The culinary world has undergone something of a rebirth, spurred largely by post-Covid-19 sensibilities. Robots, once anathema to self-respecting chefs, are now welcomed with opened arms. Customer contact points are a cause for consternation, not celebration. Not so for omakase restaurants – yes, some have undergone recent transformations, but these are metamorphoses divorced from current events. The core ethos remains: you are at the mercy of a discerning chef and what happens to be in stock. Omakases persist to be unhurried, deliberate affairs – a luxury within, and without, a pandemic. A luxury well worth the indulgence, even if it means leaving your sanctum for an hour or three.
Kappo Shunsui has broken away from the overcrowded waters of Singapore’s bona fide Japanese culinary mecca, Cuppage Plaza, and found new ground in a shophouse on Hong Kong Street. Kappo basically means “to cut and to cook” – translating into a form of dining that’s cosier and slightly less austere, even for omakase. Head chef Shimuta “Shim” Kunihiko, who paid his dues in a variety of renowned Japanese kitchens including Chef Hirata Tasaku’s one-Michelin-starred Kodaiji Kanjin, struts his stuff with aplomb. The 13 counter seats get front row seats to the show, and if that isn’t enough, two large television screens provide a live bird’s-eye view of the action. 17 Hongkong Street, #01-01. Tel: 6223 1278. www.kapposhunsui.sg
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IN CHEF WE TRUST
These six newly opened or revamped Japanese restaurants offer omakase menus that’s entirely dependent on seasonality and quality, the chef’s whims and your taste for adventure.
MODERN ERA OF COOKING
Epicure takes a closer look at the science behind healthier, modern day cooking methods that claim to maximise the nutritional content of food.
THE NEXT BIG THING
Indonesia’s premium artisanal distilleries are positively flourishing. epicure investigates the growth and talks to the spirit-makers about their award-wining gin and grappa.
Since opening its door eight years ago, Cuca remains to be a mainstay of Bali’s leading dining destination. epicure talks to Kevin Cherkas and Virginia Entizne about its enduring recipe.
GOLF ASIA'S GOLF EXPERIENCE 2021
A specially curated event for readers of Golf Asia
THE SUMMER OF ENGLISH SPARKLING WINES
Largely consumed domestically, English sparkling wines are increasingly available in Singapore and pouring at a restaurant near you. We explore the rise of this new wine region.
Roots, Heritage And Determination
Chef Sun Kim’s culinary journey has been nothing short of being transformative as his restaurant Meta symbolises and celebrates the metamorphosis of a chef finally coming into his own.
An Ode To Heritage
Three hotels in Mexico, Bali and Singapore are paying homage to their locality and environment.
Fresh And Healthy Eating
Sasha Conlan, founder of Sasha’s Fine Foods, reveals what it takes to be an ethical online grocer and have a carbon neutral delivery fleet while supporting local farmers.
Your Go-To Source For Japanese Premium Meats
Anzu Meat Factory is set to be a key player in bringing affordable premium Japanese meats to meat lovers in Singapore.
BASS CENTRE Ashbory
Time for something a little different, suggests our Editor...
In every issue, we bring you a noteworthy interview from the bass vaults, from far-off times when gigs were plentiful and a virus meant no more than a day in bed. This month: Marcus Miller, interviewed in 2012
FOUR of the BEST
It’s 50 years this year since Led Zeppelin released their immense fourth album, cementing their position in music history and inspiring the playing of a million guitar-shop visitors. The band’s Quiet One, bassist John Paul Jones, was on astounding form throughout Half a century since that high point, we revisit his bass parts and ask how it was that JPJ became the leading rock bassist of his generation...
Bassist and songwriter Lena Morris on the catalyst that sent her into the low frequencies
Spice up your bass tones, says Mike Brooks
PICKING LARGE INTERVALS
Welcome! To finish off our exploration of pick playing, we’re going to look at a couple of things related to playing bigger intervals. As we’ve noted before, every technique takes on a whole new level of difficulty when we start to move it across the strings, but it can get even harder when we want to be able to control how long each note lasts.
With his new album, Two Roses, Israeli upright bassist Avishai Cohen achieves a career high. We meet the master
PUTT IT THERE
We meet the veteran jazz bassist— and occasional James Bond adversary —Putter Smith.
Carlos Santana’s long-time bassist Benny Rietveld reflects on a career at the front line of expression
The Atlanta-based rock quintet Blackberry Smoke return with a new album, You Hear Georgia. Bassist Richard Turner explains the thinking behind the big tones