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
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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)

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]

Yakitori One (鳥萬) @ Suntec City Mall - Beijing’s Popular Yakitori Restaurant Opens First Overseas Outpost in Singapore

Yakitori One (鳥萬), a celebrated yakitori establishment from Beijing, opened its first international outlet in Suntec City, Singapore, bringing local diners an authentic Japanese head-to-tail grilling experience. Specialising in every part of the chicken, from the commonly loved thighs and wings to rare cuts like neck meat, heart aorta, and boneless wing tips, Yakitori One offers a unique take on traditional yakitori dining. Open till 2 AM, it's an excellent late-night spot for grilled skewers and drinks. In addition to its à la carte selections, the restaurant offers a $158 omakase menu, available only for dinner, showcasing the best of its skewers and seasonal specialities.

We had the opportunity to experience the Omakase Menu ($158 per pax), which includes two starters, ten skewers, a rice dish, and dessert. Upon being seated, diners are welcomed with a refreshing drink to kickstart the meal.

Otoro with Grated Foie Gras & Uni 4.2/5

The meal began with an Otoro with Grated Foie Gras & Uni, where the luxurious otoro melted effortlessly in the mouth. The rich foie gras and creamy uni elevated the dish, delivering an explosion of flavours.

Snow Crab with Caviar & Yuzu Jelly 4.2/5

The Snow Crab with Caviar & Yuzu Jelly followed. The jelly's zesty flavour balanced the crab's natural sweetness, while the caviar provided a subtle umami depth to round out the dish.

Chicken Tenderloin 4.2/5

Next came the grilled skewers, a highlight of the omakase experience. The Chicken Tenderloin, delicately grilled over charcoal, retained its incredible softness and silkiness. It was topped with ikura roe for a burst of savoury brininess.

Chicken Thigh 4.5/5

The Chicken Thigh had a more pronounced smokiness due to the additional grilling, enhancing its juicy texture.

Chicken Cartilage 4.2/5

Chicken Heart Aorta 4.2/5

The Chicken Cartilage provided a satisfying crunch, while the rare Chicken Heart Aorta delighted offal lovers with its unique chew and rich taste.

Chicken Neck Meat 4.5/5

One of the standouts was the Chicken Neck Meat. Its tender yet slightly firm texture added an extra layer of enjoyment.

Mentaiko Zucchini 4.5/5

To break up the sequence of chicken skewers, the Mentaiko Zucchini was served. The light, crunchy zucchini was topped with torched mentaiko, imparting a rich creaminess that perfectly complemented the vegetable’s freshness.

Chicken Wings 4.2/5

Chicken Tsukune 4.8/5

Returning to the chicken selections, the Chicken Wings reminded us why bone-in skewers are always more aromatic and flavourful, while the Chicken Tsukune was undoubtedly a crowd-pleaser. The juicy chicken meatball skewer, mixed with soft bone for added texture, was paired with an egg yolk dipping sauce, giving it a silky and indulgent finish.

Pineapple 3/5

AA simple grilled Pineapple was served, though it could have been charred more evenly for a more pronounced caramelisation.

Chiba Sweet Potato 4/5

The meal included a Chiba Sweet Potato, an unexpected but pleasant surprise for a change in pace. The naturally sweet and creamy potato provided a hearty contrast to the preceding skewers.

Nodoguro and Sakura Ebi Don 4.5/5

The final savoury course was the Nodoguro and Sakura Ebi Don. This fragrant and umami-rich rice dish was deeply satisfying, thanks to its delicate balance of seafood flavours and perfectly cooked rice.

Yuzi Ice Cream 3/5

Finally, a scoop of Yuzu Ice Cream provided a refreshing citrusy sweetness, leaving a light and clean finish to an indulgent yakitori feast.

Yakitori One brings a rare and authentic yakitori omakase experience to Singapore. With meticulously prepared skewers and premium ingredients, it is a must-visit for yakitori lovers and adventurous diners alike. Whether you're looking for an indulgent omakase experience or just craving some late-night skewers, Yakitori One is definitely a spot worth checking out.

Note: This is an invited tasting.


Yakitori One (鳥萬)
Suntec City Mall
Tower 2
3 Temasek Boulevard
#01-514/515
Singapore 038983
Tel: +65 92353031
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Mon-Sat: 430pm - 2am
Sun: 430pm - 11pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 6 minutes. [Map]

Iru Den @ Scotts Road - A Refined Dining Experience with Taiwanese Ingredients

My first encounter with Iru Den, then called IL Den, was when it was a small, 8-seater hidden gem in Orchard Plaza. Today, Chef Javier Low has transformed Iru Den into an elegant establishment on Scotts Road, with a main dining area, counter seating, and a private room accommodating up to 31 guests. Chef Javier has reimagined his menu along with the expanded space, now featuring Taiwanese ingredients crafted with a Japanese-European approach. The Chef's Experience Autumn Menu ($258++) consists of 9 creative courses, each thoughtfully curated to showcase Taiwan's unique flavours.

