Shoukouwa is an intimate temple of fine Japanese gastronomy that promises a stellar dining experience coddled in tranquility. Seating only eight at its counter and six in the private room, diners get to watch the chefs at work, deftly assembling sushi using seafood in-season flown four times a

week from Tsukiji Market in Tokyo. The freshness and quality of the food here are faultless, and the care in preparing each mouthful is almost reverential.

This translates into consistently excellent food; while simple, the quality, textures and flavours all come together in sublime harmony. Highlights included the excellent range of sushi prepared with swimmingly fresh seasonal catch: smoked bonito with seaweed soy sauce, monkfish liver boiled with yuzu, ginger and served with sansho pepper; and kinmedai, lightly charred with binchotan. Service is attentive and warm. The staff take pains to personally explain the ingredients with the help of photos from a tablet—a touch of friendly informality which makes a nice contrast to the almost reverential air that prevailed.

An omakase lunch starts at $180, while dinner omakase starts from $320. Sake lovers will appreciate the extensive sake list available by bottle, half bottle and carafe.