Tucked away on the second level of a shophouse along North Canal Road, Tamashii Robataya boasts zen interiors dotted with Atomi’s Hiroshima walnut chairs, as well as a robatayaki bar upon which bounty from Japan’s oceans are showcased. Robatayaki refers to “fireside cooking”, which originated in northern Japan where fishermen cooked by a communal stone hearth.

At Tamashii, this has evolved to a convivial experience featuring dishes like silvery slices of fresh shima-aji (white trevally) showered with generous shavings of Alba white truffles. King crab legs, flown fresh from Hokkaido, are lightly barbecued with a hint of sake, while beautifully marbled Kuroge wagyu from Saga prefecture is grilled and topped with more black truffles. At dessert, try the housemade ice creams in flavours like sea salt with vanilla, truffles, and seasonal Japanese fruits including yuzu, peach, grape, and blood orange.