Look to Shoukouwa restaurant in Singapore for amazing seafood

6 Min Read
This sushi arrives fresh every day from Japan.

A meditation in Japanese food.

Every day, Shoukouwa Japanese restaurant in the heart of Singapore brings in fresh seafood from Toyosu Market in Tokyo, Japan, to make authentic edomae sushi for its diners.

The envelope of freshness is certainly what makes this two Michelin-star sushi bar at One Fullerton, near Merlion Park, memorable. Not to mention the almost jewel-like edible creations the chefs, led by chef de cuisine Yoshio Sakuta, present their guests at every meal.

Shoukouwa crab dish as part of the Hana Omakase.
Everything about Shoukouwa is delicate

However, the restaurant aims to be more than just an experience of food. As the management at Shoukouwa says, the restaurant has been “designed as a cocoon of muted opulence” for their guests to contemplate.

“Our chefs specialise in making the perfect sushi – a delicate balance of the quality of fish, proportion and temperature,” it says.

Andrea: We come here for lunch and choose the Hana omakase set. Omakase means “I’ll leave it up to you” in Japanese, which in dining terms translates to guests leaving it to the chefs to choose their meal, usually from seasonal produce.

Shoukouwa management explains, “Our chef takes you through the full range of their culinary arts in preparing and presenting the magnificence of the seasonal seas of Japan.”

Shoukouwa tuna
A chef slices tuna for us before our very eyes.

We’re seated along a bench. It’s just us two for some time and I begin to feel like I’m having a private-dining experience.

Rex: What is interesting is how the chefs adapt as more diners eventually enter – they split resources evenly between themselves to cook and serve us. But as the other guests join, the chefs pick up the pace, and divide and shift between their duties with ease. It’s not just the food that dances, their collaboration does, too.

Andrea: One of the key components of Shoukouwa imparts is contemplation.

It’s less about a dining experience to fill with conversation between you and your dining party. It’s more about observing the colours of the seafood, tasting the ocean-filled flavours, feeling the textures, and watching the chefs’ cooking techniques.

Shoukouwa Singapore interiors.
Inside Shoukouwa in Singapore.

Perhaps you could describe this as a meditation, especially as the environment invites you to soak up its tranquillity – the ambient music, the trickle of sake into porcelain cups, and the hushed sounds of diners cherishing their meals.

Rex: It’s also about appreciation. As we watch the techniques the chefs use to roll the rice and slivers of fish into a myriad of creations, it’s apparent this is no easy feat.

The fine art of sushi is brought to the fore when we see the chefs warm rice at different temperatures, because each heat subtly affects the flavours of the seafood.

“We wish for our guests a contemplative Japanese fine dining experience in a quiet meditative ambiance.”


We learn that it’s also important to eat immediately as our sushi is served, to ensure we consume the cuisine is at its freshest.

The menu instructs, “Ideally, the perfect sushi should be consumed within seconds of being served, with either chopsticks or clean hands.”

Andrea: There are so many thoughtful flavours here: there’s the kinmedai or sweet golden eye snapper, and the akami – a vibrant tuna morsel. 

The katsuo norisyouyu (bonito with a dainty dollop of soy sauce-flavoured seaweed) and the kegani – a fragrant yet subtle soup interwoven with shredded crab, mozuku seaweed and uni that is sprinkled with shiso flowers – also pique my tastebuds.

Shoukouwa Singapore.
So much care is put into the presentation of each dish.

Rex: I liked the interplay of the different tunas. As well as the akami, we had chu-toro, a mid-weight fatty tuna, and the otoro, the most fatty tuna. Each one has a distinct taste, despite the meat coming from the same species of fish.

We are treated to the finest grade of tuna.

Andrea: I’ve never really been one for eel, but Shoukouwa quickly dispels my preconceptions. It is one of the softest, flakiest meats this sitting, and the tincture of sweet teriyaki makes it all the more delicate.

Eel at Shoukouwa.
Eel never tasted so good.

You will not be surprised to learn that Shoukouwa was awarded as one of Singapore’s top restaurants in 2018/2019.

If you want a memorable experience and learn more about the food of Japan, you will want to stop by here the next time you are in Singapore.

You can read more of Two Chat Food’s reviews here.

Shoukouwa | $$$
1 Fullerton Road #02-02A
One Fullerton Singapore 049213
T: +65 6423 9939 E: info@shoukouwa.com.sg

Currently closed due to COVID-19

Regular operating hours: 
Thursday to Sunday: 12pm-3pm (last seating : 1.30pm)
Wednesday to Sunday, 6pm-11pm (first seating : 6pm, second seating: 8pm)
Closed Monday and Tuesday

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