[SG EATS] Ki Su Shoujin Omakase at Tras Street Offers Unique Plant-Based Omakase Dining Experience

[SG EATS] Ki Su Shoujin Omakase at Tras Street Offers Unique Plant-Based Omakase Dining Experience

Nestled along Tras Street, Ki Su Shoujin Omakase stands out as a fresh addition to Singapore’s culinary scene, brought to you by the team behind Joie by Dozo. Embracing a plant-based omakase concept, Ki Su is a pioneer, offering a distinctive and forward-thinking dining experience.

Read more: [SG EATS] Ki Su Shoujin Omakase at Tras Street Offers Unique Plant-Based Omakase Dining Experience Ki Su - Interior ShotUpon entering Ki Su, guests are greeted by an elegant interior design. The main dining area features a long counter table, where patrons can witness the artistry of each course being meticulously prepared in the open kitchen. Additionally, the restaurant offers two private rooms suitable for larger groups.

Ki Su offers two omakase menus: an 8-course lunch priced at S$88.00++ and a 10-course dinner at S$168.00++. Opting for the dinner omakase, guests are treated to a sequence of inventive meatless dishes, each presenting a contemporary twist on traditional omakase fare.

The dinner omakase menu unfolds with a delightful trio of snacks, including Egg Yolk Toast with Air Flown Tonburi Caviar, Avocado Taco, and Beetroot Cigar.

Ki Su Shoujin Omakase - Nigiri SushiKi Su Shoujin Omakase - Uni-Pumpkin

Next, we had the Nigiri Sushi selection features four distinct types, such as the Shiro Shimeji (White Mushroom), Red Capsicum (reminiscent of tuna sushi), Nasu (Eggplant), and Pumpkin (resembling Uni sushi). Each piece offers a harmonious balance of flavors and textures, showcasing the chef’s creativity.

A highlight of the meal is the Truffle Pate, a decadent creation crafted from nuts and adorned with mustard seeds and a hint of truffle sauce atop a crispy buttery toast. The illusion of foie gras is convincingly achieved. I was amazed with the creation.

Ki Su Shoujin Omakase - Yakimono

The Yakimono course presented two skewers of beancurd skin wrapped with enoki mushroom and cherry tomato, grilled to perfection.

Ki Su Shoujin Omakase - King Oyster

The following course features king oyster mushrooms adorned with shiso leaf, complemented by a sweet pea puree.

Ki Su Shoujin Omakase - Kabutoni

Kabutoni, a simmered course, delighted the palate with eggplant, daikon, yuba (tofu skin), and morel mushroom in a flavorful soy sauce and sake broth.

Ki Su Shoujin Omakase - Golden Temaki

Notable mentions go to the Golden Temaki, a crunchy seaweed handroll filled with maitake mushroom, gold flakes, and egg yolk. The homemade mayonnaise truly shines.

Ki Su Shoujin Omakase - Entree Monkey Head Mushroom

For the Entree, the juicy and meaty Monkey head mushroom took center stage, accompanied by rice popcorn and truffle mashed potatoes. Despite already feeling satisfied, the temptation of the truffle mashed potatoes was simply irresistible.

Ki Su Shoujin Omakase - Omakase-leek-infused soup

The meal concludes with a comforting leek-infused soup poured over a baby Napa cabbage. This dish reminds me of a similar dish I had at Chef Chan’s Private Dine recently.

Ki Su Shoujin Omakase - Dessert Matcha BonsaiKi Su Shoujin Omakase - Dessert edible flowers and Hokkaido Ice Cream

Desserts were a delightful culmination of creativity and flavors, with highlights including a Matcha Bonsai creation and a colorful display of edible flower petals served with Hokkaido ice cream.

While the dinner omakase price may seem steep for a primarily vegetable-based menu, Ki Su Shoujin Omakase presents a novel and commendable concept in plant-based dining.

While it may not align with traditional Japanese omakase expectations, it undoubtedly offers a unique and memorable culinary adventure for those seeking innovative flavors and vegetarian delights.

Address: Ki Su Shoujin Omakase

60 Tras St, #01-01,

Singapore 078999

Opening Hours: Monday – Saturday 12:00PM-3:00PM | 6:00PM-10:00PM

(Closed on Sunday)

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