The moment I found out about Ki Su Shoujin Omakase, a Japanese omakase dining concept run by the team behind Joie, the best vegetarian restaurant that can win lots of the meat counterparts, I was all eager to come here already.
What I love about Joie and Ki Su is that the dishes can taste meaty due to the masterful preparation of the ingredients, all the while still retaining the natural vegetal flavours and sweetness. They are light on the palates while packed with flavours. Since it is omakase with unconventional ingredients, I have fun guessing what main ingredient is it for some of the dishes. So for the sake of retaining the element of surprise for diners, I will not reveal what is the main ingredient when talking about some dishes.
With wooden frames, Japanese paper walls, Japanese potted plants and Japanese lanterns lining the side of the floor, the interior is of upmarket Japanese Zen style, where I immediately a sense of calm when coming into here. I love the little details here, like the little Japanese paper crane perching on top of the crystal box containing the wet paper towel for me, the lovely box that has a welcome note with my name.
Service is so outstanding and passionate, that I feel like a VIP dining here. After a outing here, I want to bring my family, especially for the ones who don't eat raw fishes, here for the omakase experience with a difference.
The first appertizer of Avocado Taco is nice and creamy. But the true star is next appetizer: Egg Yolk Toast with Air Flown Tonburi Caviar. The Tonburi Caviar, aka caviar of the field, really tastes like the caviar of the sea, showcasing that briny sweetness. The texture of the toast, being crispy on the outside and fluffy on the inside, is perfect. The egg yolk imparts the creaminess to hold everything together. This is one of my favourites.
First nigiri sushi of the day amazes me in that this really tastes the the sushi I have in lots of omakase Japanese restaurants. Very flavourful and very good in texture. I also like it that special Japanese brown rice is used for that extra sweetness and warmth.The mild nutty flavour and crunchy texture of shimeji really works beautifully to be the neta of sushi.
Aburi sushi features the lovely char on the surface of the neta, highlighting its clean sweetness. The mystery ingredient had been marinated to yield a texture similar to that of raw fish, thus matching so well with the shari (the rice part). Yes, I never know capsicum can taste this good and wholesome.
My favourite of the trio of nigiri sushi is the last one, resembling flounder. Mild and creamy, it is a delight to savour. I usually don't like eggplant, but this sushi totally surprises me.
Truffle Pâté is fully of earthy goodness due to the truffle and the creamy pâté that has the texture similar to that of foie gras. A nice and hearty dish. Cashew nuts are used to ensure the luxurious oily feel typical of foie gras.
Yakimono of the day is mushroom and cherry tomato wrapped with tofu skin grilled over chacoal. This so rich in taste and has that springy texture similar to that of meat. I love this.
Golden Temaki is deep fried oyster mushroom and oyster leaf stuffed into a paper of crispy seaweed. It features the light taste of oyster due to the oyster leaf. And the rim part of the mushroom feels like that of a oyster. Will be better if the oyster mushroom is cut in half or the centre of the mushroom (where the stem was attached to) is removed, for better chewing.
Entrée is braised monkey head mushroom sprinkled with rice popcorn and black pepper sauce as accompaniment. This tastes so meaty that it is unbelievable. The black pepper sauce is excellent, having the right amount of pepper added, to get that kick in taste without overwhelming the palates. The accompanying mash potato is good too.
The soup with leek, citrus and goji is surprisingly another one of my favourites because it tastes so much like the beloved clear fish soup I enjoy at home. It is so full of umami. The napa cabbage was crafted crafted to bloom like a flower when the soup is poured into the bowl. I love this visual treat.
Dessert comes in the form of sweet rock melon and silky tofu pudding topped with matcha, sesame sauce and nuts crumble. The best part of the tofu pudding, which is like panna cotta, is that it is slight savoury in taste! I love this change from the traditional sweetness of desserts. Corn biscuit in shape of leaf is another highlight because it is so crispy and tasty.
I love the very unique Matcha Umeshu, which is sweet, perked up by the clean, astringent taste of matcha. And I like it that I can choose the sake cup that caught my fancy the most.
So thoughful!
Thoughts: I love Omakase made with dedication and vegetables
60 Tras Street #01-01
Nearest MRT: Tanjong Pagar
