Singapore dining streak
Shoukouwa’s head chef Kazumine Nishida has kept the restaurant at two Michelin stars for a remarkable ten consecutive years, cementing Singapore’s pull for fine‑dining travelers. — The continuity underscores precision sushi as a travelable, luxury experience amid a crowded Asia culinary scene. (theedgesingapore.com)
Shoukouwa opened at One Fullerton in 2016 as part of the Emmanuel Stroobant Group, operating from an intimate counter-level space on the Singapore waterfront. (shoukouwa.com.sg)) Kazumine Nishida, who previously worked as sous-chef at the sushiya, took over as head chef in 2019 and is described in press profiles as an itamae with more than two decades of experience. (enprimeurclub.com)) The restaurant appears in Michelin Guide entries for successive years, retaining two stars in the Michelin Guide Singapore listings for 2024 and again in the 2025 guide. (shoukouwa.com.sg)) Shoukouwa’s En tasting sequence is presented as roughly 18 courses of cooked dishes and sushi assembled at the hinoki counter, a service style highlighted by Michelin inspectors for its choreography and plating. (guide.michelin.com)) Review coverage and booking guides list Shoukouwa’s Hana omakase at about SGD 520++ and note the restaurant’s compact eight-seat counter, underscoring its high-price, reservation-driven model. (bestomakase.com.sg)) The kitchen sources seafood flown in from Tokyo’s Toyosu Market several times each week and explicitly follows Toyosu’s closure calendar, with listed temporary closures for 2026 on the restaurant’s official operations page. (en.wikipedia.org))
