After previously announcing the closure of Hashida Sushi at Mandarin Gallery, chef-owner Kenjiro ‘Hatch’ Hashida reopened the establishment late last year along bustling Mohamed Sultan Road, gorgeously decked out and bigger than before.

The two-storey shophouse comprises three dining areas—a main space for 15, and two private rooms for eight and 10 people.

His culinary philosophy remains the same—to use the best seasonal harvest from trusted producers. Prices of the lunch ($80-$250) and dinner ($300-$500) menus are unchanged, but offer more diversity.

For dinner, expect fresh produce like hirame sashimi and hibachi-grilled mackerel presented alongside signatures like rich, creamy monkfish liver that literally melts in the mouth. The highlight though is chef Hatch’s signature otoro, or fatty tuna sushi. He prepares this by expertly carving thin slices off a huge chunk of tuna belly, and draping them over a block of vinegared rice. While the theatrics impress, it is the flavours—the mildly sweet and sour notes from the rice melded perfectly with the fish—of this seemingly simple dish that leave an indelible impression.