Nestled within a charming black-and-white heritage bungalow, Ki-sho (葵匠) has long been revered for its artful approach to Japanese fine dining. With the arrival of Head Chef Kawaii Hideki, boasting over 30 years of experience, the restaurant now presents an elevated kappou-style omakase experience, showcasing the finest seasonal ingredients prepared with precision and finesse. Guests can select from a 7- or 8-course lunch menu (starting from $168) or an 8- or 10-course dinner menu (starting from $268), promising a meticulously curated gastronomic journey.
Kabusecha – Hot Tea & Tea Leaves in Ponzu Sauce 3.5/5
I had the pleasure of indulging in the 8-course Omakase ($268++), which commenced with Hot Tea accompanied by 3-day-aged Tea Leaves in Ponzu Sauce. This was my first time consuming tea leaves in this manner, and the experience was intriguingly refreshing. The tea leaves offered a slightly earthy and umami-laden bite, brightened by the citrusy ponzu.
Sakizuke – Kegani 4.5/5
The Sakizuke (appetiser) featured Kegani (hairy crab) with Tomato Jelly. The crab’s natural sweetness was uplifted by the lightly tangy and refreshing tomato jelly, creating a well-balanced and delicate starter.
Otsukuri – Seasonal Sashimi 4.5/5
Moving on to the Otsukuri (sashimi course), an exquisite selection of seasonal sashimi graced the plate: Seabream, Belt Fish, Akami, Otoro, and Monkfish Liver. Each piece exemplified pristine freshness, with the Otoro standing out for its meltingly rich and buttery texture. The monkfish Liver, often referred to as the “Foie Gras of the Sea,” provided a creamy, umami-packed indulgence.
Kinki with Fukahire and Ebi Imo 4.5/5
The Kinki with Fukahire and Ebi Imo followed, featuring Rock Fish paired with Shark Fin and Shrimp Taro. The dish was a soothing, warm delight, adding a comforting touch after the refreshing cold courses.
Charcoal-grilled Freshwater Eel with Eggplant 4.5/5
The Charcoal-Grilled Freshwater Eel with Eggplant showcased perfectly grilled eel lightly glazed with a sweet yet balanced sauce, allowing the eel’s natural flavours to shine. The lack of soft bones in the eel added to the enjoyability of each bite. The accompanying eggplant was also cooked to a delightful texture.
Cod Sperm in Tonkatsu Broth 4.5/5
A surprise highlight was the Cod Sperm in Tonkatsu Broth. Typically served with ponzu sauce, the creamy shirako was instead paired with a deeply savoury tonkatsu broth, creating a silky and comforting soup-like experience that I personally preferred over the usual ponzu preparation.
Charcoal-grilled A5 Omi Wagyu 4.2/5
For the meat course, the Charcoal-Grilled A5 Omi Wagyu was grilled over charcoal, allowing diners to appreciate its full-bodied flavour and marbling. The beef was accompanied by five distinct condiments — Marinated Black Miso, Snow Salt, Freshly-Grated Wasabi, Marinated Barley, and Deep-Fried Garlic — offering different flavour profiles to suit individual preferences.
Saba Donabe 4.8/5
The Saba Donabe served as the carbohydrate dish to round off the savoury courses. The fragrant, fluffy rice, mixed with mackerel, was packed with complex yet comforting flavours, further enhanced by housemade pickles and a side of soup. A sprinkling of ikura added a satisfying burst of briny umami in each mouthful.
Warabi Mochi 4/5
For dessert, the meal concluded with a duo of sweets — Seasonal Fruits and Warabi Mochi — offering a light and refreshing end to the omakase experience.
Seasonal Fruits 3.8/5
With Chef Kawaii Hideki’s refined techniques and deep understanding of Japanese gastronomy, Ki-sho continues to impress with its elegant, ingredient-driven omakase experience. The kappou-style dining allows guests to fully appreciate each dish’s precision, artistry, and finesse, making this a must-visit destination for those seeking an authentic yet elevated Japanese dining experience in Singapore.
Note: This is an invited tasting.
Ki-sho
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)
Opening Hours:
Mon-Fri: 12pm – 230pm, 630pm – 1030pm
Sat: 630pm – 1030pm
(Closed on Sun)
Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]