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2013-07-30
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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 robat
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/
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