Shoukouwa

Shoukouwa Edomae sushi at its finest at Singapore's
2 MICHELIN-starred Japanese restaurant. Welcome to Shoukouwa — your oasis of calm in the city centre.

Designed as a cocoon of muted
opulence, we wish for our guests a contemplative Japanese fine dining experience in a quiet meditative ambiance. At Shoukouwa, our master chefs specialise in making the perfect sushi — a delicate balance
of the quality of the fish, proportion and temperature. Ideally, the perfect sushi should
be consumed within seconds of being served,
with either chopsticks or clean hands. We welcome you... いただきます Itadakimasu!

Live Radio Interview – April 30, 2026 (Thursday)Shoukouwa Sushi Restaurant is honoured to celebrate a meaningful milesto...
30/04/2026

Live Radio Interview – April 30, 2026 (Thursday)

Shoukouwa Sushi Restaurant is honoured to celebrate a meaningful milestone—10 years of dedication to the art of Edomae sushi.

This evening, tune in to the programme 饮饮作乐 on Love 97.2FM, Shoukouwa Sushi Restaurant General Manager , Desmond Wong, will be sharing the story behind Shoukouwa’s journey over the past decade—from our beginnings to becoming a two Michelin-starred dining destination, and our continued pursuit of craftsmanship, seasonality, and omakase excellence.

Join us as we reflect on the evolution of Japanese fine dining in Singapore and what the future holds for Shoukouwa.

📅 Date: Thursday, April 30, 2026⏰ Time: 10:00pm – 11:00pm📍 Live on: Love 97.2FM

We look forward to having you with us for this special conversation.

#饮饮作乐

This April, Shoukouwa celebrates a decade of unforgettable dining with a special 10th anniversary omakase menu.Featuring...
01/04/2026

This April, Shoukouwa celebrates a decade of unforgettable dining with a special 10th anniversary omakase menu.

Featuring a refined progression of appetisers and exquisite nigiri sushi, this commemorative menu is offered at $480++ per person — our original price from a decade ago.

📅 Every Tuesday, Wednesday & Thursday
🌙 Dinner only
📍 Throughout April

Join us at the counter this April. We look forward to celebrating with you.

EdomaeSushi 小康和

𝐖𝐞𝐥𝐜𝐨𝐦𝐞 𝐁𝐚𝐜𝐤 再開 (さいかい）As the Japanese New Year comes to a quiet close, we return to the counter refreshed and re-centre...
13/01/2026

𝐖𝐞𝐥𝐜𝐨𝐦𝐞 𝐁𝐚𝐜𝐤 再開 (さいかい）

As the Japanese New Year comes to a quiet close, we return to the counter refreshed and re-centred. Our doors are open and our team looks forward to welcoming you back to Shoukouwa.

日本の新年が静かに結びを迎えるなか、私たちは新たな気持ちでカウンターに戻ります。扉を開け、皆さまを再び将光和でお迎えできることを心より楽しみにしております。

𝐒𝐡ō𝐠𝐚𝐭𝐬𝐮 (正月)𝐑𝐞𝐬𝐭, 𝐑𝐞𝐧𝐞𝐰, 𝐚𝐧𝐝 𝐑𝐞𝐭𝐮𝐫𝐧 — 𝐂𝐥𝐨𝐬𝐞𝐝 𝐔𝐧𝐭𝐢𝐥 𝟏𝟑 𝐉𝐚𝐧𝐮𝐚𝐫𝐲Shōgatsu marks more than the turning of a calendar. It is ...
03/01/2026

𝐒𝐡ō𝐠𝐚𝐭𝐬𝐮 (正月)

𝐑𝐞𝐬𝐭, 𝐑𝐞𝐧𝐞𝐰, 𝐚𝐧𝐝 𝐑𝐞𝐭𝐮𝐫𝐧 — 𝐂𝐥𝐨𝐬𝐞𝐝 𝐔𝐧𝐭𝐢𝐥 𝟏𝟑 𝐉𝐚𝐧𝐮𝐚𝐫𝐲

Shōgatsu marks more than the turning of a calendar. It is a quiet moment of renewal, of pausing to honour what has passed while welcoming what is yet to come. In Japanese tradition, the New Year is rooted in reflection and intention, an invitation to create space for balance and what lies ahead.

