Kazumine Nishida is the Head Chef of Shoukouwa Sushi Restaurant, an acclaimed sushi destination in Singapore. A native of Japan’s Kansai region, Nishida began his culinary career at respected establishments including Kansai Sushi Zen and Sushi Kogetsu before opening his own restaurant, Kubo. Drawn by Asia’s dynamic food culture, he moved to Singapore in 2016 to join Shoukouwa as Sous Chef. In 2019, he was appointed Head Chef,

 where his masterful knife skills and meticulous attention to detail have earned widespread critical acclaim and prestigious industry recognition. Nishida’s cuisine reflects a deep respect for seasonality and product integrity. Signature creations such as nigiri with shiro amadai (white tilefish), toro maki (fatty tuna handroll), and steamed abalone with rich liver sauce 

highlight his technical precision and refined aesthetic. Working closely with trusted suppliers to source exceptional seafood, he delivers a carefully curated omakase experience. His philosophy centres on consistency, craftsmanship and the pursuit of excellence, ensuring each guest leaves with a lasting impression and a desire to return.