With just 19 seats around a dimly counter, Kappo Shunsui is a gem of a Japanese dining experience. Behind the counter, chef Nobu Nishi and his small team prepare Kappo cuisine, which translates loosely to mean ‘cut and cook’. Chef Nishi’’s training under Hideki Ishikawa, the famed chef-owner of three-Michelin-starred Ishikawa, shows in his finely honed cuisine.

Guests can expect the likes of seasonal sashimi, myriad little appetisers that are almost too gorgeous to eat, and offerings like petit ayu (sweet fish) deep-fried to a lovely crisp.