Syun is a Japanese fine dining restaurant by chef Hal Yamashita, his first outpost outside Japan where you can find the chef’s unique nouvelle interpretation of Kobe cuisine.
Chef Yamashita’s is a firm believer in quality ingredients, and that is seen in his menu – from the finest Ohmi beef to even the tiniest ingredients, picked for their complementing natural flavours. He puts them together in unique, out-of-the-box recipes that are unmistakably Japanese yet are refreshingly modern.
Chef Yamashita runs nine restaurants in Japan, including a high-end eponymous restaurant in Tokyo. Syun is his first overseas venture.
Clad in wood and marble, the 48-seater Syun welcomes you with a quiet elegance and ‘zen-ness’ as you step past its entrance. The wood tones and earthy colours fit Syun, which is Japanese for ‘spring’.
You’ll be greeted by a sushi bar, but most guests would opt for a seat at one of the tables in dining area. For special occasions or those with a bigger group, you can request for one of two private rooms.
Because it is pretty small (cozy comes to mind), the restaurant can be fully booked during peak hours. To avoid a wasted trip, we definitely recommend making a reservation prior to visiting.
The cosy sushi bar right beside the main entrance.
The dining area (left) and one of the two private dining rooms (right).
Celebrate a special occasion or host a lavish dinner for VIP guests in the private dining room.
Signature dishes
Opened only in 2015, the restaurant has made a name for itself on the food scene. Syun was named Singapore’s Best Restaurants 2016 by Singapore Tatler magazine and Singapore Top Restaurants 2015 – Best New Restaurant (Asian) by Wine & Dine magazine.
Here are some of the must-trys when you are there.
Sea Urchin Rolled By Ohmi Beef Topped with Smoked Caviar. This melt-in-your-mouth combination of marbled Ohmi beef and creamy sea urchin is literally the best of land and sea.
Grilled Cod with Saikyo Miso, Yuzu Miso Sauce and Dried Mullet Powder. The week-long marinating process results in a silky smooth cod steeped in the salty-sweetness of miso and dried mullet powder.
Assorted sushi featuring the freshest catch direct from Japan.
Ohmi Beef Shabu-Shabu with Ponzu and Yuzu Sesame Sauce. The accompanying homemade ponzu sauce is spiked with chilli padi for a fiery local twist.
One of our favourites, the Bara Chirashi Sushi Jyu Set (lunch only) is packed with salmon, tuna, kajiki, hamachi and ikura, topped with edible flowers and sesame seeds. Looks beautiful, tastes wonderful. Served with miso soup, chawanmushi and green salad with yuzu ginger dressing.
Brew its own sake
Chef Yamashita’s sake is exclusively produced by the Kobe Shu-Shin-Kan brewery in the Nada district of Kobe, Japan — an area renowned for producing the best Japanese sake.
Hand crafted in Kobe, this sake is exclusively produced for chef Yamashita’s restaurants. It is brewed using Japanese rice, and mineral water from the Rokko Mountains. Unlike traditional sakes with an alcohol content of 15-18%, this smooth and mild artisanal sake contains only 13% alcohol and evokes sweet, fruity whispers of melon and citrus, making it the perfect complement for the chef’s creations.
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SyunLocation: Festive Walk Opening hours: Syun tends to be very busy so reservations are highly recommended. Please call +65 6577 6688 or email dining@rwsentosa.com |