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A unique culinary experience at Tamashii Robataya begins with the freshest Japanese ingredients showcased for your selection. Food is grilled while you watch, by Chefs who will serve it on the Samoji, paying homage to fishermen from North-eastern Japan centuries ago who served their catch-of-the-day with wooden oars. The stylish and theatrical environment make Tamashii Robataya the perfect venue for business meetings, social dinners and fun-filled celebrations. continue reading
Opening Hours
18:30 - 21:30
Mon - Fri
11:30 - 14:30
18:30 - 21:30
18:30 - 21:30
Payment Methods
Visa Master AMEX Cash
Other Info
Online Reservation
Group Gathering
Alcoholic Drinks Available
Takes Reservations Details
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Gyu Sando Una Don Bara Chirashi
Review (5)
Level3 2014-01-15
For more reviews, visit my blog at www.ms-skinnyfat.comAffordable Japanese Omakase meals are on the rise in Singapore with the most famous being Teppei, with their insanely long waitlist. The other new kid on the block is Tamashii Robataya, which i heard great reviews about and so i went with high expectations, thinking it would blow me away like Teppei.Dinner sets are priced at $88, $128 and $168. There's also the a la carte and omakase option. We decided to try the $128 (7 course) and $168 (8 course) dinner. The difference is in the quality of ingredients and for the 8 course, there's uni with caviar and the signature Wagyu Donburi.Appetizers. My favorite was the tofu with century egg sauce and tobiko roe.Yaki Yasai Moriwase. Grilled assorted seasonable vegetable. I'm becoming a fan of roasted onions and they are best paired with a umami miso paste.The Plat de résistance has to be the Wagyu Donburi! A well marbled buttery Saga A4 beef striploin sits on top a fragrant marinated short-grain rice. Mix all that runny onsen egg with truffle oil and shaved black truffles in and every mouth will send you to beef heaven. Certainly the best dish of the night. Goes for $55 a bowl if you order it a la carte. The Kashira Donburi, a grilled black pig pork cheeks paled in comparison to the Wagyu Donburi. The pork was too bland for my liking. Both soups were bland. I found it a waste to use tuna belly in a soup. The clam soup from the $128 menu was just bleargh. Was i impressed by the food served at Tamashii Robataya? Frankly i was hoping to be blown away but sadly it was underwhelming. I may go back for the Wagyu Donburi but that's about that. If you'd like to try, I'd say go for their lunch sets. It's priced in the $30 range. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2014-01-05
For the full post and pictures visit http://toseetofeeltoeat.blogspot.sg/2014/01/tamashii-robataya-north-canal-road.htmlThe set lunch came with a salad, sashimi, rice, miso soup, and dessert. Prices were reasonable too for the number of courses and the quality of food served. I ordered the Sake Teriyaki (Salmon Teriyaki) which was $16.80.The salmon sashimi was pretty awesome. The slices were thick, fresh, and juicy. I love the sweetness oozing out of the fresh salmon sashimi slices.The salmon teriyaki was pretty good. Nicely grilled with a delicious crispy skin. However, the salmon was slightly overcooked which caused it to be a bit dry and tough. It lacked the juicy texture of perfectly grilled salmon.I ordered Yuzu Sorbet as dessert which was refreshingly sweet. I love Yuzu! Never fail to perk me up after a heavy meal.Overall, the set lunch was pretty good at Tamashii Robataya and value for money. I will be back! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
In our food dominated city, it’s hard to keep a secret for long. Tucked amidst a row of shophouses along North Canal Road, Tamashii Robataya is the best kept secret serving up one of the best robatayaki in town. I have been to this 3-month old restaurant not one, but THRICE – once invited and the other two times on my own. Owner behind Tamashii is Chef Patrick. Being a chef for 14 years, Chef Patrick picked up his culinary skills while working for Tatsuya and M Hotel. In 2006, he started a robatayaki restaurant named Robataya Yoyogi with his partner but the partnership dissolved. So about 3 months ago, he set up Tamashi. For many Japanese restaurant, they always like to name the restaurant after their surname. But for this restaurant, Chef Patrick named it Tamashii, which means soul in Japanese, as he believes that a meal should not only satisfy your appetite, but also your soul.If you don't know what to eat, how about having an omakse meal? Omakase is a Japanese phrase that means “I’ll leave it to you”. Basically, the meal can be likened to an artistic performance by the chef. Before Chef Patrick begins, he first asks us if there is anything we don’t eat. Of course not, show us what you can cook! We want surprises! Here comes a plate of seasonal salad with tomatoes and fig. It is simple enough for great tomatoes to shine, but adding fig keep things exciting.One of my favourite is aga beef donburi! Wah this one is really shiok. Pink and tender Saga A4 beef striploin sits on a bed of marinated short-grain rice, topped with a runny onsen egg, drizzled with truffle oil. Break the yolk and mix it into the rice. Every mouthful you can taste the aroma from truffle, the silkiness from the egg and the flavours of the beef. Pricey, but worth the splurge!Kinki fish (rock fish) is considered a delicacy in Japan for their succulent and fatty white flesh. Their bright red