Course 5: Nigiri Sushi 8 Pieces Probably the course we were most excited for, the 8 piece sushi course sure didn't disappoint. What is unique about Ki Sho's sushi is that they use akazu(red vinegar) to make their sushi rice giving it a stronger fragrance. Expertly crafted, each piece of sushi was served at just the right pace with the temperature of the fish and the sushi rice being perfect. The first piece which came was hirame(flounder)which tasted so clean and fresh. Next was the medium fatty tuna and just from the marbling alone, you could tell it was going to melt in your mouth. Following that was a sweet and juicy botan ebi prawn which really hit the spot. Possibly the most visually spectacular piece was the smoked sawara(Spanish mackerel) which the chef lightly smoked. The one piece that every sushi lover looks forward to is the ootoro(fatty tuna belly) and whilst I felt that it was extremely tasty, it just didn't completely melt in our mouths like we thought it would. Arguably the best piece of the sushi course, the nodoguro( black throat seaperch) which was lightly torched had just the most amazing umami rich flavour that I have ever experienced. Lastly came the two uni pieces one filled entirely with uni and the other with the addition of negitoro and an egg yolk. When it comes to uni, Ki-Sho provides you with only the best and those last two pieces were truly something special.

Course 6: Charcoal Aburi Ootoro Sushi
From past experiences, I felt that ootoro is best eaten without the need for any toppings or torching. However, Ki Shos charcoal aburi ootoro sushi completely changed that opinion. It was just a piece that was bursting with rich oily charred goodness with a slight hint of ginger. This was probably the closest thing to a perfect bite of sushi that I've ever experienced. -Foodie🖖🏻 & Foodier✌🏻