Kirin Garden

Tried the $100+ omakase and it was a hearty meal of melt-in-your-mouth sashimi, gunkan as well as perfectly fried and grilled items made with a lot of heart. Chef Bernard was affable and it was clear that as other customers came into this cosy hole in the wall establishment that he knew them all by name. I'll be back again for the ala carte items!

Singapore Gem. Top End and Well Priced. Kaiho Sushi, ran by Chef Bernard, is one of the best sushi restaurants I have been to - and I have been to a lot during my 12 years in Japan doing a PhD in the quality of sashimi grade tuna at Tokyo's Tsukiji Fish Market. I say that not to brag, but to give context. Chef Bernard cares so much about serving quality and his customers I wonder if he makes a profit - it certainly isn't his priority. I know how hard it is to do sashimi and sushi well as I have also set up and ran import and export operations in Japan, the UK, and Singapore. He is traditional and innovative, and every time I have been there I have always had something, a dish, sushi, or a combination, that I have never had before. Last night it was a whitebait, sea urchin and salmon roe combination and he described the balance of flavours and texture he was aiming for. The fresh mackerel season is only short and he had the best of that, he had beautiful toro, and he had magnificent snapper etc. Don't let the location nor the decor put you off - it is top end where it matters most and reasonably priced. He has been around for decades for a reason but only a veritable club of people know about him. I have only written a couple of reviews in my life and this has been a long time coming. Singaporeans should be proud of Chef Bernard.