SHUNSUI is a new concept by the Shunsui Group, formed from the merger of Kyuu by Shunsui and 5-time Michelin Plate awardee, Kappo Shunsui.
SHUNSUI aims to provide authentic Kappo-style Japanese cuisine with cutting-edge techniques and contemporary flair at an affordable price range to delight more lovers of the Japanese cuisine. SHUNSUI promises to take diners on a gastronomical journey of Japan with flavours that captivate tastebuds, where a vibrant, contemporary setting meets handcrafted, authentic Japanese food prepared from the heart.
Chef Kazu Oyama brings more than a decade of world-class culinary experience and knowledge to the palates of diners at Kappo Shunsui as a Chief Chef. He started his culinary journey as an apprentice at Yamazato at Hotel Okura Amsterdam, the first Michelin awarded Japanese restaurant in Europe. Under the mentorship of Chef Akira Oshima, who was made Knight in the Order of Orange-Nassau in recognition of his work for successfully introducing the authentic Japanese cuisine (kaiseki ryori) in the Netherlands, Chef Oyama spent 3 years learning the intricacies of fine Japanese cooking.
He continued his culinary journey with 4 years at the Michelin Plate awarded Yamazato in The Okura Prestige Bangkok, where he served noteworthy personalities such as the Prime Minister and the royal family. Committed to further perfect his skills and craftsmanship, and pay homage to his homeland, he returned to Japan and spent 4 years at Yamazato at the The Okura Tokyo, a prestigious, defining landmark of Tokyo.