The toro at Hashida is sliced at the exact thickness to melt on the tongue. Chef Hatch's knife skills and sourcing ensure each piece is pristine. Reviewers consistently praise this as a standout within the omakase progression.
Tips from diners
Watch Chef Hatch's hands as he prepares this. The technique is mesmerizing and integral to the experience.
Abura Kappo, launched in December 2023, features a varying menu with different cooking methods bound by the element of oil. Each course highlights how various preparations — frying, searing, braising — interact with fat and umami. A completely different dining experience from the traditional sushi counter.
Tips from diners
Book Abura Kappo separately from the main omakase. It's a distinct experience that shouldn't be rushed.
The anago is grilled and finished with a perfectly balanced sweet glaze. This typically closes the sushi course before moving to other preparations. The balance of sweet, savory, and umami is Chef Hatch's signature.
Tips from diners
Eat this quickly while warm. The contrast of warm glaze and rice is part of the experience.
The sashimi course showcases an array of the finest ingredients available that day. Each piece is cut differently based on its characteristics — some thin and delicate, others thick and hearty. The arrangement is as much art as the taste.
Tips from diners
The variety and quality are exceptional. Let the chef guide you on which to eat first.
Chef Hatch reimagines uni by gently tempura-ing it — maintaining the delicate sweetness while adding a light, crispy exterior. This preparation appears on special occasions and showcases his willingness to innovate while respecting ingredient integrity.
Tips from diners
Not your typical uni serving. Chef Hatch's twist is unexpected but enhances rather than detracts.
Hashida Singapore, opened in January 2021 by Chef Kenjiro 'Hatch' Hashida, is one of Asia's most respected Japanese fine-dining establishments. Located on Amoy Street, it's a partnership with OUE Restaurants and features two distinct dining concepts: the main Omakase counter and a restaurant-within-a-restaurant called Abura Kappo. Chef Hatch's philosophy, rooted in shu ha ri (tradition, innovate, transcend), combines Japanese discipline with artistic expression.
Book well in advance — the 8-seat counter fills quickly. Weekday lunches may be slightly easier to secure than dinner service.
The counter seating is intimate and allows you to watch Chef Hatch's artistry up close. This is the experience to prioritize.
Come hungry and with an open mind. The courses progress in a specific sequence designed by Chef Hatch for maximum impact.
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