The Chef


The Restaurant

Meaning “aristocratic craftsmanship”, Ki-sho 葵匠 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 葵匠 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 葵匠 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.

The Chef

Gastronomic pursuits – Shinichi Nakatake

“I find power and beauty in Japanese gastronomic traditions,” says the Yokohama native who moved to Kyoto at the age of 18 to hone his craft. He credits the venerated institution Tankuma Kitamise for teaching him the importance of discipline and rigorous training. At Tankuma Kitamise, Chef Nakatake rose to the position of Nikata within 7 years, and subsequently obtained the much-coveted Chef Licence to process fugu.

An interest in traveling led him to explore opportunities in Europe, including London’s UMU, the Japanese embassy in Belgium and Joël Robuchon’s YOSHI in Monaco. His career has also taken him to Seoul, and now, Singapore.

Guests will experience the taste of quintessential Kappou experience in harmony with Chef Nakatake’s personal philosophy. Savour his unique creations such as pristine Kegani, Caviar with Uni Sauce presented on an elegant bed of ice; an artistic composition of seasonal Hassun; creamy rich yet light tempura of Shirako garnished with finely shaved black truffles; and a comforting yet luxurious Awabi and Uni Donabe.

“With imagination and hard work, the possibilities are endless,” says Chef Nakatake. “At the same time, there is a wealth of wisdom in age-old cooking techniques. It is my wish to bring a thoughtful perspective to traditional Japanese cuisine. I hope the sincerity comes through on my plates.”