Back in July 2011, a reader left the following comment on my post on Aoki that I’ve kept in mind ever since.
I go to another Nogawa trained Chef Bernard Tang at Kaiho Sushi for his Chirashi lunch set.
Fast forward 4 years later and Kaiho Sushi continues to exist amidst the ever-changing restaurant landscape in Singapore. Let’s be honest – 4 years in the restaurant world is much more than just 4 years with the number of openings and unfortunately closures, in a month. That sort of longevity, I hoped, would speak volume about the quality of the meal that I was about to have.
We had the Chirashi set (S$30++) that came with a bowl filled with fresh slices of fish (including salmon, scallop, swordfish and ikura), a small serving of chawanmushi (pictured below) ending with a scoop of ice cream.
For S$30++, we were definitely more than satisfied with the quantity and quality of the sashimi and walked out of the restaurant feeling delighted at our value-for-money meal.
Since we ordered 2 sets, we chose to have a scoop of black sesame and matcha each. While both were rather pedestrian, to put simply, the matcha ice cream was weird. I hope that it was a one-off incident and not evident of the tub.
If you’re in the mood to indulge in a good Japanese meal, I hear that Kaiho’s value-for-money omakase starting from S$100++ is a crowd-pleaser. The regular diners who were seated at the counter seemed to be enjoying the sushi that Chef Bernard Tang was dishing out, so that’s another option to keep in mind.
A word of caution though, the restaurant is rather small and probably sits no more than 50 diners including counter seats hence, reservations are a definite must.
Food – 7/10 stars
Ambience – 6/10 stars
Value-for-Money – 8/10 stars
Kaiho Sushi by Chef Bernard Tang
5 Koek Road, Cuppage Plaza, #03-01/02, Singapore 228796
Reservations: +65 6738 1315
Lunch : 12.00pm to 2.30pm
Dinner : 6.30pm to 11.00pm
Closed on Mondays