Arisa Chang is an expat living in Singapore and a registered Expat Choice contributor. A well-travelled and well-read lifestyle writer who regularly writes articles for Expat Choice - The following is an account of the recent visit by the writer to Hashida located in Amoy Street, Singapore.
Tucked away along busy Amoy street, one of my favourite streets in Singapore for its fame for great restaurants, Hashida sits in a beautiful shophouse. Like a hidden gem purposely presented in a low key existence, it felt that their patrons knew where to find them.
Renowned for its stellar sushi since 2013 at Mandarin Gallery then Mohamed Sultan Road, Chef Hashida came back third time round in the foodie crowded area of Telok Ayer. Partnered with OUE restaurants for a sandō-themed luxury dining space then, delicate Japanese cuisine inspired by the martial art concept of Shu Ha Ri (translated as tradition, innovate and transcend in culinary philosophy) was on offer.
The moment I walked into Hashida, I was surrounded by Zen energy in every way ~ the serenity presented by wavy corner with colourful dried flowers at the entry and walking through the torii entrance along the cobbled pathway, with pebble stones on the side, I was immediately transported to an autumn Japanese Shinto shrine scenery.
After I settled myself in the first dining hall Ei (Moon) which accommodates 12 comfortable seaters, I noticed the unique architecture design featuring bulk moonscape canvas on the ceiling. The dining space provided both cool and cozy elements in one place, further elevated by soothing soft Jazz in the background.
Head Chef Yasuda who joined Hashida July this year was introduced to us. He holds over 2 decades experience as a sushi chef in various notable sushi restaurants. I couldn’t wait for what was coming to the table.
The appetizer came in 3 components on one wooden log plate, artistically decorated with autumn maple leaves! Sweet crab meat stuffed in slightly tart pickled radish, baked butterfish with rosemary, Caviar & Ikura served in a fresh lime bowl with golden flakes atop. Needless to say it was a luxurious start. Every ingredient served was at its seasonal finest.
Next came the cold chawanmushi (Japanese steamed egg custard). It was my first try of cold chawanmushi. The velvet smooth texture reminded me of egg tofu from childhood and scallops added extra texture to it. Super luxurious! The best part was I could gobble it down fast without worrying about burning my tongue as I often did with traditional hot ones. I loved it!
A sashimi platter was served with Hokkaido water octopus, akami (lean part of tuna) and Isaki (threeline grunt fish). Apart from the premium quality fish and seafood served at Hashida, what made it even more special was the homemade pairing garnishes mastered by chef’s culinary skills.
Combining traditional recipes with years of innovative ideas and experiments, every detail on the plate was a work of art. The wasabi paste was a mixture of freshly grated wasabi and wasabi skin (simmered in soy sauce). It had a subtle distinct fragrance with less sharpness compared to pure wasabi purée I was used to. Worked as a delightful pair to sashimi. Oh and how I loved the Isaki charred skin flavour! It lingered on my tongue like a beautiful music note to stay.
I was ready for some serious sushi now. Bring it on! Served piece by piece on a plate halfway between me and the chef, to be picked up by hand from the plate to mouth! This was the authentic way Japanese enjoyed sushi.
We had Aji (horse mackerel), Tai (sea bream), Aburi Black Sea perch, Japanese Seabass and Botan ebi (prawn). Each was distinct in its flavour and texture, from the way they were “aged” in boxes at the right temperature, some with sauce and others flame-seared with a hot Binchōtan charcoal technique. It truly was a sushi melody.
Interestingly, almost all famous sushi chefs have their own pickled ginger recipes, Chef Hashida included. Details of every element plated at Hashida were simply impeccable.
In between sushi, two cooked fish dishes were served. One with radish and sansho pepper and the other with Japanese eggplant topped with freshly shaved bonito (dried fish flakes). The sequence of serving was so well thought through and balanced that I could simply indulge without a struggle. In fact I was waiting for more to come. It was amazing how Chef Hashida so cleverly got my palate ready for the show stoppers which were next in queue.
A mini hand roll with sushi rice, grilled Tachiuo (beltfish) and Uni (sea urchin) was placed on my hand. I popped it in my mouth in one go. The combination of smokey savoury taste from Tachiuo with sweet creamy Uni melted in my mouth. The sensation was a true delight. I could have had a few more of these, if I didn’t have more treasures coming my way.
The Ikura and Uni don (rice bowl) here at Hashida was an opposite experience to the usual - certainly more treasures topped on than rice. Even the miso soup was a posh version not found anywhere else. With Chef Hashida’s character stamped in it, stock used was prawn based.
The aroma reminded me of the famous local dish “Har mee” (prawn noodle soup). Interestingly despite the intense prawn aroma, the soup was surprisingly light, a total contrary to the heavy-flavoured har mee. I was never a big fan of miso soup but I must say this version was an eye opener for my taste buds.
Saving the best for last ~ Hashida’s glorious signature Otoro sushi. Chef Yasuda hand carved Otoro from a mega block of tuna belly right in front of us. It was amazing to see how he carved so thin then tri-folded it on the sushi rice. The strong umami flavour paired with well-marbled Otoro was absolutely the ultimate pleasure many sushi fans would die for.
Alongside the Otoro sushi was a block of sponge cake a look alike to tamago (Japanese Omelette), another in-house signature. I have loved Japanese tamago since I was a kid because of it’s sweet and juicy flavours. Surprisingly the texture of this tamago was in between egg custard and sponge cake, infused with very subtle savoury seafood taste, not overpowering yet noticeable.
At Hashida even something as simple as tamago was elevated to a five star level using scallops, prawns and white bait yielding a harmonious outcome in both texture and flavours. The wow factors came one after the other which sent me straight to heaven.
Finally coming to dessert, no doubt I lost count of the courses I had but the good thing about Japanese Omakase was the way food was prepared and served. Usually very light, both in quantity and calories (well at least I would like to think so!). My body felt fine even after this full-on meal and I still had space for dessert. This would never happen in French or Chinese food scenarios.
The dessert plate consisted of homemade sweet potato ice cream, Japanese muskmelon and a mini doriyaki (pancake) with mochi. It was such a satisfying sweet closure with just the right amount of carbohydrates in 3 different forms and shapes! What more could anyone ask for?
I walked out of the Ei dining room to pouring rain outside Hashida. A harsh comeback to reality. I felt as if I had just walked out of my dream and was transported from Japan back to Singapore, well at least with a happy tummy. Aren’t we so lucky to be able to enjoy such fine, delicate Japanese cuisine right here in Singapore?!
Something I really enjoyed at Hashida was that I could really forget about the outside world for a block of few hours, enjoy a meal at my own pace and simply indulge in food heaven.
Since Covid restrictions were lifted in May this year Singapore has regained its dining out crowds. I do find it stressful to go to popular restaurants with limited dining time given. It really discounted the dining pleasure. At Hashida, it was just the opposite. No such rush. The moment I walked in, the full package of food indulgence awaits, including the generous dining time.
Hashida has 3 dining halls - 12 seater, 8 seater and 7 seater respectively. They offer lunch sets with $200++, or $280++, lunch Omakase from $350++ and chef’s dinner Omakase from $450++.
Whether you are looking for a special venue to celebrate a birthday, anniversary or simply dreaming of an unwinding Japanese fine dining experience without traveling the distance, reserve your spot at Hashida. It will surely impress you and your guests.
You’ll fall in love with it and want to come back for more.
a. 77 Amoy St, Singapore 069896
w. hashida.sg
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