Already a notable name in Hong Kong and Macau for its MICHELIN status, Japanese Kappo restaurant Zuicho has finally opened an outpost in Singapore. Zuicho Singapore is helmed by head chef Kenji Takahashi, who made his name at Tokyo’s Yoshifuku where he earned Michelin stars for over nine consecutive years. Expect monthly changes to the intricate omakase menu options based on the distinct four seasons of Japan. Highlights include Fried Miyazaki Wagyu Tenderloin; Uni (Sea Urchin) with handmade Somen Noodles; Snow Crab Hot Pot with Soy Milk, Cabbage and Konjac noodles; and an exclusive Minced Tuna with Bafun Uni Handroll.
In Singapore, Zuicho offers an immersive experience and interactive Japanese culinary experience centered around refined “kappo” cuisine. Kappo, literally meaning ‘to cut and to cook,’ is a multi-course, multi-sensory meal that is curated entirely by the chef, emphasizing the freshness of ingredients and the closeness between the chef and his guests. The restaurant’s environment is the perfect portal to experience entertaining Japanese dining culture. A beverage list of wine and sake has been curated to perfectly complement the ever-changing seasonal menu courses.