Hashi is part of the TRE Group, who also owns Oso Ristorante, Gaia Ristorante & Bar and Absinthe Restaurant, and opened in May 2013. Hashi is helmed by ex-Nobu Australia head chef, Tadashi Takahashi. Hashi (means chopsticks in Japanese) is atas fine dining that serves exquisite authentic simple Japanese food. Tip: Restaurant Week is a good time to try out at $55/pax for 3 course dinner, considering their usual Kaiseki 5 course Lunch Menu is already $80!
I liked the decor of Hashi – very minimal, elegant zen feel juxtaposed to Oso’s darker complex ambience. The sake bar structure reminded me of chopsticks (Hashi), and I loved the details of the rolls of kimono fabric leaning against the wall connecting the sushi bar to the inner seating area (that can seat up to 80 diners).
First up, Appetizer – Cold Soba and Mixed Salad with Yuzu dressing and Sashimi (3 kinds of seasonal sashimi)
The Cold Soba was refreshing. The sashimi was good no doubt, but not as fresh and sweet as my favourite sashimi/chirashi dons as my best-value-and-freshness-for-money restaurant, Chikuwa Tei.
Main – Sashimi Bento Box
1 – Japanese cucumber and wakame seaweed, with vinaigrette sauce, Boiled Marinated Spinach, Japanese style steamed duck breast, White Fish Kara-age
2 – Mixed Tempura (Prawn and 3 types of vegetables)
3 – Japanese Slow-cooked White Radish (With a choice of Beef Stew or Pork Belly)
4 – Japanese Hokkaido Steamed Rice with pickles
Japanese Dessert (comes from 5th Generation shop in Shizuoka) – Chestnut and Red Bean dessert
I would say Hashi is very authentic Japanese and very similar to the original Japanese kaiseki taste/style I have tried in Japan. However, for the usual price besides Restaurant Week, I feel it is tad over priced. Good to try for restaurant week for $55 — fresh, good variety and filling.
Address: 48 Bukit Pasoh Road
Operating hours: Mon-Fri 12-3pm, 6pm-11pm; Sat 6pm-11pm