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 maguro) 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: 7.5
Opening hours:-
Food/Beverage: 8
Mon – Sat : 12:00 – 14:00 (Lunch)
Ambience: 8
Mon – Sat : 18:30 – 22:30 (Dinner)
Value: 7
Service: 7
* Closed on Sun