TAT­SUYA

Food and Travel (Singapore) - - Reviews -

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

sweet­ness.

AD­DRESS

Good­wood Park Ho­tel, 22 Scotts Road.

TEL

65/6737-1160

OPEN­ING HOURS

Daily: Noon to 3:00pm (Lunch) 6:30pm to 11:00pm (Din­ner)

PRICE

Bento sets from S$32 Lunch course from S$150 Din­ner course from S$300

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