Review

Named after the rare red jewel fish found only in Japan’s wild waters, Kinki delivers ingredient-driven Japanese cuisine with a creative edge. The space is dark and dimly lit, with a sleek wooden counter adding energy to the room. Hamachi crudo appetiser pairs Hokkaido yellowtail with jalapeño, amazu foam and yuzu caviar-bright and balanced. Smoked F1 wagyu yukke is rich and tender, with pickles and marinated egg yolk. Among sushi rolls, mist-ery stands out, torched mentaiko-topped salmon with shoyu mousse, served over dry ice for dramatic presentation. Seven crowns kamameshi is a hot pot of crisped rice topped with 4-day wet aged Kinki fish, Taraba and Zuwai crab, bafun uni, Hokkaido scallop, ikura and tobiko, with house sauce mixed tableside. Grilled unagi, tender, skin crisp, is charcoal-grilled to perfection and served with truffle sushi rice and nori, complemented by fried Japanese spring onions, arare and aonori to elevate each bite. The yakitori menu includes gyu tan karamiso, valued for its texture, and otoro negi yuzu kosho, known for its succulent tuna. Desserts range from matcha tiramisu, black sesame ice cream and nashi pear tart to white peach granita yuzu and pomelo jelly. Drinks include craft sake, umeshu and house cocktails. My cheri mixes lychee liqueur, cherry, lime and roku gin, citrus-forward, and artfully presented.