helmed by a Japanese Chef who’s proven his mettle but is now free to fully flex his culinary muscle. This is the new Sushi Kou (鮓煌) on Orchard Road. In the elegantly-designed light and bright space, only 8 seats are arranged along a blonde hinoki counter constructed from 300-year-old trees. Presiding over them is Sapporo-born Head Chef Yoshio Sakuta (@y_sakuta). Proving to be rather like his minimalist Edomae-style sushi, the man himself is spare with words, preferring to let his refined sushi do the talking. Due to strong relationships cultivated over years with suppliers at Toyosu Fish Market, he is able to serve seafood procured from different prefectures in Japan. Several of them, wild-caught specimens from sustainable sources. The “less intervention, the better” is how Chef Yoshio approaches each fish, mollusk and crustacean, all the better to let their individual attributes shine. To facilitate this, he places them on pedestals of carefully crafted shari, a custom blend of different rice from Japan’s Miyagi Prefecture seasoned with a mix of vinegars and salt, and served at exacting temperatures. If you choose either @sushikou.sg’s “Aya” or “Kou” Omakase Menus (priced at $380++ and $450++, available for lunch and dinner), three or five appetisers will precede the 10 pieces of sushi respectively. I was impressed by the five I had - the Wild Caught Ocean #Unagi the most. Commonly found in rivers, the eel was prepared in the “shirayaki” method - sprayed with sake to produce a very crispy skin. While the flesh remained moist and springy, it didn’t have the muddy flavour which tends to plague this type of fish. I was struck too, given its size, how incredibly tender the sake-steamed Abalone was. And the gelatinously crunchy Junsai (Water Shield), a plant from Akita, topped with Bafun Uni and vinegar sauce, was great fun to eat. As for the sushi , I enjoyed every single piece Chef Yoshio placed in front of me but the standouts (they still make me drool when I watch my video) were the oil-rich and very, very tasty #Nodoguro that came in a bowl, and the huge Japanese Tiger Prawn which was so sweet and succulent. ⬇️Continued in Comments⬇️

一直都覺得真情流露是一種優點。想哭的時候哭，想大笑的時候大笑，但這些最正常不過的事情，在鏡頭前卻是另一回事。的的確確，做幕前的工作是需要把情緒管理好，要收放自如。無論是演員主持司儀也都一樣，真實的情緒是其次，最重要的其實是表達技巧。我，是一個很認真的人，工作從來也不馬虎，總是希望把事情做好。所以這些年一直都在學習，無論是儀態、聲線、表情，都希望可以抓緊精粹，把自己發揮得最好。而最近收到一直留意我的觀眾的一些信息，說我表現愈來愈好！更自然！聲線也有改善！實在太令人鼓舞啦！！！原來自己不斷的求進步，那怕是多細微的改變！你們都真的會留意得到！！感覺好欣慰😭 我會繼續努力的啦！💪🏻 #勁求其搵GoogleTranslate翻譯😝 ——————————————— #GoogleTranslate100PercentNotAccurate I always feel that revealing the truth is an advantage. Cry when you want to cry, and laugh when you want to laugh, but these most normal things are another thing in front of the camera. It is true that doing the work in front of the scene requires managing emotions well and being comfortable. Whether it is the actor presiding over the ceremonies is the same, true emotions are second, and the most important thing is actually expression skills. I am a very serious person, and my work has never been sloppy. I always hope to get things done. Therefore, I have been learning all these years. Whether it is manners, voices, or expressions, I hope that I can grasp the essence and play my best. Recently, I received some information from the audience who have been paying attention to me, saying that I am getting better and better! More and more natural! The sound line has also improved! It's so encouraging! ! ! It turns out that I am constantly striving for progress, even if it is a slight change! You guys will really pay attention! ! I feel so relieved 😭 I will continue to work hard! 💪🏻

Tomorrow I have the distinct honor of presiding over the graduation of these amazing individuals. It won’t be a “traditional” graduation, but it will be an extremely special one for me. I first saw these faces on September 5, 2018 when I stepped foot inside the @harvardhbs classroom. And my life has never been the same. You can all join me in celebrating these individuals at their diploma ceremony... like, literally. Join us. The event will be live-streamed starting at 1 pm ET tomorrow on hbs.edu/commencement/Pages/sectionb.aspx I’ll try not to tear up. #sectionB2020