Japanese Kaiseki in Tanjong Pagar – Shun Ka Shuu Tou: Review

PUBLISHED August 30th, 2015 04:00 am | UPDATED May 16th, 2017 05:52 pm

Tucked away in a cosy corner of the Amara Hotel, Shun Ka Shuu Tou might be one of the most understated and most hidden Japanese culinary gems in Singapore. Specialising in traditional Kaiseki (multi-course dinner), Shun Ka Shuu Tou promises nothing but authenticity and fresh, seasonal ingredients of the highest quality.

I’m told that Shun Ka Shuu Tou believes firmly that the textures of each ingredient make the dish, and what do you know, this was reflected from the very beginning of the our dinner feast. The simple appetisers showcased the best of Japanese summer produce. For instance, the tomato from the Shizoka prefecture was easily the sweetest and most fragrant I ever had. Sitting in a glass bowl next to it was the Young Tofu with Water Lily bathed in a dashi broth. The slightly gelatinous flower added a certain springiness to each spoonful of the dense, almost rich tofu slab, making this clean and refreshing dish downright a pleasure to eat.

While I wasn’t served the corn pictured above (the menu is always open to slight tweaks depending the availability of certain produce), the final miniplate bore slices of seared swordfish. The exterior was similar to that of pork, but the pink, fishy flesh that provided a tang of umami. Besides relishing the easygoing elegance of the appetisers, this trio truly evoked visions of a Japanese summer – I wished I was plucking ripe fruit off a vine in the Japanese countryside or heading off to the breezy seaside for a fishing trip.

The grilled whole Ayu fish yielded a smoky, sweet, and slightly bitter flavour when eaten on its own. However, the flavours completely change once you drizzle some of the zesty tade leaf sauce on it; the sweetness of the fish is enhanced by the basil-like herbiness. Picking out the delicate bones can make for a slightly tedious experience, but if you’re tired of the regular salmon, saba, or mackarel, this is a great alternative to consider.

Delicate flavours are always appreciated after robust ones, and the stewed dish of Eggplant, Cod Fish, and Enoki Mushrooms is almost homely. Doused in a subtle yet fragrant gravy, the richness of the firm cod fish melded perfectly with the soft texture Kyoto eggplant and crunchiness of the Enoki mushroom. Nothing too fancy or over-the-top, I enjoyed how this combination of stewed ingredients made for a very gratifying, honest dish.

There seems to be no better way to conclude a meal than with a satisfying Sushi Platter – fresh thick slabs of Hamachi, sea bream, Scallop, and uni were snugly draped upon beds of fragrant rice, and made for a luxurious end to the meal. Keep an eye out for the slice of tamago, it’s sweet, juicy, and has been stamped with the restaurant’s name – ridiculously cool, if you ask us.

Our verdict? We’re well aware of the multitudes of extravagant Japanese options available to us these days, but we love that Shun Ka Shuu Tou keeps it real with its sincerity to provide an authentic Japanese experience (topped off with quality seasonal ingredients, nonetheless) at pretty neat pricepoints.

Kaiseki menus at Shun Ka Shuu Tou begin at $150++.

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