Impeccably crafted Edomae-style sushi defines the menu at Sushi Kou, a newcomer to the sushi-ya scene in Singapore. The minimalist-styled eight-seat restaurant is helmed by Sapporo-born chef Yoshio Sakuta. The sushi artisan zeroes in on wild-caught seafood from sustainable sources, such as the wild ocean eel, famed for its more pleasing texture. The slabs of seafood are sculpted with delicate shari (sushi rice), which is seasoned with various types of salt and vinegar, and served at a precise temperature. Chef Sakuta employs the shimofuri (quick blanch) technique to accentuate the unique texture of the Hokkaido menuke (red rockfish). The grilled black throat sea perch is laden with aromatic oil that infuses the warm vinegared rice. Lunch and dinner menus offer 10 pieces of sushi and a selection of dishes.