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Camemberu: Ki-Sho takes residence in one of the old black and white colonial buildings
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Camemberu: Ki-Sho has several private rooms upstairs
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Camemberu: Chef has awesome knife skills
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Camemberu: Gifu Ayu - Pregnant Sweetfish! Also a seasonal delicacy
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Camemberu: Hokkaido Fresh Ikura with Yam Jelly
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Camemberu: Kegani with Matsutake and Botan Ebi Jelly
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Camemberu: It's a joy to watch the chef in action
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Camemberu: Hokkaido Uni and Caviar
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Camemberu: Just a few seconds on each side - gentle aburi
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Camemberu: Seasonal Sashimi
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Camemberu: Seasonal Sashimi
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Camemberu: Kyoto Yurine Manju with Hokkaido Hanasaki Crab and Tougan Dashi broth
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Camemberu: Meat on the grill!
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Camemberu: Nodoguro Yaki Nitsuke (Grilled Blackthroat Perch)
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Camemberu: Charcoal Grilled Toriyama Wagyu Beef
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Camemberu: Charcoal Grilled Toriyama Wagyu Beef
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Camemberu: We had six pieces of nigiri sushi
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Camemberu: Buri (yellowtail) is an autumn specialty
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Camemberu: Chef very deftly grilling the toppings
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Camemberu: The light sprinkling of yuzu really perked up this sushi
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Camemberu: Uni nigiri sushi
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Camemberu: Saba nigiri sushi
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Camemberu: Sanma nigiri sushi
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Camemberu: First step in uni rice - lots of creamy uni!
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Camemberu: The most decadent uni rice EVER!
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Camemberu: The OMG Uni Rice - ikura, toro,
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Camemberu: Miso soup
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Camemberu: Nashi pear, chilled
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Camemberu: Hojicha Monaka, Warabi Mochi, Macha Chocolate
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Camemberu: Chef Kazuhiro Hamamoto at Ki-Sho