Ki-sho (葵匠) NEW 2025 Kappou Omakase Menu & Review

One of the longest standing omakase restaurants in Singapore, Ki-Sho has been around since 2012 which is quite a feat considering the highly competitive dining scene here. Set in a colonial black-and-white bungalow, Ki-sho offers a contrast to the squeezy omakase joints elsewhere. Although the main dining hall is of a regular layout, Ki-sho boasts of an elegant entrance and waiting area as well as a second floor. 

Ki-sho has recently brought in a new chef – Kawaii Hideki – who possesses close to 40 years of experience. With him, he brings a new kappou-style omakase experience in Ki-sho. During my dinner, I found him to be rather quiet – with not a single hint of theatrics and leaving the entirety of the explanation to the wait staff. 

We started the meal with the Kabusecha, a welcome hot tea served alongside 3 days aged tea leaves in ponzu sauce.  

Next, I was treated to the Sakizuke, an appetizer featuring hand-shredded Hokkaido Kegani horsehair crab served with a refreshing tomato jelly. The delicate sweetness of the crab, combined with the tangy jelly, creates a perfect harmony of flavors that tantalizes the taste buds and prepares the palate for the courses to come.

Next, the Otsukuri course presents an array of seasonal sashimi that showcases the finest seafood from Japan. Diners can savor the rich flavors of Akami and Chutoro, lean and medium fatty cuts from a magnificent 174kg tuna sourced from Miyagi Prefecture. Accompanying these are Tachiuo (belt fish), Tai (sea bream), and Hokkigai (surf clam), each piece meticulously sliced to highlight its freshness and quality.

The Takiawase course features Kinki, or rock fish, paired with Fukahire (shark fin) and Ebi Imo (shrimp taro). Chef Hideki carefully rehydrates dried fukahire by boiling it for 1.5 hours before simmering it in dashi stock, resulting in a dish that balances the rich umami of the fish with the delicate texture of the shark fin. While I am quite used to shark’s fin soups in Chinese restaurants, this was admittedly my first time to try it in Japanese cuisine. The texture felt instantly familiar but with flavors that were distinctly Japanese.

The Yakimono course was perhaps my favorite that night. In it were slices of charcoal-grilled unagi (freshwater eel) from Ichi Prefecture, served alongside grilled nasu (eggplant) from Kochi Prefecture. The smoky flavor from the charcoal grilling enhances the natural sweetness of the eel, making it a standout dish that pays homage to traditional Japanese cooking methods. The skin was particularly crispy with the meat still supple.

For those seeking something truly unique, the Shiizakana course features shirako (fish sperm) in a rich tonkotsu broth. This hearty dish is crafted specifically for Singapore, with robust flavors tailored to local palates. The pork knuckle marrow is simmered down to create a collagen-rich broth that envelops the delicate shirako, resulting in a comforting and indulgent experience. I could definitely see the Singapore-tailored flavors here – the broth reminded me quite a bit of those double-boiled soups that are the rage in Chinese restaurants. The fish sperm is best described as an acquired taste. The slippery texture requires some getting used to. 

Another highlight of the meal is the second Yakimono course, showcasing A4 Omi Wagyu sirloin from Shiga Prefecture. This luxurious beef is served with five different dips, including marinated red and white miso, snow salt, freshly grated wasabi, sweet and spicy marinated barley, and crisp-fried garlic slices. For non-beef eaters, grilled buri is available as a delightful alternative, ensuring everyone can indulge in this exquisite culinary experience.

The Shokuji course features grilled saba (mackerel) mixed with Japanese rice cooked in fish bone stock, complemented by fried kanu cubes (turnip) and shredded fried maitake mushroom. This dish is served with house-made pickles and soup, showcasing the depth of flavor achieved through meticulous preparation, including grilling kinki fish bones to create a fragrant stock. This was my second favorite dish of the night, and I did not hesitate in getting second helpings.

We ended the meal with a relatively simple dessert – a bowl of mixed fruits with housemade warabi mochi.

Ki-sho’s Kappou-style omakase menu starts from S$168++ for lunch and S$268++ for the dinner. The dinner above was the S$268++ dinner menu. 

Ki-sho
29 Scotts Road
Singapore 228224

+65 9061 6109

Lunch: Mon – Fri: 12:00pm to 2:30pm

Dinner: Mon – Sat: 6:30pm to 10.30pm

Closed on Sundays.