{"id":291001,"date":"2024-03-08T14:05:40","date_gmt":"2024-03-08T06:05:40","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=291001"},"modified":"2025-10-25T21:39:04","modified_gmt":"2025-10-25T13:39:04","slug":"ki-su-shoujin-omakase-singapore-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/ki-su-shoujin-omakase-singapore-review\/","title":{"rendered":"Ki Su\u2019s shoujin omakase review: It\u2019s sushi like you\u2019ve never seen before, with a plant-based twist"},"content":{"rendered":"

Ask anyone in Singapore about their favourite cuisines and nine times out of ten, you\u2019ll hear \u201cJapanese<\/a>!\u201d with a resounding cheer and a beaming grin. I might be an anomaly, as I lean more towards Mexican<\/a>, Thai<\/a> and Korean<\/a>. But when I heard rumblings of a new vegetarian restaurant in Singapore<\/a> with an omakase concept, I knew I had to try this unconventional dining experience. As someone who\u2019s always on the lookout for a good vegan restaurant in Singapore<\/a>, Ki Su immediately caught my attention. Birthed by the folks behind Singapore\u2019s upscale vegetarian icon, Joie by Dozo, there\u2019s a level of expectation that comes with it, so I went in curious and tentative but ready to be impressed.<\/p>\n

Ki Su Singapore review: Is plant-based Japanese omakase blasphemy or brilliant?<\/h3>\n
\"Ki
Photography: Ki Su<\/figcaption><\/figure>\n

Omakase concepts in Singapore<\/a> are aplenty, and most of us know what to expect from these places. The decor is usually wood-centric and inviting, the service is quietly attentive, and the food transports you right to your favourite spot in Japan. But throw in the word \u201cplant-based\u201d and suddenly you\u2019re intrigued (or apprehensive, depending on your perspective of vegetarian food).<\/p>\n

Purists may scoff at the idea of sushi without the actual fish, but if you\u2019re open to giving it a try, it\u2019s a unique experience. Meanwhile, it\u2019s a win for our vegetarian friends, who don\u2019t have to be relegated to a few token items on the menu.<\/p>\n

\"Ki
Photography: Ki Su<\/figcaption><\/figure>\n

As you enter Ki Su, you leave behind the bustle of Tras Street. The tranquil atmosphere welcomes you warmly, caressing you with its zen embrace. Take a seat by the counter to watch the chefs perfecting their craft, or book a private room to enjoy the meal with friends.<\/p>\n

Ki Su\u2019s unique omakase experience is inspired by the artistry of shojin ryori cuisine, which is traditional Japanese Buddhist cooking. It steers clear of meat and fish, focusing mainly on showcasing the natural flavours of seasonal vegetables. Pop by for an eight-course lunch ($88++) or 10-course dinner ($168++) to embark on a meatless culinary journey elevated by intricate presentation, friendly service, and an unusual mix of flavours and textures.<\/p>\n

If it looks like sushi, should it taste like sushi?<\/h3>\n
\"Ki
Photography: Ki Su<\/figcaption><\/figure>\n

Throw away your expectations of mock meat or cultivated meat – that\u2019s not the focal point here. It\u2019s all about enhancing the taste and look of fresh vegetables to give you that refined omakase dining experience devoid of animal flesh. Ki Su\u2019s \u201csushi\u201d comes somewhat close to the appearance of the real deal, but it\u2019s not meant to taste like raw fish on rice; it\u2019s more of a celebration of vegetables in ways that even haters can appreciate.<\/p>\n

The meal starts strong with a duo of appetisers: the creamy avocado taco made with chickpea flour wafer, avocado puree, and house-made plant-based ikura; and the egg yolk toast with tonburi caviar, a beautifully decadent bite sandwiched between buttered toast topped with a sprinkle of gold flakes.<\/p>\n

\"Ki
Photography: Ki Su<\/figcaption><\/figure>\n

Moving on to the \u201csushi\u201d: you get three glistening pieces for lunch. I won\u2019t spoil it for you, but ingredients like capsicum, eggplant, and shimeji mushrooms are used in a creative way – some torched to get that lovely char – for maximum flavour. If you enjoy p\u00e2t\u00e9, look forward to sampling the vegetarian version that’s made creamy with truffle and nuts on toast.<\/p>\n

Mushrooms in all shapes and sizes<\/h3>\n
\"ki
Photography: Benita Lee<\/figcaption><\/figure>\n

One thing I\u2019ll say is that I hope you adore mushrooms because you\u2019ll get a lot of the umami fungi here in different forms. The yakimono dish features a charcoal-grilled skewer of beancurd skin wrapped around cherry tomato and enoki mushrooms, glazed in a sweet soy sauce.<\/p>\n

Next up, the golden temaki delivers a crackling crunch with fried maitake mushrooms in a seaweed hand roll. It comes topped with an oyster leaf – and if you haven\u2019t nibbled on one before, its briny flavour will remind you why it got its name. I wasn\u2019t a huge fan of this component, but that\u2019s only because I don\u2019t particularly enjoy oysters.<\/p>\n

\"Ki
Photography: Ki Su<\/figcaption><\/figure>\n

Finally, we arrive at the entree: more mushrooms. This time, the monkey head mushroom roulade is paired with black pepper sauce and a side of truffle mashed potato. The juicy mushrooms are fibrous and chewy – almost meaty in texture – though three generous chunks were a tad too much for me. Maybe I was all mushroomed out.<\/p>\n

Satisfying and substantial, but not \u201cfood coma\u201d full<\/h3>\n
\"Ki
Photography: Ki Su<\/figcaption><\/figure>\n

To cleanse your palate, enjoy mouthfuls of clean and clear leek-infused soup with a blooming baby Napa cabbage flower. Dessert rounds off the lunch with layers of sweet treats: from a base of crushed almonds and walnuts to caramel to pistachio mousse to matcha cookie crumbs and corn biscuit, there\u2019s a lot to savour.<\/p>\n

I also got a little peek at the dinner dessert, which includes an interactive element. Watch the chefs pour liquid nitrogen into a vibrant mix of edible flower petals, mint leaves and herbs. Once they\u2019re freeze-dried, grab your wooden cutlery and crush \u2018em so that they cover the ice cream prettily.<\/p>\n

The plant-based omakase dining experience at Ki Su is sophisticated and innovative, and the pacing of the meal at lunchtime is good. Although you\u2019re treated to eight courses, the timing between each dish doesn\u2019t leave you waiting too long, and the afternoon wraps up nicely in about one-and-a-half hours.<\/p>\n

By the end of the meal, you\u2019ll be stuffed – and not in an unsatisfactory \u201cI\u2019ve gotta grab some chicken rice after this\u201d kind of way. The creations are light yet filling, so you walk away contented but not overly weighed down by the amount of food you just ate. Perhaps it\u2019s time to give meatless Mondays another shot after this.<\/p>\n

Ki Su<\/a>, #01-01, 60 Tras Street, Singapore 078999<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ask anyone in Singapore about their favourite cuisines and nine times out of ten, you\u2019ll hear \u201cJapanese!\u201d with a resounding cheer and a beaming grin. I might be an anomaly, as I lean more towards Mexican, Thai and Korean. But when I heard rumblings of a new vegetarian restaurant in Singapore with an omakase concept, […]<\/p>\n","protected":false},"author":107486,"featured_media":291005,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,6363],"tags":[4606],"acf":[],"yoast_head":"\nKi Su review: A plant-based twist on Japanese omakase in Singapore<\/title>\n<meta name=\"description\" content=\"Forget the sushi you thought you knew. 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