ZUWAI CRAB AND UNI WITH TOSAZU JELLY AT KAPPO SHUNSUI.
The ingenuity and exuberance of Chef Tomo Watanabe’s creations are best characterised by this seafood appetiser. Shunsui refers to the seasons, so in true omakase fashion, the menu changes according to what’s in season, as well as what arrives from Tokyo’s famed Tsukiji fish market.
We had the zuwai snow crab – prized for its delicate sweetness – paired with uni for the perfect sweet- and-briny punch. It was enlivened by heirloom tomatoes, with broad beans for crunch, and the piece de resistance of a champagne-hued jelly. Cooked down from soya sauce, vinegar, and Chef Watanabe’s special bonito broth, this tosazu jelly provided a gentle, savoury scaff old to the dish.
You can request this a week ahead of your visit, and if any of the ingredients are not available, Chef Watanabe will use other seasonal items to recreate a dish with similar flavours and textures.
There’s no sign outside the restaurant, so look out for a rose-gold door. Press the buzzer for access.
Kappo Shunsui is at #04-02 Cuppage Plaza, 5 Koek Road.
