Ki-Sho

Tucked within a heritage black-and-white bungalow off Scotts Road, Ki-Sho is a lesson in quiet sophistication. The restaurant centres on an 11-seat kappo-style omakase counter, where the warm, downlit setting transforms each plate into theatre. The dining experience is poetic and balanced—inventive yet devoid of artifice—like sinking into an onsen of calm and flavour. Every dish, from the opening dashi broth to the final complex morsel of rich hojicha cake, feels deeply personal. Sauces and broths are made meticulously from scratch, with each ingredient harmonising without losing its individual identity. This precision is epitomised by the aburi tuna, cured for two weeks before being gently kissed by a flame: crisp-edged yet tender within, and perfectly lifted by ponzu sauce and wasabi. Fine slices of wagyu, briefly swirled through a broth of mushrooms and spring onions, yield a silken texture that is almost transcendent.