After 6 weeks of renovation, Tamashii at North Canal Road has reopened with a new look and concept. Gone is the robataya concept with fresh ingredients lining along the counter seats. The new restaurant features a more intimate counter dining experience based on Kappo cuisine.
We have the Chef Tasting Menu ($128 for 6 Course / $168 for 8 Course). First is a trio of small bites. We have Tuna coated Yuzu Sesame, Lady Finger with Wasabi Vinaigrette and King Crab with Honey Miso served in a cone.
Fresh Oyster 4/5
Next is Fresh Oyster from Japan Okayama that is topped with housemade balsamic vinegar pearl and sea grape. The bright taste from toppings help to balance the plump and creamy oyster.
Sashimi 4.2/5
Following that, we have a flight of sashimi. On the plate, we had Tuna Belly, Flounder, Saba and Sea Water Uni. I like the fact that the restaurant takes the effort to marinated the flounder with kombu and salt, while the saba with salted and vinegar to further elevate the flavours for a fuller enjoyment.
Foie Gras 3.8/5
The Foie Gras comes sandwiched in a biscuity shell, that is paired with pickled white radish and 15 years aged balsamic vinegar. The sour tang from the pickles and balsamic vinegar helps to provide the balance for the creamy foie gras.
Fish Cake 3.8/5
The Fish Cake is housemade using a mixture of white fish paste, prawn and squid. It has a delightful bouncy texture, which is very enjoyable. It even comes with seasonal clam, giving the fish cake more textures and flavours.
Beef Tongue 4/5
While the Beef Tongue may sound acquire for some diners, I enjoyed it for its crunchy texture. The beef tongue has been sous vide and then charcoal grilled for a nice hint of smokiness.
Carabinero Prawn 4/5
The Carabinero Prawn are coated with bread crumb and deep-fried, giving it a beautiful crispy exterior. To eat this, first, peel off the head and pour the prawn roe inside the shell onto the flesh for an umami appreciation of the crunchy prawn.
Abalone Rice 3.5/5
The last savoury dish for our tasting menu is the Abalone Rice with its liver sauce. The rice is cooked in a hot pot, which gives it a layer of crispy rice at the bottom, similar to the Chinese claypot rice. However, the crispy bits tended to stick to my teeth, which is quite uncomfortable. Putting that aside, this is one luxe pot of rice crowned with shaved truffle and abalone.
Melon 3.5/5
Wrapping up the tasting menu is a simple slice of Melon that is super sweet.
Tuna Collar 4/5
If you have a group of more than 4 pax, I would recommend trying the Blue Fin Tuna Char Kama Bincho-Grilled ($138). The huge slab of tuna collar is rarely served in restaurants, and this needs to be pre-order. This is my first time having this particular part of the blue fin, and I really enjoy the fattiness of the moist meat.
Oyako Don 4.2/5
Tamashii offers lunch set on their menu too. One of the new items is the Oyako Don. It comes with chunky pieces of tender chicken on top of the bowl rice that has been cooked with chicken stock. It even comes with an egg. I would recommend breaking it and mix it well, giving the rice and chicken a smooth coating.
Note: This is an invited tasting.
Tamashii
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)
Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)
Direction:
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 the 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 the lift to level 2. Journey time about 12 minutes. [Map]
No comments:
Post a Comment