Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

VIOS @ One Raffles Quay - Modern Mediterranean Grain Bowls by Blu Kouzina

VIOS at One Raffles Quay is a modern Mediterranean grain bowl spot conceptualised by the family behind Blu Kouzina. Named after the Greek word for “life”, VIOS is the brainchild of Gigi Tsakiris, daughter of Blu Kouzina’s founders. Drawing from her family’s heritage and her knowledge of food systems and nutrition, VIOS is built around providing nutritious and nourishing meals for the busy individuals in the CBD.

The Greek 4/5

Each bowl begins with a wholesome base of grains or greens, layered with proteins, seasonal vegetables, and housemade dips and sauces prepared daily without additives or seed oils. Among the eight signature creations, I tried The Greek ($18.50), featuring grass-fed meatballs on a bed of organic bulgur, accompanied by harissa dip, tzatziki, a tomato and onion mix, diced cucumber, and Greek feta. The organic bulgur was nutty with a firm bite, providing a sturdy base for the boldly flavoured harissa and meatballs, which were well-seasoned, tender, and juicy with a satisfying bite. Freshness came through from the tomato-onion mix and crisp cucumber, while the tangy tzatziki tied the elements together, rounding out the bowl with balance and cohesion. Every VIOS bowl is finished with a generous drizzle of the Tsakiris family’s extra virgin olive oil, harvested from centuries-old groves in the Messinean Basin of Greece. These ancient trees yield koroneiki olives, prized for their high polyphenol content, which delivers antioxidants, anti-inflammatory benefits, and a peppery flavour lift.

Pulled Beef Wrap 3.5/5

There are also wrap options. I tried the Pulled Beef Wrap ($17.50), which features a Greek pita filled with grass-fed beef, tzatziki, and a tomato-onion mix. The beef, braised with sundried tomato, brought a welcome depth of flavour. However, the filling was overly wet, which diluted the tzatziki and left the wrap partially soaked. Still, the pita managed to hold together and contributed a gentle wheatiness that complemented the filling.

Tomato Focaccia 4.5/5

The lineup of bakes was sumptuous. I had the Tomato Focaccia ($6.50) and the Spanakopita, both of which were wholesome and delicious. The focaccia, served warm with its base soaked in olive oil and paired with an additional amount of the Tsakiris family’s extra-virgin olive oil, was one of the most flavorful I’ve had, especially with the sundried tomatoes generously strewn across the top, intensifying every bite.

Spanakopita 4.5/5

The Spanakopita was delicious with pronounced herbaceous notes and a well-proportioned balance of flaky pastry to savoury filling.

Aegean Glow, Salt & Sol

Drinks bring an interesting twist. I tried two refreshing concoctions - Aegean Glow ($6.50), a bright blend of citrus, cinnamon, and Greek herbs; and Salt & Sol ($6.50), a piquant mix of brine, lime juice, chilli, honey, sea salt, and chilli flakes.

For those who prefer to customise, DIY Bowl options are also available. On lighter days, the soups, mezzes, and sides would make appealing alternatives, which I would love to try someday.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


VIOS
One Raffles Quay
South Tower
1 Raffles Quay
#01-02
Singapore 048583
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Nearest MRT: Downtown (DT Line), Raffles Place (EW, NS Line)

Opening Hours:
Mon-Wed: 830am - 730pm
Thu-Fri: 730am - 730pm
(Closed on Sat & Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit F. Walk straight down Central Boulevard Road to Raffles Quay Road. Turn right on Raffles Quay. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station.Take Exit I. Walk straight to Raffles Quay Road. Turn right onto Raffles Quay Road. Walk to destination. Journey time about 6 minutes. [Map]

Cutlery Optional Private Dining - South Indian Flavours in a Homely Setting

Our private dining exploration this round took us to Cutlery Optional Private Dining by Vasunthara Ramasamy, a contestant from MasterChef Singapore Season 2. Specialising in South Indian cuisine, her home dining concept stood out to us, as most private dining experiences in Singapore lean heavily towards Peranakan or Chinese cuisine. This was one we had been especially looking forward to.

Plantain Chips & Chutney 3.8/5

We started the evening with Plantain Chips & Chutney, a light and crispy bite made addictive with the aromatic and spice-laden chutney. A simple yet impactful appetiser that teased the palate for what was to come.

Coconut Toddy Thosai 4.5/5

Malabar Chicken Curry 4.8/5

The Malabar Chicken Curry was a highlight. The chicken was tender, soaked in a robust curry brimming with depth and fragrance. What elevated the dish further was the freshly made Coconut Toddy Thosai, which was soft, fluffy, and carried a beautiful hint of coconut. Perfect for mopping up every last bit of curry.

Spicy Fried Fish Fry with Coconut Topping 4/5

Next came the Spicy Fried Fish Fry, crisp on the outside and moist within. The addition of coconut topping added a welcome lift in both flavour and texture.

Pork Fry 4.2/5

The Pork Fry reminded us of Chinese sio bak, yet with an unmistakable Indian twist. Crispy, succulent, and deeply savoury — it was addictive enough to keep going back for seconds.

