Savour BlackBookAsia Magazine and Hashida celebrates being awarded our Japanese Omakase Of The Year and the Japanese art of washoku dining tradition with authentic and elegant dishes that champion the world’s finest produce. The restaurant features wood counters for hosting omakase fine dining experiences surrounded by sophisticated shades of grey on the walls and almost art deco ceiling. All food are served at the restaurant’s wooden counter, where guests can observe the theatre of the food preparation, coming face-to-face with the chef as he works artfully to create each diner’s bespoke menu.
Starting right with a trio of starters, magical mixed mushroom with dried persimmon and tofu salad (back), delectable Japanese tiger prawn with caviar as well as gingko nut (middle), refreshing watermelon radish with white bait fish (front). Hashida invites guests to explore the fine-dining concept of omakase which means ‘I leave it up to you,’ in Japanese. This experience at Hashida sees diners enjoy a multi-course menu chosen by Chef Kenjiro ‘Hatch’ Hashida himself or one of his well trained apprentice, based on the best ingredients sourced that day. All produce are used with sustainability in mind, where chef knows exactly which farm they are from.
The sashimi course is made of chutoro (tuna), kawahagi (leatherjacket), kawahagi liver sauce on the same fish, tako (water octopus), nori (seaweed) which is a good combination with the tako. The fish is from Tokushu. Hashida serves exquisite sushi and signature dishes where almost all are freshly flown in from Japan, such as succulent wagyu beef and otoro tuna, as well as a range of warming rice and soup dishes. Every dish is imbued with a strong sense of its locale origins, focusing on the finest ingredients available. Reservations are essential at what has become one of Singapore’s most lauded restaurants, where Japanese cuisine is elevated while staying true to traditions.
Dish of the day is prepared with deep fried eggplant at the base, followed by mushroom miso as well as baked apple, Japanese tiger prawn and ikura (salmon roe). It is recommended to eat first the vegetable and fruit together. Hashida continues the age old Japanese tradition of entrusting your order to the chef, giving them full creative freedom over your meal. Successful omakase experiences depend on a skilled chef with a breadth of ingredients and wide-ranging knowledge. Chef Kenjiro ‘Hatch’ Hashida travels to Japan frequently, to select the freshest seasonal fish and seafood, pairing it with his masterful skills to craft his omakase menus.
Do note that all dishes are subjected to change due to seasonality. For dessert is a slice of Japanese melon that is naturally sweet and delicious home-made pumpkin tart served with a side of ice cream. The perfect end to your meal and we are confident you will be back for more at Savour BlackBookAsia Magazines’s Japanese Omakase of the Year award winner Hashida for year 2022.
ADDRESS:
77 Amoy St, Singapore 069896
PHONE:
8129 5336
WEBSITE:
https://hashida.sg/