(3 votes, average: 3.67 out of 5)
Loading ...Tatsuya Japanese Restaurant
Posted on : 27-01-2008 | By : Charm* | In : Cuisine, Fine Dining, Japanese, Recommended
#01-05 Park Hotel, 270 Orchard Road, Singapore. Tel: 6737 1160
Operating Hours: Lunch: Noon – 3pm Dinner: 6.30pm – 11 pm
A name synonymous with beautifully fresh sushi and sashimi, Tatsuya has been the choice destination for local Japanese cuisine devotees since its opening. Helmed by chef and owner Ronnie Chia, the cosy restaurant boasts excellent, helpful service; restrained, beautiful décor; and some very exclusive ingredients – including fugu and Hokkaido King Crab. Truly passionate about the cuisine, Chia ensures that his restaurant consistently features a good spectrum of the season’s best, direct from Japan. We went for a delicious yuba (beancurd skin) and tuna salad, some crispy-soft deep fried baby trout, seared swordfish sashimi – taut and unblemished, and accompanied by just a light ponzu sauce -, and a grilled needlefish. The freshness really shined through in each dish – the tuna and swordfish in particular had that distinctive firmness of a pre-rigor mortis piece of fish – as did the sea urchin, although this was no great surprise as it was served straight out of its shell, and tasted like mussel-y pats of butter. A dish of sweet potato with crabmeat and shark’s fin was thick, generous and flavoursome, but not really for me in a Japanese restaurant. Besides, my endangered fish quota for the night was just about to be exceeded by the southern bluefin tuna toro sashimi(about $600 a kg) – my not-so-secret vice. There really is no other food in the world that does what toro does to me: for me it’s the perfect food – it has an unctuous, velvety texture and rich, deep, meat-y flavour. Just wonderful. If you get stuck (and don’t have deep enough pockets for the toro), then the staff are attentive, patient and brilliant at recommendations: just let them know your budget and leave the rest up to them.
Wine: If you must have wine then bring your own: sake is the order of the day here.
[...] Tatsuya Japanese Restaurant [...]
Consistently delivers perfect food. Although the boss isn’t Japanese, he’s inherited the Japanese tendency to obsess on details and it shows in the quality, freshness, and presentation of the food. This place is better than a lot of Japanese restaurants in Japan. Go for the Sushi omakase (house choice) and you won’t be disappointed. It’s not cheap, but with fish flown in from Japan it’s not the place to go to save money.
[...] from sunny Singapore Just a quick update on last night’s marvellous gastronomic experience. Tatsuya Japanese Restaurant is located at the lobby level of Park Hotel on orchard road. It is quite an institution among [...]
My husband and I visited their new outlet at Goodwood Park Hotel and we were served by the owner, Ronnie himself and the sashimi was beautiful, decorated like a piece of art, and the sushi was fantastic. We had the most wonderful meal and the ambience and decor of the restaurant really adds to our dining experience! We’ll definitely be back for more with our family and friends!
Im a regular of Tetsuya in Park Hotel. Its simply one of the finest gastronomic experiences around! Indeed, it is places like Tetsuya that make working hard worthwhile – and i go there to treat myself when i think i deserve a reward.
I always try and be served by the chef saki san. He is a wonderful man and so very talented in his craft. Normally, I will have some Ikura and edamame beans to start and then allow Saki san to take me on a culinary journey that he creates depending on what mood I am in and what fresh produce he has in that particular day.
the Otoro is just amazing …. every mouthful is just the most intensely enjoyable experience and almost brings me out in a celebratory cheer! Likewise, the salmon and swordfish sashimi is to die for as are the ebi sushi. Like all great Japensese restaurants, the chefs have the amazing ability to get the perfect ratio of meat and rice in their sushi combinations. Saki san also makes some amazing hand rolls, i’ve co invented one with him which is otoro, ikura, chilli and a big dollop of wasabi all blended together and served in a handroll wrap. Its an amazing blend of sensorial experiences.
the hot food is just as good, though this is something I am still learning. But what I love most about Tetsuya if you apprecaire good food, then the staff and chefs are totally unpretentious and delighted to teach you about the food and its intricacies as you go along. Unlike French Fine Dining restaurants, there is no haughtiness or arrogance, only the most exceptional and friendly staff who make every single visit a special occasion..
last word on the lady waiting staff: they are impeccable in their attitude and service code. your soy bowl is removed after every course so that the different flavours can never collide with each other, your dining space is always cleaned after every course, a need for me as I am still mastering the use of chop sticks and they are always available with a wonderful smile,
I really cannot commend this restaurant enough – a fantastic achievement!