skin turns orange when grilled and is only slightly flavoured with a little salt. It’s quite tricky to eat but with one taste you will understand why so many people persist picking every piece from the bone. Chef Patrick requests each kinki fish to be at 400g because the meat is fatty and oily.Kurobota is known for its rich marbling and soft translucent fat. This makes it extremely tender and if you want to enjoy its original flavour, just simply steam it. Our kurobuta pork belly is steamed with cabbage and mushrooms, just dip it with ponzu sauce (or dip your vegetables with sesame sauce) and it is good to go.Set LunchThey also have set dinner and set lunch. I have tried their set lunch twice and love it. It is so good and affordable! I love the Gyuniku Teriyaki ($25.80) while my friend had Grilled Cod ($23.80). My Gyuniku Teriyaki is done just right. Almost like having a mini-steak. The sauce is incredibly good too.For full review and more photos, please visit http://www.misstamchiak.com/tamashii-robataya-a-hidden-gem-along-north-canal-road/ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2013-07-11
On a lazy Saturday afternoon, my family decided to head to a small Japanese restaurant in Boat Quay for a nice set lunch. Frequently patronized by the working crowd on the weekdays, the restaurant was relatively empty when we visited on a weekend. I got the Teriyaki salmon set lunch ($16.90) but you can choose other dishes such as Wagyu beef, Teriyaki chicken or grilled saba fish. The meal comes with a small salad, which was quite average with a light dressing. Then some salmon and tuna sashimi which I really enjoyed because they were nice and fresh! Finally the main dish came with my grilled salmon drizzled with Teriyaki sauce, miso soup, rice and some pickles. The salmon was cooked just enough to be juicy yet crispy and went wonderfully with the rice and soup. Lastly, dessert was a scoop of home-made ice cream of your choice (green tea, yuzu, sesame, grape, sea salt) and I decided to try sea salt for a more exotic taste. It had a very unique taste being both salty and sweet at the same time, but I highly recommend trying it! Apparently, all the ingredients are flown in from Japan so you can expect them to be fresh and of the highest quality! Highly recommend this place to anyone looking for a bite in the CBD area. The prices are reasonable for the quality of food served and most of the customers are regulars so you can be sure that the food is good enough for them to keep coming back! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2013-06-21
For full review and photos: http://gninethree.com/2013/06/21/tamashii-robataya-a-unique-robatayaki-experience/Located at level 2 of The Offshore building along North Canal Road, the restaurant may only be 2 months old, but the chef and owner of this dining establishment is no lightweight. With 14 years of culinary experience in Japanese cuisine under his belt, working previously at Tatsuya and M Hotel, Chef Patrick Tan is sincere and passionate about his craft, desiring nothing more than to share his love for food by serving every individual customer with soul.For the uninitiated, the Robata style of dining sees diners seated around a U-shaped counter that partitions off the working space of the chefs by a mere foot long distance of counter space. This space is used to display a selection of gourmet vegetables, seafood and meats or more accurately put, the season's finest produce shipped in that day.Somewhat like an upscale seafood village/market place, customers need simply pick out the food they want and Patrick with his team of chefs will work their magic on the grill.We started with the Shiromi Truffle, which had exquisite plating of thinly sliced Amber Jack Mackerel, topped with black truffle shavings and garnished so prettily with purple edible flowers. Yes you heard me right, flowers.Next up was a rustic-looking Sazae Tsuboyaki. The flesh of the Horned Turban Clam was first hoiked out of its shell together with the guts, before being chopped up and tucked back into the now clean-ed shell with fishcake and mushrooms. All the ingredients are then cooked in a concoction of Dashi, Mirin and Sake, forming a little clear broth brewing in the Clam Shell.If you feel that your meal is incomplete without meat, then embrace this Hitsuji Niku, a grilled rack lamb dressed in salt, pepper and homemade apple sauce. Chef Patrick explains that a young lamb is used so that the gamey odor and flavor is toned down. I had to agree after taking a bite as I am usually quite sensitive to the smell. The meat too was tender and this rack was cleaned to its bone in no time.We also tried two rice bowls that evening.The first was the Saga Gyu Donburi, a Tamashii Robataya signature. Not hard to see why when this bowl reaches you though. Grilled Japanese Saga Beef with black summer truffle shavings and onsen egg atop fluffy Japanese rice, this was pure comfort food. Three gorgeous ingredients in a single bowl with a runny yolk to boot, this is one yummy bowl of goodness you do not want to miss.And for the complete ultimate Robata experience, one cannot leave without some alcohol in their system. Tamashii offers an extensive list of alcoholic beverages which includes Beers, Shochu, Whiskey and more than 10 different types of Sakae. So gather your friends down for one-of-a-kind experience here at Tamashii Robataya. It is one that you will be talking about for weeks to come. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)