About Us
Ki-sho 葵匠 by Taro Takayama reflects a value deeply ingrained in every aspect of the dining journey we intend for our guests. It is not just a restaurant; it is a stage for kappo-style omakase dining. Here, cooking is expressed not as repetition but as renewal, a ritual of emotional and material transformation.
The new spatial narrative draws on the Japanese philosophy of impermanence and deliberate change, translating shifting moods, seasonal ingredients, and evolving culinary expressions into an ephemeral portrait with every meal.
About Chef
Chef Takayama is a master at this craft, himself having grown up in the Kansai region, where this more interactive and personal style of upclass Japanese cuisine originated from. For Ki-sho 葵匠, he presents a brand new menu with his signatures, reminiscent of his childhood favourites while encompassing Japan’s finest. His deep understanding of nature’s bounty began at a young age. Born in a small town in Wakayama, he grew up surrounded by the plentiful sea and mountains, picking vegetables as a boy, and passing through the forest on the way to his grandmother’s home at the foot of the sacred Mount Koya.
Chef Takayama began his career at prestigious three-star Michelin restaurants in Osaka, including Kashiwaya and Koryu. In 2013, he was appointed Master Chef at the Japanese Ambassador’s residence in Singapore, serving celebrities and dignitaries like Crown Prince Naruhito and Prime Minister Shinzo Abe. In 2017, he started his eponymous restaurant in downtown Singapore, Takayama, which served Japanese kappo-style omakase – with subtle twists that stay within the boundaries of traditional Japanese cuisine yet both delight and surprise with their originality. Just as he is doing for Ki-sho, the multi-course menu, curated to exquisite perfection right before diners’ eyes, celebrates seasonal ingredients at the peak of their flavours Indeed, this is a delicious dance of authentic flavours and the meticulous simplicity of Japanese food, delivered with the heart of omotenashi and a dash of Chef Takayama’s own personality.
