Shoukouwa Shinjidai is not your typical omakase sushi restaurant. A creative collaboration between Emmanuel Stroobant and Kazumine Nishida, the chefs behind two-Michelin-starred restaurants Saint Pierre and Shoukouwa, the new restaurant effortlessly weaves modern culinary innovations with time-honoured Japanese traditions and seasonal ingredients of the highest standard.
Shinjidai translates to ‘a new age’, and upon stepping into the space, it becomes clear that the restaurant embodies this in every way. You won’t find any of the rigid formality expected in a traditional Japanese fine-dining establishment here. Instead, a catchy playlist of ‘80s and ‘90s rock includes hits from Queen, Guns N’ Roses and Bon Jovi, as the dishes—each named after a song—reinvents kaiseki through unique flavour combinations and presentation styles.
With exceptional creativity, the menu marries key elements of Saint Pierre and Shoukouwa, revisiting signature ingredients in innovative new ways. Much like how a meal at Saint Pierre opens with caviar, an experience at Shoukouwa Shinjidai begins with a trio of caviar presented in three ways: by itself, atop somen with uni sauce, and accompanied by shiro ebi and crispy seaweed tarts. A scrumptious Amela tomato, another classic from the French restaurant, then becomes the vessel for bafun uni and angel shrimp in Whet My Appetite—a dish reminiscent of Shoukouwa’s refreshing Mozuku seaweed appetiser. Bathed in a citrus-tinged ponzu dressing, the richness of the sea urchin balances out the tartness of the sauce to create a dish that makes for a clear highlight.
Shoukouwa’s recognisable classics, too, undergo creative transformations here. The restaurant’s blackthroat seaperch course is reimagined in Some Like It Hot as a tender cut of grilled fish is served on miso-brushed Japanese eggplant and sushi rice, while a distinctly local spin is put on its signature Toro Maki with a mala-infused soy sauce. Throughout the meal, fiery bursts of wasabi entice the Singaporean palate without overpowering the dishes—and in one instance, a spicy citrus dressing with yuzu kosho (a fermented Japanese paste made with chilli peppers, yuzu peel and salt) proves a delightful accompaniment to hotate sashimi.
As the meal closes with a soothing tea and three delectable rounds of dessert, we linger in our seats, comfortably full and mildly reluctant to move. Across the counter, somebody jokes that it’s time to amp up the music for a round of karaoke, and laughter echoes through the intimate space. Beyond the undoubtedly remarkable culinary offerings, it is this precise convivial spirit that makes a dining experience at Shoukouwa Shinjidai so joyfully special.
Shoukouwa Shinjidai, 1 Cuscaden Rd, #01-03/04 Conrad Singapore Orchard Singapore 249715
