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++)

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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Website
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]

AMI Patisserie x Roku Gin - Presents a Cocktail and Dessert Omakasae Experience from 4 to 6 April 2025

This spring, Roku Gin and AMI Patisserie collaborate to present a cocktail and dessert omakase session from April 4–6. The Sakura Bloom 2025 Edition returns by popular demand, a bottle embodying the Japanese concept of shun — the fleeting moment when nature is at its peak in vibrancy and vitality. In the same vein, "AMI" also translates to "blossoming in Asia" in Japanese. This 8-course omakase showcases Chef Makoto's signature creations alongside specially curated Roku Sakura Bloom-infused desserts. The experience is elevated with a signature Roku serving — the Roku Sakura Bloom Gin and Tonic with Pink Gari — as well as two limited-edition cocktails crafted by local food stylist and entrepreneur C.R. Tan.

Miso Madeleine 4/5

The omakase began with a savoury and buttery Miso Madeleine, topped with Yaki Nasu and Parmigiano.

Signature Choux 5/5

Next was Chef Makoto's highly raved-about Signature Choux. The delicate choux pastry encased a classic, creamy organic egg filling, which contrasted beautifully with its slightly crisp shell. The crème fraîche on top enhanced the creamy mouthfeel, while caviar and shiso flowers added a well-balanced savoury depth.

Hokkaido Crab Tartelette 4.5/5

Following that was the Hokkaido Crab Tartelette, featuring a tart base topped with a harmonious blend of Hokkaido crab, scallop, green apple, amera tomato, and young ginger. The tart was baked to achieve a deep browning, adding depth to the flavours. A layer of yoghurt cream tied the elements together, complementing the textures beautifully.

Smoked Omi Roasted Beef Tarte 4.5/5

We enjoyed the Smoked Omi Roasted Beef Tarte, which featured house-made brioche, Omi beef from Chef Makoto's hometown, and uni for a heartier bite. The well-seasoned brioche served as the perfect vessel for the luscious, smoky Omi beef and creamy uni, with a touch of wasabi cream to bring the elements together.

Japanese Asparagus Tarte 5/5

The Japanese Asparagus Tarte truly celebrated the beauty of spring. Layering on top of a buttery sweet tart base were crunchy Japanese asparagus, tender slices of shiitake, and Parma ham. Seemingly simple ingredients, every bite was packed full of flavours with a satisfying mouthfeel.

Japanese Spring Citrus 4.5/5

Moving on to the highly anticipated desserts: First was the Japanese Spring Citrus, a refreshing combination of gin jelly infused with Roku Sakura Bloom Edition, mandarin orange, and kumquat granita.

Marble Dark Chocolate 4/5

Next came the Marble Dark Chocolate, which delivered bold, intense flavours with crispy tiles, 72% dark chocolate ganache, coffee cream, and Cognac Amaretto ice cream.

Strawberry Sakura 5/5

The final creation — and my personal favourite — was Strawberry Sakura. This classic pairing of strawberries and cream was elevated with delicious rice pudding infused with Roku Sakura Bloom Edition, fresh strawberries, strawberry granita, and velvety coconut ice cream.

Oyatsu 4.5/5

Ending the meal was Oyatsu, the Japanese version of Petit Four — Warabimochi. Made from a family recipe, the warabimochi had an impressive stretchy and chewy texture. It was delicious with a thin coating of kinako powder and a drizzle of kuromitsu.

In addition to the collaboration, from 1 – 30 April, a Limited Edition Sakura Bloom Petite Gateaux Set of 4 will be available at AMI for $68++. This set incorporates four harmonious sweet treats: strawberry tarte, Matcha Kinako Choux, Sakura Choux, and spring citrus tarte. For every purchase, a complimentary serving of Sakura Bloom Gin & Tonic with Pink Gari will be up for redemption while stocks last.

The sit-down omakase experience will be a 2-hour session at $128++.

CRAFT WITH BLOOM OMAKASE EXPERIENCE
4 – 6 April 2025 | 12pm, 3pm, 630pm
Online Consumer Sign Ups from 24 March 2025 HERE. (Slots are on a first come first serve basis)

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. Note: This is an invited tasting.


