Shoukouwa – The Only 2 Michelin Star Sushi Restaurant In Singapore. Freshness Is The Charm
When the Michelin stars has descended in Singapore in 2016, the talk of the town was on the two hawker stalls Hill Street Tai Hwa Pork Noodles and Hong Kong Soya Sauce Chicken Rice and Noodle which were awarded a star each.
Perhaps records broken. First hawker stalls to be awarded stars. What about the OTHER record?
While there is no official verification, Japanese restaurant Shoukouwa could jolly well be the fastest restaurant around to be awarded 2 stars after opening. Just 4 months into operation.
The sushi restaurant at One Fullerton is a venture between the founder of Hong Kong’s 3-star Michelin Sushi Shikon and the Emmanuel Stroobant restaurant group (which is behind Saint Pierre).
Considering that Michelin inspectors would need to visit a restaurant a couple of times (we hear three), they had only a short time span to do their judging.
Some Japanese sushi fans had their eyeballs popping, went “WHAT? WHO?”.
Prices are expectedly on the steep side.
A Mio Lunch Menu ($180 per person) of 16 courses includes appetiser, nigiri sushi, miso soup, Japanese Omelette and dessert. Also available is the Miyabi ($320) of 20 courses and Hana ($480) of 25 courses.
The Omakase of Miyabi ($320) and Hana ($480) are also available during dinner, from Tuesday to Sunday, 6pm to 11pm (last seating 8.30pm)
For the most expensive set, what you get is a number of appetisers, four cooked dishes, sashimi, 13 pieces of sushi, miso soup, Japanese omelette, and dessert.
Compared to Shinji by Kanesaka on a very basic level, Shoukouwa felt that there was a higher level of variety and excitement in terms of offering.
Do not be surprised at the space. It is an 8-seater sushi restaurant. Three chefs helm the restaurant.
Sashimi is flown in fresh daily from Tokyo’s Tsukiji Market. The market is closed on Mondays, and so does the restaurant.
Much attention is paid on execution and details.
Water is specially treated with a machine. Different vinegars are used to suit the fish type.
I also noticed that the fish to rice balance was quite ‘appropriate’, with the fish almost covering the rice.
Some standout dishes: Monkfish liver with Uni made an thrilling blend of both types of creaminess, and a crab meat croquette which bursted with bechamel-robustness.
Otoro seared right in front of you in Japanese charcoal which gave it an alluring smokiness; and Crab Rice with Uni and Ikura. I think I almost teared having this (with feelings of this is worth the $$$.)
Crab, Uni, AND Ikura?
A burst of the roe, the fresh sweet strip of crab, and the sweet deliciousness of sea urchin. That must be the ultimate combi for cholesterol, but they are certainly strong flavoured items individually, but coming together in almost perfect harmony.
I liked all 4 Uni items. (Or could there be more?) Chef Masakazu Ishibashi mentioned he did not use just one type of Uni, but from different prefectures (such as Kyushu and Hokkaido) to suitably pair with the accompanying ingredients.
While the space of the small restaurant was rather tight, I didn’t feel as constrained as the 3 sushi chefs looked ‘casual’ and did not give an intimidating look. I must apologise however, for taking too long to shoot one particular sushi. Chef stared at me (I think it could be a reprimanding look which changed to a softer approach), I said ”Sumimasen” and guilt-fully, quickly ate that piece.
Shoukouwa is a good sushi restaurant. It felt like there was a lot going on, yet pacing did not feel hurried.
2 stars worthy? Maybe, since the inspectors said so.
1 Fullerton Road #02-02A One Fullerton Singapore 049213
Tel: +65 6423 9939
Opening Hours: 11:30am – 3pm, 6 – 11pm (Tues – Sat), 6 – 11pm (Sun), Closed Mon
Other Related Entries
Singapore Michelin Guide 2017 – The Results
Singapore Michelin Guide 2016 – The Results
29 Singapore Michelin Starred Restaurants & Stalls
Shinji by Kanesaka (Raffles Hotel)
Ki-Sho (Scotts Road)
Publico Deli – Italian-Inspired Deli With All Day Breakfast, At InterContinental Singapore Robertson Quay
October 17, 2017