Dinner @ Hashida Sushi

June 9, 2014 in Japanese by thywhaleliciousfay

I was browsing some random magazine while waiting for my yoga class to start when I came across an article on Hashida. And with that, I got my best Japanese dining partner to (quickly) check out the place with me. Not that my friend is a Japanese, but instead, we don’t mind splurging on good Japanese food! =)

Now, now… When I called to make reservation (which luckily I did), I can’t tell who was more surprised. Me or the lady on the other end of the phone.

Me : Hi, I (will) like to make a reservation for 2 people for tonight
Lady : What time will you be arriving?
Me : Can I have it at 9pm?
Lady : Oh, we close at 10pm. Last order is at 9.30pm

Actually, I can’t remember if she said 9 or 9.30pm. But I was like “Huh! So early?” Haha. I am too used to Japanese restaurants closing at a later timing. Say, 11pm? Nonetheless, reservation was made for 8.30pm. Parking wise, do navigate your way to Mandarin Orchard’s (not the basement car park).

Upon arrival, we were escorted to the counter seats. I always say “When eating Japanese food, go for counter seats!” And once we were seated, the staff showed us the menu which was basically omakase comprised of starter, sushi selection, broth and dessert.

“Do you have any preference? Will you like to have more sashimi, or more cooked dishes? Or is there anything you don’t take?”, the lady checked with us. And when we replied that I don’t take beef, the lady assured us that in Hashida, they only serve seafood. (While interacting with the chefs, chef Kenji Nakagawa told us that apparently in Japan, the chef are specialised in their respective fields. They either carry a license for sashimi, or a license to handle beef. You don’t get a chef who’s an all rounder)

And with that, we started our dinner:-

1) Tofu with abalone (above) – A cold dish served with jelly, salmon roe and gold flakes! Something different from the main stream.

2) Sashimi platter (above) – Don’t be mistaken, this (as pictured) is not for two. We were given one plate (of such) each =)

3) Crab with crab roe (above) – We were told to dip the crab meat into the crab roe.

4) Soup (above) – Don’t underestimate how much meat there is within the (small) shell. After finishing what can be seen, I was wondering why it was never ending for my partner. That’s when I realised I need to twist my spoon deep into the shell, cause they really do pack a fair bit of meat within!

5) Rice bowl (above) – I only wished chef Sato Yuji put some tuna belly (otoro). Then the dish would have been perfect.

6) Water eggplant – I did not know how to appreciate this. It was also by our 6th dish that Chef Sato Yuji attempted talking to me with his limited grasp of English (cause my partner went out for a smoke). But I couldn’t bring myself to tell him that it was not nice. Oops! My partner only took 1 small bite.

7) Sushi – We were given 4 types of sushi each. Flounder, mackerel, sea perch and grant fish.

8) Tuna belly sashimi roll (above) – Upon serving, chef Sato Yuji asked me if I needed him to further slice it into half. But I turned him down politely, only because I wanted to take a picture of the tuna belly roll in its full glory! Haha. And seeing me trying to take a photograph, chef Sato Yuji went “Wait. New plate” before placing the roll onto a clean plate. Haha. But a word of advise, do get the roll sliced. Because it was too huge for my mouth, I did not savour it properly =( And yes, they take out the entire slab of blue fin tuna. You can choose which part you like, or leave it to the chef.

9) Fruits (above)

Overall, it was a great dining experience. We paid $400+ for 2 with a bottle of sake according to my friend who picked up the tab. I hope he wasn’t lying to make me feel less guilty. So yes, with all the blue fin otoro? I say it’s really worth every dollar spent!

And do make reservation before coming. When we entered the restaurant, there were only 6 people sitting at the counter (my friend and I included). However, it was learnt from the chefs that they were initially expecting full house. The other 3 (bigger) groups pulled out last minute. And do enquire if master chef Kenjiro Hashida is in the house. Unfortunately for us, although second generation sushi chef Kenjiro Hashida was in, he was busy with a group in the private room. And even more unfortunately for us, they ran out of his famed macarons. It was learnt that only master chef Kenjiro Hashida can make these macarons. The other chefs are not allowed to.

HASHIDA SUSHI
333A Orchard Road, Mandarin Gallery, #02-37, Singapore 6733 2114, Website, Facebook
	Overall: 8
Opening hours:-	Food/Beverage: 8
Tues – Sun : 12:00 – 14:30 (Lunch)	Ambience: 8
Tues – Sun : 18:00 – 22:00 (Dinner)	Value: 8
	Service: 8

* Closed on Mon