Hashida Sushi

Wine & Dine - - RESTAURANTS - 25 Mo­hamed Sul­tan Road, Sin­ga­pore 238969. Tel: 8428 8787; hashida.com.sg

Mo­hamed Sul­tan Road is shap­ing up to be the next fine din­ing hotspot. In the last two months, there has been a few high pro­file restau­rant open­ings in­clud­ing The English House by British restau­ra­teur Marco Pierre White and Lo & Be­hold’s fine din­ing Ja­pa­nese kappo restau­rant Esora. The lat­est to open along this same stretch, right next to The English House, is Hashida Sushi, helmed by chef-owner Ken­jiro ‘Hatch’ Hashida.

The re­open­ing may come as a sur­prise to many, since its only been four months since he an­nounced that he would be clos­ing the orig­i­nal Hashida Sushi at Man­darin Gallery (now re­branded as Sushi Ayumu) and fo­cus on open­ing a restau­rant in San Fran­cisco.

Re­gard­less, we are de­lighted that chef Hatch is back and his new space on Mo­hamed Sul­tan Road is big­ger than be­fore. The two-storey shop­house com­prises three din­ing ar­eas on the first floor—the main din­ing area can seat 15 peo­ple, while the other two pri­vate din­ing rooms can ac­com­mo­date up to 10 and 8 pax re­spec­tively. There is a mul­ti­pur­pose hall on the sec­ond floor, which is ded­i­cated to spe­cial events, such as birth­day par­ties, wed­dings or cor­po­rate func­tions.

De­spite the move to a big­ger space, his culi­nary phi­los­o­phy re­mains the same, which is to use the best sea­sonal har­vest, and he con­tin­ues to source for qual­ity pro­duce from trusted farm­ers and fish­mon­gers. The prices for both the lunch ($80 to $250) and din­ner ($300 to $500) menus re­main the same, but of­fer more di­ver­sity. Fans of chef Hatch’s sig­na­ture otoro or fatty tuna sushi, will be pleased to know that he still pre­pares this dish the same way—he brings out a huge chunk of tuna belly and carves slices off be­fore drap­ing them over a block of vine­gared rice. We love how the mildly sweet and sour flavours from the rice meld per­fectly with the fish oils.

Out­side Sin­ga­pore, chef Hatch con­tin­ues to grow the Hashida Sushi brand with the San Fran­cisco out­let set to open at the end of the year, and the Tokyo out­post slated to open in 2019. While he will be shut­tling be­tween coun­tries, he shares that Sin­ga­pore will still be where he is per­ma­nently based.

Chef Ken­jiro ‘Hatch’ Hashida

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