The Place Taking over the space of what used to be Taiga Dining in Conrad Singapore Orchard, the new Shoukouwa Shinjidai which I checked out recently is definitely one new Japanese omakase restaurant in Singapore to watch out for. The 13-seater restaurant is a creative collaboration between Chef Emmanuel Stroobant of Two Michelin-starred Saint Pierre and Head Chef Kazumine Nishida of Two Michelin-starred Shoukouwa Sushi Restaurant. 

It is a cosy, minimalistic designed interior which is elegant, where diner sit around the Japanese hinoki wood counter. It is nice to watch the chefs at work in the open kitchen as they prepare each course.  

The name Shinjidai (新 時 代) refers to “a new age” and you can expect an innovative and modern take on Japanese kaiseki, which is the ethos of Shoukouwa Shinjidai. Take the background music for instance which features a playlist of modern pop-jazz and soft rock instead of the typical instrumental or Japanese music, where the name of each course goes by a funky line or pop song as well.  

The Food Expect a multi-course meal, beginning with appetisers, soup, sashimi, cooked dishes and a rice course before ending with dessert, regardless of which menu you decide to go for. There are three omakase menus with ingredients that change according to the seasons and availability. Diners can choose between the Kaze (S$250++ per person) or Mio menu (S$380++ per person) for lunch, and the Mio (S$380++ per person) or Yume menu (S$480++ per person) for dinner. 

As a pre-dinner drink, I had the Prucia Plum Liqueur – French plum liqueur made from Japanese golden plums, macerated in a grape-based spirit and matured in oak brandy casks, and is made in Moissac, southern France. 

I had the Yume menu for dinner and here is what to expect: 

Hey Big Spender (Oscietra Caviar, Shadi Caviar, Baeri Caviar) 
The first course of the Yume menu is as apt as the name sounds as it features a trio of luxurious caviar.

The spoon of La Maison Nordique Oscietra Caviar spots a creamy and nutty flavour profile.

Next up is the Shiro ebi with sudachi zest topped with La Maison Nordique Shadi Caviar, paired with crispy seaweed tarts.

The last caviar features somen with uni sauce and La Maison Nordique Baeri Caviar. I must say the plating and presentation is gorgeous. 

Whet My Appetite (Mozuku, Bafun Uni, Tenshi Ebi) 
I was quite stunned by how beautiful this course is as every component is immaculately dressed.

You get a bed of Mozuku (seaweed) from Ishikawa prefecture, filled with Bafun Uni and Tenshi Ebi (angel shrimp), accompanied by ponzu dressing with a hint of citrus. The flavours are light and refined yet satisfying at the same time. This dish represents the sakizuke course of the kaiseki menu, where it is served as a palate opener to literally whet your appetite.  

Good Thing (Tarabagani (Alaskan King Crab), Hokkaido Corn) 
This course showcases Alaskan King Crab served two ways.

The light soup is a clear crab consommé with red king crab complemented by the subtle sweetness of Hokkaido corn.

The other part is the refreshing ‘salad’ course which features King crab leg and corn salad topped with ume emulsion. 

Like A Virgin (Kinki, Hamachi, Hotate) 
I love sashimi and this course brings sashimi to a whole new height. You get lightly marinated Hamachi from Ehime prefecture before it is smoked with hay. It is then filled with ponzu daikon jelly and wrapped in nori, an interesting way to bring out the fresh flavour of the hamachi. 

The Hotate sashimi from Iwate prefecture comes with a citrus dressing with yuzu kosho, topped with oba leaf jelly. I like that slight hint of spice from the yuzu kosho. 

Lastly, I had slices of delicate Kinki fish from Hokkaido served in ume wasabi sauce and sesame seeds. The flavours are well-balanced, be it the ume or wasabi which do not overshine the fresh flavour of the fish itself.  

Born To Be Wild (Ankimo, Kurokaki, Daikon) 
Ankimo, monkfish liver from Hokkaido, is the star here. Served with braised daikon and ‘petals’ of pickled kurokaki (black) persimmon, then topped with sugar snap peas in a pickled persimmon-infused sauce made of ponzu, dashi and mirin.  

