Kappo Shunsui is helmed by Executive Chef Tomo Watanabe and serves Kappo-style cuisine in an intimate setting. Reminiscent of Kyoto-style private dining experiences, Kappo Shunsui is located in Cuppage Plaza and features just 19 seats. All the ingredients used here are imported from Japan, while the menus change daily depending on the best produce delivered from Tokyo’s Tsukiji Market twice weekly. In the spirit of Kappo cuisine, each meal is created and executed by Chef Watanabe himself, using five primary cooking techniques: grilling, steaming, frying, simmering and raw preparation.
His attention to detail is evident in all aspects of the meal, including beautiful hand-written menus by Chef Watanabe and specially commissioned crockery by a Japanese artist. A qualified kikisake-shi (sake sommelier), Chef Watanabe has curated an impressive list of close to 100 labels of sake, including bottles not listed on the menu, from his private collection. The name Shunsui is derived from the words ‘shun’ (Japanese for ‘season’) and ‘sui’ (which means ‘water’ in Japanese).