Two-Michelin-starred Shoukouwa sushi restaurant recently announced its new partnership with chef Junya Kudo of the renowned 2-Michelin-starred Sushi Ikko in Hokkaido, Japan. The esteemed chef has been appointed to Master Sushi Chef, providing culinary training and consultancy to the team at Shoukouwa. What this means for diners is an even more authentic and world-class fine dining edomae sushi experience right in the heart of Singapore.
At the age of 18, chef Kudo formally began his career as a sushi chef at his father’s restaurant, Sushi Ikko, and took over the restaurant as a head chef when he was 25.
Under his talented craftsmanship emphasizing simplicity and refinement, Sushi Ikko was recognized with a Michelin Star in 2012 and two Michelin Stars in 2017. We chatted with the chef to find out his plans for Shoukouwa in Singapore.
Under his talented craftsmanship emphasizing simplicity and refinement, Sushi Ikko was recognized with a Michelin Star in 2012 and two Michelin Stars in 2017. We chatted with the chef to find out his plans for Shoukouwa in Singapore.
What is your culinary philosophy?
My culinary philosophy reflects energy, resonance and aroma. I take guests on a culinary journey through my sushi story, as I serve each course as a reflection of my life. I carefully think about the serving order of each sushi to ensure that my guests can enjoy the taste of the fish to the fullest. Every course is a signature dish as each ingredient has its own role in the dishes. I respect every ingredient that I use because to eat is to live. We receive life from what we eat.
My culinary philosophy reflects energy, resonance and aroma. I take guests on a culinary journey through my sushi story, as I serve each course as a reflection of my life. I carefully think about the serving order of each sushi to ensure that my guests can enjoy the taste of the fish to the fullest. Every course is a signature dish as each ingredient has its own role in the dishes. I respect every ingredient that I use because to eat is to live. We receive life from what we eat.
What motivates you, and what do you love most about your job?
My motivation comes from my unbending passion and utmost devotion to sushi. I have invested 10 years of my time and most of my money to study sushi by eating and observing at high-end sushi restaurants. I spent every minute thinking about sushi, how it should be prepared, the order it is served, and the presentation. I absorb everything that I’ve learned throughout my entire life and reflect it on the sushi I serve.
In what ways and how deeply will you be involved at Shoukouwa?
As a Master Sushi Chef of Shoukouwa, I will fly in to Singapore a few times throughout the year to provide culinary training and consultancy to Shoukouwa’s team of talented sushi chefs. Chef Kiichi Okabe will be heading the team and overseeing the day-to-day operations at the restaurant.
My motivation comes from my unbending passion and utmost devotion to sushi. I have invested 10 years of my time and most of my money to study sushi by eating and observing at high-end sushi restaurants. I spent every minute thinking about sushi, how it should be prepared, the order it is served, and the presentation. I absorb everything that I’ve learned throughout my entire life and reflect it on the sushi I serve.
In what ways and how deeply will you be involved at Shoukouwa?
As a Master Sushi Chef of Shoukouwa, I will fly in to Singapore a few times throughout the year to provide culinary training and consultancy to Shoukouwa’s team of talented sushi chefs. Chef Kiichi Okabe will be heading the team and overseeing the day-to-day operations at the restaurant.
What do you hope to impart to the chefs, or see happen at Shoukouwa?
This collaboration is a great opportunity for me to challenge myself and introduce the courses I serve in Hokkaido to Singapore. I hope to impart my culinary skills to train chefs to prepare sushi and seasonal dishes in the finest quality. I will also oversee and use reliable logistic routes that I trust to maintain the top quality and consistency of the food, and to introduce many different types of sushi—including ingredients that are not so popular in Singapore—in Shoukouwa.
Is there anything you’re looking forward to learning from your time here in Singapore?
Apart from bringing Sushi Ikko’s authentic edomae sushi experience to Singapore, I also hope to introduce not only the top brands, but also some really high quality sakes that are not so known in this part of the world. It would be great to explore sushi and sake pairing at Shoukouwa.
This collaboration is a great opportunity for me to challenge myself and introduce the courses I serve in Hokkaido to Singapore. I hope to impart my culinary skills to train chefs to prepare sushi and seasonal dishes in the finest quality. I will also oversee and use reliable logistic routes that I trust to maintain the top quality and consistency of the food, and to introduce many different types of sushi—including ingredients that are not so popular in Singapore—in Shoukouwa.
Is there anything you’re looking forward to learning from your time here in Singapore?
Apart from bringing Sushi Ikko’s authentic edomae sushi experience to Singapore, I also hope to introduce not only the top brands, but also some really high quality sakes that are not so known in this part of the world. It would be great to explore sushi and sake pairing at Shoukouwa.
