The Place Located in Hong Kong Street, I checked out the one-year-old Kappo Shunsui restaurant recently, which is helmed by Chef Shimuta “Shim” Kunihiko. Kappo Shunsui is a contemporary Japanese Kappo restaurant that was awarded The Michelin Plate for the past few consecutive years, and it only moved to its new Hong Kong Street location in 2021.
The entrance is sleek and minimalist, which is aligned with the 13-seater space. I was fascinated by the island stage and TV screens where you can watch Chef Shim in his theatrical display of his culinary showmanship with an aerial view of the chopping board.
The Food Only set menus here at Kappo Shunsui, where Lunch Omakase Course is at S$180++, and dinner is either the Seasonal Omakase Course (S$380++) or the Premium Omakase Course (S$480++) where the courses change every one to two months.
I had the dinner Premium Omakase Course and my meal started with a refreshing Kanpai Drink Mikan (Japanese orange) from Nara.
In the series of order below, here is what I had from the Premium Omakase Course.
Sakizuke – Appetiser
This is a showcase of a trio comprising of Watarigani (Blue Crab from Ehime), Nama Sujiko (Fresh Salmon Roe Sac from Hokkaido) and Ginnan (Gingko Nuts from Aichi). The main element is undoubtedly the blue crab where the salmon roe and nuts are accompanying ingredients. Pretty and vibrant colours on display here in terms of presentation to herald autumn.
Mushimono- Steam Dish
This features an Amadai from Nagasaki with Chestnuts, decorated with small shapes of leafs made of carrots, sweet potatoes and snow peas.
I had four types of sashimi here – Kinmedai (Golden Eye Snapper from Chiba), Kuromutsu (Black Gbome Seaperch), Katsuo (Bonito from Chiba) and Anago (Sea Eel). The anago is grilled over binchotan so you get that smoky flavour as well. And the surprise for me here is the sashimi “sandwich” where the Kinmedai is tucked and hidden under, wrapped in a white kombu, which is edible as well. It is an interesting presentation for me as it was my first time seeing sashimi wrapped this way.
Oshinogi – Sushi
I had two types of sushi, namely the Kegani (Hairy Crab from Hokkaido) and Grilled Nodoguro (Blackthroat Seaperch), which are both topped with Bafun Uni (Sea Urchin from Hokkaido). I especially enjoyed the Nodoguro which spots a fatty flavour, and it is nice to have it with the crispy seaweed. The Bafun Uni is definitely the icing on the cake here as well.
Shiizakana – Substantial
Quite easily my favourite course of the meal, next up was the Miyazaki A4 Wagyu Sirloin Shabu-Shabu.
A very well-marbled beef which is very flavourful, simmered in a delicious dashi broth with hints of yuzu skin peel, and paired with some of the best ingredients – the highly prized Matsutake (Pine Mushroom from Nagano) mushroom and a unique Goma Tofu (Sesame Tofu) which lies beneath the beef.
Sunomono – Refreshment
I thought this is merely a fruity palate cleanser dish, but boy was I wrong. What seems like cubes of fruits, it is a combination of Shine Muscat from Nagano and Persimmon from Nara, paired with Botan Ebi from Hokkaido which lies beneath along with Caviar & Dashi Vinegar. Overall, the ingredients complement one another well, and it is refreshing, yet delicious. I love dashi, and that along with the fresh botan ebi is divine.
Agemono – Tempura
First up was the Kinki (Thornhead-fish from Hokkaido) fish tempura rested on Oba (Green Perilla Leave) leave. Nice crisp texture of the tempura here, topped with decadent Bafun Uni (Sea Urchin from Hokkaido) and Black Truffle which accentuates the flavour of the tempura.
The second tempura dish I had was the Tara Shirako (Cod Milt from Hokkaido) with Dried Sea Cucumber Ovaries. The latter comes in the form of bits of golden brown accompanying the fried Shirako, which is crispy on the outside yet creamy inside.
Oshokuji – Claypot Rice
The last savoury course is a claypot rice with Managatsuo (Japanese Butter-fish from Ehime) cooked with four kinds of mushroom sauce (Shimeji, Maitake, Shiitake and Kakinokidake) along with spring onion.
Mizugashi – Dessert
Dessert is a two-part course. I first had the Chestnuts, Sweet Potato & Matcha where the latter is freshly whisked by Chef Shim.
Next part of the dessert is a Handcrafted apple ice cream with Ichijiku (figs from Aichi), Nashi (Pear from Yamanashi) and Sweet Potato. It is definitely a visual treat to watch Chef Shim make the ice cream on the spot, probably the first of a kind for me in terms of theatrical experience.
Rants Quite a pricey omakase experience for its dinner menu.
Will I Return Again? This is probably one of the most theatrical Omakase experiences I have had in Singapore. It is almost watching the chef live and on tv while you wait for your courses. Expect attentive service and fresh ingredients for the culinary journey at Kappo Shunsui.
This was an invited tasting, though all opinions expressed are our own.
Make your reservations instantly at Kappo Shunsui here.
Taste bud: 4/5
Hole in the pocket: 4.5/5
Overall Experience: 4/5
17 Hongkong Street, #01-01
Tel: +65 9171 5592
Tuesday to Sunday: 11:30am–2:30pm, 6:45–11pm
Closed on Monday
Ranted by The Ranter