Definitely one of the better Japanese fine cuisine restaurants around, Tatsuya, has since its opening in 2000 established for itself a reputation for fresh sashimi flown in from Tokyo's Tsukiji fish market. According to a review in Flavor, owner Ronnie Chia ensures that his restaurant consistently features a good spectrum of the season's best, direct from Japan.
When you come to Tatsuya, you should be there with only one thing in focus - good and fresh food with equally pretty presentation. Do not be unduly concerned about decor or service. Its not that they are not good, but these are not Tatsuya's strongest points.
We settled for the Chef's kaiseki menu. This menu offers 10 courses specially created by the Chef using only the freshest ingredients that are available for the day. So there is really no fixed menu, as such. On our last visit, the 10 courses included 2 very interesting appetizers - baby taro followed by gingko nuts with lotus roots. The baby taro was served whole in its skin. The lotus roots were very thinly sliced and deep-fried to perfection. There was no 'unpleasant' after taste. The Japanese gingko nuts were encrusted in a crystallised coating which gave it tinge of sweetness.
Next we were served a clear wild mushroom broth spiced with a specially air-flown herb from Hokkaido. This was followed by a dish of simmered aubergine and prawns. The aubergines were superb but I found the prawns to be a little over done. I would have preferred it to be just lightly sauteed so that its crunchiness could be retained. To me, simmering is not the best method for preparing prawns.
The highlight of the meal came next - a platter of sashimi airflown from Tokyo's Tsukiji fish market. The platter consisted of thick cuts of the most popular sashimi items from sweet salmon to melt-in-the-mouth tuna. Tatsuya's sashimi is certainly the restaurant's best selling point. A serving of vegetable tempura accompanied the sashimi platter.
Cooked fish followed its raw relation. Saba is one of my favourite fish and Tatsuya does theirs so well, I vote it the best I have eaten in Singapore.
The finale of the Chef's sampler meal comprised two very individualistic dishes - the sushi platter and chawan munshi. As most of us are already aware, Tatsuya maintains very high standards when it comes to making sushi. The rice was fragrant and rolled to a perfect texture. Also each piece of sushi was made of only half a thumb size of rice, which is the way it should be. Every single sushi took pride of place on the platter. The unagi was so soft you hardly had to chew on it. The beef was tender beyond description and like the tuna sashimi, melted in the mouth. The grilled prawn was juicy and was good on its own with or without its fish roe topping.
The chawan munshi was very smooth and light with a slight overlay of citrus flavour which was what set it aside (or rather above) from all others.
The dessert included in the meal was Japaneses-style Cheese Cake.
A meal at Tatsuya is guaranteed to satisfy even the most discriminating gourmet.
There are, unfortunately, some downsides to the restaurant. Firstly, the place is small and can get overcrowded and noisy. Secondly, some of the staff were heard talking at the top of their voices which distracted me from fully enjoying my meal.
.
Tatsuya Japanese Restaurant
#01-05 Park Hotel
270 Orchard Road
Tel: 67371160
Moved to Goodwood Park Hotel
When you come to Tatsuya, you should be there with only one thing in focus - good and fresh food with equally pretty presentation. Do not be unduly concerned about decor or service. Its not that they are not good, but these are not Tatsuya's strongest points.
We settled for the Chef's kaiseki menu. This menu offers 10 courses specially created by the Chef using only the freshest ingredients that are available for the day. So there is really no fixed menu, as such. On our last visit, the 10 courses included 2 very interesting appetizers - baby taro followed by gingko nuts with lotus roots. The baby taro was served whole in its skin. The lotus roots were very thinly sliced and deep-fried to perfection. There was no 'unpleasant' after taste. The Japanese gingko nuts were encrusted in a crystallised coating which gave it tinge of sweetness.
 |
| Japanese gingko nuts with crispy fried lotus roots |
 |
| Baby taro done 2 ways |
Next we were served a clear wild mushroom broth spiced with a specially air-flown herb from Hokkaido. This was followed by a dish of simmered aubergine and prawns. The aubergines were superb but I found the prawns to be a little over done. I would have preferred it to be just lightly sauteed so that its crunchiness could be retained. To me, simmering is not the best method for preparing prawns.
 |
| Simmered aubergine and prawns |
The highlight of the meal came next - a platter of sashimi airflown from Tokyo's Tsukiji fish market. The platter consisted of thick cuts of the most popular sashimi items from sweet salmon to melt-in-the-mouth tuna. Tatsuya's sashimi is certainly the restaurant's best selling point. A serving of vegetable tempura accompanied the sashimi platter.
 |
| Vegetable tempura - as an accompaniment |
 |
| Pan-fried saba |
The finale of the Chef's sampler meal comprised two very individualistic dishes - the sushi platter and chawan munshi. As most of us are already aware, Tatsuya maintains very high standards when it comes to making sushi. The rice was fragrant and rolled to a perfect texture. Also each piece of sushi was made of only half a thumb size of rice, which is the way it should be. Every single sushi took pride of place on the platter. The unagi was so soft you hardly had to chew on it. The beef was tender beyond description and like the tuna sashimi, melted in the mouth. The grilled prawn was juicy and was good on its own with or without its fish roe topping.
 |
| Chef's Sushi Platter - the choicest cut |
The chawan munshi was very smooth and light with a slight overlay of citrus flavour which was what set it aside (or rather above) from all others.
 |
| Chawan munshi with citrus flavouring |
The dessert included in the meal was Japaneses-style Cheese Cake.
 |
| Japanese cheese cake |
A meal at Tatsuya is guaranteed to satisfy even the most discriminating gourmet.
There are, unfortunately, some downsides to the restaurant. Firstly, the place is small and can get overcrowded and noisy. Secondly, some of the staff were heard talking at the top of their voices which distracted me from fully enjoying my meal.
.
Tatsuya Japanese Restaurant
#01-05 Park Hotel
270 Orchard Road
Tel: 67371160
Moved to Goodwood Park Hotel
Ambiance: 5/10
Service: 6.5/10
Food: 8.75/10
Pricing: $$$$$
Recommended dishes: Chef's sampler menu, any of its sashimi and sushi platter
Service: 6.5/10
Food: 8.75/10
Pricing: $$$$$
Recommended dishes: Chef's sampler menu, any of its sashimi and sushi platter
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