5/5 Jason A. 3 years ago on Google
Hachi
group
never
disappoints,
ever.
Yet
another
wonderful
dining
experience
at
Hachi,
both
my
partner
and
I
had
such
a
great
time
and
the
entire
omakase
were
full
of
surprising
flavours
and
textures
that
keep
our
palate
craves
for
more.
To
start,
we
were
offered
an
off-menu
item,
which
is
raw
chilled
Nasu(eggplant)
with
extra
virgin
olive
oil,
sea
salt
and
konbu
tororo.
A
perfect
way
to
start
an
8-course
omakase
menu,
so
light
and
refreshing,
and
it
was
a
first,
having
an
eggplant
prepared
this
way,
but
will
definitely
not
be
our
last,
it
is
so
simple
yet
the
taste
is
so
amazing.
Zensai
-
Marinated
spotted
prawn
on
chilled
corn
velouté
Sweet
and
crunchy
spotted
prawns
contrasting
the
silky
and
creamy
corn
velouté
with
pops
of
flavours
from
the
rest
of
the
components.
Feels
like
a
dream
on
the
palate.
Uni
-
‘Isobe-age’
of
uni
sea
urchin
wrapped
in
nori
seaweed
&
shiso
leaf
on
edamame
puree
&
hoshi-kaibashira
dried
scallop
sauce.
Umami
at
its
PEAK!
Warm
buttery
smooth
uni
with
the
taste
of
the
ocean,
and
the
crunch
from
the
nori
with
a
super
light
tempura
batter.
We
wish
we
could
have
an
entire
tray
of
these
for
the
night.🤩
Hirame
-
Hirame
flounder
with
ankimo
monkfish
liver.
Great
pairing
of
a
very
clean
yet
distinct
flavour
of
hirame
and
the
rich
monkfish
liver,
with
the
freshness
of
the
salad
to
cut
through
the
entire
dish.
Flavours
explosion
in
our
mouth
with
every
single
bite.
Kani
Shinjo
-
Kani
fresh
crab
dumpling
made
from
zuwaigani
snow
crab
&
hotate
king
scallop,
junsai
water
shield
&
aodatsu.
One
of
my
all
time
favourite
at
Hachi.
Chopsticks
tender
crab
dumpling
is
all
I
need
to
say.
Snow
crab
and
king
scallop
never
tasted
so
good
as
a
dumpling.
The
only
sad
thing
here
is,
there
is
only
ONE
dumpling
in
this
amazing
bowl
of
goodness!
😂
Sashimi
-
Kanpachi,
Maguro
and
Madai.
Every
dish
is
like
an
exquisite
art
piece,
especially
our
chef's
selection
of
sashimi.
Sashimi
at
Hachi
brings
raw
fish
to
the
next
level,
each
sashimi
is
carefully
selected
by
the
chef,
each
has
its
distinct
flavours
and
texture,
complimenting
each
other
rather
than
fighting
for
our
attention.
The
chef
even
showed
us
a
unique
way
of
eating
the
sashimi
rather
than
the
usual,
with
just
wasabi
and
soy
sauce.
I
shall
not
spoil
the
surprise
for
you,
make
sure
you
ask
the
chef
about
this!
Yakimono
-Charcoal
grilled
A5
wagyu
beef
with
yama
wasabi
&
red
wine
salt.
-Truffle
scented
misozuke
gindara
cod
fish.
Perfectly
crusted
wagyu
cubes,
grilled
to
perfections.
Ever
so
tender
and
packed
full
of
flavours.
No
doubt
the
wagyu
is
super
amazing,
but
the
entire
plates
is
also
filled
with
tiny
burst
of
surprises
that
you
can
have
with
the
wagyu,
that
made
you
realised
with
the
right
combinations,
it
actually
elevated
the
taste
of
the
wagyu
to
a
realm
that
is
so
new
to
us.
A
very
thoughtful
way
of
letting
guest
experiment
with
flavours
on
their
own.
Love
it.
😍
As
my
partner
doesn't
take
beef,
she
had
the
alternative
option
which
is
the
Truffle
Miso
Cod,
charcoal
grilled
to
perfect
nonetheless.
Truth
be
told,
although
the
cod
is
really
really
good
as
well,
but
I
am
still
biased
and
will
take
the
wagyu
all
day,
everyday.😝
Sushi
-
Uni,
Chutoro,
Shiroebi
and
Tamago.
Sushi
at
Hachi
just
tasted
so
much
better
compared
to
other
sushi
we
have
had,
apart
from
the
super
fresh
ingredients
from
the
ocean,
we
find
that
the
rice
had
an
indescribable
taste
that
tingles
with
our
taste
buds,
which
also
pairs
.
We
did
not
manage
to
extract
any
info
from
the
chefs,
but
you
might
want
to
try
and
see
if
you
have
better
luck
than
us.
😅
Dessert
-
Homemade
amazake
ice
cream
with
ishikawa
‘ice
kakeru’
shoyu
syrup,
roasted
pistachio.
Sweet
sake
ice
cream!
Super
creamy
with
bits
of
roasted
pistachio
and
to
top
all
that
goodness,
SHOYU
Syrup!
Yes,
Shoyu
syrup!
Say
your
goodbyes
to
salted
caramel.
It
may
sounds
weird
but
just
try
it,
and
you
are
welcome!😁
Can't
wait
to
be
back
again.
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