my wife’s good friend couple bought us a wonderful super delicious omakase dinner at hachi on 22.11.2014. 🙂
my wife & i had been to hachi several times. we introduced the restaurant to them & said we would buy them dinner there, but they sprang this superb omakase on us & bought us instead.
in fact we had never take this S$188pax premium omakase here (restaurant said it’s a new menu started 2014). every time we just took the S$118pax (now increased to S$128 pax) omakase, which was also pretty good. well no complaints. ^^ 🙂
#1 first course was a japanese persimmon came shielded with persimmon leaf. dish was beautiful & exquisite, feeling of koyo (autumn colours). persimmon was very sweet but could not recall the other items. there was goma (sesame) sauce.
#2 second course was ayu fish, tamago, ginkgo nuts, chestnut, crispy sweet potato, dish of seaweed. such delicate & beautiful plating. 🙂
ayu is a tasty but flaky (falling apart) fish, not my favourite but ayu shioyaki (鮎塩焼) is a very popular dish (see photo of the open grill here). in small bites for this starter, it was quite nice.
#3 third course was a steamed tai (seabream) on braised tofu. sea bream was very sweet & tasty. tofu was excellent, very crispy outside & smooth consistency inside.
#4 the next course sashimi moriawase for 1pax kinmedai 金目鯛 (japanese golden eye sea bream – see photo here), tai (sea bream), hamachi>> was a real treat. i have not taken sawala before & probably not kinmedai (as sashimi) too.
the kinmedai was really good. 🙂 and of course the chutoro, botan ebi etc etc. ^^
we had really good sashimi moriawase just last week at sumiya on 16.11.2014 which included uni, awabi & akami.
and of course mikuni’s chirashi don sashimi quality was top draw.
but to have this sashimi moriawase as part of an 11-course omakase was truly luxurious, sumptuous. 🙂
#5 fifth course was crispy sweet potatoes on steamed sea bream on japaenese rice cake in a very tasty starchy mountain yam soup. simply yummy. i drank the whole thing.
#6 sixth course was a large (3in), firm & tasty oyster. 1 of us found it sandy. it was ok for the rest. it was evidently good enough though as we finished the oysters before i thought of asking the restaurant to replace the oyster. i like this dish very much.
#7 next course was an excellent tempura – anago (conger eel), very good hotate, shiso 紫蘇 leaf (also called oba), and red pepper.
the konbu (昆布) which japanese use for dashi (clear soup stock) is not edible.
#8 eighth course was ohmi wagyu (近江牛) – among the top 3 japanese wagyu – with caviar, jalapeño chilli, sweet potatoes.
taste was simply sublime, out of this world. ^^
#9 next was hokkaido momotaro tomatoes – a palate cleanser.
#10 the server brought us a tray of 10 to 12 sashimi. each diner can pick 3 types of sushi. my selection of sushi = kinmedai, hotate, uni. the hotate was really good, very huge, plump & sweet. the uni & kinmedai too of course. 🙂
wife had uni, negi toro & kinmedai. the 2 friends each had botan ebi, hotate & uni. 🙂
#11 i guess dessert was the least tantalising of the omakase – yuzu ice cream, kiwi fruit, grapes, strawberries, blue berries, cheese cake slice. it was a bit more quantity than quality, good standard & substantial, but not like say japanese melon.