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.
This story is from the June - July 2017 edition of Food & Travel.
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This story is from the June - July 2017 edition of Food & Travel.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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