We were planning to have dinner at Nara but decided to explore the area to see what other options were available. We came across a new establishment at Goldhill Plaza called Wahiro. They were promoting their haute cuisine Shiwasu Wahiro 8-course kaiseki dinner at a promotion price of S$68++ per person (normally $100++ pp). Darling wife and I could never resist haute cuisine especially at such affordable prices.
The 8 small dishes created from seasonal ingredients imported from Japan were delightful. We were first served the Tai Fish and Mitsuba. The Tai Fish (snapper) was cut into bite-size cubes and generously dusted in grounded mullet roe. Very little seasoning was used in the dish thereby, allowing us to enjoy the natural sweetness of the snapper.
Next up was Otsukuri, the Chef's selection of the freshest sashimi. It consisted of tuna, prawn and 2 different kinds of white fish. The key to good sashimi lies in the freshness of the ingredients. Although we weren't tremendously thrilled by the Wahiro sashimi selection, we didn't totally dislike it.
The prawn head was grilled to a light char and served separately with a slice of lemon.
The third dish was fatty swordfish and Japanese leek in clear broth. Though the presentation of the dish was deceptively plain, the swordfish was perfectly cooked to bring out its full flavour. Most swordfish recipes call for grilling since its natural fats are perfect for open fire cooking. This was my first time eating swordfish cooked in a broth. I was pleasantly surprised by the complexity of taste that this dish offered. While the swordfish really tasted more like meat than fish, the broth was sweet and the Japanese leek added a dash of sharpness to the dish.
After the soup, we were served a deep-fried concoction of sea eel and slices of burdock in tempura batter. While I enjoyed the crispiness and tastiness of the dish, I was a little disappointed that the eel seem somewhat lost in the surfeit of burdock slices. Nevertheless, it was an enjoyable dish.
The next dish was one of my favourites - Shimesaba Aburisushi or mackerel sushi toasted with transparent konbu. The slightly fragrant rice was topped by a large piece of salted mackerel dressed in a thin slice of transparent konbu. The waitress took the extra effort to inform us that the fish was already salted and reminded us not to use any sauce with the sushi. Although the mackerel was grilled to well done, it still managed to remain tender. The chewiness of the konbu made the texture of the sushi more interesting.
The one dish I would award top marks would have to be the Buta Yuba or slow cooked pork belly with shrimp filled soymilk roll which was supremely prepared by the Chef. The pork belly was braised to a streaky tenderness until it has absorbed all of the sweetness of the seasoning in the broth. The soymilk roll was soft and creamy in texture. It would have been good with or without its shrimp filling.
After this dish, we took a break to savour our side order of Wagyu beef. The course then resumed with Nyumen or fine noodle in hot dashi soup topped with a fried mixed kakiage. Although both the soup and the noodle were of very high quality, we were sadly unable to finish it as we were already sated by the tail-end of the 8-course Wahiro set meal.
The meal ended on a sweet note with a choice of either black sesame ice cream, green tea ice cream or tangerine sherbet.
Like Nara, Wahiro is small and can accommodate probably about 50 guests in one seating. One third of the dining room is partitioned off for private parties leaving another third for table dining. The remaining space consisted of the sushi bar where diners sit on high chairs watching the chefs at work.
As far as decor goes, its owners have taken a minimalist approach, moving away from the typical pinewood and tatami with colorful wall adornments, instead using a mainly black and white scheme. It is one place you can go to for haute cuisine but without having to dress up or burn
a hole in your pocket.
Wahiro Boutique Japanese Restaurant
#01-19/21 Goldhill Plaza
Tel: 62531692
The 8 small dishes created from seasonal ingredients imported from Japan were delightful. We were first served the Tai Fish and Mitsuba. The Tai Fish (snapper) was cut into bite-size cubes and generously dusted in grounded mullet roe. Very little seasoning was used in the dish thereby, allowing us to enjoy the natural sweetness of the snapper.
+and+mitsuba+tossed+in+ground+mullet+roe2.JPG) |
| Tai fish with Mitsuba |
Next up was Otsukuri, the Chef's selection of the freshest sashimi. It consisted of tuna, prawn and 2 different kinds of white fish. The key to good sashimi lies in the freshness of the ingredients. Although we weren't tremendously thrilled by the Wahiro sashimi selection, we didn't totally dislike it.
The prawn head was grilled to a light char and served separately with a slice of lemon.
 |
| Otsukuri - finest sashimi |
The third dish was fatty swordfish and Japanese leek in clear broth. Though the presentation of the dish was deceptively plain, the swordfish was perfectly cooked to bring out its full flavour. Most swordfish recipes call for grilling since its natural fats are perfect for open fire cooking. This was my first time eating swordfish cooked in a broth. I was pleasantly surprised by the complexity of taste that this dish offered. While the swordfish really tasted more like meat than fish, the broth was sweet and the Japanese leek added a dash of sharpness to the dish.
 |
| Swordfish and Japanese leek in clear broth |
After the soup, we were served a deep-fried concoction of sea eel and slices of burdock in tempura batter. While I enjoyed the crispiness and tastiness of the dish, I was a little disappointed that the eel seem somewhat lost in the surfeit of burdock slices. Nevertheless, it was an enjoyable dish.
 |
| Sea eel and burdock tempura |
The next dish was one of my favourites - Shimesaba Aburisushi or mackerel sushi toasted with transparent konbu. The slightly fragrant rice was topped by a large piece of salted mackerel dressed in a thin slice of transparent konbu. The waitress took the extra effort to inform us that the fish was already salted and reminded us not to use any sauce with the sushi. Although the mackerel was grilled to well done, it still managed to remain tender. The chewiness of the konbu made the texture of the sushi more interesting.
 |
| Shimesaba Aburisushi |
The one dish I would award top marks would have to be the Buta Yuba or slow cooked pork belly with shrimp filled soymilk roll which was supremely prepared by the Chef. The pork belly was braised to a streaky tenderness until it has absorbed all of the sweetness of the seasoning in the broth. The soymilk roll was soft and creamy in texture. It would have been good with or without its shrimp filling.
 |
| Buta Yuba |
After this dish, we took a break to savour our side order of Wagyu beef. The course then resumed with Nyumen or fine noodle in hot dashi soup topped with a fried mixed kakiage. Although both the soup and the noodle were of very high quality, we were sadly unable to finish it as we were already sated by the tail-end of the 8-course Wahiro set meal.
 |
| Nyumen |
The meal ended on a sweet note with a choice of either black sesame ice cream, green tea ice cream or tangerine sherbet.
 |
| Tangerine sherbet |
 |
| Black sesame ice cream |
Like Nara, Wahiro is small and can accommodate probably about 50 guests in one seating. One third of the dining room is partitioned off for private parties leaving another third for table dining. The remaining space consisted of the sushi bar where diners sit on high chairs watching the chefs at work.
As far as decor goes, its owners have taken a minimalist approach, moving away from the typical pinewood and tatami with colorful wall adornments, instead using a mainly black and white scheme. It is one place you can go to for haute cuisine but without having to dress up or burn
a hole in your pocket.Wahiro Boutique Japanese Restaurant
#01-19/21 Goldhill Plaza
Tel: 62531692
Ambiance: 5/10
Service: 7/10
Food: 6.75/10
Pricing: $$$-$$$$
Service: 7/10
Food: 6.75/10
Pricing: $$$-$$$$
Recommended Dishes: Shiwasu Wahiro kaiseki menu
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