GOHO Kaiseki & Bar - GOHO Kaiseki & Bar

GOHO is a true embodiment of the "Kaiseiki" culinary style. Its an entirely unique dining experience: Ambience has Character, Quality Ingredients, Intricate presentation and combination of Textures Flavours Colour, Individually selected / crafted beverage pairings per course, Interactive and Personalized Service. Menu refreshes seasonally, and though on the slightly pricier end, definitely value for money.

Ambience and food was lovely, and the little drinks along the way too! One small comment on food is that perhaps it could be made more bite-sized, and perhaps thought the sashimi wasn’t the freshest, but enjoyed everything nonetheless and the creativity and skills showed through the cooking. But what absolutely sold us was the service. A huge huge thank you to the sweetest hosts/bartenders/new friends Reuben and Shannon (please forgive any spelling errors)! Music choice and overall vibe of the place was just so great and will definitely be back again sometime.

Newly opened, with a similar philosophy to their other outlet, but more upmarket. Interest dishes, and I enjoyed the showmanship. Their menu is easy to understand with various price points. Cheers!

Food were mostly good. We did enjoy our 2hr experience. Unlike other similar restaurants that were dead serious, GoHo provides a rather free-and-easy ambiance.

I would agree with the previous review that good ingredients does not necessarily equate to a sublime eating experience. Throughout the meal, I was aware that there were authentic ingredients such as the firefly squid, japanese ichigo, japanese shiso herbs and the plates were all very insta friendly, with lots of smokes and effects such as gold dust. I can’t say the food tasted bad, it was average, but I guess with the high expectations of all the drama, the food just did not deliver. The aji sashimi tasted cold and hard, same as the amberjack seaweed dish. The mt fuji looked spectacular, but all the ingredients were in big chunks that they did not marry well in the same dish. The engawa was fatty and melty, but was served in a rich bland cream sauce which actually made it excessively rich. All the food dishes were cold, and you just do not taste the heart that went into it, a little like airplane food. And generally the sauces are too sweet.The cocktails were decent but a little on the sweet side. BUT I would say that the service was warm and very attentive - staff was great!

Came upon this unique Kaiseki stop from an online article and decided to give a try. Luckily we got seats within few weeks ? located along vibrant Duxton, on the second storey of Rappa, its a cosy booth long table where guests can enjoy each course when interacting with the hosts. We did current season Spring of 10 dainty courses. Each was refined and made with lots of dedication like a top Japanese chef’s efforts. My favourite is the flounder fin rose stemmed in creamy rich dip. Miso lobster soup gave me a comfort of intensity. Surprises like matcha salt, soy sauce jelly added great touches in accompaniment. Had wished that my quail eggs were poached in perfection though. Fine-dine in a relaxed setting with entertaining host Joshua; will suggest to go for second seating so to ease off after. GOHO probably refers to one of the Five Elements, Five Techniques in exact. But we received Five Colors, Five Flavors tonight.

Had GOHO's Sumire set lunch and was very impressed by the staff's friendliness and hospitality throughout the 2 hours. There were 5 customers in total and it's really nice to have the place almost to ourselves and be under the care of the staff. The ambience was relaxed and cozy for lunch, just nice for having a relaxed time on a Sunday afternoon. Food here isn't like your typical Japanese meal - there is a lot of flavors packed into each dish and be prepared to discover interesting textures and tastes. I personally preferred the pork jowl to the wagyu beef as the flavors complemented one another better. Wished that I tried the drinks there too. Shoutout to Josh, Ruben and Jess for being soooo attentive and lovely. ??

Chefs should know that using premium and expensive ingredients does not equate to good food GOHO is supposedly a new concept dining, Kaiteki + Bar. You enter from Rappu on the GF and you are led up the stairs to level 2 to a long bar counter which can seat 6-7 couples. It’s a dimly lit area which resembles “duh” a bar, and like any other bar, it has loud music, and friendly bartenders (who served as host/waiters). The 2nd seating starts at 8.30pm, and as the night got darker, the music got louder. By 9.30pm, we were into Course 4, dish 5, and up till now, the food was rather good, and creative. Once past 9.30pm, things started to go downhill, 3 groups of guest (another 12 pax) came to level 2, and were seated on the low tables/sofas behind the dining guest. So while we were eating our $188 Kaiteki course, young, trendy and LOUD bar revelers laughed, screamed and drank. The atmosphere was chaotic. Music was getting louder. At one point while serving us the dishes, the host/bartender had his mask down, shouting over the music trying to explain to us what were in the plates. My food was 2-3 inches away, and I’m sure if he had covid then, I’ll probably get it (I’ll update again on this in the next few days). So throughout the 2.5hr dining “experience”, loud music, rowdy part-goers, bartenders mixing drinks with their knicks and knocks, I had no idea what I was eating anymore. Food just tasted blah and all I wanted to do was to leave as soon as I could. But I wanted to see what the GOHO signature was, it was the rage and there was so much hype surrounding it! Course 9, dish 14 finally arrived – the Mt Goho. Layers of luxurious items in a goblet, smoked infront of you and sprayed with glitter. The chef coming in, getting everyone’s attention with “hi everyone, this is the dish you have been waiting for, all the premium and MOST expensive ingredients”. It was sushi rice, layered with ikura, wagyu beef, uni, kani and seaweed. It was meh. Expensive yes, creative nope. Maybe it’s just me, when I pay $500 for a Kaiteki meal for 2, I like to be in an ambience where I can see and enjoy the food. I like to know what I’m eating. I like to be able to talk without shouting. I like to be able to eat in peace without people shouting and laughing 5 feet away from me. If I wanted to go to a bar, I would, and if I wanted to eat at a bar, I would order Chicken Wings and Spam fries (hail ICB!), you know, bar food. Maybe the 6pm seating would be better, no one comes in at 6pm to drink, and the meal would have been quieter. I guess I will never know, cos for $500, I definitely know of better and quieter places to go.