Nestled deep in Singapore’s busy food scene along Scotts Road, Ki-sho stands out as the top spot for Japanese kappo dining. Here, fresh seasonal ingredients blend with bold artistry, all led by Chef Taro Takayama’s skilled hands. Kappo means a style of cooking where the chef works right in front of you, grilling, steaming, and plating dishes with care. This small restaurant, with just a few seats, has changed how people see omakase meals in Singapore. Omakase lets the chef pick the menu based on what’s best that day, turning a simple dinner into something special.
The experience goes beyond just eating. It pulls you into Japanese culture through sights, smells, and tastes. Picture delicate sashimi from fish caught that morning, or grilled wagyu beef that melts in your mouth. Each course builds on the last, like a story told in flavors. Chef Takayama, trained in Japan for years, brings real tradition to the table. He sources items from top markets, ensuring every bite feels true to its roots.
In a city full of fusion foods, Ki-sho keeps things pure. It draws food lovers who want depth over flash. Reservations fill up fast, often weeks ahead, since spots are limited to keep things close and personal. For anyone new to this, it’s a chance to slow down and savor. The dim lights, quiet hum of the kitchen, and fresh scents create a world apart from the rush outside. This place proves fine dining can touch your soul, not just fill your plate.
Address: 29 Scotts Rd, Singapore 228224
Phone: 9061 6109
Menu: ki-sho.com.sg
The Chef: Taro Takayama’s Culinary Journey
Chef Taro Takayama’s path to culinary excellence began in Wakayama, Japan, where his formative years were shaped by the natural bounty of both sea and mountain. His relocation to Singapore in 2013 marked the beginning of an extraordinary culinary chapter, initially serving as the private chef to the Japanese Ambassador—a role that demanded the highest standards of precision and cultural authenticity.
Building on this foundation, Chef Takayama established his reputation through acclaimed ventures including Takayama and Hanare by Takayama before creating Ki-sho, his most personal culinary expression. His philosophy centers on kappo-style cooking, which emphasizes the chef’s direct interaction with diners, creating an intimate theatrical experience where culinary artistry unfolds before guests’ eyes.
Ambience and Interior Design
Intimate Counter Experience
Ki-sho’s design philosophy prioritizes intimacy and connection. The restaurant’s centerpiece is an 11-seat counter that wraps around the open kitchen, creating a stage where Chef Takayama and his team perform their culinary ballet. Each seat offers an unobstructed view of the preparation process, transforming diners from passive observers into engaged participants in the culinary narrative.
Private Dining
For those seeking additional privacy, Ki-sho features an exclusive private dining room accommodating up to eight guests. This space maintains the restaurant’s commitment to intimate dining while offering a more secluded environment for special occasions or business entertaining.
Aesthetic Elements
The interior design reflects Japanese minimalism with warm wood tones, clean lines, and subtle lighting that creates an atmosphere of refined elegance. The open kitchen concept allows the natural sounds and aromas of cooking to become part of the ambient experience, while the counter setup facilitates conversation between chef and diners—a hallmark of authentic kappo dining.
Menu Structure and Pricing
Ki-sho offers three distinct omakase experiences, each carefully calibrated to showcase seasonal ingredients and Chef Takayama’s technical prowess:
Lunch Options
- 6-course Lunch: $160++
- 7-course Lunch: $280++
Dinner Experience
- 7-course Dinner: $280++
- 9-course Dinner: $360++
The 9-course dinner represents the restaurant’s flagship experience, offering the most comprehensive journey through Chef Takayama’s culinary philosophy and seasonal ingredient selection.
Detailed Dish Analysis: The 9-Course Experience
1. Dashi Aperitif
Concept: A concentrated essence of the day’s kombu-based dashi serves as both palate awakener and ceremonial beginning.
Technical Analysis: The dashi preparation follows traditional Japanese methods, utilizing high-grade kombu seaweed to extract maximum umami. The concentration process involves careful temperature control to avoid bitterness while maximizing depth of flavor.
Serving Style: Presented in a small ceramic vessel, consumed as a warming shot to prepare the palate for the meal ahead.
2. Monaka with Foie Gras (Rating: 4/5)
Presentation: Crafted to resemble peanuts traditionally served in Singaporean Chinese restaurants—a playful cultural bridge.
Components:
- House-made monaka shell (crispy rice wafer)
- Foie gras mousse infused with aged sake
- Watermelon essence for subtle sweetness
Technical Challenges: The monaka shell’s textural integrity is crucial; any softening compromises the intended contrast between crispy exterior and creamy interior.
Cultural Significance: This dish exemplifies Chef Takayama’s integration of Japanese techniques with local cultural references, creating a uniquely Singaporean-Japanese fusion moment.
