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Ki-Sho [TEST]

Ki-Sho - Singapore - Orchard
Ki-Sho - Singapore - Orchard Hokkaido Uni Cavier and Season Vegetables from Ki-Sho in Orchard, Singapore Bar of Ki-Sho in Orchard, Singapore Konnabe from Ki-Sho in Orchard, Singapore Private Dining Room of Ki-Sho in Orchard, Singapore Wild Caught Blue Fin Otoro Sushi with Hokkaido Uni from Ki-Sho in Orchard, Singapore Sushi Counter of Ki-Sho in Orchard, Singapore
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  • Menus

    Food Menu

    Sake List

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    Menu Highlights

    Assorted Sashmi, Hokkaido Uni with Cavier and Season Vegetables, Konnabe, Wild Caught Blue Fin Otoro with Hokkaido Uni

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  • About

    Location

    Orchard

    29 Scotts Road
    Singapore (228224)

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    Cuisine

    Japanese

    Good For

    Fine Dining, Quiet Dinner, Romantic Dates

    Contact

    Phone Number: 123456789

    Open Today

    Monday
    12:00 PM-02:30 PM,06:30 PM-10:30 PM

    Tuesday
    12:00 PM-02:30 PM,06:30 PM-10:30 PM

    Wednesday
    12:00 PM-02:30 PM,06:30 PM-10:30 PM

    Thursday
    12:00 PM-02:30 PM,06:30 PM-10:30 PM

    Friday
    12:00 PM-02:30 PM,06:30 PM-10:30 PM

    Saturday
    06:30 PM-10:30 PM

    Sunday
    Closed

    Press release

    Meaning “aristocratic craftsmanship”, Ki-sho reflects a value deeply ingrained in every aspect of the dining journey we intend for our guests. From the architecture of the building and the vessels that contain the food, right down to the seasonally inspired ingredients you savour and the sake you sip, Ki-sho is a culinary showcase for Japanese artisanship delivered with omotenashi.

    Set in a heritage black-and-white bungalow along Scotts Road that once served as a residence for colonial era civil servants, Ki-sho offers a kappo-style dining room with an L-shaped hinoki wood counter that sits 11 guests. Additionally, two dining rooms –for eight and 12 guests respectively -on the upper deck offer guests an exclusive space to dine in complete privacy.

    A native of Kyoto, Chef Hamamoto schooled at the Kyoto Culinary Art College by Taiwa Gakuen Education Inc., the city’s only culinary school, and spent the early years of his career honing his kaiseki skill in the former Imperial capital of Japan. During this time, he apprenticed in several kaiseki institutions including Kichisen, which gained three stars in the Michelin Guide in 2014, and grew under the mentorship of Masahiro Nakata, the principal of Taiwa Gakuen Education Inc. By his mid-twenties, Chef Hamamoto’s hunger for new skills saw him moving to Tokyo, where he spent more than a year learning the art of sushi making in Tsukiji market restaurants, and then further afield to Singapore where he joined Chef Tetsuya Wakuda’s opening team at Waku Ghin, a two Michelin-starred restaurant in Singapore. It was during his time at Waku Ghin that Chef Hamamoto refined his Japanese culinary skill to anart. In 2013, he joined Ki-sho as Resident Chef where he serves modern kaiseki through a series of seasonally inspired omakase menus, each deeply rooted in Japan’s rich culinary tradition. (Jan 2018)
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    The buzz

    "Precise execution, combined with an overwhelming generosity in the use of premium ingredients, makes a meal at Ki-Sho one that impresses." -The Peak Magazine
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