Mon - Fri: 12:00 - 14:30
Mon - Fri: 18:00 - 23:00
Sat: 18:00 - 23:00
Hashi is a contemporary Japanese restaurant famous among true Japanese foodies in Singapore because of its interior and attractive sake bar and nice ambience. Hashi uses only fresh seafood ingredients arriving daily from Tsukiji market ensuring the foods freshness and authenticity of the foods to be served.
Looking for a laid back relaxed lunch, I decided to make an online reservation for Hashi at Bukit Pasoh Road.
The set lunches offer good value and I went ahead with the Chirashi Sushi ($45), which started with two plates of salad, including a plate of broccoli. Lots of vegetables to start the meal which would make my mama proud.
The mainstay of the day though had to be the chirashi don, came with 7 different types of items such as boiled egg, yellowtail, salmon belly, bluefin tuna belly and salmon roe just to name a few. The portion was generous and well worth it.
Dessert was a rock melon, a simple way to end the meal.
Overall, a nice out of the hustle and bustle place to have a relaxing meal.
With the wave of new openings showing no signs of slowing down in Singapore, it is somewhat refreshing to discover a restaurant that is not quite as fresh-faced bucking the hype trend - and doing what it does incredibly well. Indeed, there are not many restaurants in Singapore which deserve to wear that badge. However, it is without doubt that Hashi does.
Hidden underneath the shophouse residing OSO Ristorante of the very same group, it would be very easy to miss Hashi from the outside, especially seeing as the exterior belies the rather huge and visually impressive restaurant that is revealed within. With a super chic contemporary Japanese interior which exhibits a great level of attention to detail and graceful Japanese-speaking staff elegantly gliding along in traditional kimonos, it gives an indication of the calibre of things to come.
Helmed by internationally renowned Tadashi Takahashi, ex-Nobu Australia chef, despite his years creating fusion cuisines, Tadashi's heart remains firmly in his Kaiseki cuisine roots. For those not in the know, Kaiseki is a 16th century culinary art form harmonizing the taste, texture, appearance and colour of food presented in a traditional Japanese multi-course feast. Think of it like the super traditional and rather formal, high-brow cousin of Omakase.
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