We visit Hashida Sushi and Sushi Jin for a taste of this season’s invigorating produce
HASHIDA SUSHI
THE BUZZ
Since opening its first overseas outlet in Singapore in 2013, Tokyo’s renowed Hashida Sushi, which is helmed by Chef Kenjiro ‘Hatch’ Hashida, the son of master sushi chef Tokio Hashida, has garnered a loyal following of diners at its modern and sophisticated premises in Mandarin Gallery. The restaurant, which serves omakase-style Edomae sushi, was formerly located at a smaller space on the 2nd floor of the mall, but moved up to the larger fourth storey space at the end of last year, previously occupied by Beni.
Whether it is the excellent service, the stunningly fresh sushi or the fun of watching head chef and owner chef Hatch carving layers of well marbled layers off a huking slab of tuna belly behind the bar that brings patrons back, it is clear that Hashida Sushi has found the formula for drawing discerning foodies.
هذه القصة مأخوذة من طبعة June - July 2017 من Food & Travel.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June - July 2017 من Food & Travel.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
The Best Of Both Worlds
Italian-Japanese restaurant Ristorante Takada is marrying cosines in novel and exciting ways.
From Farm To Table
Fresh poultry is often perceived to be better than the frozen variant, but industry experts share that frozen poultry is equally delicious and nutritious, and even more economical and better for the environment.
Japanese Delights
Rich, creamy and bringing new flavours to town is Japan's popular Hokkaido desserts
Summer Flavours
We visit Hashida Sushi and Sushi Jin for a taste of this season’s invigorating produce
A ‘Feast-ful' Of Flowers
Experience the annual wonder of spring in Australia’s festivals of flowers located in Tasmania, Canberra and Victoria
Going Back To Heritage
Two different chefs give their take on local flavours: one sticks to authenticity and the other injects his own touch of modernity
Chef Leong Chee Yeng
Chef Leong Chee Yeng of Jade Restaurant at the Fullerton Hotel Singapore shares a scrumptious Pandan Gula Melaka snow skin mooncake recipe
