Ki-sho

T. Dining by Singapore Tatler - - Japanese - 29 Scotts Road, S(228224) TEL: 6733 5251 ki-sho.com.sg

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.

TATLER TIP

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.

SIG­NA­TURE DISHES

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

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