Rules are off the table at Hashida, only next-level Japanese cuisine that narrates the chef’s identity, growth and memories
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Inside a shophouse along Amoy Street, chef Kenjiro Hashida has managed to create an omakase experience that’s as delicious as it is fun—a word that’s not usually synonymous with most omakase restaurants. Hatch, as he’s better known, is a master of the craft, upholding tradition with artistic sensibility. Rules are off the table at Hashida, only next-level Japanese cuisine (progressive, to be exact) that narrates his identity, growth and memories.
He hits it out of the park with a slice of monkfish liver, sprinkled with sugar and torched to a crust. Delicate chawanmushi gets a hit of funk from blue cheese, and make no mistake—you will end your meal with eggplant in your dessert. Eggplant (and only the Japanese variety) is simmered with honey and lemon, before being layered with jelly, vanilla ice cream and mascarpone.
Throughout the meal, there’s all manner of sushi, from Japanese barracuda seared with binchotan to fatty tuna, carved out of the head right in front of you, just like how his late chef father used to do it in Tokyo. And whenever he hands you a beltfish-uni roll, he will remind you with an informational placard to “please remember to take [a] picture”. If you forget, that’s okay. The memory will stay and besides, this is a place that deserves to be revisited over and over again.
77 Amoy Street,
Tel: +65 8129 5336