77 Amoy Street
#01-01
Singapore 069896

(open in Google Maps)

Thursday:
12:00pm - 07:30pm

Friday:
12:00pm - 07:30pm

Saturday:
12:00pm - 07:30pm

Sunday:
12:00pm - 07:30pm

Monday:
12:00pm - 07:30pm

Tuesday:
12:00pm - 07:30pm

Wednesday:
12:00pm - 07:30pm

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Reviews

From the Burpple community

G I F T
Hand on my heart, my jaw met the floor when I saw the meal Chef-owner @topdoghatch and @eatmefabulous had arranged for delivery. It was without question, a spread of stupendous presentation, taste and quality. Not only did it showcase the best of seasonal Japanese produce but also the skills of the talented team at @hashida.sg.
The Chirashi ($150) and Futomaki ($130) were heavyweights in every sense of the word as they practically burst with the top-notch seafood and other ingredients.
Packed neatly in an all-natural box, the former held chunky cuts of incredibly fresh sea bream, amberjack, chutoro, anago and cooked prawns. On them were uni and ikura galore. Crunchy kampyo, cucumber and some sweetish braised shiitake mushrooms joined the party on the bed of deliciously seasoned rice as well. Every bite was unadulterated pleasure.
So too it was with the fantastic fat bolster of Futomaki that strained at its seaweed seams with the goodness of chutoro, steamed uni, seabream, anago, amberjack, prawns, denbu, tamagoyaki, shiitake mushrooms, kampyo, cucumber, mistsuba leaf (Japanese parsley) and sesame seeds. Super oishii!

2 Likes

We went during lunch and opted for the cheapest lunch menu which comes with 7 pieces of sushi.

Served by Chef Hatch this time, this is a far better experience than the one I had at Hashida last year. It is easily the best omakase that I ever have. Every piece of sushi is very flavourful and out of the world. The only disappointment is that it ended too soon for something so good! Am sure the dinner omakase experience will be even better.

Started off with sesame tofu which has the texture of mochi, followed by chawamushi with sweetfish & water chestnut. The water chestnut was crunchy and sweet. However, the real highlight of the omakase was the sushi.

The 1st sushi was ika and the rice was very warm. The temperature helps to accentuate the taste of the squid.

Not expecting much from the akami, but it was actually very well marinated and well aged. Never have such flavourful akami before. Chutoro was the best chutoro too with a strong yuzu flavour.

Barracuda was the most memorable of the lot and the chef's favourite too

Honestly, words are inadequate to describe how wonderful this omakase experience was.

This popular larger-than-life Japanese Chef has teamed up with OUE Restaurants for his latest venture - @hashidaprivatedining. Temporarily located at Social Kitchen at OUE Downtown, Chef @topdoghatch and his team (@yujisato77 @atsushi_k_rocky) are rumoured to be moving to Amoy Street sometime later this year or early next.
Clearly relishing his freedom and opportunity to create, Chef Hatch is on an inspired rampage, even managing to change up his Menus fortnightly. No surprise given how he struck me as an irrepressible bundle of ideas when I visited last Friday with my friend.
Our sumptuous meal kicked off with two very tasty snacks: a ball of Sawara (Japanese mackerel) with burdock root and chrysanthemum, and a skewer of crunchy-fried Maitake mushroom and Japanese yam.
The Australian truffle-finished Chawanmushi which followed, had chestnuts which gave it a delightful sweetness, and water chestnuts for crunch.
Next, the Mackerel “Head To Tail” which enthralled to no end. While its flesh was pressed with rice into a roll, Chef told us that he used the mackerel head and bones for the broth.
The Sashimi course may have looked stunning with colourful fall foliage but I had eyes only for the sexy Chutoro and Shima Aji.
Then came an Abalone dish which included squid and steamed uni. The luscious sauce of cashew nut miso, seaweed and butter, combined tastily with the grated raw cashew nuts. We were instructed by Chef to give everything a vigorous mix before tucking in.
A bowl of melt-in-the-mouth beef arrived at this point. The two ponzus, a soy sauce version and a white soy jelly, provided a welcome cut-through for the meat.
Prior to the parade of Sushi, we sipped on an excellent Essence of Abalone.
The raw seafood followed, and all of it impressed the hell out of us. Chef formed them individually, very sensuously I might add, and presented in this order - Snapper, Kanpachi, Botan Ebi with Blue Roe (this was truly wow), Kinmedai Aburi, Hokigai or Surf Clam Aburi (it’s intensely umami-sweet), Nodoguro (am always thrilled to enjoy this oily fish), a mesmerising Zuke with hot Shari and finally, Japanese Barracuda Aburi.
On a separate note: I was thoroughly charmed by Chef Hatch’s sharing that each fish is linked to a memory of his childhood. For eg. as a young child living in Tsukiji, Tokyo, he and his father would hold speed-eating contests whenever he returned from school. The dried form of the Japanese Barracuda was the fish they would race to finish.
Circling back to the meal itself, we were then served a mini Uni and Ikura Don before @atsushi_k_rocky brought us Prawn Miso Soup with a prawn and chilli powder to warm our bellies.
I thought we’d reached the end of dinner but Chef had other ideas, presenting us with a Grilled Kani (crab) Hand-roll, and his signature multi-draped style of Fatty Tuna Sushi. Both were outrageously delicious.
By looking to the past, centuries in fact, the dessert platter came across, quite ironically, as original, not to mention, utterly scrumptious. There was a Japanese Sweet Potato Mochi that pleasantly shocked with the aromatic heat from tomato pepper, a purple blob of Uiro (traditional sweet from the Kanagawa Prefecture) and delicate wedges of steamed sponge cake with cheese sauce that had a touch of salt.

Do take note that this place requires reservation to be made well in advance to avoid disappointment.

7 Likes
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