Shoukouwa

• Use of Rare, Centuries-Old Hinoki Cypress Wood Counters
  Shoukouwa features two original wood counters crafted from rare, centuries-old hinoki cypress wood, made by a master craftsman who builds furniture for Japan’s imperial family. This adds a unique historical and artisanal element to the dining experience.

• "4 Stars at Home" Private Fine Dining Experience
  Shoukouwa offers an exclusive private dining service called "4 Stars at Home," where chefs bring a bespoke Michelin-starred Japanese and French fusion kaiseki experience directly to customers' residences. This service requires a minimum of four guests and must be booked at least seven days in advance.

• Distinctive Interior Design Featuring Japanese Cultural Elements
  The restaurant's design includes a newly installed barrier of interlocking blond bamboo strips called inuyarai at the entrance, a sage-green wave-patterned wall with a bonsai alcove at the main sushi counter, and a private dining room adorned with iridescent gold-and-silver wallpaper with stylized botanical motifs, creating an immersive cultural ambiance.

The most honored or signature ingredients at the Michelin-starred restaurant Shoukouwa, Singapore include:

• Toro (Tuna belly): Scored lengthwise and lightly aburi-seared over binchotan charcoal, toro is prized for its gently melting fat and delicate texture. It is served on a nugget of pressed rice seasoned with salt, highlighting the luxurious mouthfeel and umami of the fish.

• Nodoguro (Blackthroat sea perch): A rare and expensive fish known for its sweet, fatty flesh. It is grilled over binchotan charcoal and served on a small bed of rice. Pressing the fish releases its oils, which coat the sushi rice and add a rich umami layer, making it a signature delicacy at Shoukouwa.

• Butter fish (Silver pomfret): Served with a soft ponzu jelly, this fish is tender and full-bodied. The pairing with a full-bodied Junmai Daiginjo sake enhances the flavor experience, emphasizing the refined balance of the dish.

• Squid: Finely sliced and served on a cuboid of steamed rice with a hint of salt and sudachi lime, the squid nigiri is a transformative bite that recalls iconic fine-chopped squid preparations, showcasing delicate texture and subtle citrus notes.

• Sushi rice blend: Imported from Yamagata and Ishikawa prefectures in Japan and mixed in a specific ratio, the sushi rice is a foundational ingredient that complements the premium seafood, ensuring perfect texture and flavor balance in every piece.

These ingredients are central to Shoukouwa’s traditional edomae-style sushi, emphasizing freshness, precise preparation, and the interplay of texture and umami. The use of binchotan charcoal for grilling and the careful pairing with premium sake further elevate the dining experience.