Omakase at Tamashii has never failed to overwhelm me with dishes curated by Chef Patrick who uses creativity to add a new dimension to freshness.
Impeccable service and fresh sashimi! The wagyu don was also very delicious, up to standard, especially compared to other wagyu dons which are at a higher price point. The 7 course lunch set is worth it. They even provided special cheese cake for my moms’s birthday:)
This time round, Chef Patrick prepared for us a menu that is entirely different from the last, starting off with a trio of one-biters in the form of dried scallop, firefly squid and a shot of lily bulb water to cleanse the palate. Next up, we were served the sashimi of the day in which both the fatty tuna and botan shrimps were my favourite as it goes perfectly well with the shoyu foam and grated wasabi. What comes later is totally something that will melt-in-your mouth as it is the robatayaki course of grilled sea perch with shishito peppers. The fatty and oily fish is almost butter-texture while the crispy skin gives it the x-factor.
The heartwarming and soul comforting truffle chawanmushi is something that you absolutely got to get at Tamashii. Many might say how good can a steamed beaten egg with freshly shaved truffles be? Well, you’ve got to try it to believe it. The pièce de résistance and my personal highlight of the evening was my special request of the A5 Miyazaki Gyu Sando, which is a dish that the chef perfected by deep frying the wagyu beef till it’s crispy on the outside while retaining a medium rare doneness inside. It is then trimmed, brushed with an apple sauce and sandwiched between toasted buns. From the picture, you can clearly see that you do not need to use much strength to bite into it and I clearly savour every one of it. With such an extensive menu, you will surely get a different dining experience each time you are at Tamashii for the chef tasting menu.
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✨ Tamashii Robataya
📍 12 North Canal Road, Unit 02-01, The Offshore Building, Singapore 048825
🛵 https://tamashii.oddle.me/en_SG/
🍴 [Not sponsored]
Simple as it may seem, but it's delicious in every aspect. Perfectly runny eggs with deep orange yolk, tender and juicy braised sakura pork belly, in a creamy tonkatsu broth that's not too rich.
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The instructions are easy to follow. You know I don't cook, but I was able to execute this all by myself. The only extra thing I did was to pan fry the pork under medium heat for additional crust on its exterior.
Now, you can curb that craving as Tamashii has launched their DIY ramen kit which you can store a few of them in the freezer and the best part is that each is packed individually with clear instructions on how to prepare them in a quick and convenient manner. You can either opt to buy these ramen kits ala carte or get them via a DIY Bundle Deal ($64) which comes with a set of DIY Tori Ramen, DIY Tonkatsu Ramen, Frozen Wagyu Beef Gyoza (6 pieces) and Frozen Satsuma-age. The DIY Tori Ramen comes with a pack of frozen chicken broth, a portion of dry ramen and frozen minced chicken ball while the DIY Tonkatsu Ramen comes with a pack of frozen pork bone broth, dry ramen and frozen braised Sakura pork belly that has been seared before packing. After defrosting the frozen broth, all I took was 10-15 minutes to get my bowl of piping hot ramen, pan fried gyoza and satsuma-age (house made fish cake with crab meat stuffing) ready on my dining table. Super comforting with a flavourful broth that will make you feel satisfied from the start to end.
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📍Tamashii
https://tamashii.oddle.me/en_SG/
Now, you can curb that craving as Tamashii has launched their DIY ramen kit which you can store a few of them in the freezer and the best part is that each is packed individually with clear instructions on how to prepare them in a quick and convenient manner. You can either opt to buy these ramen kits ala carte or get them via a DIY Bundle Deal ($64) which comes with a set of DIY Tori Ramen, DIY Tonkatsu Ramen, Frozen Wagyu Beef Gyoza (6 pieces) and Frozen Satsuma-age. The DIY Tori Ramen comes with a pack of frozen chicken broth, a portion of dry ramen and frozen minced chicken ball while the DIY Tonkatsu Ramen comes with a pack of frozen pork bone broth, dry ramen and frozen braised Sakura pork belly that has been seared before packing. After defrosting the frozen broth, all I took was 10-15 minutes to get my bowl of piping hot ramen, pan fried gyoza and satsuma-age (house made fish cake with crab meat stuffing) ready on my dining table. Super comforting with a flavourful broth that will make you feel satisfied from the start to end.
