After our first encounter with Ki-Sho ended, I knew for a fact we will be back and when the same dilemma was posed this year over the Hubba's birthday, in the face of old is gold and checking off a new place, we regretted our decision.
The familiar refillable appetizers.
Drink for the night.
Drink for the night, his version.
would I give to have Ki-sho regularly? An arm and a leg, truly. So there, an impromptu decision for another of these life changing meals.
Chef's Signature of caviar and sea urchin made its reprise - I really do not see how this would and should ever be removed from the menu.
It's just so signature of Chef's Waku Ghin's roots. I like how light yet decadent this is.
Once Chef started polishing his knive, the real deal was commencing!
So beautiful, curled up.
Seasonal Appetizer of steamed female crab, crab roe and a slow cooked poached oyster catapulted me straight to gastro heaven.
Umami in every sip.
The crabmeat was insanely sweet, crab roe indulgently rich and that poached oyster was all of creamy and nary a tinge of fishiness. This single appetizer was enough to win me over.
The seasonals did not stop at the appetizer, we continued with seasonal sashimi. Kinki fish, tuna and sweet prawn were all show stopping quality (and I really will not expect any less of Chef Kazu). I guess at this price tag, having tuna belly is run of the mill even and kinki fish was jelly like with a lovely bite to it.
Torched marshmellow like blobs.
I look forward to the broths because they are such perfect winter antidotes (not that we have winter in Singapore) but they are so hearty and I'd give up Cantonese soups for this!
Slightly starchy, it is so heart and tum warming, I was sold on these char grilled marshmellow morsels which turned out to be top grade puffer fish shirako - to think noob me thought shirako was a generic term for cod fish sperm! It was silky smooth, creamy and so pleasant.
Fresh wasabi grating always brings me joy - that only means sushi time is near!
What happened next was a predictable 10 courses of sushi which I thoroughly enjoyed and the sushi rice used this time was different, seasoned with soy sauce. Chef so kindly asked me what I'd like as the first course and I mumbled abalone.
So spoilt.
Lo and behold, I get one sashimi style! It's crunchy and hardly as over tender as the canned ones and it was such a treat!
Amberjack
A box of these please, and Chef chuckles.
Uni presented so daintily.
Chutoro aged 8 days
Small Prawn with uni
Do you spot smoke?
Ootoro aged 2 weeks
Bafun uni from both northern and southern Japan were presented.
Black throat, spicy, foamy, almost like marshmellow.
Arkshell
Char Grilled Hokkaido King Crab sushi
Ootoro, so tender and I shall refrain from even describing this - but so so so so so good!
I spy beef.
And truffles.
Smoking done on site.
Did you say somemore uni?
The must have uni ikura don, served in a metal bowl that strangely does make it taste better.
The goodies.
Beef and salted egg that was marinated chicken egg in disguise, I remember this from the last visit and it was still as good.
Machuro yellow tail aged 2 weeks
Miso soup with sesame tofu was very hearty too, and the tofu was so delicious I thought we struck gold with more pufferfish shirako!
Seasonal Fruit and petit fours
Grapefruit ice, melon and pear brought my meal to a sweet end and thank goodness for the 3 petit fours which gave us the finale.
Without a doubt, Singapore's best Japanese restaurant and my pocket will hate me for saying this - more visits in the coming year ahead! It's odd how the best can get better and no two experiences are entirely the same. The rice used had shoyu this time round and fish variety was seasonal so I look forward to more wow moments.
Ki-Sho
Scotts Road
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