Lunch @ Hashida Sushi [Revisit]

July 13, 2015 in Japanese by thywhaleliciousfay

My last visit to Hashida Sushi was a year ago. And I have been wanting to head back since. Especially when I missed out on their macaron during my previous visit. Thus, reservation was made for 2 on a Sunday. And this time round, I decided to go for their lunch instead of dinner.

However, while making the reservation, I got to learn that the macarons are no longer available as master chef Kenjiro Hashida (also known as chef Hatch) will be opening a tea & desserts cafe! Hmm… But to (continue to) eat at Hashida Sushi, we shall. Ha! Having been served by chef Sato on my previous visit and having had a wonderful time, I made a request for chef Sato.

And from the menu (pages 1, 2), we ordered:-

1) Hiiragi, $250 comprised of:-

(A) Appetizer (above) – Sea urchin, tomato, baby cucumber, abalone, lady finger and water shield (also known as junsai which is only available in summer) served in a bowl of sweet vinegar sauce. I don’t normally like junsai cause the ones I had always left a bitter aftertaste in my mouth, but the ones served at Hashida was pretty good!

(B1) Sweet corn chawanmushi (above, right) – The default (flavour) for lunch omakase.

(B2) Hairy crab chawanmushi (above, left) – While placing our order for lunch omakase, I showed a picture of their hairy crab chawanmushi which others had posted on instagram. So yes, it was nice that they obliged! I reckon this is normally served for dinner. And this was really good! I was impressed by the attention paid to the little details. For example, my friend pointed out leaves were used to resemble crab legs! I think so too!

(C) Sashimi (above) – With 2 dipping sauces (ponzu and soya), our sashimi platter comprised of leather jacket fish, fresh water octopus, medium fatty tuna (chutoro), striped prawn, golden eye snapper (kinmedai), abalone and a shell fish (which name I couldn’t quite get despite the staff repeating to us. Ha. But its taste was similar to geoduck). And for the leather jacket, we were told to enjoy it with the radish, spring onion and ponzu sauce.

(D) Firefly squid (above) – The (Japanese) family seated next to us requested for some firefly squids, which chef Sato gracefully extended some for us to try too. And he shared his humourous side when he passed the small bowl of firefly squids to my (male) dining partner first before continuing to say, “His, 3. Girl, 2?” Which I of course nodded my head to. Haha. And the rendition of firefly squis served at Hashida were marinated in sweet miso sauces

(E) Sea eel (above) – Served with sweet sauce. We were given the option to enjoy the eel on its own, or have it wrapped with seaweed and sliced cucumber.

(F) Tempura (above) – Deep fried ice fish (isaza). This was addictive!

(G) Sushi (above) – Comprised of sea bream, yellow jack, surf clam, marinated tuna, horse mackerel, marinated black throat, sea urchin (murasaki uni) and white fish which was served with its liver and spring onion. And for the surf clam, chef Sato presented it to us before whacking, cutting and aburi-ing it. Oh, I just love sitting at counter and watching the chefs at work!

(H) Donburi (above) – Sensing our interest in hairy crab (from our request of the chawanmushi), chef Sato did a donburi of hairy crab, fresh water sea urchin, short spike (bafun) sea urchin and salmon roe. And again, as chef Sato put in each ingredients, he would tilt the bowl in our direction to show us the step-by-step creation to his ‘masterpiece’. Which of course had us nodding our heads in excitement. Haha. And I guess these doonburi can be customised according to one’s preference as the family beside us had theirs with octupus, medium fatty tuna among many other ingredients. But more ingredients probably means more expensive. Though I generally advise if one really wants to customise, limit to no more than 3 different toppings. Else, it would be just a big mess of textures and tastes. Though it’s always good to leave it in the good hands of the chef!

(I) Otoro roll (above) – And I had mine halved, else it would have been too big to go into my mouth. Keke. We were told 1 slab of the tuna (which chef Sato presented in front of us) could last for 3 days. And judging from what’s left, we probably came on the third day. And to get the otoro roll, chef Sato would roll many thin slices together. Which I wished the individual slices were a little thicker cause the roll disintegrated too fast in the mouth for proper enjoyment.

(J) Fruits (above) – Honeydew, orange and strawberry.

So it was a pity I couldn’t try the macarons (again) which I had come for. But Hashida Sushi never fails to impress. I also noticed Chef Sato san is more confident with his command of English. Ha! He could engage us in short conversations now. Keke.

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