Feature :
Premium Omakase Course (total 11 courses)c dinner will be experience a multisensory and theatrical dine of Chef Shimuta’s refined culinary techniques, immersive Kappo-style Omakase presentation.
My fav will be the Otsukuri course.
The sashimi from Kinmedai , Honmaguro chutoro,the Anago is really fresh.
The Anago is really good. The texture, the smokiness and the freshness well combine into one.
The wagyu also very tender and melt in mouth, the fugu execution is Superb.
💰 480++,
The course changes every 1-2 months, Require 3 working days advanced booking and for Sake pairing at additional 50++ or 100++
📍Kappo Shunsui.
G I F T E D
Presented in Japan-made boxes with a lacquer finish, the food in Kappo Shunsui’s NEW Takeaway menu offers a selection of the season’s best, prepared in different ways to keep your palate excited.
Shown above is the Seasonal Kaiseki Bento ($150) I had recently, the six compartments were filled with the following delectable bites:
1. Sashimi: Chutoro, Kinmedai, Uni, Ikura.
2. Grilled: Silver Cod with Ginger Flower
3. Simmered: Round Eggplant, Abalone and Yam Potato in Crab Meat Sauce.
4. Meat: Melt-in-the-mouth A5 Omi Wagyu Sirloin.
5. Rice Dish: Nodoguro with Japanese Pepper and Red Turnip.
6. Deepfried: Japanese Sweet Corn, Asparagus, Golden Eye Snapper Rolled with Uni.
Accompanying it was a bowl of intense Miso Soup concocted with Japanese Pepper, Steamed Miller Wheat Gluten, Nameko Mushrooms and Mitsuba.
If you are keen to order @kapposhunsui’s premium Japanese delicacies, please call
6732 0195.
Alternatively, you can shop online at:
https://jpdrivethru.com/
G I F T E D
On Thursday, I had a rather atypical dinner starting with delivery being done by none other than @alanloveshisboys (again, thank you so much for doing that, Alan). He passed me two Bentos from @kapposhunsui - they‘re part of the restaurant’s NEW Takeaway Menu. Breathtaking in presentation, the contents were a feast for the eyes. And the Japan-made boxes that held the food, were simply exquisite with a gorgeous lacquer finish.
There is no doubt much effort had been put into sourcing for the best of the season and every edible thing in the two Bentos was very fresh and of top quality, which is important since prices are on the higher end.
The Tsubaki Early Summer Bento ($130), a two-tiered structure, held these in its upper box: Dashimaki Tamago, Miso-marinated Silver Cod, Egg Miso-marinated Salmon, Roasted Duck, Lettuce Soup with Fresh Tofu Skin and Sesame Tofu, Skewer of Tamagoyaki, Kurama Ebi and Shishito Pepper, Lemon Bowl Ikura, Bamboo Rolled Gluten, Kamo Eggplant with Miso Paste (my fave!!), Grilled Abalone and Asparagus, Autumn Leaves Gluten, Broad Beans and Pickled Japanese Ginger.
The bottom box contained Conger Eel Sushi, Baby Sardine with Japanese Pepper Rice, Bamboo Maki Sushi and Shibazuke Pickles.
Accompanying the Bento was a large serving of an intense Miso Soup concocted with Japanese Pepper, Steamed Miller Wheat Gluten, Nameko Mushrooms and Mitsuba.
To indulge in @kapposhunsui’s premium Japanese delicacies, please call 6732 0195 to order. Alternatively, you can shop online at:
https://jpdrivethru.com/
Murasaki uni is darker in colour and longer in size. It has a grainy texture and a slight unami bitterness. Its like having hairy crab roes.
.
Find out more at https://www.sgfoodonfoot.com/2018/06/kappo-shunsui-cuppage-plaza-hidden.html
.
Kappo Shunsui
Cuppage Plaza
5 Koek Road
#04-02
Singapore 228796
Tel: +65 67320912
Nearest MRT: Somerset (NS Line)
Opening Hours:
Mon-Sat: 6pm - 12midnight
(Closed on Sun & PH)
We started with the Medium Fatty Tuna, Golden Eye Snapper, Akagai, Isakai and Umibudo. What stands out for me is the Akagai for its crunchy texture on top of its natural sweetness.
.
Read more at https://www.sgfoodonfoot.com/2018/06/kappo-shunsui-cuppage-plaza-hidden.html
Kombu and dried bonito are soaked overnight in a mineral water to extract the sweetness. Chef Nobu even shared with us that he only boils the dashi to 90 degrees to retain the sweetness of the dashi. An unique item in the soup is the homemade Shinjo (fish cake). The fish paste is made up of five different seasonal fish meats which is light and bouncy.
.
Presented on a beautiful holographic Abalone Shell is the sliced chewy Abalone laid atop of Pearlescent Sheen Japanese Sticky Rice in a luscious pool of comforting Hairy Crab Sauce.
.
8 Course Omakase at $150++
9 Course Omakase at $250++
.
📸 @whatjeanneats
.
Tasting Hosted by @kapposhunsui and @foodnewspr
.
Location: @kapposhunsui 5 Koek Road, #04-02 Cuppage Plaza, Singapore 228796
.
#kapposhunsui #burpple #burpplesg
served with nashi pear and eggplant sauce
(Part of the Omakase Course $249)
I have always preferred anago (sea eel) over unagi (freshwater eel). And the one done tempura-style at Kappo Shunsui didn't disappoint. The light, crunchy coating served to accentuate the eel's delicate, naturally sweet and gently firm flesh very nicely.
Scoring the Spanish mackerel gives the fish a distinctive mouthfeel and extra flavour as there are multiple edges for the white miso marinade (imported from Kyoto) to cling on to. Grilling caramelises that miso, turning it smoky sweet. And that suits the smooth, fatty flesh of the fish to a T.
I love the intense moistness of the "Dashimaki Tamago" here.
While it's still pretty fluffy, the omelette which is made by rolling beaten Japanese eggs in bonito broth, is heavier and soupier than what I've had elsewhere.
For maximum pleasure, it is imperative to eat this while it's steaming hot.
I really enjoyed this simple rice course. We had two bowls each and had some left overs which I duly packed home for breakfast next day. So good.
This was on the Omakase menu that evening and it was also the daily special. We ordered one to share. Couldn't resist the glistening red beads of ikura
This was nicely done except a tad too salty. My first time having it alone sans rice.
Summer is all about corn and we are maximising this summer by having corn tempura as often as it's possible. Out of all my visits here, this is by the best! Hokkaido corn tempura. When this was served to us, all the couples sitting on the same counter table asked, "What is that?" When they found out that it's soon running out as autumn is at our door, they ordered extra portions each to try even though they had completed their Omakase dinners. You will find this on the ala carte menu and so hurry before it's all gone.
Adorned with Uni and a dash of freshly grated wasabi, as soon as you dig in, you will appreciate its textural differences from its soy bean cousin.
See how the rice is pressed more firmly together? I loved it. The mackerel has been nicely aged and it was delicious. Sitting at the counter has its advantages that you can see what the Chef has for the day. Lucky us!
We duly ordered some chutoro and then I spotted some mackerel sushi and was dying to try them too. Chef @watanabetomoyuki9982 was so kind to oblige our requests.