Snow Crab Cake 4.5/5

The meal started with a trio of snacks, beginning with the Snow Crab Cake. Made with Hokkaido snow crab seasoned with ginger and garlic, the crab was coated in flour and egg and then deep-fried to a golden crisp. Topped with a mixture of snow crab, sour cream, and crème fraiche, this dish was a luxurious bite that set the tone for the rest of the meal.

Five-spiced Duck Croquette 4/5

Next, the Five-Spiced Duck Croquette featured tender, confit duck flavoured with aromatic five-spice. Shaped into a croquette, coated in ciabatta crumbs, and fried to golden perfection, this savoury treat was topped with Taiwanese red chilli, adding a hint of spice to round out the flavours.

Prawn Toast 4.2/5

Inspired by Taiwanese Moonlight cakes (月光饼), the Prawn Toast was a delightful creation made with finely chopped ama ebi, coated in panko and fried to a crisp. Finished with a drizzle of Taiwanese lovage oil, this dish bursts with bold, herbaceous flavours, offering a complex interplay of taste and texture in each bite.

Homemade Ciabatte with Cai Pu Brown Butter 4/5

For the bread course, we were served Homemade Ciabatta with Cai Pu Brown Butter, featuring aged, sun-dried radishes from Pingtung, Taiwan. Accompanied by a warming Chicken Broth Soup with cai pu and Taiwanese green chillies, this course was rich with umami flavours and provided a comforting prelude to the upcoming dishes.

Aged Kampachi with Taiwanese Plums, Dill Oil and VerJus 4.5/5

This dish showcased Chef Javier's skilful ageing technique by incorporating two Taiwanese ingredients — Penghu-sourced Kampachi and Taiwanese plums. The Kampachi, aged for four days and lightly charred over charcoal, was paired with dill oil, verjus, and Taiwanese plums. The resulting dish was bright and refreshing, perfectly balancing the fish's richness with the plums' acidity.

Prawn XO, Provence Sauce 4.2/5

The Prawn XO Provence Sauce was a standout course featuring Carabineros (Spanish red shrimp) from Yilan, Taiwan. Prepared two ways, the prawn flesh was brushed with a special XO sauce made from Taiwanese flying fish innards, while the head was deep-fried to a satisfying crunch. Paired with a rich, prawn-stock-based Provence sauce, this course was a flavorful tribute to the complexity of Taiwan's seafood.

Uni, Wheat Noodles & Hanawasabi 4.5/5

One of Iru Den's signature dishes, the Taiwanese Somen, was a symphony of textures and flavours. Tossed in white wine vinegar dressing with shallots, diced Taiwanese octopus, wasabi, and sawtooth herb (Ci Cong), the somen noodles were topped with Hanawasabi, adding a delicate floral note. The herb's robust, citrusy, and slightly peppery flavour complimented the uni, creating a memorable dish.

Tilefish, Green Chilli & Katsuo Dashi 4.2/5

Chef Javier presented Tilefish (Amadai) for the fish course, with scales left intact and fried skin-side down to a crisp finish. Paired with rich katsuo dashi and pickled Taiwanese green chillies, this dish perfectly contrasts the fish's flaky, tender flesh and the zesty, umami-laden broth.

Wagyu 4.5/5

The Japanese Beef Short Rib is perfectly cooked — remarkably tender and juicy, with a rich, savoury depth. Paired with Taiwanese pumpkin, which adds a subtle sweetness, the dish achieves an elegant balance that enhances the flavour profile of the beef. The highlight, however, is the Maqaw jus. This native Taiwanese pepper from the mid-altitude mountains introduces a bright, citrusy note with hints of lemon and lemongrass, adding complexity and a gentle warmth to each bite. The combination of the beef's richness, the pumpkin's sweetness, and the vibrant maqaw makes for an exquisite and well-composed dish.

Sanma Claypot Rice 4.8/5

The Sanma Claypot Rice featured Pacific Saury sourced from Kaohsiung, Taiwan. The fish, harvested during autumn for its tender, oily texture, was dry-aged for three days, salt-cured, and lightly grilled over charcoal. Cooked with Hokkaido Yumepirika rice, the sanma's fat infused the grains, creating a deeply flavourful base with ginger, garlic, mushroom, pork lard, and kale. This seasonal donabe was comforting and rich, capturing the essence of autumn.