3. Kegani – Hokkaido Hairy Crab (Rating: 4.8/5)
Premium Ingredients:
- Hokkaido hairy crab (kegani)
- Bafun uni (sea urchin roe)
- Osaka yuba (tofu skin)
- Fresh okra, finely chopped
- House-made dashi jelly
- Yuzu oil
Technique Analysis: The dish showcases multiple Japanese preservation and preparation methods. The crab is steamed to preserve its delicate sweetness, while the dashi jelly requires precise gelatin-to-liquid ratios for the perfect wobble. The yuba adds textural complexity and protein richness.
Flavor Profile: A symphony of oceanic flavors with the crab’s sweetness balanced by uni’s briny richness, while yuzu oil provides aromatic lift and the dashi jelly adds umami depth.
4. House-made Fish Cake (Rating: 4.2/5)
Core Components:
- Japanese whitefish (Hamo)
- Ginkgo nuts for texture and seasonal significance
- Japanese yam for binding and smoothness
- Matsutake mushroom for earthy depth
Preparation Method: The fish is processed into a smooth paste, combined with diced ingredients, formed into cakes, and deep-fried until golden and crispy. The temperature control during frying is crucial to achieve the perfect contrast between crispy exterior and tender interior.
Seasonal Consideration: Matsutake mushrooms are a prized autumn ingredient in Japan, making this dish particularly significant during fall dining experiences.
5. Seasonal Sashimi Trilogy
a) Japanese Grouper (Kue) – Rating: 4.5/5
Preparation: Six-day dry-aging process concentrates flavors while maintaining textural integrity.
Accompaniments:
- Sudachi citrus for brightness
- Dehydrated kombu for umami enhancement
- Fresh wasabi, grated to order
Aging Process: The dry-aging occurs in controlled temperature and humidity conditions, allowing enzymatic processes to concentrate flavors while preventing spoilage.
b) Kuromutsu – Rating: 4.5/5
Technique: Light aburi (flame-searing) creates textural contrast with crispy skin and tender interior.
Complementary Elements:
- Homemade ponzu with fresh radish
- Baby shiso leaves for aromatic complexity
- Fresh wasabi
Technical Precision: The aburi technique requires split-second timing to achieve skin crispiness without overcooking the delicate fish flesh.
c) Wild Bluefin Tuna – Rating: 4.5/5
Premium Quality: Dry-aged wild bluefin tuna representing the pinnacle of sashimi quality.
Enhancement:
- Cured egg yolk soy sauce for richness
- Fresh wasabi
- The natural oils from dry-aging create lasting flavor impact
6. Zen Garden Platter (Rating: 4.2/5)
Concept: “Sake-friendly finger food” featuring seasonal specialties designed for sake pairing.
Components (seasonal rotation):
- Karasumi (cured mullet roe) – intense umami
- Ankimo (monkfish liver) – rich, creamy texture
- Chilled corn soup – seasonal sweetness
- Mozuku seaweed – oceanic freshness
- Bafun uni – creamy brininess
Sake Pairing Philosophy: Each element is selected and prepared to complement sake’s clean, rice-based flavor profile without overwhelming the palate.
7. Kuro Abalone (Rating: 4.8/5)
Source: Premium Chiba abalone selected for size and quality.
Preparation Method:
- 4-5 hour steaming process using natural Wakayama water
- Kinome leaf infusion (Japanese sansho pepper tree buds)
- Liver tofu preparation instead of traditional liver sauce
- Served in concentrated abalone and dashi broth
Technical Innovation: Using Kinome leaves instead of sake for infusion showcases Chef Takayama’s commitment to highlighting natural flavors rather than masking them with alcohol.
Textural Achievement: The extended steaming process transforms the abalone from chewy to tender while maintaining its characteristic oceanic flavor.
8. Tottori Wagyu (Rating: 5/5)
Exclusivity: This A5 Tottori wagyu is exclusively imported by Chef Takayama following personal farm visits to ensure quality standards.
Preparation Style: Shabu-shabu method allows the beef’s natural flavors to shine while maintaining optimal tenderness.
Accompaniment: Tender Kyoto eggplant provides textural contrast and seasonal vegetables balance.
Quality Indicators: The beef’s exceptional marbling allows it to be torn apart with chopsticks while maintaining structure and avoiding an overly oily mouthfeel—the hallmark of superior wagyu.
Sourcing Story: Chef Takayama’s direct relationship with Tottori farms ensures traceability and quality control from pasture to plate.
9. Seasonal Donabe (Rating: 4.5/5)
Cooking Method: Traditional clay pot (donabe) cooking imparts earthy flavors and maintains optimal temperature.
Seasonal Ingredients:
- Sanma fish (Pacific saury) – autumn seasonal specialty
- Umeboshi (pickled plum) for acidity and complexity
- Fresh ginger for aromatic warmth
- Premium Japanese rice
Accompaniment: Rich miso soup using extra red miso for enhanced depth and complexity.