AMI Patisserie
27 Scotts Road
Singapore 228222
Tel:+65 8907 6146
Facebook
Instagram
Website
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Patisserie Café
Tue-Fri: 1130am - 6pm
Sat-Sun, PH: 11am - 6pm
(Closed Mon-Tue from 19 Feb 2024 onwards)

Tsudoi Dining Room - Chef's Table Discovery Experience
Wed-Sat: 12pm - 3pm, 7pm - 9pm
Sun: 12pm - 6pm

Diretion:
1) Alight at Newton MRT station. Take Exit A. Walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - Breathes New Life with New Kappou Master Chef Kawaii Hideki

Nestled within a charming black-and-white heritage bungalow, Ki-sho (葵匠) has long been revered for its artful approach to Japanese fine dining. With the arrival of Head Chef Kawaii Hideki, boasting over 30 years of experience, the restaurant now presents an elevated kappou-style omakase experience, showcasing the finest seasonal ingredients prepared with precision and finesse. Guests can select from a 7- or 8-course lunch menu (starting from $168) or an 8- or 10-course dinner menu (starting from $268), promising a meticulously curated gastronomic journey.

Kabusecha - Hot Tea & Tea Leaves in Ponzu Sauce 3.5/5

I had the pleasure of indulging in the 8-course Omakase ($268++), which commenced with Hot Tea accompanied by 3-day-aged Tea Leaves in Ponzu Sauce. This was my first time consuming tea leaves in this manner, and the experience was intriguingly refreshing. The tea leaves offered a slightly earthy and umami-laden bite, brightened by the citrusy ponzu.

Sakizuke - Kegani 4.5/5

The Sakizuke (appetiser) featured Kegani (hairy crab) with Tomato Jelly. The crab's natural sweetness was uplifted by the lightly tangy and refreshing tomato jelly, creating a well-balanced and delicate starter.

Otsukuri - Seasonal Sashimi 4.5/5

Moving on to the Otsukuri (sashimi course), an exquisite selection of seasonal sashimi graced the plate: Seabream, Belt Fish, Akami, Otoro, and Monkfish Liver. Each piece exemplified pristine freshness, with the Otoro standing out for its meltingly rich and buttery texture. The monkfish Liver, often referred to as the "Foie Gras of the Sea," provided a creamy, umami-packed indulgence.

Kinki with Fukahire and Ebi Imo 4.5/5

The Kinki with Fukahire and Ebi Imo followed, featuring Rock Fish paired with Shark Fin and Shrimp Taro. The dish was a soothing, warm delight, adding a comforting touch after the refreshing cold courses.

Charcoal-grilled Freshwater Eel with Eggplant 4.5/5

The Charcoal-Grilled Freshwater Eel with Eggplant showcased perfectly grilled eel lightly glazed with a sweet yet balanced sauce, allowing the eel's natural flavours to shine. The lack of soft bones in the eel added to the enjoyability of each bite. The accompanying eggplant was also cooked to a delightful texture.

Cod Sperm in Tonkatsu Broth 4.5/5

A surprise highlight was the Cod Sperm in Tonkatsu Broth. Typically served with ponzu sauce, the creamy shirako was instead paired with a deeply savoury tonkatsu broth, creating a silky and comforting soup-like experience that I personally preferred over the usual ponzu preparation.

Charcoal-grilled A5 Omi Wagyu 4.2/5

For the meat course, the Charcoal-Grilled A5 Omi Wagyu was grilled over charcoal, allowing diners to appreciate its full-bodied flavour and marbling. The beef was accompanied by five distinct condiments — Marinated Black Miso, Snow Salt, Freshly-Grated Wasabi, Marinated Barley, and Deep-Fried Garlic — offering different flavour profiles to suit individual preferences.

Saba Donabe 4.8/5

The Saba Donabe served as the carbohydrate dish to round off the savoury courses. The fragrant, fluffy rice, mixed with mackerel, was packed with complex yet comforting flavours, further enhanced by housemade pickles and a side of soup. A sprinkling of ikura added a satisfying burst of briny umami in each mouthful.

