It wasn’t any different here, with standouts like one which had otoro (fatty tuna) first torched over piping hot slabs of lava stone or others like the crowd favourite Murasaki uni gunkan. Typically, at any omakase, most anticipate the nigiri courses. A steamed dish, simmered winter melon with chunks of Hokkaido crab, as well as a lineup of freshly fried tempura also made an appearance. Next, a seasonal sashimi platter with barfin flounder, plump Iwate scallops, and chutoro (medium fatty tuna). The appetisers come elegantly presented: biwa masu (trout) with yuzu jelly, Hokkaido octopus simmered in soy sauce and bean, and a ball of taro yam that’s topped with a savoury miso paste. As this is an omakase meal, expect it to change according to season and chef Leon’s preferences of the day. In fact, they pride themselves on their own akazu recipe, which comes with three distinct types of red vinegar. Don’t expect to see it in conveyor belt chains like Genki Sushi or even Sushiro. We’re inclined to agree – a distasteful rice base means that the sushi is subpar at best.Īt Hatsu, they pride themselves on using a sugar-free akazu shari (red vinegared rice) that’s specifically from the Miyagi prefecture. As the restaurant claims, 60 percent of what good sushi involves is the rice. Now, one thing Hatsu places a huge measure on is the shari (sushi rice). After all, they do fly in seasonal Japanese ingredients from Toyosu market, but also the seafood markets of Osaka, Kyushu, and Hokkaido. This relatively cosy restaurant in Novena’s Hotel Royal seats just 20 diners. He’s clinched the award-winning title of Champion of the World Sushi Cup Japan 2019 and is a certified International Sake Sommelier at that – so what else would we expect but quality Japanese cuisine? With 15 solid years of Japanese culinary expertise under his belt, he’s worked in restaurants like Aoki, Shinsora, and Yamagawa.
Photograph: Pailin BoonlongĪnd that, in itself, is a mighty feat. It’s not simply a matter of slapping rice and fresh sashimi together – as chef and owner Leon Yap would say, he wants his diners to “experience authentic sushi”. While proudly a modern sushi restaurant, they still have the technical and traditional knowhow behind sushi itself. Thank goodness that new Japanese restaurant Hatsu is nothing like that.The name Hatsu itself implies “the beginning” so Leon is taking it right from the start of Edomae sushi.
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