Sumibikappo SHIROSAKA

When overseas to sharpen his culinary senses, char-grilling caught owner-chef Hideki Ii’s attention. He cooks seasonal ingredients on low heat, using bincho charcoal for fragrance. He mixes modern culinary theory with traditional techniques, with flexible combinations of ingredients that show off his experience. A fine example is the Cold Tuna and Uni, served with gelatinised dashi and caviar. Ii’s deportment and style in the kitchen inspire confidence.

Open kitchen and counter seating

• The restaurant features an open kitchen and counter-style seating, offering a peek into the chef’s techniques and a theatre-like dining atmosphere.

Fortnightly-changing, seasonal kappo menu with Western influence

• The menu shifts every fortnight to reflect seasonal ingredients, and the chef blends traditional kappo with Western ingredients and contemporary presentations for inventive dishes.

Licensed sommelier-led pairings, including bold, unconventional drinks

• Chef Hideki Ii is a licensed sommelier, offering curated drink pairings such as sparkling sake with wasabi foam, pairing creativity with the meal.

Signature Ingredients

• Caviar: Used in dishes such as caviar tartare, highlighting Sumibikappo Shirosaka's inventive kappo style. It signals a bold fusion of Western techniques with traditional Japanese presentation, leveraging luxury seafood to create standout plates.
• Seasonal, regionally sourced ingredients: The menu is built around ingredients that are seasonally available and sourced from regional suppliers; the fortnightly rotation ensures peak freshness and reflects terroir, making seasonality a signature hallmark of the dining experience.