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2016-03-15 177 views
See pictures @ http://thehungrybunnie.blogspot.sg/2015/06/hashida-sushi.htmlFrequently featured on 'best of' lists, and consistently lauded with culinary awards, Hashida Sushi is known for its decidedly-limited, omakase-only menus that showcase the very best of the season.Despite the apparent lack of variety, the food here is exceptional, finessed by chefs who are knowledgeable and utterly charming. There are just 3 menus for lunch, the $80 Tsubaki, $120 Ayame and $250 Hiiragi Omakase. The Tsuba
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See pictures @ http://thehungrybunnie.blogspot.sg/2015/06/hashida-sushi.html

Frequently featured on 'best of' lists, and consistently lauded with culinary awards, Hashida Sushi is known for its decidedly-limited, omakase-only menus that showcase the very best of the season.
Despite the apparent lack of variety, the food here is exceptional, finessed by chefs who are knowledgeable and utterly charming. There are just 3 menus for lunch, the $80 Tsubaki, $120 Ayame and $250 Hiiragi Omakase. The Tsubaki and Ayame menus are nigiri-centric, the Ayame being the premium option with an additional chawanmushi and uni.
Service is typically Japanese - gracious, intuitive and obliging to a fault. Most of all, I love that the staff aren't pushy: the waitress discouraged us from ordering the full omakase, informing that we'd be too stuffed otherwise. And when we were deliberating over the Tsubaki and Ayame (we like chawanmushi, but aren't fans of uni), recommended that we get the $120 Ayame, but swop the uni out for some chopped tuna, because it'd be more expensive to order a chawanmushi on top of the $80 Tsubaki. How's that for service! I'm always impressed when a restaurant shows integrity like that.
Food-wise, everything was exquisite, and gloriously delicious. There are many, including the husband, who say Hashida's a smidge better than Shinji, while others swear by Shinji as the very best. I'm on the fence, I think both are just as good.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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