Sweet Child O’ Mine (Kegani, Gazami Crab Roe, Koshin Daikon) 
Another beautifully presented course, the steamed kegani (Hokkaido hairy crab) with rice is in a rich gazami crab roe sauce with a touch of wasabi and koshin daikon (watermelon radish) that has been lightly pickled. 

Rule Of Threes (Akami, Chutoro, Otoro)  
The next few dishes showcase nigiri interpreted differently by Shoukouwa Shinjidai. 

The first piece I had was the Akami (the leanest part of tuna) which is uniquely paired with red vinegar rice and coffee-infused soy sauce. The coffee is a single origin frupta tropicana from Mexico. I find this combination quite unique and subtle, and I like it. It is not like you are hit in the face with coffee notes at all.  

I then had the Chutoro (medium fatty tuna), paired with red vinegar rice and pickled daikon.  

Lastly, the Aburi Otoro (the fattiest cut) is sprinkled with snow salt and paired with red vinegar rice. This piece is also lightly seared with binchotan so you get that bit of smoky flavour.  

Big In Japan (Maguro, Takuan, Goma, Shironegi) 
This is an interesting one. I was skeptical when I first heard there is mala soy sauce involved. The finely chopped maguro is topped with takuan (pickled radish), white goma and shironegi (leek), then brushed with mala soy sauce atop white sushi rice, wrapped in nori (seaweed).

It is a fine line between being gimmicky and innovative for the sake of it, but safe to say, I actually think this mala soy sauce combination is ingenious and very well-balanced. The mala flavour hits the palate, then it recedes fast enough before you realise it.    

Comfortably Numb (Black Winter Truffle, Sesame, Wild Mushroom) 
What’s not to love about black truffles and mushrooms? An aromatic white rice here is cooked with black winter truffles from the Himalayas, and mixed with seasonal wild mushrooms (Matsutake mushrooms, enoki mushrooms and oyster mushrooms). 

Some Like It Hot (Nodoguro, Nasu, Miso) 
A signature dish of Shoukouwa is given the Shoukouwa Shinjidai treatment. Grilled Nodoguro from Nagasaki prefecture is served with grilled nasu (Japanese baby eggplant) brushed with red miso sauce and white sushi rice from Yamagata, sprinkled with sesame seeds.  

Just The Way You Are (Gobo, Chrysanthemum, Oba, Myoga, Mint, Ashitaba) 
An elaborate way in a science lab apparatus-style is up next to prepare our caffeine-free tea to go with desserts.   

How Sweet It Is (Amane Muskmelon, Tottori Nashi Pear) 
First act of dessert are two types of Japanese fruits – Muskmelon from Shizuoka and Nashi pear from Tottori. 

Need A Little Taste Of Love (Crème Caramel) 
A vanilla bean-infused custard with caramel sauce made from Okinawan brown sugar is then served. 

Little By Little (Genmaicha Bon Bon, Warabi Mochi) 
The last part of sweets is a homemade chocolate bon bon with genmaicha ganache filling and white chocolate crispy balls encased in a white chocolate shell, as well as warabi mochi with kinako. 

In terms of beverages, I had the Sake Daishinshu Kinmon-Nishiki Junmai Daiginjo ($150/bottle) for my meal which is easy to drink and pairs well with each course generally with its balanced finish. This Nagano sake is 100% brewed from locally grown Kinmon Nishiki rice.  

Rants Prices are fairly steep for the dinner menu.

Will I Return Again? I enjoyed my meal at Shoukouwa Shinjidai and this is easily one of my most memorable meals this year. As a new restaurant, the presentation and flavours are on point for me, and I like the bits of well-balanced innovative elements injected into the kaiseki meal which make it different from other kaiseki restaurants in Singapore. If you are looking to splurge on a good kaiseki meal, this is one restaurant to check out.

This was an invited tasting, though all opinions expressed are our own.

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 4.5/5
Ambience: 4/5
Overall Experience: 4/5

Shoukouwa Shinjidai  
Cuscaden Road, #01-03/04 
Conrad Singapore Orchard 
Singapore 249715 
Tel: +65 8010 9939 

Opening Hours 
Lunch: Tuesday to Saturday 1pm to 3:30pm 
Dinner: Tuesday to Saturday 6pm to 8pm; 8:15pm to 10:30pm  
(1st seating 6pm; 2nd seating 8:15pm) 
Closed on Sunday and Monday 

Ranted by The Ranter