Since opening its first overseas outlet in Singapore in 2013, Tokyo’s renowed Hashida Sushi, which is helmed by Chef Kenjiro ‘Hatch’ Hashida, the son of master sushi chef Tokio Hashida, has garnered a loyal following of diners at its modern and sophisticated premises in Mandarin Gallery. The restaurant, which serves omakase-style Edomae sushi, was formerly located at a smaller space on the 2nd floor of the mall, but moved up to the larger fouth storey space at the end of last year, previously occupied by Beni.
Whether it is the excellent service, the stunningly fresh sushi or the fun of watching head chef and owner chef Hatch carving layers of well marbled layers off a hulking slab of tuna belly behind the bar that brings patrons back, it is clear that Hashida Sushi has found the formula for drawing discerning foodies.
Featuring plenty of bamboo elements and an earthy colour palette, the minimalist interior bears a distinctly Japanese look. Comprising a 14-seat hiba wood dining counter and two private rooms, the establishment can accommodate approximately 36 diners.
Food & Drink
There are several options for lunch, which range from S$80 for the Tsubaki to S$250 for the Hiiragi. The dinner omakase is priced slightly higher and starts from S$360 per person. Our lunch omakase (Hiiragi) during our visit in May commenced with a small parade of starters, sashimi and a delicious tempura course before sushi took centre stage.
We knew we were in for a treat that day as chef Hatch himself served us, and apart from impressing us with his deft skills, he kept us thoroughly engaged with stories on how he seeks out local producers in Japan for the highest quality ingredients, and of course, his great sense of humour.
The meal began with a small bowl of light and fresh fish noodles, topped with ikura and asparagus, followed by silky chawanmushi stuffed with scallops and asparagus. Next up, a dishing comprising water octopus, and generous portions of uni encased within thinly sliced flounder, served with a delicious clam liver sauce and drizzled with gold tea oil, was one of our top favourites.
We also enjoyed the tempura dish comprising an indulgent deep fried botan prawn stuffed with uni, and deep fried bamboo shoot – the tempura dishes, which were fried to a delicate, crisp perfection, were served with a portion of chef’s signature monkfish foie gras.
Depending on which menu you choose, you’ll get to feast on a range of expertly crafted sushi including cuttlefish, sea bream, ark shell (red clam) sea perch, and tuna. To cap off the savoury course, chef Hatch serves a signature rice bowl filled with hairy crab, uni, ikura, and freshly ground wasabi, which was an absolute delight.
And just as we thought we were proceeding to desserts, chef Hatch brought out a hulking slab of tuna belly to prepare his signature otoro sushi. We watched in awe as chef carefully shaves off thin marbled layers off the tuna slab before wrapping them over a nugget of warm sushi rice. The last piece of sushi was as much a visual treat as it was a palate sensation, and it is no wonder fans would keep coming back for this dish alone.
For dessert, chef served us a simple yet stunning chocolate sprinkled with sea salt. Not just a regular piece of chocolate, this one features a unique jelly-like texture, and is made in-house by mixing Valrhona chocolate, Hokkaido red bean and Okinawa brown sugar.
#04-16, Mandarin Gallery, 333 Orchard Road
Noon to 3pm (Lunch) daily
7pm to 10pm (Dinner) daily
Closed on Mondays
Lunch sets from S$80
Dinner sets from S$360
Renowned for its dons and the freshest sashimi imported three times weekly from Tokyo's Tsukiji market, Sushi Jin offers premium meals without the hefty price tag. This May, the restaurant has launched a new menu that's a mix of popular favourites and new bites that are bound to satisfy.
Set in a quaint neighbourhood just off the city centre, natural wooden interiors provides an enclave from the harried work day. With a setting of luscious greenery, soft lighting and elements of origami, the cosy 36-seater restaurant is a quick escape from the bustling city life.
Food & Drink
With a fair selection of dishes to choose from, deciding what to eat proved slightly trying. However, once we picked our mains, chef Patrick quickly sent out a plate of starters that included a wholesome and flavourful beancurd skin topped with ikura, along with bites of sweet corn and a fried scallop dusted with karashenju.
Quick to follow was the Kurumaebi Garlicku Yaki, a dish of lightly seared King prawns topped with creamy garlic mayo and fresh chives, with a small side of greens. Easy on the eyes and on the palate, the succulent and sweet prawn dish, is a definite must-try for all seafood lovers.
A taste of tempura came next with the Renkon Hasami Age, another wholesome favourite made from crunchy lotus root that is filled with minced meat. Despite the crisp tempura coating, the lotus root and minced meat within was light and steamy, making it a treat for the taste buds.
On to the mains, the Gindara Teriyaki, a grilled silver cod with teriyaki sauce served with steamed lotus root and sautéed mushrooms, was wonderfully flavourful. Well-cooked and crisp on the outside, but plump and juicy within, the cod had just the right mix of texture and taste. Another main that was as mesmerising as it was delicious, was the Bara Chirashi Don - a colourful mix of seasonal sashimi cubes served with sushi rice, fish roe, egg cubes and fresh avocado. Although this dish was from the lunch set menu, it remains a favourite among diners at Sushi Jin, and with the freshest sashimi and ingredients being served, it's not difficult to see why.
While Sushi Jin has become known for its don lunch sets, that come with sea urchin, scallop, pan-seared wagyu beef, glazed foie gras, freshwater eel and pork, just to name a few, the Inaniwa Udon deserves a mention. Plain and unassuming, the bowl of springy thin udon in steaming hot dashi broth was a comforting reminder of the simplicity of Japanese cuisine.
No dinner at Sushi Jin is complete without a taste of the luscious Aburi Sushi that chef Patrick crafts on the spot. From the signature Ootoro Uni and sweet prawn, to foie gras with scallop and deep-sea eel, the generous portions of lightly torched sushi do leave you wanting more.
But with desserts at Sushi Jin are a must, we move on from the sushi to the The Tempura Shiratama, which is deep fried glutinous ball that comes with four pieces. Light on the palate is wonderfully light, with a crisp layer of tempura adding the right crunch to the sticky rice ball filled with black sesame, the dish a surprising treat. Another favourite that wrapped the meal with a dash of citrus flavour is the Yuzu Mochi, which comes with fresh berries and a dollop of yuzu ice cream.
Pairing up nicely with the dishes are a selection of sake, umeshu and shochu that again leaves one spoilt for choice, while an enticing range of red and white wines, as well as champagne, is also available.
1 Farrer Park Station Road, Owen Link, #01-11/13, Singapore 207562
12pm to 2:30pm (Lunch)
6pm to 10:30pm (Dinner)
Set lunches from S$22
Lunch Omakase from S$80
Dinner Omakase from S$130
Appetisers, salads and steamed dishes from S$6
Sashimi (5 slices) from S$25
Sushi (2 pieces) from S$6
Maki from S$14
Grilled and Agemono from S$12
Noodles, rice and soup from S$3
Desserts from S$6
Words by Michelle Yee, Jolene Klassen
Photographs by Michelle Yee, Sushi Jin