Syun

At Syun, you will be dining on fine Japanese cuisine, cocooned in the quiet elegance and ‘zen-ness’ of Japan past. Clad in natural wood and marble, the 48-seat Syun exudes simplicity, one that resonates strongly with its name (which means spring in Japanese) and the cooking philosophy of its chef, Hal Yamashita.

The Kobe native, who created the “Nouvelle Japanese” style (a fusion of contemporary Japanese and Western cooking techniques), believes in sticking to the basics. To him, great cooking lies in using quality produce and bringing out their natural flavours, values that were instilled by his grandmother.

You’ll see this in the restaurant’s menu. Each ingredient is picked and put together to bring out distinct yet complementary flavours in his unique, out-of-the-box recipes. Relish in dishes such as sea urchin rolled in Ohmi beef topped with caviar, or snapper sashimi with bale of truffle – unusual combinations, but thoroughly umami.

Take a seat at the sushi bar for an up-close interaction with the chefs or opt for the regular tables for quiet conversation with your party. If visiting in bigger groups of up to eight, ask for one of two private dining rooms available.

For sake aficionados, Syun serves an exclusively brewed variety that is only served in Yamashita’s restaurants. The smooth and mild artisanal sake, made using pristine natural water of Mt. Rokko, evokes sweet fruity whispers of melon and citrus, making it the perfect pairing for the chef’s recipes. Syun also boasts some exquisite Japanese whiskeys, including the excellent and rare Nikka Taketsuru 35 Years.