Kappo Shunsui

Chef Kenta serves up the perfect Kappo style dinner in an unassuming place in Cuppage Plaza. The set menu covers the full gamut of cooking methods, including soup, steam, sashimi, tempura and donabe rice, each dish is meticulous prepared and beautifully presented. Every dish tastes delicous. Not only the dish of wagyu and uni tastes rich and satisfying as you would expect, there are also littles surprises, like the giant squid tempura that you'll only get in the best high end tempura places, or the tofu with sesame seeds with a almost yogurt like texture. The portion of food is abundant, and even a little bit too much for non big eater like me. We had to take away most of the donabe rice, which they made into nice rice balls which will be perfect for lunch or snack. Overall a top notch dining experience if you're into Japanese food. I heard chef Kenta used to work in Ki Sho, so naturally he brought his expertise of uni with him. If I have to nitpick, maybe there's too much uni in the whole set, if that's even possible :)

Luckily enough, I got Chope vouchers for the meal and didn’t realise the restaurant is on 2019 Michelin guide until days later. Really enjoyed the meal. The soft cod roe and ikura don are impressive. Minor disappointment that the unagi don is not Hitsumabushi style here but can’t complain about the taste.

Overall experience was very good. It took around 3 hrs for the whole course. Sake selection was good. We enjoyed a variety of sakes with reasonable price. Service was also very attentive. One bad thing was that I and my wife had otoro (in sashimi plate), but it had some strong tendon (suji) that was not chewable. :'( 大トロに噛みづらい筋があった…) Interestingly, i had almost similar experience in sushi kimura. Their otoro has the same string tendon that was not chewable. Thus, it might be not a serious issue in Singapore? Besides that, we enjoyed a lot. I can recommend.

The food was spectacular. Every dish was very carefully prepared and tasty. Chef Yomogi did his best to communicate with us in his limited English (he is trying to learn 😊). Would recommend for an intimate Japanese fine dining experience that isn't sushi-centric.