Food and Travel (Singapore) - - Reviews -

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

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