Service Style: Unlimited servings encourage diners to savor this comfort-food course while managing portion control for the remaining courses.
10. Japanese Momo with Ice Cream (Rating: 4.5/5)
Fruit Selection: Premium Japanese peaches (momo) selected for optimal ripeness and sweetness.
Preparation: Live preparation demonstrates the fruit’s quality while ensuring peak freshness.
Complementary Elements:
- House-made Hokkaido milk ice cream
- Fresh yuzu juice for citrusy brightness
Presentation Philosophy: The live slicing and dicing create anticipation while showcasing the fruit’s natural beauty and peak ripeness.
11. Matcha and Hojicha Financiers (Rating: 4.2/5)
Tea Source: Premium tea from Inoue Seikien in Tottori—maintaining the restaurant’s commitment to regional Japanese ingredients.
Texture Achievement: Crispy edges with soft, tender interior crumb demonstrate precise baking technique.
Temperature Service: Served warm to enhance the tea flavors and provide a comforting meal conclusion.
Signature Cooking Techniques
Kappo Philosophy
Ki-sho’s cooking philosophy centers on kappo-style preparation, emphasizing:
- Direct chef-diner interaction
- Live preparation and presentation
- Seasonal ingredient celebration
- Technical precision with artistic presentation
Aging and Curing Techniques
The restaurant employs various aging methods:
- Fish dry-aging for flavor concentration
- Controlled temperature and humidity environments
- Traditional Japanese preservation methods
Temperature Control Mastery
Multiple temperature zones and cooking methods:
- Precise steaming for delicate proteins
- Controlled frying temperatures
- Flame-searing (aburi) techniques
- Clay pot cooking for rice dishes
Recipe Deep Dive: Recreating Ki-sho’s Dashi
Master Dashi Recipe
Ingredients:
- 20g high-quality kombu seaweed
- 1 liter filtered water
- 20g katsuobushi (bonito flakes) – optional for enhanced version
Equipment:
- Large, clean pot
- Fine mesh strainer
- Cheesecloth
- Clean kitchen towel
Instructions:
- Kombu Preparation (30 minutes):
- Gently wipe kombu with damp cloth to remove surface impurities
- Avoid washing, as this removes valuable flavor compounds
- Score kombu lightly with knife to increase surface area
- Cold Extraction (30-60 minutes):
- Place kombu in cold filtered water
- Allow to rest at room temperature for 30-60 minutes
- This cold extraction prevents bitterness
- Heating Process (15-20 minutes):
- Place pot over medium-low heat
- Heat slowly to just below boiling (80-85°C/176-185°F)
- Small bubbles should appear around kombu edges
- Remove kombu immediately when bubbles appear
- Optional Katsuobushi Addition:
- Add katsuobushi flakes to hot kombu broth
- Allow to steep for 30 seconds without stirring
- Strain immediately through fine mesh lined with cheesecloth
- Final Straining:
- Strain through fine mesh strainer
- Gently press solids to extract liquid without forcing
- Do not squeeze aggressively as this creates cloudiness
- Storage and Service:
- Use immediately for best flavor
- Can be refrigerated for up to 3 days
- Reheat gently without boiling
Professional Tips:
- Water quality significantly impacts final flavor
- Kombu quality varies; premium grades offer superior depth
- Temperature control prevents bitterness
- Never boil kombu as this releases harsh compounds
Beverage Program Excellence
Sake Selection
Ki-sho boasts Singapore’s most extensive sake collection with over 300 labels, including:
Exclusive Offering: Eiheiji Hakuryu Sake from Yoshida Brewery—available only at Ki-sho in Singapore.
