Hitting a dead end in my search for sushi restaurants, I texted my IGGF (InstaGram GirlFriend) if she knew of any new ones. And that was when she shared a picture of a gold door. However, that was all that she knew of the new Japanese restaurant. Now, I pride myself as a search guru. So… The challenge (to identify it is) on. Keke.

Unfortunately, nothing turned up when I google-ed ‘new Japanese restaurant’ and ‘golden door’. No! Die, die must find out. So I analysed the photo (of a mere gold door) and concluded it should be located in an old shopping mall based on the faint reflection of the shopping mall interior. Hmm.

And fate had it that I was meeting a friend at Cuppage Plaza that night. Just when my friend and I were at level 5 and making our way to the carpark after dinner, I caught a glimpse of a familiar-looking wallpaper at level 4. One can say I was on full alert mode. Ha! Excused myself to check it out and there it was… The Japanese restaurant which my IGGF and I were looking for. Kappo Shunsui!

Unfortunately, due to my IGGF’s and my conflicting schedules, we were only able to meet for dinner 3 weeks later. And it was a huge bummer when we saw posts of Kappo Shunsui appearing on instagram just days before our visit due to the restaurant having conducted media invite. Secret, no more. Sob.

My IGGF and I arrived at the restaurant at 7pm. I honestly loved how low key the exterior was. Reminded me much of Japan. Pressing the console was akin to pressing a door bell where the staff would be alerted to open the door.

Opposite to the minimally designed exterior, the interior was designed with much attention put to the smallest details. The corridor to the toilet had floor lights in addition to ceiling lights. And yes, they have their own toilet which was nicely furnished too.

And from the menu (pages 1, 2, 3, 4, 5, 6), my IGGF and I ordered:-

1) Omakase, $249 comprised of:-

(A) Dish #1 (above) – Simmered octopus, broad bean, seaweed, potato lotus, and jelly made with bonito broth, soya sauce and vinegar.

(B) Dish #2 (above) – Pike eel.

(C) Dish #3 (above) – Sashimi assortment of torched barracuda, kingfish (hiramasu) and red snapper (tai). My favourite was the barracuda! We saw head chef Tomo Watanabe spritzing some liquid over the dish before it was served to us. And out of curiosity, we asked the staff what it was. The staff humorously replied “Ajinomoto.” Hahaha. But of course, that’s just water.

(D) Dish #4 (above) – Medium fatty tuna (chutoro) and vinegared gizzard shad (kohada) sushi.

(E) Dish #5 (above) – With ponzu sauce, grated radish and chili, we were served long tooth grouper (kue) and vegetables in a pot of simmering soup.

(F) Dish #6 (above) – Grilled arctic surf clam (hokkigai). And for this dish, we were treated to a (mini) performance where head chef Watanabe san slammed the clams onto the counter and exaggeratedly sprinkling salt into them before grilling it over charcoal. It was a good thing I finished my soup cause some salt went into my pot. Ha. And we loved how he put the grilled clams onto shell-looking ceramic plates. And yes, we were told the ceramic items were all head chef Watanabe san’s personal collection. Nice.

(G) Dish #7 (above) – Tomato with tomato jelly and micro tomato. How cute! And yes, we were told hand-squeezed tomato juice was used to make the jelly. A really refreshing taste. I enjoyed it much.

(H1) Dish #8 (above) – For the meat dish, my IGGF was served beef from Omi. We were told the slab was grilled on the surface before continuing to slow cook it for 1.5 hours in dashi stock. And she couldn’t stop raving about it.

(H2) Dish #8 (above) – And because I don’t eat beef, I had a fish dish instead. Was told it’s a family of cod; Abura bouzu.

  

(I) Dish #9 (above) – Claypot rice with braised red snapper head. And we gasped to know we each had half a head to ourselves! Such generous portion! We were loving it, of course. Haha. I normally share fish head with friends cause I am not too good at eating it. So for the first time, I was taught to eat the ‘correct’ parts; The jelly parts around the eye. Yummy! No more peaceful sharing of fish head in the future. Haha.

(J) Dish #10 – Almond pudding with cherry from Yamagata.

2) Homemade ‘warabimochi’ with ‘hon-warabiko’, $12 (above)

For all the excitement that my IGGF and I built up leading to our visit, I was glad the dinner didn’t disappoint. We left happy and satisfied. =)

Head chef Watanabe san couldn’t speak much English. So we depended on the waiting staff for translation. And it was through the staff that we learnt head chef Watanabe san moved from Japan (Tokyo) to Singapore with the aim of achieving a Michelin star. “Japan too tough. Too many stars,” the staff said. Haha.

But back in Japan, head chef Watanabe san opened an izakaya which was on Michelin Guide’s Bib Gourmand list for 3 years (2015 to 2017). “Chef’s dream was to do multi-course (kaiseki),” the staff further explained. Ahhh… And hung on the walls (near the entrance) were extracted pages from the Michelin Guide. Evidence? Keke.

Do I recommend Kappo Shunsui? A big yes from me!