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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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]

Neon Pigeon @ Carpenter Street - New Menu with $10 Dishes and Cocktails

Neon Pigeon, a well-loved name in the local dining scene and a 50 Best Discovery Bar, celebrates its 10th Anniversary with a refreshed culinary direction under Head Chef Sean Mell, formerly of Nobu Hawaii and Hong Kong. To mark the milestone, the restaurant is rolling out a brand-new menu alongside its celebratory “Perfect 10” lineup of $10 dishes and cocktails.

Tokyo Hummus 4/5

We started with the Tokyo Hummus ($12), a playful twist on the classic. Smooth, creamy edamame hummus is paired with curry chips as the perfect vessel for scooping. Light yet addictive, this is an excellent snack to kickstart the meal.

Toro Tataki 3.5/5

The Toro Tataki ($18/ $29) comes lightly torched, imparting a smoky aroma and a hint of caramelisation. Dressed in waku dressing with onion and wakame, the seaweed provides extra crunch for textural contrast. While enjoyable, the flavours felt a little restrained compared to the rest of the dishes.

Snapper 3.8/5

Served sashimi-style, the Snapper ($11/ $18) is clean and fresh, complemented by yuzu kosho, cucumber and pickled radish. The citrusy finish from the yuzu brightens the palate, giving the delicate fish a vibrant lift.

Shrimp Tempura Maki 3.8/5

The Shrimp Tempura Maki ($18) offers a delightful interplay of textures from sticky sushi rice, crispy shrimp tempura and refreshing cucumber crunch. A dollop of spicy mentaiko adds creamy heat, tying everything together nicely.

Kushiyaki Moriawase 4/5

Perfect for sharing over drinks, the Kushiyaki Moriawase ($29/ $48) features skewers of Pork Belly with Curry Salt, Corn with Miso Butter & Nori Powder, and Shiso Chicken Thigh with Yuzu Zest. Each is well-seasoned, smoky and flavourful, making this a standout pairing with cocktails.

Salt Baked Hamachi Collar 4.2/5

My personal favourite of the night, the Salt Baked Hamachi Collar ($25), showcases expert technique that keeps the fish moist with a perfect balance of firmness and flakiness. The buttery, sweet flesh is lifted by ponzu, daikon and lemon. It is a must-try dish.

A5 Wagyu Ribeye 4/5

The A5 Wagyu Ribeye ($54/100g) is grilled to perfection, served with tare sauce, yuzu kosho, ponzu and pickles. Tender and juicy, it delivers the richness one expects from premium wagyu.

Unagi Foie Gras Donabe 3.5/5

The Unagi Foie Gras Donabe ($22) combines smoky eel with buttery foie gras over rice, dusted with sansho and kinome. Comforting, hearty and indulgent, this dish is a clever East-meets-West pairing.

Chocolate Trifle 3.5/5

To end, the Chocolate Trifle ($12) brings layered decadence – chocolate ganache, cake, whipped cream, miso almond brittle and dulce de leche. A sweet finish that balances richness with a touch of crunch.

Overall, Neon Pigeon’s refreshed menu under Chef Sean Mell impresses with its creative flair and well-executed flavours, making it a strong new chapter as the bar celebrates its milestone 10th year.

Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Tempura Makino @ Great World City - New Seasonal Summer Menu Showcasing Unagi

Summer in Japan means soaring heat, lively festivals, and an appetite for food that nourishes and cools the body, which is pretty much what we experience all year round in Singapore. Tempura Makino's new seasonal summer menu (available from 17 June 2025) brings the spirit of Japanese summer here, with a spotlight on unagi, which is believed to revitalise the body and build stamina during the sweltering season.

Umeshu Chuhai & Yuzu Lemon Chuhai 3.5/5

To beat the heat, we cooled down with Chuhai highballs ($10 each). The Umeshu Chuhai was pleasantly fruity and light, while the Yuzu Lemon Chuhai felt like summer in a glass - zesty, fizzy and refreshing without being too sweet. Both use iichiko shochu, known for its purity and quality.

Mozuku Uzaka with Shikuwasa Jelly 3.8/5

For our lunch, we started with the Mozuku Uzaka with Shikuwasa Jelly ($9). It came chilled, tangy and refreshing. The grilled unagi was smoky and soft within, balanced with crunchy cucumber, slippery Okinawan mozuku seaweed and jelly made from shikuwasa (a tart citrus fruit sometimes referred to as the "longevity fruit"). It's a great start to whet the palate.

Unagi Isobe Age 4/5

Then came the Unagi Isobe Age ($10). Think crispy, lightly battered eel speckled with aonori seaweed flakes that deliver a burst of oceanic umami. The accompanying sansho pepper salt added a gentle numbing tingle and citrus note.

