Ki-Sho translates into “aristocratic craftmanship”. So, it isn’t surprising to find every course at this restaurant prepared with great finesse and made with produce from the best provenance. From the in-season sekogani (female crab) from Hyogo to the utterly tender otoro from Nagasaki, resident chef Nakatake Shinichi brings to Singapore a style of kappou that’s refreshingly different from the competition—due, no doubt, in part to his culinary experience that has taken him from London to the late Joël Robuchon’s Japanese restaurant in Monaco. Whether it’s the eight-hour simmered tonkotsu sauce that accompanies the popular nodoguro or the charcoal panko-crusted A5 Miyazaki katsu, chef Shin as he is known, shows a masterful grasp of textures and flavours that culminates in a heavenly claypot of syokuji, best paired with a bottle of Zaku Naguwashi.  With a stunning black and white bungalow as the backdrop and an efficient staff led by the ever hospitable director of operations, Gabriele Rizzardi, a meal here is just sublime.