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JAPANESE
199
January14
Sashimi
What it is:
Thinly sliced raw seafood. Many places pre-freeze sashimi for food safety.
Where to get it:
Hashida Sushi at Mandarin Gallery | 6733 2114
What to order:
Leave the ordering to the expert; celebrity chef-owner Kenjiro “Hatch” Hashida will
prepare courses of sashimi and other Japanese delicacies
omakase
-style (no menu). Lunch costs from
$80 and dinner from $250 to $500. Seafood is flown in from Tokyo’s Tsukiji Market and Hokkaido six
times a week. Sashimi of this grade and quality is almost unparalleled; urchin, flounder, sweet prawns,
an unusual crunchy conch, orange clam and meltingly soft octopus, its sweetness emphasised by
Chef Hashida’s special 400-year-old recipe for sour plum sake dipping sauce. If you’re in luck, there
will be a huge slab of bluefin tuna – both the fatty belly and cheek are carved from the same piece
and are served mixed together atop warm sushi rice. The presentation is stunning. Surprising desserts
include red bean and Valrhona chocolate, or persimmon and ice cream – again highlighting Hashida’s
varied talents. Pair with the incredibly smooth cold sake Shirakamisanchi No Shiki Tokubetsu Junmai
(180ml/$45). A meal here is guaranteed to be an exquisitely personal and memorable experience.
Also try:
Shinji by Kanesaka at
Raffles Hotel
6338 6131
Aoki Restaurant at Shaw Centre
6333 8015