akami, anago, bonito, caviar, ebi, flounder, goodwood hotel, goodwood park hotel, halfbeak, ikura, japanese omakase, japanese pear, japanese singapore, kajiki, maguro, musk melon, omakase, omakase singapore, otoro, prawn, restaurant review, salmon, sayori, sea urchin, seaweed, singapore, singapore restaurant, sushi rice, tatsuya, tuna, uni, yuzu
*Edit: Updated Review on Tatsuya here
I’ve heard quite a bit about Tatsuya from friends, and as Japanese omakase is my not-so-secret crush I was pretty thrilled when my makan kaki suggested Tatsuya for dinner. We went after the recent renovation so I have no idea what it looked like before.
It is a good sized traditional Japanese restaurant located at Goodwood Park Hotel and offers counter seats where you can watch the chefs do their thing as well as table seats.
Sat at the counter, always very educational and you’re left with a better idea of the skill level of the chef as well as the dedication they put into their food.
Now, so far I’ve only been to the really traditional types of Japanese omakase restaurants and I expected Tatsuya to be the same. However, I quickly realized how wrong I was. Yes indeed they do go about the traditional methods of preparation but they also favor the technique of “aburi” (flame-torching) alongside using modern twists in preparing the fresh seafood.
First up we each had a dish of ikura with some yuzu grated over the top. What makes this ikura stand out is that each roe is separate from the other. I’ve gotten so used to roes sticking and clumping together that this came as a bit of a surprise. A good one of course. Each individual sac was fresh and not at all slimy, bursting with briny goodness.
Above, some flounder topped with seaweed, uni and bonito. Great texture on the fish, a little bite, alongside the game changers, the toppings. While the uni topping was my favourite, the bonito came a close second.
Here we had a plate of half beak (sayori) sashimi with ginger and spring onions. Shiny skinned fish tend to smell a little stronger so ginger and spring onions are often used to balance out the smell. As the fish was fresh there was hardly any smell, while the ginger and spring onion only served to heighten the flavour of the fish.
Torched abalone with yuzu, I think they must have added some butter at some point. Tender and flavorful, but not as mind blowingly good as the one I had at the curb market in Sapporo .
Above, an aburi toro. Meltingly soft and juicy, the fish went so well with the rice, daikon and spring onions with just a hint of smoke from the torched surface.
Aburi Kampachi belly topped with bonito flakes, nori and roast sesame seeds. Oh and yuzu of course. I love how Tatsuya manages to blend all these strong flavours together and never overpower the fish. The flavours all come together very harmoniously.
This? Party in my mouth! Aburi Ebi with mentaiko mayo topped with yuzu and lumpfish caviar. BEST COMBINATION EVER! Or rather perhaps I’m biased towards anything with mentaiko mayonnaise. Prawn is amazing with that mixture. When they torched this baby I could hear the mentaiko popping furiously as they cook. The sweet mayo, marinated mentaiko, half crunchy, half creamy ebi and caviar just took this dish to level heaven (yes I’m dramatizing food, I loved it that much)
This is yet another favorite! Hotate (scallop) and Foie gras lightly touched and topped with yuzu and er… tiny anchovies haha. I thought that the anchovies got in the way of the scallop and foie gras a little. It was divine nonetheless.
We couldn’t resist…. ordered a yuzu sorbet and caramel ice cream. Refreshing end to a fantastic meal.
22 Scotts Road Goodwood Park Hotel Singapore 228221