Warabi Mochi 4/5

For dessert, the meal concluded with a duo of sweets — Seasonal Fruits and Warabi Mochi — offering a light and refreshing end to the omakase experience.

Seasonal Fruits 3.8/5

With Chef Kawaii Hideki's refined techniques and deep understanding of Japanese gastronomy, Ki-sho continues to impress with its elegant, ingredient-driven omakase experience. The kappou-style dining allows guests to fully appreciate each dish's precision, artistry, and finesse, making this a must-visit destination for those seeking an authentic yet elevated Japanese dining experience in Singapore.

Note: This is an invited tasting.


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

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

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]

Chui Huay Lim Teochew Cuisine (醉花林品潮轩) - Launches Teochew Muay Lunch with Exciting New Dishes

After three months of renovation, Chui Huay Lim Teochew Cuisine (醉花林品潮轩) has reopened its first floor, unveiling a modern and elegant 188-seat dining space with a show kitchen. To mark this milestone, Consultant Chef Chan Ka Cheong, a veteran of Teochew cuisine, has introduced a Teochew 'Muay' Menu, offering both classic favourites and exciting new dishes — exclusively available for lunch daily from 11:30 AM to 2:30 PM.

Teochew Braised Platter 4.5/5

We began our meal with the Teochew Braised Platter ($42), a delightful selection of large pig intestines, pig trotters, goose web, and squid. Each ingredient is braised individually in a rich, aromatic broth made from over 20 carefully selected ingredients. The standout for me was the braised squid — a rare find in braised platters, adding a tender chewiness to the mix.

Poached Threadfin served with Fermented Bean Paste 4.2/5

A nod to the fishermen of Shantou, the Poached Threadfin served with Fermented Bean Paste ($8.80 per 100g) poaches fresh threadfin in a light broth of salt water, ginger, and spring onion, preserving its delicate sweetness and buttery texture. The real magic happens when you pair the tender fish with the Puning fermented bean paste sauce, which adds a deep umami richness to the dish.

Teochew Puning Fermented Bean Chicken 5/5

A crowd favourite, the Teochew Puning Fermented Bean Chicken ($13/$26/$48) features kampung chicken slow-cooked in a braising sauce made from Puning soybeans, ginger, spring onion, and pandan leaf. The highlight is undoubtedly the braising sauce — a rich, aromatic concoction that perfectly complements the tender chicken. This dish is a must-order.

Preserved Radish Omelette 4.5/5

The inch-thick Preserved Radish Omelette ($7) is made using premium Chaoshan radish, which is stir-fried with fragrant garlic and pork lard before being whisked into the egg mixture. The result is a thick, fluffy omelette with a satisfying bite in every mouthful.

Puning Beancurd 3.5/5

This speciality Puning Beancurd ($7) from Chaoshan is handcrafted by a Chinese artisan, ensuring a silky smooth texture inside and a crispy golden crust outside. It's served with a flavourful seasoning dip of Chinese chives, salt, sesame oil, and white pepper, elevating its delicate, nutty taste.

Hand Minced Pork Patty Steamed with Aged Preserved Radish 4.2/5

The Hand Minced Pork Patty Steamed with Aged Preserved Radish ($11) features an Iberico pork patty chopped by hand and mixed with prawn, 20-year-aged preserved radish, and water chestnut. The combination offers a juicy, umami-packed bite with a delightful crunch from the water chestnuts.

Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge 4.8/5

To complete the Teochew porridge experience, we had the Chaoshan Aged Preserved Radish, Conpoy, and Pork Porridge ($7.50). Made with Wuchang rice, known for its exceptional quality and firm texture, the porridge is flavoured with Japanese dried scallops, aged radish, and Iberico pork. This dish takes a humble comfort food and turns it into an indulgent delight.

Chui Huay Lim Teochew Cuisine successfully marries tradition with modernity, offering a revitalised dining space while staying true to its Teochew culinary roots. Whether you're a Teochew porridge lover or new to the cuisine, the Teochew 'Muay' Menu is an authentic and comforting experience that is worth revisiting.

Note: This is an invited tasting.

Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 6732 3637
Facebook
Instagram
Website
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]