Ki-sho’s interiors boast a traditional Japanese feel complete with a miniature indoor Japanese garden, paper screens and a handsome hinoki wood sushi counter. The staff are warm and have good knowledge of the restaurant’s offerings and the components of each dish. The chef’s signature uni with caviar dish, which is included only in dinner sets, is a delightful treat of sweet, custardy globes accompanied by briny caviar. While private rooms are available, the counter seats offer a first-hand look at the chefs delicately slicing and sometimes tenderising the fish using the back of the knife. One unusual dish is the cooked fresh abalone, served with an earthy green abalone liver sauce on the side. It’s so precious that a ball of rice is served should you wish to mop the sauce up. Another stellar highlight is the charcoal-grilled otoro (tuna belly) sushi, where a fire mesh of amber coals is held over the fish until the fat sizzles, creating an irresistible aroma.
Enjoy an umami-laden Royal Blue Tea’s The Uji (tencha from Uji, Kyoto) before the meal finishes and then a cleansing glass of Royal Blue Tea’s Kaho (hojicha from firstflush gyokuro) at the end.
1. Hokkaido uni with Oscietra caviar, rice vinegar jelly, edamame and shiso flower 2. Charcoal aburi otoro sushi
3. Low-temperature wagyu sukiyaki with uni, cured egg yolk and Alba white truffle