Unagi Tempura Hitsumabushi 4/5

The highlight for me was the Unagi Tempura Hitsumabushi ($28). Traditionally grilled, the unagi here is given a crunchy tempura twist, served atop fluffy rice with the signature hitsumabushi experience: try it plain, try it with condiments, add a pour of warm dashi to transform it into a comforting ochazuke (tea rice), and finish however you like best. Personally, the ochazuke hit all the right notes - savoury, soothing and deeply satisfying. It also comes with a small appetiser and miso soup, rounding out the meal.

Mikan Mochi with Yuzu Sherbet 3.8/5

We ended on a bright note with the Mikan Mochi with Yuzu Sherbet ($7.50, or $6 with the Hitsumabushi). The tempura-coated mochi had a warm, chewy texture with a sweet burst of mandarin orange inside, paired with a tart and icy yuzu sherbet. It’s fried but not a heavy dessert, which I appreciated after a deep-fried main course.

Tempura Makino's seasonal menu does a fine job showcasing unagi in unexpected forms - grilled, tempura-battered or chilled with citrus. I appreciated the thoughtful pairings and attention to texture and balance. The hitsumabushi was the standout dish, and I'd gladly return for that alone. Whether you're a longtime unagi lover or just looking for a refreshing Japanese meal with a summer twist, this seasonal lineup is worth checking out. These limited-time-only dishes are available while they last.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Tempura Makino
Great World City
1 Kim Seng Promenade
#B1-112/113
Singapore 237994
Tel: +65 6257 8733
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Great World MRT station. Take Exit 6. Walk to destination. Journey time about 5 minutes. [Map]

Daikoku Japanese Izakaya @ Maxwell KADA - Embodies The Rustic Charm of Japanese Izakaya

Daikoku Japanese Izakaya at Maxwell KADA embodies the charm of a rustic Japanese izakaya, offering an inviting and down-to-earth atmosphere. At the heart of the kitchen is a Japanese couple who previously ran their own yakitori shop in Sendai before taking a leap of faith to bring their craft to Singapore.

Yakitori 4/5

Crown Yakitori

We started with a platter of their signature charcoal-grilled yakitori — definitely the highlight here. A standout was the Crown Yakitori ($5). It had a chewy texture at the centre, contrasted with jagged, charred edges that offered moreish, smoky bites. Rare and hard to find, this is a must-try for yakitori enthusiasts.

Wing Yakitori

Meatball Yakitori

Two other notable skewers were the Wing Yakitori ($3.80) and Meatball Yakitori ($3.80). The wings were expertly butterflied, allowing the skin to crisp up beautifully without the usual greasiness. The meat stayed tender and juicy, clearly not rushed on the grill. As for the meatball, it was aptly seasoned, with a loose yet juicy texture — not an easy feat when skewering minced meat.

Thigh with Leek Yakitori

Other staples include Thigh with Leek Yakitori ($3.80) and Enoki Pork Belly ($4), which were well-grilled, rendering off any excess fats and retaining their meaty texture.

Vegetable options include the Asparagus Yakitori ($3.40) and Yellow Corn ($4.80). The latter was particularly enjoyable — sweet, juicy, and laced with aromatic, buttery flavour.

Dragon Maki 4.5/5

Beyond skewers, the maki rolls are well worth exploring. The Dragon Maki ($14.80) impressed with its balance of plump, well-seasoned rice and fillings like fried ebi, cucumber, avocado, and tamago. Each bite was mouth-filling and satisfying — easily one of the better maki rolls I've had in recent memory.

Ikura Chawanmushi 5/5

From the appetisers, we tried both versions of the Chawanmushi — the Regular ($4.50) and the more luxurious Ikura Chawanmushi ($8.50). Both were silky-smooth and custardy, with savoury, umami-packed mushrooms at the base that seemed to have been pre-cooked for extra flavour. The ikura added pops of briny richness, but it was the texture and execution of the steamed egg that stood out.

Mentaiko Fries 2.5/5

Pitan Tofu 4/5

The Mentaiko Fries ($7.80), however, leaned heavy on the sauce. While it's meant to be indulgent, mentaiko sauce, especially when mayo-based, works best in moderation for a boost of mouthfeel and flavour. On the other hand, the Pitan Tofu ($4.80) was creamy and addictive.

There’s also a commendable selection of sake. I started with a shot of Kawatsuru Sanuki Cloudy, which was soft and textural, and ended with a refreshing Yuzu Sake, sweet and citrusy — perfect to round off the meal.

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.



Daikoku Japanese Izakaya
Maxwell KADA
5 Kadayanallur Street
#01-03
Singapore 069183
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Nearest MRT: Maxwell (TE Line)

Opening Hours:
Mon-Sat: 530pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Maxwell MRT station. Take Exit 2. Walk to Erskine Road. Turn right and walk down Erskine Road. Walk to destination. Journey time about 3 minutes. [Map]