Hashida Sushi

Hashida Sushi returns to form in a spacious shophouse setting after shifting out of its former mall location. Offering only counter seats in one of three rooms, the eponymous restaurant of second-generation sushi chef-owner Kenjiro “Hatch” Hashida is even more minimalist and sleek. The lavish meal starts with a small plate of assorted appetisers, sashimi and small dishes before a series of single nigiri courses, interspersed with small dishes such as poached king crab topped with uni and caviar, and grilled fish. While all dishes are exceedingly fresh and carefully prepared, a few really stand out. Highlights include whelk in its own liver sauce; sashimi of crunchy individually cut suckers of a two-metre-long octopus; botan shrimp nigiri with blue roe; monkfish liver with caramelised sugar; lightly grilled penshell with seaweed and uni rice; and to end, thinly shaved slices of buttery bluefin tuna ootoro nigiri.

TATLER TIP

Chef Hashida is a wine connoisseur and is well-placed to recommend some of his top bottles, such as a Second World War-era Meursault or a Japanese sparkling wine bottled specially for the restaurant.

SIGNATURE DISHES

1. Otoro sushi

2. Monkfish liver

3. Hashida’s special soy sauce 4. Hashida’s Japanese sparkling wine