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📍Tamashii
https://tamashii.oddle.me/en_SG/
However, I must admit that each burnt cheesecake that I have tried thus far has their distinct differences and each is bloody delicious, as I am a huge fan of cheeses. Tamashii’s rendition of the burnt basque cheesecake ($55) was elevated in terms of the luxuriousness with the addition of gold flakes and as you can see from the top, it has been deeply caramelized, but the surprise doesn’t end there. Cut it open and you will get a flowy creamy centre.
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📍Tamashii
https://tamashii.oddle.me/en_SG/
However, I must admit that each burnt cheesecake that I have tried thus far has their distinct differences and each is bloody delicious, as I am a huge fan of cheeses. Tamashii’s rendition of the burnt basque cheesecake ($55) was elevated in terms of the luxuriousness with the addition of gold flakes and as you can see from the top, it has been deeply caramelized, but the surprise doesn’t end there. Cut it open and you will get a flowy creamy centre.
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📍Tamashii
https://tamashii.oddle.me/en_SG/
Glad to report that this Wagyu dish was totally beef-itting the calories contained therein😉
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Frequent viewers of my IG (@tidusjwoo) would know that I’ve a love for gyu katsu sandos, so I was really stoked that I got to try @tamashii_robataya’s rendition of the Katsu Sando using A3 Saga Wagyu🤤🤤🤤
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The dish was nicely balanced, with the sweetness and slight tang from plum sauce completing the indulgent marbling of the beef. The chili padi (?) sauce (not pictured) also provided an interesting dimension to the dish with its lingering yet addictive touch of heat
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That said, I did feel like the katsu could’ve been crispier, and that the bread:meat ratio was slightly off. I would have preferred bread slices that were slightly thicker/fluffier. An excellent dish nonetheless. My biggest gripe is probably that the portions! For💰4️⃣8️⃣, the A3 Saga Wagyu Sando was gone way too fast😢
I like the fact that the restaurant takes the effort to marinated the flounder with kombu and salt, while the saba with salted and vinegar to further elevate the flavours for a fuller enjoyment.
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Find out more at https://www.sgfoodonfoot.com/2019/09/tamashii-north-canal-road-new-concept.html
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Tamashii
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)
Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)
Glad that this dish is still on the set menu at @Tamashii_SG even after its major revamp! The restaurant spots a sleeker interior and the lunch sets are probably the most value for money option.
This Saga Wagyu Beef Don with truffles and onsen egg is one of the highlights for us on the 7-course lunch set menu!
Spanish Carabinero Prawn - this striking red deep-sea prawn is coated with bread crumbs and deep-fried. You start off by removing the prawn head, and pouring out the roe onto the meat. Then, savour it. It’s so good!
Read more: https://www.misstamchiak.com/tamashii-2019/
First is a trio of small bites. We have Tuna coated Yuzu Sesame, Lady Finger with Wasabi Vinaigrette and King Crab with Honey Miso served in a cone.
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Find out more at https://www.sgfoodonfoot.com/2019/09/tamashii-north-canal-road-new-concept.html
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Tamashii
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)
Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)
The huge slab of tuna collar is rarely served in restaurants, and this needs to be pre-order. This is my first time having this particular part of the blue fin, and I really enjoy the fattiness of the moist meat.
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Find out more at https://www.sgfoodonfoot.com/2019/09/tamashii-north-canal-road-new-concept.html
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Tamashii
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)
Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)
One of the new items is the Oyako Don. It comes with chunky pieces of tender chicken on top of the bowl rice that has been cooked with chicken stock. It even comes with an egg. I would recommend breaking it and mix it well, giving the rice and chicken a smooth coating.
