2 Michelin-starred chef Yoshio Sakuta brings Japan’s best products and unique knife talents to his guests with the new top-segment omakase restaurant Sushi Kou in Singapore.

Yoshio Sakuta, the former chef of the 2 Michelin-starred Shoukouwa Sushi restaurant, offers his 20 years of experience as a sushi chef to his guests as Head Chef at the new top-segment Restaurant Sushi Kou. Omakase restaurant Sushi Kou, which competes with the best sushi restaurants in Japan for its high-quality products, brings out a unique experience for 8 people with its bijou area designed with Japanese cypress wood. For Sushi Kou, the new flavor destination where the best products meet experience, chef Sakuta said: “The price might be steep, but what diners get are premium ingredients, ones that are hard to obtain even for restaurants in Japan itself. We source fresh fish from Toyusu Market (in Tokyo) that is equal to, or better than, the finest sushi restaurants in Japan. We continue to aim to manage at a price similar to that of a high-end sushi restaurant in Japan. We’ve lowered the profit margin to serve high-quality sushi to sushi fans and the discerning gourmands alike, in Singapore.” According to the news in Cna Luxury, there are 2 menus for both lunch and dinner: Aya menu consisting of 10 sushi and 3 dishes worth 380 Singapore Dollars and Kou menus consisting of 10 sushi and 5 dishes worth 450 Singapore dollars.