Hachi

I had the lunch Wagyu Omakase at Hachi restaurant. Small place, but very cosy. If you sit at the bar, you can watch your chef make your food. Sushi master!

382

A man who seemed to be the manager talked us through the courses, telling us about the different Wagyu cows from different places in Japan, etc. Unfortunately, I’m a terrible audio learner so it was more of an enjoy-the-moment kind of enlightening.

383

At the end of the counter, there was a tank full of oysters! Talk about fresh, huh?

387.JPG

1st Course: Sea urchin and mushroom tempura. This was the first time I’d ever eaten sea urchin, and I did not regret it. Sea urchin + seaweed + tempura = bliss.

392

2nd Course: Oyster! Chili flakes gave it a punch, and I enjoyed it despite typically avoiding spicy food. Also, this oyster was gigantic. It took me three bites. The shell was about 3/4 of a chopstick’s length.

407

3rd Course: Wagyu beef cheeks with Japanese yam and edamame. I can’t find fault with Wagyu beef cheeks, honestly. And the Japanese yam was a good pairing.

416

4th Course: Fish from the tuna family. I love my sashimi, so this was a treat. It didn’t feel like it was just thawed, and it tasted fresh.

421

5th Course: Wagyu! With tatami iwashi and foie gras powder. Absolutely divine.

422

5th Course from regular lunch Omakase: Wagyu! Notice how both dishes have different Wagyu? They’re cows from different regions in Japan. We received an enlightening lesson on the world of Wagyu’s.

428

6th Course: Wagyu nigiri. With foie gras powder, sea urchin and caviar, and ponzu respectively. I must say eating these was an amazing experience. Not only was it exquisite, it was also such a unique dish. I mean, I don’t think I’ve ever come across Wagyu sushi in a menu (or other Omakase’s I’ve tried, for that matter).

438

7th Course: Soba noodles with small dried shrimp and Japanese sticky yam. The yam and shrimp really added to the noodles. There was hidden wasabe under that nori, though. What a rush!

452

8th (and last) Course: Yuzu jelly with black bean, accompanied by tea. The tea was pretty plain, which actually worked at the end of everything as a palate cleanser of sorts. The jelly was refreshing and the black beans went well with the jelly. Since I was taking photos, the apparent manager sprinkled some gold flakes into our bowls for some prettifying!

Overall, I truly enjoyed this entire experience. The food was great and of high quality, the friendly chef and attentive manager added personal touches to the whole meal, and the ambience was ideal for a relaxing lunch.

I also learned that they only serve fresh food directly from Japan. If there’s a delay in shipment, etc., they just don’t open that day since the food won’t be fresh. I found that both reassuring and impressive (other than that voice in the back of my mind worrying that my future reservations may be cancelled by the restaurant).

I’ve been looking for opportunities to return for their dinner Omakase. That should be a real treat. I’d highly recommend trying this out.

** Do note that their menu changes seasonally **

Hachi Restaurant
6 Mohamed Sultan Rd, #01-01
S’pore 238596
Mon-Fri (incl. PH): 12PM to 230PM, 6PM to 11PM
Sat & Sun: 6PM to 11PM

Advertisements

UNA

UNA is a pretty little Spanish place tucked behind some car park in the One Rochester. Open only for dinner, the outdoors section had beautiful lights – perfect for events. The inside was alright, and it was open concept.

070071

The menu doubles as the placemat. That’s pretty efficient.

069

I really liked the bread basket. Choices of breads!

091

We started with appetisers – patatas bravas and scallops.

081

Can you really argue with the appeal of fried potato? These were like fluffy cut-up wedges.

104

Scallops! The Iberico chorizo paste (red stuff) and pea puree were unusual accompaniments for scallops, but worked really well. It was delicious! The paste and puree were just lovely together with the scallops, in terms of both texture and taste. I’d definitely order this again.

Next, we ordered the same main Wagyu Rump Steak. One medium, one medium rare. We had to switch our dishes, though. That’s just a tiny issue, except my friend had one less slice of steak. Heh. Collateral damage from finding out our dishes were mixed up.

108

119

118

Look at that beautiful pink. It was good steak, but nothing exceptional. I was satisfied with the doneness, which I can’t say for many other non-steak-centred establishments. That pinkness is making me crave steak right now…

Dessert was decent. I liked the unusual choices, like mango rice pudding.

128

I think dessert was on a different menu, so you’d have to ask. This mango rice pudding was great! The mango part was clearly not actual mango, but it tasted good. Like a dense sorbet? I’m a fan of rice pudding in general, and this one was much like Thai mango sticky rice. The whole dish is similar. You’ve got the mangoes, and you’ve got sticky rice with coconut milk. That’s basically what it was like, but with a twist in assembly (and mango).

135

Of course, you can’t have Spanish fare without churros. Unfortunately, these churros were just ‘eh’. The dip, however, was interesting. It was plain and creamy in the top half, and chocolate sauce on the bottom. Interesting, but nothing noteworthy in the taste department.

All in all, I’d still revisit this restaurant. The service was decent (albeit a little slow), they have bathrooms (men’s upstairs), you get the open air experience without feeling too warm if you sit inside, and the food is worth coming back for. We had a good meal.

UNA
1 Rochester Park
Singapore 139212
Tues – Sat 6PM to 11PM