When Maureen aka Miss Tam Chiak posted the review on Tamashii Robataya, I left a comment on her blog post asking her when will she bring me to the restaurant. Indeed my wish came true when Maureen brought me to Tamashii Robataya at North Canal Road for my belated birthday treat. I was really excited when I stepped into the restaurant. A U-shaped bar counter with fresh and gourmet ingredients are lined up around the counter in full view to the diners for selection and to be grilled in front of them. Once cooked, the food is served over the counter using a samoji that is shaped like a paddle for boat rowing.
My lunch is a 8 course Omakase at Tamashii Robataya. Maureen has given the Chef a budget and he has planned a series of surprises for us and I truly enjoyed my first Robatayaki experience.
Can you guess what is this yellow rectangle shaped ingredient? It is actually edible dehydrated Chrysanthemum Flower. Somewhat crunchy with the distinct chrysanthemum flower taste. This is best enjoyed with a dip of the mayo sauce that comes with popping surprises from the fish roes.
The plate of Sashimi literally came alive in my mouth with its freshness. A worthy note in Tamashii Robataya is they have introduced their own way of eating sashimi. Chef Patrick got the inspiration in one of his Japan trips. Instead of servicing soya sauce as a dip for the sashimi, it is served with a special homemade brown paste soya sauce. Patrons can just spread as much as they want on the sashimi to further enhance the flavours of the sashimi.
Next Chef Patrick presents to us a plate of Bamboo Shoot and Orange. What stood out is the tiny orange that was extremely sweet and it can be eaten as a whole.
I wasn't expecting this but I was overwhelmed when served the whole fish for myself. Apology as I did not take note the name of the fish. Grilled only with salt allowing the natural flavour of the fish to shine, this was a winner for me.
This is the highlight of the Omakase, Sage Beef Donburi perfumed with truffle. The Sage A4 beef striploin was so tender that it melted in the mouth. Break the onsen egg and mixed it with the Japanese rice to have a taste of the silky egg with each mouthful. Now I can understand why Maureen has been raving about the delicious donburi.
Wrapping up lunch with a hearty and comforting bowl of miso soup accentuated by the sweetness of the clam.
Last but not least a dessert platter to conclude the wonderful robatayaki experience at Tamashii Robataya. A must try is the homemade mochi which is chewy and very soft.
Thank you Maureen for introducing me to Chef Patrick and bring me to Tamashii Robataya.
12 North Canal Road
Tel: +65 62220316
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]
2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]