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2013-06-21 53 views
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 shar
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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.
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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.
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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.
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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.
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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.
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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.
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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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-06-19