Child Friendly: YES
Mon to Sat:
11.30am to 2.30pm
6.30pm to 10.30pm
Corkage Price:$30, wine
This 55-seater robatayaki restaurant is helmed by chef-owners Patrick Tan and Max See. Sourcing their premium vegetables, meats and seafood from Japan, the restaurant serves up dishes slow-grilled over charcoal fire, along with shabu shabu and sukiyaki (with the option for whisky sukiyaki at that).
Sit at their 22-seater counter and youd get to soak up the atmosphere as the chefs prepare each course and serve it to you with a traditional Samoji or wooden oar.
The menu is deliciously substantialwith more than 80 a la carte offerings, ranging from appetisers to salads, meats, seafood, vegetables, soups, noodles, rice bowls and dessert.
Omakase and set menus are available as well for lunch and dinner. Some standout items on the menu include truffle chawanmushi, a delicate steamed egg custard beautifully scented with truffle oil, and the moreish carabinero prawn and wagyu sando. But the definite must-order has to be the Saga gyu don or Japanese Saga beef with truffle shaving rice bowl. This dish is best eaten after the onsen egg is fully stirred into the dish in a comely messit makes each bite of rice with smoky, succulent beef laced with fresh truffles all the more delicious. Save space for their homemade ice creams such as their blue-coloured sea salt and vanilla ice cream.
In collaboration with Nikka Whisky, there is also a little bar at Tamashii’s table-seating area that you can sidle up to for drinks featuring Nikka spirits.