SHoukouwa

Strong, delicate hands move in a ballet of precision across a counter made from centuries-old Hinoki cypress, shaping rice and pristine seafood into a single perfect mouthful. At Shoukouwa, every service begins with quiet anticipation as guests settle into one of just 14 seats; the chef lifts a slice of nodoguro, gently roasted over binchotan, and invites the diner to press the fish with a bamboo spoon—an intimate gesture that releases oils and coats pliant grains in velvety umami. It is within moments like these that Shoukouwa demonstrates why it earns a 2025 Global Recognition Award: each dish is treated with care, and each movement is calculated to heighten flavor and memory.

Culinary Mastery and Innovation

Shoukouwa’s Culinary Mastery and Innovation is defined by its commitment to edomae sushi tradition and its swift progress in the competitive world of haute cuisine—achieving two Michelin stars only four months after opening and sustaining this status for nearly a decade. The restaurant sources ingredients from Tokyo’s Toyosu Market four times weekly, ensuring that each day’s menu reflects the peak of seasonality and quality. Its rice, a blend of Yamagata and Ishikawa grains, is carefully calibrated for optimal texture. 

Dishes like amadai cured with kelp and toro scored for tenderness reflect a culinary philosophy where technique and timing come together to elevate simplicity into artistry. Anticipating guests’ preferences, the team curates omakase menus with attention to detail, complemented by skilled beverage pairings—such as sake served by the glass and wine curated by Singapore’s first Master of Wine.

Service Excellence and Hospitality Philosophy

Service at Shoukouwa is conducted with calm precision and thorough expertise—a true reflection of its Service Excellence and Hospitality Philosophy. General Manager Desmond Wong, recipient of the 2023 Michelin Guide Service Award, maintains a high standard in guest relations, bridging the kitchen and the dining room with quiet authority and genuine care. 

From expert sake recommendations to visual storytelling on iPads detailing the journey from ocean to plate, staff offer an experience that anticipates every need. The reservation system, requiring advance commitment and a clear cancellation policy, ensures that each diner’s experience feels exclusive and tailored. Diners recount the food and the sense of being part of a narrative: “Every piece of sushi was explained with such depth, I felt I was tasting history and craft in every bite.” Dietary preferences are personally addressed, and private dining rooms provide further options for customized experiences.

Culinary Leadership and Cultural Identity

For Culinary Leadership and Cultural Identity, Head Chef Kazumine Nishida brings more than two decades of Japanese culinary experience and a philosophy rooted in humility and dedication. His hands—regarded as his most essential tools—translate mastery learned in Tokyo and Nagoya into a choreography visible, sensory, and deeply connected to the diner. The brigade under his direction engages in ongoing research and season-driven menu development, balancing the rigors of sustainability with the demand for rare, world-class seafood. 

Shoukouwa’s ambience, redesigned in 2023, draws visitors into an environment reminiscent of Kyoto’s old neighborhoods, with bamboo inuyarai, juraku walls made from Kyoto soil, and a counter crafted by an Imperial Family artisan. Every detail underscores a commitment to tradition while being open to modernity, resulting in tasting menus and chef’s table experiences that blend educational storytelling with multisensory immersion. “The harmony between the setting and the food—both steeped in heritage yet carefully progressive—made the evening unforgettable.”

As Shoukouwa looks ahead, its dedication to continued culinary excellence is undiminished. Partnerships with master chefs in Hokkaido and creating new dining formats at Shoukouwa Shinjidai highlight forward progress rooted in respect for craft and ongoing innovation. For discerning diners, a visit to Shoukouwa is not merely a meal but a rare opportunity to observe tradition performed at its highest level, guided by hands that honor both history and thoughtful adaptation. This is why Shoukouwa is the recipient of a 2025 Global Recognition Award, providing a standard for those who seek extraordinary gastronomic experiences created from the best of past and present.