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😍 5/5 - Can't wait to be back again.
By 👻 @Jason A., 07/07/2020 3:00 am
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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 flavors 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 flavors 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 flavor of hirame and the rich monkfish liver, with the freshness of the salad to cut through the entire dish. Flavors 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 favorite 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 flavors 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 flavors. No doubt the wagyu is super amazing, but the entire plates are also filled with a tiny burst of surprises that you can have with the wagyu, that made you realized 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 guests experiment with flavors 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, every day.😝
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 sound weird but just try it, and you are welcome!😁
Can't wait to be back again.
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