Today, we’re heading to Shunsui, a new concept by the Shunsui Group. The Japanese restaurant was born from a merger of 2 other restaurants, Kyuu by Shunsui and the 5-time Michelin Plate awardee, Kappo Shunsui, and offers an authentic Kappo-style dining experience, where the chef prepares small, seasonal dishes right in front of you.
Shunsui is nestled along Hongkong Street, and its main entrance is easy to overlook if you’re not paying attention. However, once you find it and step inside, you’ll feel a sense of wonder as you walk through a dimly lit corridor with black walls that leads to a cozy 13-seat dining room.
Similar to omakase, kappo has a broader range of dishes and simply means “to cut and to cook”. The six-course 牡丹 Botan Lunch Course starts from $69.80+, and it is quite a deal. It consists of an appetizer, today’s assorted sashimi, a warm dish, sushi, rice, dessert and finishes off with their signature overflowing ikura (salmon roe) rice. There is also an option to add uni to your meal at $12-18+.
Credits: @Ghostguan
Cold somen with scallop & strawberry vinegar.
The Botan Lunch Course starts off with a combination of delicate chilled somen noodles, succulent scallops and strawberry vinegar served in a cocktail glass. The vinegar had a fruity tang and sweetness that I felt created a nice constrast to the savory notes of the scallop and the texture of the somen. I really liked the unexpected combination.
The Sashimi
The chef prepares the sashimi in front of you. Slice by slice, he expertly plates the morsels of raw fish. A half-peeled ebi sits on its own in a cocktail glass. I had to pause for a bit as I admired the expertly plated assembly of the sashimi placed in front of me.
The vibrant colors and textures of the fish were complemented by subtle garnishes. The fish and ebi were as fresh as it gets, undeniable, with each slice giving you an unadulterated taste of the sea.
Warm dish
Next up, a warm dish of chawanmusi with Sakuraebi(Sakura Shrimps). I liked how Shunsui added a creative touch of Sakuraebi, as the little crustaceans not only added colour but also a hint of sweetness and umami that paired beautifully with the light, savory custard.
Sushi
The sushi course consists of Hirami (Flounder), Shimaaji (Stripped Jack), Hotate (Scallop), Hon Maguro Akami (BlueFin Tuna Lean Meat) and Unagi (Eel). I personally felt the Hotate stood out with its tender, creamy and naturally sweet taste while the unagi, grilled just right, added a very tasty touch to the sushi lineup.
Ikura Rice
The real star of the meal was the “Overflowing Ikura Rice”. I watched in excitement as the chef generously dolloped glossy little orange fish eggs on my bowl, again and again. As for the taste, nothing can describe the bursts of savory oceanic goodness I got when I gently bit into each spoonful.
Dessert
The meal finds its close with the “Sakura Water Jelly Mochi and Matcha,” an elegant and refreshing finale. The Jelly Mochi is lightly sweet and managed to capture the subtle floral notes of cherry blossoms. The traditional matcha, while slightly bitter, gives a perfect balance with earthy flavors. Watching the matcha being whisked to perfection right in front of you adds a personal touch to conclude the meal.
Is Shunsui worth it?
Overall, I had a very enjoyable omakase-esque experience at Shunsui. Especially the overflowing Ikura rice bowl with generous amounts of Ikura. Quality was very good and consistent throughout. Would I pay for $69 again for another trip to Shunsui? Most definitely.
旬水 | SHUNSUI
17 Hongkong Street #01-01
Singapore 059660