Prawn Green Mango Curry 5/5

The Prawn Green Mango Curry emerged as one of my favourites of the evening. Large, succulent prawns were paired with a mild, balanced curry. The fruity tang of green mangoes complemented the natural sweetness of the prawns, making this dish stand out.

Mix Vegetable Thoran 4/5

To refresh the palate from the richer dishes, the Mix Vegetable Thoran was perfectly timed. Crunchy and light, it provided a nice balance to the heavier curries and roasts.

Crab Roast 4.5/5

Another memorable dish was the Crab Roast. Unlike the familiar Singaporean renditions of chilli crab, black pepper crab, or salted egg yolk crab, Vasunthara’s version showcased a spice-forward, aromatic profile that paired beautifully with the crab’s sweetness. A refreshing take that still held its own against our beloved local styles.

Mango Ice Cream 4.2/5

The meal concluded with Mango Ice Cream. Bursting with the intensity of ripe mangoes, it was refreshing and vibrant. It's almost like eating the fruit itself. A fitting end to a flavourful journey.

Cutlery Optional Private Dining is a rare gem in Singapore’s private dining landscape, offering authentic South Indian flavours with personal touches from Vasunthara. It’s a feast that bridges familiarity and discovery, making it an experience well worth seeking out.

Cutlery Optional Private Dining
Ang Mo Kio Ave 9 / Yio Chu Yang 
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Nearest MRT: Yio Chu Yang (NS Line)

Issho Izakaya @ Marina One - Second Outlet with Lunch & Dinner Omakase Experiences from $68

Issho Izakaya has recently opened its second outlet at Marina One. In addition to their standard menu, this new outlet offers lunch and dinner omakase experiences, starting from $68, with options ranging from 8 to 11 courses.

Bonito Walnut

Homemade Tofu

We tried the 11+ course dinner omakase ($128), beginning with a trio of appetisers. The Bonito Walnut was crunchy and addictive with deep umami notes. The Homemade Tofu had a light, creamy mouthfeel, subtly flavoured with an aromatic corn sauce, which could have been less starchy.

Horse Mackerel with Seaweed Somen

The Horse Mackerel with Seaweed Somen brought an intriguing contrast of savoury crunch and briny strands of “seaweed noodles.” A touch of vinegar helped balance the brininess.

Sashimi 5/5

The Sashimi course was a highlight, featuring five indulgent belly cuts: Toro, Kanpachi Belly, Tai Belly, Kajiki Belly, and Salmon Belly, each unctuous with a lingering fullness.

Prawn Wanton in Black Vinegar 2.5/5

A local fusion touch came next with Prawn Wanton in Black Vinegar, reminiscent of chilli oil dumplings. The flavours were familiar and enjoyable, but the thick, slightly stiff wanton skin and the lack of a juicy filling were a letdown.

Tai 4.5/5

The Grilled Tai course delighted with its tender, flaky flesh and beautifully crispy scales. A squeeze of Japanese lime added a refreshing citrus lift.

Chilli Crab 4.5/5

Fusion continued into the Agemono course with their take on Chilli Crab, featuring fried soft-shell crab served alongside housemade chilli sauce and toast. The batter was light and airy, keeping the crab succulent. The sauce struck a delicate balance of sweetness and heat, making this dish a pleasant surprise.

Miyazaki A5 with Foie Gras Miso 3.5/5

The Miyazaki A5 with Foie Gras Miso followed. The desired beef flavour was there, but the texture and mouthfeel were slightly drier than expected. The accompanying grilled vegetables were full of flavour, and what I also loved about the dish was the savoury miso served at the side, which was infused with a subtle hint of foie gras funk that enhanced the flavour of the beef up a notch.

Cheese Kani 2.8/5

Instead of the usual temaki and rice course, we were served Cheese Kani and Beef Noodle with Clam Soup. The Cheese Kani, layered with gooey cheese, macaroni, and ikura, leaned indulgent but heavy, overshadowing the natural sweetness of the crab.

Beef Noodle 3.5/5

The Beef Noodle, a local interpretation of Japanese ingredients, was tasty, though a touch of grated yuzu zest could have brightened the richness and tied it more seamlessly to the overall theme. I reckon a less saucier Rice course would have given a much more cohesive flow of the omakase experience. The accompanying clam soup, while pleasant, could have carried more depth.

Dessert

Dessert was simple yet satisfying with sweet and juicy melon.

The fusion take on the omakase was refreshing and delivered a few standout dishes. That said, a stronger emphasis on seasonal ingredients, a more defined progression of courses, and greater refinement in execution would have elevated the experience into something truly memorable.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Issho Izakaya
Marina One Show Gallery
West Tower
5 Straits View
#01-14
Singapore 018935
Tel: +65 6592 8876
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Nearest MRT: Shenton Way (TE Line), Marina Bay (CC, NS, TE Line), Downtown (DT Line)

Opening Hours:
Mon-Fri: 11am – 3pm, 530pm – 10pm
Sat-Sun & PH: 11am – 10pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1 or 5. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Marina Bay MRT station, Take Exit 1. Walk to Marina Way. Cross the road and walk to destination. [Map]

3) Alight at Downtown MRT station. Take Exit D or E. Walk to Straits View Road. Walk down Straits View Road. Walk to destination. Journey time about 5 minutes. [Map]