Shoukouwa

Shoukouwa is on the second floor of One Fullerton, at the mouth of the Singapore River near Marina Bay, and has held two Michelin stars for ten consecutive years. The room is built around an eight-seat hinoki counter. Head chef Kazumine Nishida, a Kansai native, joined as sous chef and has run the kitchen since 2019.

Fish arrives from Tokyo's Toyosu Market several times a week, and the restaurant closes on Toyosu market holidays. The Hana menu runs to 13 or 14 courses: snow crab with roe sauce, sea urchin, flounder, botan shrimp, fatty tuna, a tuna handroll and a thick futomaki. Rice from Yamagata and Ishikawa is blended, and nigiri is brushed with two sauces. Lunch starts at S$380 (Miyabi); Hana costs S$520 and En S$680, before service charge and GST.

This is a special-occasion counter for diners who want classic Edomae sushi. Book on TableCheck well ahead; a credit card guarantee is required, and cancelling within 72 hours costs S$350 at lunch or S$500 at dinner. Arrive on time, as seats are held for only 15 minutes.