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]

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 homebody 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]