Goho

Japanese kaiseki can be thought of as an upscale cousin of the typical omakase experience that Singapore’s diners are familiar with. A traditional fine dining concept, every element of the kaiseki meal is thoughtfully designed to offer an aesthetically appealing experience based on the season’s best bounty. Goho is where the principles of kaiseki are exemplified, and each dish reflects the season’s essence with elegance and intricacy. Dishes are prepared using the five culinary techniques of Japanese cuisine: cutting, simmering, grilling, steaming, and deep-frying. From the hassun appetiser taster, which is designed to resemble a beautiful bonsai stone garden, to generous slices of hamachi sashimi sitting in a bed of egg yolk sauce with shiro dashi and sesame oil, each course delivers delicately balanced and visually stimulating interpretations of the ocean’s finest. Even cocktails prepared at the eclectic bar embody the spirit of kaiseki, with ingredients and flavours curated based on seasonality. The menu is presented as a five-course journey, and there are alcohol and non-alcohol options available.