Muah Chee 4/5

Muah Chee was served alongside dairy-free goma (black sesame) ice cream and cashew nuts for dessert. A beloved traditional snack in Taiwan, this chewy, nutty treat provided a satisfying conclusion to the meal, merging simplicity with nostalgia.

Petit Four 4/5

The meal concluded with a Financier for Petit Four, perfectly moist inside and crisp exterior. This small, delightful bite was the perfect end to an exceptional dinner experience.

Chef Javier Low's Iru Den has successfully evolved from a small, intimate spot into a refined dining destination. His commitment to Taiwanese ingredients, paired with Japanese and European techniques, makes the Chef's Experience Autumn Menu a captivating journey through nuanced flavours and thoughtful presentations. Iru Den is a must-visit for those looking to experience the harmony of Taiwanese ingredients with global culinary styles.

Note: This is an invited tasting.


Iru Den
27 Scotts Road
Singapore 228222
Tel: +65 8923 1127
Facebook
Instagram
Website
Nearest MRT: Newton (NS Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(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]

Drunken Cat Private Dining - Japanese Cuisine Infused with Asian Influences

Drunken Cat Private Dining is one of the newer establishments that graces Singapore's home private dining scene. It brings a refreshing twist with its unique blend of Japanese cuisine infused with Asian influences. The majority of private dining menus typically feature Peranakan, Thai, or Chinese fare, making Drunken Cat a standout option for those looking for something a little different. Hosted by Amanda Loo, this dining experience offers a thoughtful and well-crafted six-course meal ($148nett per pax).

Nama Sotong 4.2/5

The meal kicked off with the Nama Sotong. Thinly sliced, fresh Aori Ika (Japanese bigfin reef squid) is served with a vibrant green curry-like sauce, giving the delicate squid a rich depth of flavour. The chamame (green soybeans) add a welcome contrast in texture, while the kabosu (a Japanese citrus) elevates the dish with a bright and zesty note. This light yet flavourful starter really sets the tone for the meal.

Summer Breeze 4.2/5

Following the sotong, we were treated to Summer Breeze, a refreshing dish featuring Aji (horse mackerel). The Aji, known for its strong flavour, is balanced by a coconut-based sauce that softens the fish's natural brininess. Crispy puffs were added to the dish, providing a delightful contrast in texture, rounding out this course in both flavour and crunch.

Green with Curry 4.2/5

The next course, Green with Curry, offers a trio of ingredients, each with a unique texture. Awabi (abalone), with its sweet and bouncy texture, takes centre stage, while lightly battered Kamo Nasu (Japanese eggplant) and Yamaimo (mountain yam) add both flavour and balance to the dish. The Japanese-inspired curry sauce ties everything together, offering warmth and spice without overpowering the delicate ingredients.

Challenger Tsukemen 4.5/5

The highlight of the evening was, without a doubt, the Challenger Tsukemen. Our group has dined at various home private dining establishments, but this was the first time we encountered tsukemen on the menu. This dish featured Hokkaido pork collar chashu, ajitama (soft-boiled egg), and handmade noodles that had the perfect bite. The broth was a masterful blend of kombu, katsuobushi, niboshi, and gyofun (dried fish powder), giving it an intense umami depth. The tare (dipping sauce) was uniquely infused with roasted Aji bones, creating a rich and memorable flavour profile. It was clear that each component was thoughtfully prepared, making this dish a standout.

Donabe of the Week 4.5/5

The Donabe of the Week was Wagyu Donabe with Mushroom. Cooked in a traditional claypot, the dish made a grand entrance, and the fragrant aroma of the rice mixed with the umami richness of mushrooms and wagyu beef filled the room. The dish was hearty, satisfying, and packed with flavour — definitely a highlight for those who enjoy rice dishes with a rich, earthy taste.

Dark and Sunny

The meal concluded with a dessert called Dark and Sunny, a medley of textures and flavours. The dessert featured a scoop of chocolate ice cream alongside cake, peanut candy, and pomelo, all served together with a zesty citrus sabayon. While I appreciated the creativity, I personally felt that there were too many components at play. However, the peanut candy stood out, providing a nostalgic crunch that paired well with the smoother elements of the dish.

Overall, Drunken Cat Private Dining offers a refreshing change from Singapore's typical home private dining offerings. The thoughtful blending of Japanese and Asian flavours created a unique and memorable dining experience. The Challenger Tsukemen was the star of the meal, while the Wagyu Donabe and the opening Nama Sotong further solidified the restaurant's innovative approach to private dining. For those looking to explore new culinary landscapes in the home private dining scene, Drunken Cat is definitely worth a visit.


Drunken Cat Private Dining
23 Akyab Road
Singapore 309978
Tel: +65 9008 4647
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