Ki-sho

Two of us, and we both went for the $ 150++ set menu at the counter.
Highlights: The fish were fresh (like, fresh off the sea fresh), the wagyu was juicy and fatty (like how it should be), the signature uni + rice was an explosive symphony of flavors.
Service: The staff were too cute. Not only were they extremely attentive throughout the entire meal, they spoilt me with a birthday cake towards the end. The entire crew, yes including both sushi chefs, stood around and sang a birthday song — #win
Highly recommended.

Wow … Dis is Japan ??
Ohh — we in Singapore …
Finest selection of top high end Sake
Top Food prepared for you .
No thinking, just sit back. Sip your sake take photos & simply enjoy .
Love it
Life is Good

WARNING: THIS IS A PAID REVIEW!
i.e. i did not have to pay for my meal as it was a bonus treat!:)
this was a kaiseki experience with suntory whiskies.
we arrived in good time for the event at 7pm.
the hakushu 12yo with soda made it’s round.
very light and delicate.
free flow of finger food made it’s round.
kumiage yuba with wasabi, french oyster with ikura and braised hida wagyu with white miso.
all excellently done and a prelude to what’s to come.
then the drizzle got heavier and the wait for the opening reception speech became a drag.
taking shelter within the colonial bungalow, you can take in the zen gardens whilst the blah blah blah continues outside.
by the time we were shown upstairs to the dining rooms it was already 8pm.
most definitely should have wallop more of those appetizers!:(
the room set up was nothing grand, nothing romantic.
much like dining in somebody’s house.
service was good though, knowledgeable staff who spoke japanese when required.
the menu for the night looked impressive and i couldn’t help feeling even hungrier!
so what’s up first?
the hakushu 12 yo again???
bring me food!
obviously my priorities were all wrong!
finally, the first course arrived.
junsai with abalone and ikura served in a fresh uni shell.
nice but flavours were not really strong enough.
second course was what?
the hakushu 18yo???
bring the food!!!
ok thanks, the kasumi port snow crab and hokkaido uni, oscietra caviar soon followed.
yums!
sweet snow crab submerged in rich uni and the caviar added a salty finish to the dish.
third course???
assorted sashimi!!!
thank god there was no whisky pairing for this!
and this is indeed what i would die for.
super fresh slivers of sashimi that easily rivals shinji!
can i have another plate, please?!
fourth course???
the yamazaki 12yo!!!
twiddling thumbs.
then the charcoal grilled lobster with suntory yamazaki flavour was presented.
this is super atas «drunken prawns» very well executed!
after wolfing down the morsels of this crustacean monster you cant help wanting to lick the empty shells still soaked with jus de homard.
fifth course?
are we there yet?
how do people drive home from such events?
do you just swirl, sniff, sip and spit?
sorry wrong alcohol.
hibiki 12 yo was next.
check Unilocal mobile…
the steamed kinki and scallop was a mere bite size but packed a culinary punch!
simple steaming but steam sia!
around this time, the GM of suntory whisky, hiroyoshi miyamoto made his rounds.
and we politely oblige by saying the yamazaki 12yo was really nice with a peach, persimmon, orange aroma.
next.
the sixth course.
the yamazaki 18yo.
and the charcoal grilled hida wagyu with hibiki flavour.
sweet caroline!
no comparison other than awesome.
chef kazuhiro hamamoto really brings his food to life.
the seventh course.
at this stage, our eyes were already in slumber mode and the glasses of unfinished whisky crowded out the table.
what is our exit strategy?
how am i going for my karaōke date?
put your hands together and welcome hibiki 17yo!
food please?!
aburi otoro sushi as predicted was only 2 pieces.
and one was but chu toro.
nonetheless both were tantalizingly tasty.
finally, a quick sip of a beautifully clean clam miso soup and we slipped away forgoing dessert and tea.
it was indeed suntory time but somehow lost in translation.
p/​s: i must come back for the food and food alone.