During this time, our team will be stepping away to rest and reset, allowing new ideas and flavours to take shape. In observance of Shōgatsu, our doors will be closed until 13 January, as we prepare to return with fresh perspectives at the counter. We wish you a New Year filled with warmth, harmony, and quiet joy, and look forward to welcoming you again soon.

正月は、ただ暦が変わる瞬間ではなく、これまでを静かに振り返り、これから訪れる日々を迎えるための大切な節目です。私たちはこの期間、心と体を整え、新しい発想や味わいを育む時間として過ごします。1月13日より、また新たな気持ちで皆さまをお迎えできることを楽しみにしております。新しい一年が、穏やかで実り多きものとなりますように。

𝐒𝐡𝐢𝐳𝐮𝐨𝐤𝐚 𝐡𝐨𝐧-𝐰𝐚𝐬𝐚𝐛𝐢 静岡本わさびAt Shoukouwa, we grate fresh hon-wasabi from Shizuoka Prefecture — the birthplace of Japan’s w...
16/12/2025

𝐒𝐡𝐢𝐳𝐮𝐨𝐤𝐚 𝐡𝐨𝐧-𝐰𝐚𝐬𝐚𝐛𝐢 静岡本わさび

At Shoukouwa, we grate fresh hon-wasabi from Shizuoka Prefecture — the birthplace of Japan’s wasabi cultivation. In the misty valleys of Utōgi, Aoi Ward, over four centuries of tradition have perfected the art of growing wasabi in pure mountain spring water. Today, Shizuoka stands as Japan’s foremost producer of mizu-wasabi (water-grown wasabi), prized for its clarity, fragrance, and refined depth.

Freshly grated before each service, our wasabi releases a soft sweetness and subtle heat — enhancing each bite with the quiet harmony and restraint that define Shoukouwa’s omakase.

小康和では、日本わさび栽培発祥の地である静岡県産の本わさびを、その都度すりおろしてご提供しております。葵区有東木の霧深い谷間での400年以上の伝統が、清らかな山の湧き水でわさび栽培する技術を極めました。今では静岡は、その透明感、芳醇な香り、洗練された深みが高く評価されている「水わさび」の日本一の産地として知られています。

お品を出すたびにすりおろす当店のわさびは、ほのかな甘みと控えめな辛みを持ち、一口ごとに静かな調和と締まりの効いた味わいを引き立てます。これこそが小康和の「おまかせ」を特徴づける味わいなのです。

𝐀𝐛𝐮𝐫𝐢 あぶりあぶりA signature of Shoukouwa, the Aburi Hagashi Toro Nigiri captures the quiet artistry of aburi — the refined J...
20/11/2025

𝐀𝐛𝐮𝐫𝐢 あぶりあぶり

A signature of Shoukouwa, the Aburi Hagashi Toro Nigiri captures the quiet artistry of aburi — the refined Japanese technique of searing over flame.

Each nigiri is lightly seasoned with salt, then delicately seared over glowing binchotan charcoal, a revered white charcoal from Wakayama Prefecture, celebrated for its clean, smokeless burn and steady, radiant heat. Unlike ordinary charcoal, binchotan preserves purity; its intense, even warmth teases out aroma and depth without charring, enhancing the natural umami of the fish.

A final touch of sudachi lime brings a gentle brightness, balancing richness with restraint. The result: an elegant harmony of fire, balance, and finesse, reflecting the quiet discipline at the heart of Shoukouwa.

小康和の看板メニューである「炙りはがしトロ握り」は、「炙る」という日本の洗練された技法の芸術性を体現しています。

一貫ずつ軽く塩で味を整え、清らかで煙の少ない燃焼と安定した高温で知られる、和歌山県の名産白炭「備長炭」の炎で慎重に炙ります。一般的な炭とは異なり、備長炭は素材の持ち味を生かします。その強烈かつ均一な熱は、焦がすことなく香りと深みを引き出し、魚本来のうまみを際立たせるのです。

仕上げに搾るすだちの一滴が、優しい爽やかさを添え、濃厚さと上品さの絶妙な調和をもたらします。炎と味の調和、そして繊細さが織りなす優雅なハーモニーは、静かに小康和の心を映し出しています。