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Find out more at https://www.sgfoodonfoot.com/2019/09/tamashii-north-canal-road-new-concept.html
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Tamashii
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)
Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)
Are you ready for @tamashii_sg reopening with a brand new concept? It's happening really, really soon. I've loved Chef @patr1ck_tan's food very much, and I'm particularly excited about his new concept as it would be the first of its kind in Singapore. But he had told me that several of his signatures and guests favorites would remain on the menu.
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In this sando, melt-in-your-mouth wagyu was flash fried in panko crust, than sandwiched between two slices of soft white bread. As you bite through this, it was first the contrast in textures between all the layers, then came the sweet delicate wagyu juices. And to make this even better, this was served with Chef Patrick's house-made apple vinaigrette for you to dip into.
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I certainly hope this would remain on the menu as Tamashii reopens!
Last few days to have this, as Tamashi would be closed end of month before they reopen again as a brand new concept.
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Tamashii serves excellent Robata-styls grilled chicken wings. I think chicken wings works well under a charcoal grill, as it has more skin to catch all those lovely grilled scent, and it's flesh were tender enough to remain juicy.
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And in this dish, Chef @patr1ck_tan elevated it to the next level but burning it with whiskey after grilling it. It adds a sweeter and more complex flavour to the wings. Even non-alcohol lovers should like this, because the burning would have removed most alcohol from this dish.
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It's not on the menu, but Chef Patrick said his regulars would make a special request for it and he would serve it. I'm sure he'll accommodate if you ask for it too!
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[Invited] #tamashii #chickenwings #charcoalgrill #foodphotography #exploresingapore #burpple #singaporeinsiders #eatoutsg #sgjapfood #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #singaporefood #f52grams #hungrygowhere #cafesg #foodgasm #sgfoodblogger #onthetable #sgig #yummy #foodonfire #eeeeeats #singapore #japanesefood #和食
This was totally unexpected. It wasn't on the media tasting menu, but Chef Patrick gave such an enticing description of it that we absolutely had to request for it.
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Rice was first mixed with kombu for its umami, then grilled with chicken fat until the outside had the texture of 锅巴 (the brunt rice at the sides of claypot). The interior was moist, while the exterior with the crispy rice was mixed with sashimi grade egg so that's all gooey, crisp, fragrant and so yummy.
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[Tasting] #foodphotography #fujifilm #burpple #sgjapfood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #japanesefood #sgfoodblogger #vscofood #sgig #cafehoppingsg #eeeeeats #burpplesg #晩ごはん #夕ご飯 #夜ごはん #sake #うち飲み #おうち晩酌 #和食 #rawegg #egg #onigiri
As you know, Tamashii would be closed from 31 May, to be reopened with another concept. It's exciting, because the new concept would be the first of its kind in Singapore. Still Japanese :)
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One of the dishes in the new concept would be this foie gras monaka. I've tried foie gras monaka at a few places in Singapore, and Chef Patrick's version is a lot cleaner in taste, and it has a delicate fragrance to it. It was surprising for me because if anything, foie gras tend to have a heavy and potentially unpleasant liver smell. What made Chef Patrick's version so light and fragrant is possibly the use of Japanese onions and sake. Masterful.
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[Tasting] #foodphotography #fujifilm #burpple #sgjapfood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #japanesefood #sgfoodblogger #vscofood #sgig #cafehoppingsg #eeeeeats #burpplesg #晩ごはん #夕ご飯 #夜ごはん #sake #うち飲み #おうち晩酌 #和食 #rawegg #egg #onigiri
This meal here starts with an appetizer, and end with a dessert. Mine was Hiroshima oyster with sea grapes, and we finished with premium Japanese fruits.
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But of course, the star is still the sake hotpot with pure sake as its base. Yes, not a sake-infused base, but one where Japanese black pork and fresh vegetables are cooked in base entirely poured from one of Tamashii Robataya's large sake bottles, no water added. Most of the alcohol would have been removed in the process, what's left is the sweetness of the sake that would be distinctive in each slice of premium Japanese black pork belly and loin. And definitely, don't miss the vegetables, as they are even more concentrated in sake taste. At the end of the meal, the chef would pour in rice, and painstakingly stir the hotpot manually for nearly half an hour before serving it to you.
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[Tasting]
