This premium seasonal omakase restaurant within a grand colonial bungalow exemplifies how ambience can make a dining experience. There is a sense of Old World charm and grandeur, from the moment diners step out of their cars onto the gravel pathway and through the restaurant’s doors.

In this austere, wood-lined setting, you’ll find chef Kazuhiro Hamamoto and his team quietly crafting exquisite Japanese dishes using the finest seasonal produce from Japan. Evidently, he puts plenty of thought into every detail, from the matching tableware to the vinegar used to create his signature uni and caviar with dashi vinegar and seasonal vegetables. Among the best of your evening meal might be the aburi otoro (wild-caught bluefin tuna belly) sushi and aburi Hida wagyu roll with uni and homecured organic egg, both lightly torched before serving to release inherent, fragrant oils. So smooth and unctuous are these offerings that they practically melted on the tongue, leaving a lingering trail of delicious flavour.

Ki-sho’s 葵匠 name means “aristocratic craftsmanship”, a definition it lives up to with sensational food and unimpeachable service. Guests enjoy their kappo-style meals at one of just 11 seats around a hinoki wood counter. There are two private dining rooms on the second floor for larger groups. Libations are available in the form of sake, shochu, wines and Japanese whiskies.