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.
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 an art. In 2013, he joined Ki-sho 葵匠 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. Barely a year after its opening, Ki-sho 葵匠 was named one of Singapore’s “Best New Restaurants” on CNN Travel.
“There is a lot to be said about the power of food, for myself and my guests. The changing of seasons and, with it, the transition of ingredients, inspire me to look inwards, to reflect and to find momentum in life. It re-energises me to seek out the bounty of the season and to explore new ways of cooking them to delight my guests. While food replenishes one’s energy physically, I want my cuisine to bring harmony to one’s senses and to replenish the soul.”
– Chef Kazuhiro Hamamoto