Put a fine Japanese restaurant, full length pine timber table top sushi bar, lounge with lush green backdrop, sake room with more than fifty labels of traditional and seasonal sake plus formal dining rooms with plush interiors of hand laid flooring and decadent gold leaf wall paper, you get a one of a kind dining destination named Ki-Sho.
Lead by chef Hamamoto who brings brilliantly executed Japanese contemporary cuisine with Kyoto influences via two omakase sets featuring mostly imported produce and ingredients that will impress even the most demanding a food critic.
Char Grilled Hokkaido King Crab comes simply plated on top a bed of salt but offers bold flavours and a certain sweetness from the first taste.
Chef’s Signature is Uni (sea urchin) served in its own shell with vinegar jelly topped with edamame beans and generous serving of caviar; extremely fresh uni balancing well with the tinge of sourness from the jelly and slight saltiness of the caviar making this dish a winner in every aspect of cooking.
Hida Wagyu dish is another favourite from this restaurant perfectly grilled and simply plated with thin slices of fried garlic that adds a delicate flavour compound to the marbling of the meat.
Diners also get to enjoy a showmanship of Nigiri Sushi made right in front of their eyes with expert techniques using a variety of produce such as fatty tuna and salmon . Seasonal fruits direct from Japan are served for desserts such as the Japanese Melon which leaves a long sweet finish in your mouth long after its been eaten.
Drink: Excellent range of sakes for the choosing to match the omakase sets.
29 Scotts Road, 228224
Dinner 630-1030pm (Mon- Sat)
BYO: Yes ($40++ Wine, $40++ Champagne)
CREDIT CARDS: AE, DC, JCB, MC, V
PRICE CATEGORY: Above $100 per person
ESTABLISHED: December 2012