Some might scoff at the idea of a meatless omakase, but the opening of Ki Su is a big win for vegetarians and vegetable lovers alike, who now have the opportunity to savour the art and experience of omakase without any restrictions. The restaurant is the latest concept by the people behind Joie by Dozo. Inspired by shojin ryori, which is a traditional style of cooking practised by Buddhist monks in Japan, Ki Su’s plant-based menus feature both refreshing and rich flavours as well as diverse textures to keep things interesting. Look out for the Air Flown Tonburi Caviar which is spotlighted in the appetiser – a vegan delicacy consumed in Japan’s Akita Prefecture which is reminiscent of fish caviar. The lunch ($88) and dinner ($168) sets come with eight and ten courses respectively, all with a strong focus on dishes that are healthy and nourishing.
At Ki Su Shoujin Omakase, they invite you on a culinary adventure that transcends the ordinary. Their master chefs, inspired by the rich culinary traditions of Japan and France, have meticulously crafted a menu that showcases the best of both worlds. Immerse yourself in the symphony of delicate textures, intricate flavors, and exquisite presentations that redefine the very essence of a modern gastronomic cuisine.
Ki Su Shoujin Omakase proudly stands as the pioneer in introducing the first meatless Omakase experience. Using modern techniques such as gastronomic cooking methods and sous vide, they meticulously transform vegetables into the taste and texture of meat and fish, making them taste as good or even better. Their commitment to sustainability, ethical sourcing, and culinary creativity has resulted in a menu that delights many of their guests. Immerse yourself in a world where plant-based ingredients take center stage, proving that meatless dining can be as indulgent and satisfying as its meat-centric counterparts. They ensure a dining affair like no other, where every dish is a masterpiece waiting to be savored.
