Lunch @ Ki-Sho [Revisit]

March 17, 2018 in Japanese by thywhaleliciousfay

After a re-visit to Saint Pierre, I decided to re-visit Ki-Sho next. And my string of re-visits should be surprising since it’s known (by now that) I prefer checking out new eateries. Just saying. Keke. But I guess one can say I was curious about Ki-sho’s lunch menu. And because Ki-sho only does lunch service on weekdays, I only managed to drop by when I applied leave to extend the long (Christmas) weekend longer. Haha.

I arrived at the restaurant punctually for my 1pm reservation. And from the lunch menu, I ordered:-

1) Taihaku, $250 comprised of:-

(A) Dish #1 (above) – Seaweed with ark shell, scallop and vegetables.

(B) Dish #2 (above, left) – Yellow tail (buri).


(C) Dish #3 (above) – Crab, tofu, sea urchin, mushroom, lotus root and salmon roe (ikura) with dashi vinegar jelly.

(D) Dish #4 (above) – Tilefish (amadai) with its scales fried to crisp and battered baby yam from Kyoto served in yuzu-plum sauce.

  
  
  
  
  

(E) Dish #5 (above) – It’s stated on the menu that the $250 course includes 8 pieces of nigiri sushi, 1 aburi otoro sushi and 1 aburi hida beef sushi. Mine had a slight variation since I don’t eat beef. For my 8 pieces, I was served lean tuna (akami), Spanish macakarel, striped jack (shima aji), spotted prawn (botan ebi), medium fatty tuna (chutoro), premium fatty tuna (otoro), charcoal-grilled (aburi) black throat sea perch (nodoguro) and sea urchin. As for the beef, it was replaced with tuna-yolk-urchin which I honestly enjoyed very much. However, it was disappointing that while I was seated at the correct half of the counter where head chef Kazuhiro Hamamoto stood, my sushi was made by chef Tohru san instead. I wasn’t aware there was more than 1 chef in-charge of the food, especially sushi making, since there was only chef Hamamoto san when I previously came for dinner.


(F) Dish #6 (above) – Rice bowl of chopped spotted prawn (botan ebi), tuna, salmon roe and sea urchin.

(G) Dish #7 (above) – Soup with sesame-soy tofu.

  

(H) Dish #8 (above) – Warabi mochi, matcha chocolate, wafer with ice cream within and musk melon.

Was I happy with my lunch at Ki-sho? Well… It was a good meal. But I ain’t going to lie. I arrived with the expectation that I would be served by chef Hamamoto as with my previous meal at Ki-Sho. So I was disappointed when I wasn’t. I guess I need to be very specific in my future reservations.

And because I was sitting beside a group who went for the $450 omakase, I left the restaurant regretting having not opted for the more expensive course. My neighbours were served precious ingredients like 1-week aged wild caught baby tuna (meiji) and wild caught ‘lost bonito’ (mayoi katsuo). Of course, one wouldn’t know what seasonal ingredients the restaurant have for the day. But ah… I couldn’t help but feel it was such a waste. It’s not everyday that one get to eat such rare delicacy even if one goes for the $450 omakase. Sob.

KI-SHO 葵匠
29 Scotts Road, Singapore
6733 5251, Website, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 8
Mon – Sat : 12:00 – 14:00 (Lunch)
Ambience: 7
Mon – Sat : 18:30 – 22:30 (Dinner)
Value: 7
Service: 7
* Closed on Sun