Born and raised in Osaka, Chef has close to four decades of of culinary experience. His own restaurant “Hide” is currently being run by his apprentice since he relocated to Singapore late last year.
Working alongside him at #KishoSg is the lovely Chef @kayohoribe whom I had first met a while back at another Japanese restaurant. It was nice to see her again and to chat a little during this meal.
The menu featured in my Reel is the $268++ one but they also offer a 7-course Lunch Menu at $168++ per pax. Dinner is priced slightly higher, starting at $268++.
Take a look at what our 8-course #kappo lunch consisted of:
1. Sakizuke – Whetting our appetites beautifully was the cold opening act of sweet kegani (Hokkaido hairy crab) with mild tomato jelly and a squeeze of fresh sudachi lime juice.
2. Otsukuri – The seasonal sashimi consisted of top-notch-in-quality hirame (flounder), tachiuo (beltfish), chutoro, otoro (medium-fatty and fatty tuna) cut from a 174kg specimen) and hokkigai (surf clam).
3. Takiawase – The first hot dish of the meal was superb. I savoured everything in the bowl – the kinki (thornyhead fish), fukahire (shark’s fin), nanohana (a type of crunchy floret-like vegetable) and Japanese mountain yam, ever so slowly to prolong the blissful pleasure.
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2 years agoveronicaphua
➡️ 4. Yakimono – The skin on the grilled pieces of unagi (freshwater eel) was unbelievably crispy. I was pleased to see nasu (Japanese eggplant) in the dish too – it is one of my all-time favourite vegetables. 5. Shiizakana – I enjoyed this claypot course immensely. In the bubbling hot pork marrow broth (which oddly enough, got tastier as it cooled) were creamy shirako (cod milt) and a chewy cake of gluten. 6. Yakimono – The impeccably grilled A5 Omi Wagyu (if you don’t take beef, tuna will be served instead) was presented with five types of condiments: flakes of snow salt, marinated barley, crispy garlic chips, black miso and freshly grated wasabi. Mixing and matching them was fun and oishii. 7. Shokuji – Another stellar course. Prepared with saba (mackerel) and maitake mushroom, the donabe (claypot rice) was extremely flavourful due to the rice being cooked in a stock made from off-cuts and bones of the kinki fish and dashi. Furthermore, after she broke apart the fish and mixed it thoroughly into the grains, Chef @kayohoribe spooned on fresh pops of ikura onto each bowl of the rice as the finishing touch. I didn’t hesitate to ask for second helpings. 8. Mizugashi – A clear pear jelly graced the bowl of fresh seasonal fruit. Alongside that was housemade wasabi mochi. If you are looking for a Japanese restaurant where you can have uninterrupted conversations with your dining companion(s) while dining, @kishosg would suit you very well. Of course, there is no lack of attention or service from the other staff who are all ready to assist should you require anything at all. Thank you Team Kisho for a delicious meal and thank you Vanessa of @BrandCellar for hosting us.
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