Truly amazing. @kishosg #burpple
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Ki-Sho, Singapore
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This version is aged for ~10-14 days, giving it a more punctuated and more umami flavour. Paired with the flavourful Aka Shari, this is an umami bomb in one’s mouth. Absolutely satisfying! @kishosg #burpple
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Ki-Sho, Singapore
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Chiba, Winter Melon & Tofu in 100% Pure Abalone Stock.
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Fragrant and decadent. The sweetness of the Abalone really shined through the Pure Abalone Stock, while the thick slices of perfectly cooked Chiba Abalone were juicy, sweet, tender and rich all at once. Such amazing produce. The Winter Melon and Tofu provided contrasting textures and sweetness to complement the Abalone’s natural flavours. An inspired culinary execution. @kishosg #burpple
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Ki-Sho, Singapore
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Hokkaido
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A rare delicacy from Hokkaido, the Masunosuke has a delicate, fragrant and natural sweetness which lingers longer in the mouth than usual Salmon. It also has a much cleaner texture than usual Salmon. Artfully grilled by @chef_kazu_hamamoto and his team over Binchotan Charcoal, the sashimi is nicely cooked with perfect balance of cooked and raw parts. The Masunosuke Skin was also nicely crisp to give it texture and an aromatic charred fragrance. A gastronomic treat. @kishosg #burpple
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Ki-Sho, Singapore
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A slice of seasonal heaven, featuring ingredients at their peak. The super sweet Tairagai which has a firm but clean texture, the juicy and rich Hotaru Ika which explodes in one’s mouth, the decadent Tai Shirako which tastes exactly like Ankimo, the clean and crunchy Bamboo shoot, and the refreshing and crisp Ice Asparagus - all these combine to give a magnificent seasonal masterclass. The sabayon helps enhance their naturally creamy flavours, but does not take their natural sweetness away from them. Fantastic! @kishosg #burpple
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Ki-Sho, Singapore
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Such clean and pure flavours. The sweetness and juiciness of the King Crab meat is highlighted by the light Dashi Stock and fragrant Okinawa Pumpkin. Lotus Stem, Junsai and Okra provides refreshing textural crunch while Shiso Flowers give it a light floral aroma. Delicate, gorgeous and lightly balanced. @kishosg #burpple
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Ki-Sho, Singapore
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Plump and flavourful. The thick cut Tachiuo has a nice, natural umami fragrant to it which is enhanced by ageing it in Shio Koji. It is then lightly grilled over Binchotan to give it a nice, slightly smokey exterior, while the interior is still moist, juicy and fatty. This nice balance of natural sweetness and slight smokiness goes perfectly with the Radish-Ponzu topping, giving a decadent and flavourful party in one’s mouth. @kishosg #burpple
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Ki-Sho, Singapore
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“Under the sea, under the sea,
Darling it’s better, down where it’s wetter, take it from me~” - Like the song, this dish really reminds us of the abundant richness of oceanic produce. The rich creaminess of the Tai Roe, juicy texture of the Tako and fresh crunch of the Hamaguri, paired with the sweet fragrance of the Pure Hamaguri Juice, makes this a truly delectable and unforgettable dish which lifts the soul. Immensely satisfying. @kishosg #burrple
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Ki-Sho, Singapore
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Always an excellent way to start a meal. The immediate provision of huge chunks of Bafun Uni with Caviar and Dashi Vinegar Jelly at the start of the meal prepares one for the insanely decadent meal ahead. Refreshing, sinful and umami all served at the start. Aye caramba!! @kishosg #burpple
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Ki-Sho, Singapore
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Always a treat to savour this at @restaurantnouri . The depth, intensity and richness of the Chocolate is unbelievable. When paired with the smooth but acidic Tamarillo Jam, it is a gastronomic delight. Washing this down with Big Red Robe (大红袍) tea is just perfection. #burpple
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Nouri, Singapore
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Inspired by Marie-Antoine Carême’s elaborate and whimsical creations, this is one of the best desserts I’ve ever eaten. Similar to traditional Chinese Sun-Dried Mandarin Peels, this Orange has been dehydrated to concentrate all its citric goodness. Its pulp is then caramelised to form a fragrant Jam. It is then paired with fresh Oranges and Bergamot Pate de Fruit to give contrasting acidities and textures. Almond Foam is added to provide a light aroma which matches perfectly with the acidity. Hazelnuts are added to give nuttiness and the Assam Tea Ice Cream supplies a refreshing and fragrant tea element to the dish. Bravo! @restaurantnouri #burpple
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Nouri, Singapore
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A gorgeous dessert which tastes as good as it looks. The non-traditional pairing of savoury flavours and spices with floral ingredients, biscuits and lemon elements creates an excellently balanced dessert with layered flavour profiles. It is at once light but punchy, floral but edgy and intense but delicate. Fantastic! @restaurantnouri #burpple
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Nouri, Singapore
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