There are some Japanese restaurants in Singapore that exhibits the best in traditional Japanese fine dining with extraordinary omakase meals. Ki-sho is one of them.
It is of no surprise. Ki-sho is helmed by an affable Chef Kazuhiro Hamamoto, bringing with him a wealth of experience and creativity amassed from his apprenticeship days in Kyoto’s top culinary restaurants and one of Singapore’s top restaurants Waku Ghin.
The beautiful Ki-sho is housed in a grand colonial bungalow along Scotts Road, containing a main dining room of an intimate 10-seater sushi bar, and several other VIP rooms all furnished with distinctly artistic Japanese elements such as hand-laid flooring and gold leaf wallpaper.
The outstanding Japanese restaurant offers a selection of two different Omakase set menus priced at $300++ and $450++ per person.
I had the more expensive menu. The difference between the two is the inclusion of dishes such as Char-grilled Hokkaido King Crab, a Wagyu dish, and 5 extra pieces of Nigiri Sushi.
This may not be the most affordable pricing around. But in comparison with the other top-tier Japanese restaurants available locally, we can see why it stands out.
These are some of the stand-out dishes.
The most aesthetically pleasing and perhaps indulgent dish was the Uni and Cavier – a beautiful ensemble of creamy Hokkaido sea urchin, luxurious Italian caviar, shiso flower and corn on a wasabi leaf, resembling the jubilant blossoming of flowers in Japan during spring time.
We were recommended to take a cross-section of all the ingredients sans the leaf in one spoonful, and that sent bursts of umami goodness that gave a high. This reminded me of a similar dish at Waku Ghin, except that Chef Hamamoto’s version has a delicate slant.
Another impressionable dish was the Jyoshu Wagyu Sukiyaki, with grade A5 wagyu from the Gunma prefecture simply dipped in egg yolk and light sukiyaki sauce. Every slice was robed in amazing fat marbling, slippery tender which melted in the mouth.
The Nigiri Sushi was almost every piece of exceptional quality, gleaming with freshness. My personal favourites being the Ebi, Ootoro and a pièce de résistance of Chopped Tuna with lightly salted egg yolk.
The entire omakase meal took about three and a half hours, more if you decide to indulge in a bottle of their prized sake collection. Pacing was also impeccable.
As there is an area to find fault with, the overall mood may be solemn and uptight in the beginning. Conversations of the other diners are easily heard. But Chef’s sociable nature helped break the ice and uplifted the aura.
The question I have been getting – so is Ki-sho th best Singapore can offer. It is a tough fight. Waku Ghin wows with its extravagant use of ingredients while Shinji’s sushi is first-rate. I would say Ki-sho’s offering, taste and quality fits in broadly between the two.
29 Scotts Road Singapore 228224,
Tel: +65 67335251
Opening Hours: 6:30pm – 10:30pm