HazelDiary

I was delighted when I got the chance to enjoy Omakase experience at Hashida Japanese Restaurant. Hashida Japanese Restaurant located at Mandarin Gallery is helmed by chef-owner, Kenjiro “Hatch” Hashida. It was a treat from MyFatpocket boss! We made a lunch appointment in advance.
The price of the Omakase here costs from S$250.00++ to S$500.00++. The lunch price is more affordable if you want to enjoy the Omakase experience in Hashida. However, the price maybe varies depending on the customers’ request or the ingredients used. They have air-flown shipment coming in from Japan ( Kyushu, Hokkaido & Tsukiji fish market) weekly. Thus, you can expect surprises when you dine in here.




Moving on is to share my Omakase experience:
 We started with Japanese Beancurd (Yuba) topped with bright red salmon roe (ikura) and bonito jelly. It was mild in flavour and tasted refreshing.
 Next, we had soyabean chawanmushi with mushroom and spinach in it. The steamed savoury custard has a delicate flavour in it. It just literally melts into your mouth. One of the best chawanmushi I had so far.
 Moving on.. we had various of sashimi slices including mizu tako ( Water Octopus from Hokkaido), Tai (Sea Bream), chutoro and kinmedai (Golden Eye Snapper). Every single bite of the sashimi was amazingly good. The sashimi is fresh in quality and nice in texture.
 Then, we had this bowl of goodness that consists of premium grinded chestnut, tuna marinated with special soya sauce and uni wrapped with uni. Chef guided us on how to enjoy this dish. Pour the oyster soup and mix everything together before you eat! It was so good with the combination of ingredients. Chef spent 8 months to get approval from the exclusive chestnut farm in Japan to supply to him. Wow! I am truly impressed with his persistence.
 After we are done with the delicious bowl,we had tempura. The crispy tempura ingredients include gobo wrapped with anago, pumpkin, ginko and paired with two sauces.
Sushi– We had cuttlefish, amberjack, seaperch (nodoguro), Japanese grouper and bonito, hamachi and otoro belly sushi. Every single sushi is hand-pressed sushi crafted by Chef Hatch-san.
 Lastly, we had uni with overload of salmon roe(ikura). Superb excited seeing this delish dish.

We ended the meal with Yuzu Mochi and sweet melon.
It was a good experience with Chef Hatch-san explaining every single dish when he served. We get to know insightful stories shared by the chef. I also learnt quite a far bit about Omakase. Each visit to different restaurant gives me a different perspective of the chef and the cuisine. As for Chef Hatch-san, I think he gives me the feeling of friendly and thoughtfulness. He tries to remember all his customers and also the stories shared with them. He has a good relationship with MyFatpocket Boss and he remembers the guests he brought along too. I am quite impressed with the close bond that he had with his customers.

Hashida Sushi
#02-37 Mandarin Gallery
333A Orchard Road
Tel: 6733 2114
Opening Hours:
Tuesdays to Sundays
12:00PM to 3:00PM (Lunch)
7:00PM to 10:00PM (Dinner)
Closed on Mondays
Website: hashida.com.sg

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