𝐊𝐨𝐡𝐚𝐝𝐚 ニシン科の魚A cornerstone of hikari-mono (光り物 — the family of silver-skinned, “shiny fish” revered in traditional Edoma...
15/11/2025

𝐊𝐨𝐡𝐚𝐝𝐚 ニシン科の魚

A cornerstone of hikari-mono (光り物 — the family of silver-skinned, “shiny fish” revered in traditional Edomae sushi, kohada (gizzard shad) is best-known for its gleaming silver hue and complex balance of flavour. Wild-caught along Japan’s coasts from the shallow bays of Tokyo to the Pacific waters of Chiba, Kanagawa, and Aichi, its taste shifts subtly with the seasons.

`コハダは、伝統的な江戸前寿司で重んじられる 光り物（ひかりもの）の代表格で、その銀色に輝く姿と繊細な味わいの調和が魅力です。東京の浅い湾から千葉、神奈川、愛知の太平洋沿岸にかけて天然漁獲され、その味わいは季節ごとに微妙に変化します。

小康和では一尾一尾を丁寧に捌き、塩味を調えた後、米酢で優しく締めることで、本来の脂の旨みを引き出しながらも、爽やかな海の風味を生かしています。繊細であり高い技術を要するコハダは、寿司職人の腕を測る一貫とも言われ、江戸前寿司の核心を示す技と調和、そして伝統を静かに体現する一皿です。

𝐏𝐫𝐨𝐯𝐞𝐧𝐚𝐧𝐜𝐞 食材の由来At Shoukouwa, every course begins not merely with a plate, but with a story — one that speaks of provena...
06/11/2025

𝐏𝐫𝐨𝐯𝐞𝐧𝐚𝐧𝐜𝐞 食材の由来

At Shoukouwa, every course begins not merely with a plate, but with a story — one that speaks of provenance, season, and the quiet artistry behind each cut.

Our ingredient cards invite guests to trace the journey of every fish and region, revealing the nuances of their origins, the rhythm of their harvests, and the hands that shape them into form. From the cold northern waters to the warm precision of our counter, each detail deepens the connection between diner and ingredient, between craft and culture. At Shoukouwa, we believe tradition, after all, endures not by imitation, but through the care of those who continue to tell its story.

小康和の全てのコースは、一皿からではなく、一つの物語から始まります。それは産地や季節、そして一切れごとに込められた静かな職人技を語る物語です。

当店の食材カードは、産地と食材の旅路を辿り、食材の育った環境の雰囲気や旬のリズム、そしてお出しする逸品へと形づくる職人たちの技をお客様にお伝えします。冷たく澄んだ北の海から、温かみを宿す職人の手元へ。ひとつひとつの所作が、お客様と食材、そして技と文化をより深く結びつけてくれるのです。

小康和では、伝統とは模倣によってではなく、その物語を紡ぎ続ける人々の手によって受け継がれていくものだと信じています。

Every movement at the counter is deliberate, the press of vinegared rice, the precise cut of fish, the final touch that ...
27/09/2025

Every movement at the counter is deliberate, the press of vinegared rice, the precise cut of fish, the final touch that brings it to life. Watch your nigiri take shape before you, then taste it at the very moment it’s meant to be enjoyed. The seat is waiting.

Reserve via the link in bio, or contact [email protected] / +65 6423 9939.

カウンターでの一挙手一投足にはすべて意味があります。酢飯を握る手つき、魚を正確に切る動作、命を吹き込む最後の仕上げ。目の前で握り寿司が形作られるのを見て、味わいの最高点の瞬間をご堪能ください。カウンターでお待ちしております。

ご予約はバイオのリンク、あるいはメール（[email protected]）、またはお電話（+65 6423 9939）までご連絡願います。

Address

1 Fullerton Road, #02-02A One Fullerton
Singapore
049213

Opening Hours

Tuesday 12:00 - 15:00
18:00 - 23:00
Wednesday 12:00 - 15:00
18:00 - 23:00
Thursday 12:00 - 15:00
18:00 - 23:00
Friday 12:00 - 15:00
18:00 - 23:00
Saturday 12:00 - 15:00
18:00 - 23:00
Sunday 12:00 - 15:00
18:00 - 23:00

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