THE BUZZ Since opening its doors in 2002, Tatsuya has garnered a loyal following of diners at its understated premises in Goodwood Park Hotel. The restaurant was formerly located at Park Hotel, but relocated here in 2009. Whether it is the humble service, the stunningly fresh sushi or the fun of watching head chef and owner Ronnie Chia blowtorch salmon behind the bar that brings patrons back, it is clear that Tatsuya has found the formula for drawing hungry crowds.
AMBIENCE Featuring plenty of wood elements and an earthy colour palette, the minimalist interior bears a distinctly Japanese look. Occupying about 185 square metres of floor space, the restaurant consists of a sushi bar that can sit up to 23 people, two tatami rooms, one private room, as well as an al fresco dining area. We recommend the counter seats, as that is where you can watch the chefs at work.
FOOD & DRINK Once settled down, we were promptly presented with a trio of appetisers comprising seasonal spring vegetables with herring fish roe (nanohana to komochi kombu), Japanese sardine with ginger sauce (iwashi shogani) and fresh Hokkaido crab meat with vinegared cucumber and seaweed (kani sunomono) to start off our stunning meal. The delicate flavours lingered on our palates for a short while until out eyecatching sashimi arrived.
Unlike the usual sashimi we have in most Japanese restaurant – a platter of fresh and perfectly cut fish – the ones here are prepared with a creative twist. We had a thinly sliced otoro (tuna belly), as well as two thinly sliced amberjack (kanpachi) – one of it was topped with a generous dollop of sea urchin (uni) and wasabi, while the other was topped with bonito flakes and lumpfish caviar. We really enjoyed the sashimi, which were thoughtfully paired – we loved how the toppings accentuate the flavour of the fish.
Though the first few dishes were impressive, the showstopper of the afternoon was definitely the aburi (torched) sushi platter. Again, not many Japanese restaurants in Singapore serve aburi sushi, and the ones here are game changing. Our platter comprised seared tuna belly (otoro aburi), seared amberjack (kanpachi aburi), seared rose prawn (botan ebi aburi), seared scallop (hotate) topped with foie gras, abalone (awabi), and sea urchin (uni) – all were served atop warm, vinegar-spiked rice. Having heard excellent reviews of their aburi sushi before we came here, our expectations were high, and we were glad it didn’t disappoint. The fish, which are freshly imported from Tsukiji Fish Market, were perfectly seared with a blowtorch, giving them a slightly charred exterior that melts nicely in the mouth, and the toppings, which were meticulously paired by the chef, complemented the fish perfectly. Our favourite from platter was definitely the otoro aburi featuring tuna belly that is seared slightly, which amplifies the fish’s beautifully rich fattiness. Other highlights include the hotate topped with foie gras; ebi topped with mentaiko mayo, yuzu and lumpfish caviar; as well as the kampachi topped with bonito flakes, nori and roasted sesame seeds. For dessert, the Hokkaido caramel ice cream paired with seasonal strawberry from Japan was faultless – creamy and refreshing all at once, with a touch of
Goodwood Park Hotel, 22 Scotts Road.
Daily: Noon to 3:00pm (Lunch) 6:30pm to 11:00pm (Dinner)
Bento sets from S$32 Lunch course from S$150 Dinner course from S$300