Kyo is an upstairs restaurant located near Butao and their chef has been awarded numerous awards.
The decor is relaxing and they even have a private dining area too for guests who want privacy but booking in advance is advised.
Without further ado, here is what I tried.
PLEASE NOTE: Some portions are half portions.
Crispy cod crackers:
There was Japanese mayonnaise to go with it which enhanced the flavour further more.
Grilled scallops wrapped in bacon:
Crab roe salad:
Assorted sashimi (HALF PORTION):
The sashimi was really fresh and it was served on a bed of crushed ice.
As well as the sashimi, they had seaweed/kelp as garnishing which I found delicious as well.
Crab tempura roll:
Grilled silver cod:
As well as the fish, I ate the pink thing which I initially thought was spring onion but it was ginger!
It was pickled by the restaurant.
As well as the ginger I also tried the pickled radish and cucumbers pickled by them and that was nice too.
Clams in sake:
Grilled beef with spring onions:
Sukiyaki kobe beef stew - Half Portion:
Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.
The Sukiyaki was cooked at our table and the beef they used was Kobe beef.
I thought it was perfect end to the meal because the broth base was really nice.
It was slightly sweet which brought out the flavours in the beef and vegetables.
The thinly sliced beef was tender and sweet, and the rest of the vegetables absorbed the broth so were quite tasty.