Ki-Sho

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Another dish we had was the 𝑼𝒏𝒂𝒈𝒊 𝑩𝒖𝒓𝒈𝒆𝒓. Two pieces of unagi sandwiching rice in between. Best eaten with a sheet of crispy seaweed. Perfect rice to unagi ratio.

I had the 𝑪𝒂𝒆𝒄𝒊𝒍𝒊𝒂 𝑹𝒐𝒍𝒍, which is named after @singaporelicious, a Toro-Taku Makizushi topped with Bafun Uni, Negi-toro, and homemade marinated egg yolk and sprinkled with caviar and gold flakes for finishing touches. So indulgent, I’ll take another box for myself next time.

Hidden beneath the caviar is a huge slab of creamy sweet bafun uni!

Its a pleasant omakase dining experience, the food is fantastic, very fresh ingredients and very umami.
Feature :
💕Ki-Sho's Signature Bahun Uni (Hamanaka), Oscietra Caviar and seasonal vegetables.
💕Shirako with truffle.
My first time tried this and I love it. So creamy and executed very well.
💕Murasaki Uni.
Balance between creamy and the sweet.
💕Shimofuri Otoro.
Soft and tender, literally melt in mouth.
💕Saba.
Dont have fishy smell and very fresh

💰 start from $150 (depending on set menu for lunch).

📍Ki Sho Japanese Cuisine.
29 Scott's Road.

As though art directed purely for aesthetic reasons, the “Omega Bakudan Don” ($130) from @kishosg is an undeniably pretty palette of #PantoneColors. Yet, it is on the palate where it casually flexes its prowess as a masterpiece.
@Chef_Kazu_Hamamoto first lays a base with duo of rice before going over it with thick “colour blocks” of different seafood that manages to evoke a gradient effect since it begins with the pale pink, fat-laced Wild-caught Blue Fin Otoro and segues into the light, creamy ochre of Hokkaido Bafun Uni before deepening to a luminous orange, that of housemade Shoyu Ikura and Chef’s own marinated organic egg yolk. The final two are almost a perfect match in vividness.
Should you desire to partake in this precise artform where the ocean’s raw talent is presented by Chef Kazu in a deconstructed yet graphic style, look no further. Tap on @kishosg’s link in bio now on Instagram.