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Ki-sho Revisited @ Scotts Road

12:00 PM 0 Comments

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Our annual valentine's day tradition has been Japanese for a number of years now and I half suspected Hubba would book Ki-sho when he hinted at something tried, tested and good. The last visit was not too long ago in December and I guess with seasons not changing yet meant, the ingredients used were similar and I was still looking forward to what Chef Kazu could bring to the table.

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Hi Chef Kazu!

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Great to see you again!

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We kickstarted this gastronomical feast with their signature uni caviar dish. Always so good, so classic and so pampered.

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Would you like a mouthful of heaven?

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Since it was Valentine's, I had a choice of complimentary champangne, sparkling sake or premium Kyoto tea and I had to go with sparkling sake - cause Japanese.

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A whole trayful of firefly squids got me so excited.

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Ice Fish, Firefly Squid, Ikura, Bamboo Shoot

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So many textures, the firefly squid unlike the ika or octopus is tender, sweet and so cute!

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Abalone, Kyushu

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Chef Kazu definitely spoiled us here, I wish I could say fresh abalones from this day forward - there's some serious tender loving going on here. I could eat freshly shucked abalones for the rest of forever, almost zero resistance and having it sashimi has to be the tastiest, ever. 6 hours pure sake steamed and I was so sold.

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Plates and plates of freshest catch. I wish I had seconds.

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Aged Fugu Sashimi, Horse Mackerel, Otaimi, Kinki, 3 types of tuna (red, medium fatty and chuturo)

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Sashimi at Ki-sho is never an ordinary affair - once again pampered with the rare and prized.

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Kegani, Kani Miso


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Yet another December treat with sweet crabs and gold speckled crabmeat roe sauce. SO GOOOD.

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Kinki Sakamushi

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Instead of the usual steamed egg custard dish, this was kinki fish with puffer fish sperm.

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This winter special makes a reappearance, and it's still so comforting and tasty.

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Aburi Aged Wild Caught Blue Fin Otoro Sushi


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Chef's Signature Hida Wagyu Sukiyaki, Truffles, Uni, Home Cured Organic Egg Yolk

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Slurp, slurp, slurp. Nothing quite beats wagyu, freshly shaved truffles and uni. But at Ki-sho, nothing is impossible nor is the best (Every meal brings me new bests).

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Premium Uni and Ikura Rice

Move over uni don, this is it.

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Aji


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Torched Ootoro

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Sendai uni

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I hate to be at a loss for words and unfortunately, only these words come to mind - Very , it leaves a bittersweet finish inspite of its overall sweetness. This belongs to the sweet murasaki uni family.


What followed next was a series of sea urchin treats, almost as if Chef was ready to showhand on his collection.

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And scream. A whole box for me, please.



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Hokkaido uni






Chef Kazu lamented about his prized box of uni, fresh of the day's 4am auction at Tsukiji Market and he paid more than one freaking thousand dollars for one of the four boxes. I gulped and proceeded to savour every bit of it. It's a low season for uni and if I'd like, August is the best month to return.



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Miso Soup

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Seasonal Fruit and Sweets

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What I love about omakase at Ki-sho is, no two meals are exactly the same and one can be guaranteed of the season's best and freshest. Every encounter is a journey, one that is more than just food and sake, I know a bit more about Chef each visit...and while the courses are predictable, I am never bored and thank you Ki-sho once again for the memories.


Happy Valentine's, baby.



A foodie born to eat, shop and travel. Forced to work.

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