afraid it didn't live up to those expectations. I had dinner on a weekday evening. Reservations had to be secured with a credit card booking - pre paid. There were two options for dinner: $320 vs the pricier $480. We opted for the former. Which included:- appetizer of stewed grated yam with shirako in it (for the uninitiated, shirako is cod sperm. And it's in season!)- steamed crab with its roe and guts, dipping sauce of vinegar lime with sharks fins (!!! )- filefish sushi with its liver atop it- buri sushi- steamed sea perch with chopped scallions and garlic(?) in light soy sauce - baby shrimp sushi (can't recall its Japanese name)- shima aji sushi- grilled kinmedai- akami zuke (marinated maguro) sushi - chutoro sushi- aburi chutoro sushi (yes, with coals, not a blow torch)- persimmon in sesame paste palate cleanser- deep fried file fish in dashi broth- mategai sushi (most likely but can't be absolutely certain it was mategai and not another type of clam)- sayori (needlefish) sushi- sawara (Spanish mackerel) sushi. Lightly smoked. - murasaki uni sushi - anago sushi - miso soup- "maki" of sorts of toro and chopped scallions- rice dish of uni, ikura and caviar on uni mixed rice- Japanese fruits : melon and pearSo, interspersed with the sushi dishes were cooked seafood dishes. The shari was perfect, spot on. Yes for some of the fish it was vinegared with red darker ones, for the lighter white fish sushi, "normal" vinegar was used. Whatever it was, it had the perfect mix of stickiness and bite. To be honest there was nothing to fault re: the sushi. Each was made with the right amount of shari, packed with just the perfect firmness, brushed with soy sauce, use your fingers and enjoy! Hmm!The cooked dishes were mostly good except the kinmedai, which I felt was a waste to have it cooked -- with a sweet miso sauce I think. It was just, ok. Shoukouwa, in my opinion, pales in comparison with Shinji and Hashida (I have yet to try Sushi Ichi). Both Shinji and Hashida exude warmth-- in the decor, of warm wood and colours and large cypress wood table top and lighting, and service from both staff and sushi chefs. Shoukouwa was very masculine. Granite walls and some wood. Lighting wasn't warm. Not one staff (visible to customers at least) was female -- ok, not that it really matters, but one of the wait staff (the only non Japanese) wasn't spot on 100% warm and friendly, look-in-the-eye professional service type one would expect. The seating of the restaurant meant that only a lucky two or four at most would get the best seats, watching the chef prepare the sushi. The other four (it was only a 8 seater long counter) would be watching quite faraway. I was seated right at the end, and right next to the curtain flap separating the kitchen. So yes, slightly noisy. There wasn't such an issue at Shinji or Hashida because of the design of the dining rooms. The sushi chef: there were two, one assisting the main. They were initially stern looking, not really being friendly other than the usual irrashimasu! I had to ask questions, about sushi, the chunks of fish, how long they were marinated or aged for, etc, before they became just slightly friendlier. Still not great. It's like as if they were reluctant to chat. Part of the experience at a sushi ya is watching the chef prepare the fish and sushi etc. there has to be a grace, even if there were more customers. He became hurried, and tossed some fish chunks into the boxes etc to get the sushi made. And that affected the speed at which our sushi was presented. Too quickly. I suppose it is a good thing we didn't have to wait too long for the next course, etc, and most of the time it was fine, but sometimes the sushi was presented one after another. I barely had time to have a piece of ginger before the next sushi was made and it just had to be eaten immediately! So these few negatives detracted from the experience. Which was otherwise good: Ocha (during meal) and houjicha (during dessert) were perfect complement to the food, the tamago was probably the best I've ever had, the sushi were all delicious -- I particularly enjoyed the akami zuke, the buri, filefish, and the uni dishes. But would I return? No. Would I recommend a meal at Shoukouwa? No. please have a meal at Shinji or Hashida instead. For the same price, it is much better there than Shoukouwa. I don't understand the Michelin stars at all. I award shoukouwa three stars because of the price, and the Michelin stars. If it was unstarred and slightly less pricier, it would have achieved a 4. Still not a 5.
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