Singapore 新加坡: GOHO Japanese Kaiseki & Cocktails

Near Chinatown, GOHO | Japanese Kaiseki & Cocktails combines kaiseki-inspired Japanese cuisine with innovative cocktails in a stylish, dimly lit setting. The menu showcases the five core Japanese cooking techniques - Yaku (grilling), Musu (steaming), Ageru (deep-frying), Nama (cutting) and Niru (simmering). Offering a refined multi-course dining experience.

We were seated at the long bar table in a moody interior with dark decor accented by purple lighting, creating an intimate and contemporary nice ambience.

Firstly, we were to choose the menu courses from 3 different sets which are the Sakura (98 SGD), Sumire (138 SGD) and Ume (188 SGD) either with alcoholic or non-alcoholic pairing. We chose the Sumire set with non-alcoholic pairing which has the indicator of blue stamp for foods and the U smile for drinks on the menu.

We started off with the first glass of - The copenhagen sparkling tea BLA that pairs well with the seasonal monaka.

Sakizuke - the seasonal monaka

Then is the Yuzu Ichigo Spheres.

Here comes the Hassun which includes of Nori Sori, Seasonal Sashimi, Sabazushi and Nori Tartlet.

Pairing with Jasmine & Peach

Seasonal Sashimi

Nori Tartlet

Nori Sori

Sabazushi

Tsukuri - Hotate & Maguro Mosaic with Sunomono (vinegared-dish)

Suimono - Sakana Dashi with Tofu Flower

Yakimono - Stuffed Tebasaki with unagi & takenoko (bamboo shoot) pairing with the Kimino Yuzu.

Shiizakana - Wagyu pairs well with the Gnista floral wormwood.

Agemono - Sakana Katsu & Shungiku Tempura. Shungiku Tempura is a type of Japanese tempura made from chrysanthemum greens or crown daisy known for its distinctive herbal aroma and crisp texture. The agemono is for the pairing with Non 3 Yuzu & Cinnamon.