THE BUZZ This year marks Tatsu’s second decade in serving exquisite Japanese fare. After gaining a regular clientele at their first outlet in CHIJMES, Tatsu opened their second home in Asia Square (Tower 2) in 2013, bringing their dining experience to the crowd in the Central Business District (CBD).
AMBIENCE Featuring plenty of warm lighting and wooden furnishings, the restaurant exudes a cosy, down-to-earth atmosphere. Diners can choose to dine either at the live teppanyaki counter or the sushi bar. For those who prefer a more exclusive dining experience, they can opt for one of the private dining rooms.
FOOD & DRINK When it comes to sushi and sashimi, freshness is of utmost importance, and diners can expect nothing but the freshest raw fish here – Tatsu flies in their seafood from Japan four times a week,
Even the fruits they use, such as the Shizuoka tomato that we were served to kick-start our dinner, is freshly imported from Japan. The bright red fruit offered excellent flavours and textures – it was sweet, juicy and crisp, and was perfect with a dash of salt.
The second appetiser – the Shirauo (ginger sauce) from Shizuoka with Japanese ice fish was equally impressive. The fish, like many other varieties at Tatsu, is offered on a seasonal basis. We liked that the tangy sauce balanced out the briny taste of the fish.
Our main course began with a platter of sashimi picked by the chef – scallop sashimi (hotate), conch sashimi (tsubugai) from Hokkaido, and thinly sliced thread-sail filefish, also known as leatherjacket fish (kawahagi usutsukuri).
The next dish was one of our favourites – the restaurant’s Special Chawanmushi. Unlike most other chawanmushis we tried at other Japanese restaurants, the ones served here are truly exceptional – the steamed egg custard is served in foie gras sauce and drizzled with truffle oil; we loved the combination of flavours, which were savoury with a hint of sweetness. Within it are plenty other ingredients like scallop, mushroom, fishcake, and shrimp.
For those who prefer heartier items, they will enjoy the medium rare teppanyaki wagyu, which was juicy, tender and full of flavour. Tatsu uses the Saga-gyu, a brand of Wagyu from the Saga prefecture and one of the best 200 beef brands in Japan. Saga-gyu is ranked at Grade 4 on the beef standard and nothing less than a 7 on the beef marbling standard can carry the Saga brand. The care for quality is evident in the tenderness and juiciness of the meat.
No Japanese meal is complete without miso soup, and we had a warm and comforting bowl of kawahagi miso soup. Desserts are slightly limited, with a choice of green tea, black sesame or azuki ice cream, or muskmelon.
#01-08, CHIJMES, 30 Victoria Street #02-16, Asia Square Tower 2, 12 Marina View
CHIJMES – 65/6332-5868 Asia Square – 65/6844-9855
CHIJMES — Mon to Sun: noon to 2.30pm (Lunch), 6pm to 10.30pm (Dinner) Asia Square — Mon to Sat:11.30 am to 2.30pm (Lunch), 6pm to 10pm (Dinner)
Lunch bento from S$24 Teppanyaki dinner course from S$68 Sushi dinner course from S$68