29 Scotts Road
Singapore 228224

(open in Google Maps)

12:00pm - 02:30pm
06:30pm - 10:30pm

06:30pm - 10:30pm


12:00pm - 02:30pm
06:30pm - 10:30pm

12:00pm - 02:30pm
06:30pm - 10:30pm

12:00pm - 02:30pm
06:30pm - 10:30pm

12:00pm - 02:30pm
06:30pm - 10:30pm

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Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Another dish we had was the ๐‘ผ๐’๐’‚๐’ˆ๐’Š ๐‘ฉ๐’–๐’“๐’ˆ๐’†๐’“. Two pieces of unagi sandwiching rice in between. Best eaten with a sheet of crispy seaweed. Perfect rice to unagi ratio.

I had the ๐‘ช๐’‚๐’†๐’„๐’Š๐’๐’Š๐’‚ ๐‘น๐’๐’๐’, 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, Iโ€™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 :
๐Ÿ’•Ki-Sho's Signature Bahun Uni (Hamanaka), Oscietra Caviar and seasonal vegetables.
๐Ÿ’•Shirako with truffle.
My first time tried this and I love it. So creamy and executed very well.
๐Ÿ’•Murasaki Uni.
Balance between creamy and the sweet.
๐Ÿ’•Shimofuri Otoro.
Soft and tender, literally melt in mouth.
Dont have fishy smell and very fresh

๐Ÿ’ฐ start from $150 (depending on set menu for lunch).

๐Ÿ“Ki Sho Japanese Cuisine.
29 Scott's Road.

As though art directed purely for aesthetic reasons, the โ€œOmega Bakudan Donโ€ ($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 โ€œcolour blocksโ€ 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 Chefโ€™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 oceanโ€™s raw talent is presented by Chef Kazu in a deconstructed yet graphic style, look no further. Tap on @kishosgโ€™s link in bio now on Instagram.

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