Since becoming engaged in Tokyo and falling in love with Japan I am always on the hunt for delicious Japanese restaurants in Singapore. Last month I was invited to a tasting at Kanda Wadatsumi and instead of my usual soup and rivita (sad but true!) I was feasting on an 8 course Omasake menu using ingredients from the Yamagata prefecture in Japan.
The menu changes each month to reflect the freshest ingredients from different prefectures around Japan. February will see the menu with ingredients and influence from Hiroshima and March from Osaka.
This authentic Japanese restaurant is quietly tucked away amongst the food hub of tras street and once you cross the threshold you are immediately transported to the rich culture of Japan. Every detail from the Japanese-style room and a Sushi counter to the stoneware is sourced from Japan and is hand picked by Chef Hara-San. Interesting food fact. Every piece of fish is imported from Japan as well as the Wagyu beef from Japanese Agriculture.
The Smoked mackerel and Japanese pickled cucumber was a delicious starter with the subtle tang of the pickle complimented by the smokiness of the fish.
Matsuzaka wagyu beef tasted amazing, it melted in the mouth and is the most famous region for Wagyu and is known for it’s high fat to meat content… probably why it tasted so good! So good that I had tucked in before taking a picture!!
Unagi (eel) with yam cake and soy, salt and sugar glaze. The cooked soft eel was salty and flavoursome and the yam cake was soft and spongy with a sweet flavour.
I loved the Wakasake fish from Hokkaido with green vegetables. The Sesame (goma) dressing was both creamy and salty.
My favorite course, Sashimi, was next accompanied by their home mixed soy sauce. This course consisted of medium fatty tuna chuttoro, which was silky and melted in the mouth, Seabream Ehime a light and chewy texture and also Octopus from Hokkaido with a plum sauce for a hit of sweet flavour.
This was followed by pan fried Yellow tail Hamachi fish accompanied by a ginger flower, marinated radish and mountain Yamamomo peach.
A small tuna steak was served next drizzled with a homemade ginger sauce on a bed of green pepper from Koji.
The final dish is the Yamagata clay pot specialty of sand fish also known as sea fish. This is served in a sizzling clay pot and then served onto each plate. Personally this was my least favourite fish as I found the sand fish to be a bit bitter.
At $120 this 8 course Omasake menu is very affordable. And if you fancy trying this place on a Saturday you can visit them once a month when they have an education tasting Saturday lunch where they invite the first 40 patrons to come and taste the upcoming month’s new menu for free. Yup that’s right, you won’t have to spend a dime on the food!
See you there!!