Curation Philosophy:
- Regional representation from major sake-producing prefectures
- Style diversity from crisp and clean to rich and full-bodied
- Seasonal selections matching menu progression
- Premium and rare bottles for special occasions
Sake Pairing Approach
Each course receives careful sake pairing consideration:
- Light, clean sakes with delicate fish preparations
- Rich, full-bodied selections with wagyu and robust dishes
- Seasonal sake selections matching ingredient timing
- Temperature service (chilled, room temperature, warm) matching dish requirements
Service Excellence and Hospitality
Chef Interaction
The kappo style demands active chef-diner engagement:
- Ingredient storytelling and sourcing explanations
- Technique demonstrations during preparation
- Cultural context for traditional dishes
- Personalized attention to dietary preferences and allergies
Staff Training
Ki-sho’s service team undergoes extensive training in:
- Japanese hospitality principles (omotenashi)
- Sake knowledge and pairing recommendations
- Ingredient sourcing and preparation methods
- Cultural context for traditional Japanese dining customs
Timing and Pacing
Meal pacing follows traditional Japanese omakase principles:
- Natural rhythm allowing appreciation of each course
- Temperature-sensitive dishes served at optimal moments
- Palate cleansing between contrasting flavors
- Flexibility for individual dining speeds
Seasonal Menu Evolution
Spring (March-May)
- Cherry blossom-inspired presentations
- Fresh bamboo shoots and spring vegetables
- Light, delicate fish preparations
- Sakura-themed dessert elements
Summer (June-August)
- Cooling preparations and temperature contrasts
- Seasonal fruits like peaches and melons
- Light, refreshing sake selections
- Emphasis on raw and lightly cooked preparations
Autumn (September-November)
- Matsutake mushroom features
- Heartier fish varieties
- Rich, warming preparations
- Traditional harvest celebration elements
Winter (December-February)
- Warming hot pot and clay pot preparations
- Premium crab and winter seafood
- Rich, full-bodied sake selections
- Comfort-focused dishes with warming spices
Delivery and Takeaway Options
Current Status
As of the review date, Ki-sho does not offer delivery or takeaway services. This policy aligns with the restaurant’s commitment to:
Quality Preservation: Omakase dishes require immediate consumption for optimal texture, temperature, and presentation.
Experience Integrity: The kappo dining experience depends on chef-diner interaction and live preparation elements that cannot be replicated through delivery.
Premium Positioning: The restaurant maintains exclusivity through dine-in only service, ensuring the complete sensory experience remains intact.
Alternative Options for Ki-sho Experience at Home
Chef’s Recommendation: For those seeking to experience Ki-sho’s quality at home, Chef Takayama occasionally offers:
- Sake selection for home purchase
- Ingredient sourcing guidance for home cooks
- Occasional special events or masterclasses
Seasonal Ingredients: The restaurant sometimes makes specialty ingredients available for purchase:
- Premium Japanese rice varieties
- Artisanal condiments and sauces
- Seasonal specialty items during peak availability
Reservation and Dining Logistics
Booking Information
- Phone: +65 9061 6109
- Advanced Reservations: Highly recommended, especially for weekend dinners
- Private Room: Requires advance booking and may have minimum spending requirements
- Special Dietary Requirements: Must be communicated during reservation
Operating Hours
- Monday-Friday: 12:00 PM – 2:30 PM, 6:30 PM – 10:30 PM
- Saturday: 6:30 PM – 10:30 PM
- Sunday: Closed
Location and Accessibility
- Address: 29 Scotts Road, Singapore 228224
- Nearest MRT: Newton Station (Downtown Line, North-South Line)
- Parking: Limited street parking; public parking available at nearby shopping centers
Value Proposition and Investment
Price-Quality Analysis
At $360++ for the 9-course dinner, Ki-sho represents a significant culinary investment. The value proposition includes:
Exclusive Ingredients: Many items are exclusively imported or available only at Ki-sho, including the featured Tottori wagyu.
Chef Expertise: Chef Takayama’s background as former Japanese Ambassador’s private chef and established restaurant owner brings pedigree and skill worth the premium.
Intimate Experience: With only 11 counter seats, the personalized attention and interaction justify the pricing structure.
Seasonal Innovation: Constantly evolving menu ensures return visits offer new experiences and discoveries.
Competitive Landscape
Within Singapore’s high-end Japanese dining scene, Ki-sho occupies a unique position through:
- Authentic kappo-style service format
- Exclusive ingredient sourcing relationships
- Chef’s personal storytelling and cultural education
- Intimate setting fostering genuine connection
Final Recommendations
Ideal Dining Occasions
Ki-sho excels for:
- Special celebration dinners
- Japanese cuisine education experiences
- Business entertainment requiring impressive venues
- Date nights seeking intimate, unique experiences
- Culinary enthusiasts exploring authentic Japanese techniques
Preparation Tips for Diners
- Arrive with appetite: The 9-course experience is substantial
- Embrace interaction: Ask questions about ingredients and techniques
- Sake exploration: Take advantage of the extensive sake program
- Seasonal timing: Consider multiple visits to experience menu evolution
- Cultural respect: Appreciate the traditional Japanese hospitality approach
Overall Assessment
Ki-sho represents the pinnacle of Japanese kappo dining in Singapore, offering an authentic cultural and culinary experience that justifies its premium positioning. Chef Taro Takayama’s personal touch, combined with exclusive ingredients and intimate setting, creates memories that extend far beyond a simple meal. For serious food enthusiasts seeking genuine Japanese dining artistry, Ki-sho stands as an essential Singapore destination.
The restaurant succeeds in creating a bridge between authentic Japanese traditions and Singapore’s multicultural dining scene, making it accessible while maintaining cultural integrity. The investment in quality ingredients, skilled preparation, and genuine hospitality creates lasting value that resonates long after the final financier has been consumed.
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