The Place Located along Scotts Road in a colonial-style black and white house right beside Iru Den, Ki-sho (葵匠) is a kappou-style Japanese omakase restaurant. The name of the restaurant means ‘aristocratic craftsmanship,’ and is now helmed by new Head Chef Kawaii Hideki who brings with him over 30 years of experience in fine Japanese gastronomy.

Chef Kawaii had his own restaurant “Hide” in Osaka before he handed over the reins to his apprentice and only moved to Singapore in late last year. 

The interior of Ki-sho is minimalist and comprises of only counter seats. A little background of Ki-sho is that it is under Sarika Connoisseur Café, which also runs Buona Terra, The Bar Kakure, Ami Patisserie, IndoCafe, and Chef Chan’s Private Dine. 

⁠The Food In this new year, Chef Hideki presents a signature kappou-style omakase featuring the seasonal ingredients from all over Japan. The 7-course lunch omakase menu starts from S$168++ while 8-course dinner is from S$168++. 

I had the new 8-course dinner menu (S$268++) and here is what to expect: 

Kabusecha 
For a start, I had a welcome Hot Tea synonymous with the Nara region, served alongside 3 days aged Tea Leaves in Ponzu Sauce. This is the first time I am eating dried leaves like this and the ponzu sauce made it quite refreshing to have. 

Sakizuke (Appetiser) 
Next up was hand shredded Hokkaido Kegani Horsehairy Crab with Tomato Jelly along with gold flakes. A delectable and easy way to enjoy this winter delicacy. 

Otsukuri (Seasonal Sashimi) 
I love sashimi and I had a nice and varied combination for dinner – Akami and Chutoro from Miyagi Prefecture; Tachiuo (Belt Fish); Tai (Sea Bream) and Hokkigai (Surf Clam). 

Takiawase (Simmered Dish) 
For this hot dish, Kinki (Rock Fish) is featured along with Fukahire (Shark Fin) and Ebi Imo (Shrimp Taro). Chef Hideki rehydrates dried Fukahire by boiling it before simmering it in dashi stock. 

Yakimono (Cooked Dish) 
This is easily my favourite course of the meal – Charcoal-grilled Unagi (Freshwater Eel) from Ichi prefecture with Grilled Nasu (Eggplant) from Kochi prefecture. The unagi is perfect. The meat is fatty, while the skin is crisp. So good! 

Shiizakana (Hotpot Dish) 
I never had Shirako this way before and this hotpot dish is a combination of Shirako (Cod Sperm) in a Tonkotsu Broth. The pork knuckle marrow is simmered down into a rich, collagen-rich broth, hence you get a very rich and flavourful broth which is good to enjoy on its own. The shirako itself is creamy and fresh which I enjoyed. 

Yakimono (Cooked Dish) 
I was happy to spot a wagyu beef course on the menu and true enough, it lived up to my expectations. The charcoal-grilled and tender A4 Omi Wagyu (Sirloin) from Shiga is complemented with 5 different dips: Marinated Red & White Miso, Snow Salt, freshly grated Wasabi, Sweet & Spicy Marinated Barley and Crisp-fried Garlic Slices. Non beef eaters have the option to swap out for Grilled Buri. 

Shokuji (Japanese Donabe) 
For the last savoury act, it is a donabe course where I had Grilled Saba (Mackerel) mixed with Japanese Rice cooked in fish bone stock, fried Kanu cubes (turnip), and shredded fried Maitake mushroom. This is also served with House-made Pickles and Soup. 

Mizugashi (Dessert) 
Last but not least to conclude the meal, I had a bowl of Seasonal Fruits of Strawberries from Miyagi, Okayama Muscat Grapes, Oranges from Ehime served with Housemade Warabi Mochi. 

Rants For a counter seating omakase, there was minimal interaction of chef and diners, which I find it to be a pity. 

Will I Return Again? Overall, I had a good meal at Ki-sho where each course hit the right notes for me. Service by the staff is attentive though I think that there could be more interactions between the chef and diners to enhance the dining experience. 

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4.5/5
Ambience: 4/5
Overall Experience: 4/5 

Ki-sho 葵匠 
29 Scotts Road 
Singapore 228224 
Tel: +65 9061 6109 

Opening Hours 
Monday to Friday: 12:00pm to 2:30pm; 6:30pm to 10.30pm 
Saturday: 6:30pm to 10.30pm 
Closed on Sundays

Ranted by The Ranter