introduced my RI buddy to my favourite restaurant hachi today on 3.11.2016. ^^

this same friend organised an incredible 10pax birthday lunch for me at kai garden, and also did a coffee table book collage for me. simply fabulous! 🙂

so my turn to do a belated birthday lunch for him la… 🙂

hachi had good lunch crowd today.

it’s quite unpredictable, but maybe lunch mostly well taken up, dinner crowd a bit more uncertain.

i honestly didn’t think hachi’s ohmi wagyu omakase could get any better. it’s already so good.

and oh, wife & i just returned from a 5day stay at nikko, autumn hikes. one of the 3 ryokans we stayed this trip was shikisai, a quite good standard ryokan.

and on the first evening of our arrival at shikisai, we were looking forward to a delicious, wonderful kaiseki dinner but the dinner (on the first night) unfortunately was not even 1/2 as good as this hachi’s lunch omakase.

looked at the dishes, really quite far off actually!

Singapore’s food standard is now way up there la….

omakase started with uni kakiage.

it was a quite generous serving of uni. batter was very good. the other piece is a mushroom, and sitting on a bed of edamame mousse.

it’s a very good quality starter, though i always prefer uni served as sashimi or sushi.

the oyster is huge, served in 2 cut pieces with ponzu jelly.

it’s quite a regular fixture in this omakase.

oyster very fresh, plump & sweet, & the ponzu jelly combined perfectly. 🙂

the ohmi wagyu 近江和牛nimono (steamed dish) is a new dish.

the restaurant told me this replaces the sukinabe, and they asked me if i wanted to have back the sukinabe. i was quite happy to try out their new dish.

very good dish anywhere. nice tender, smooth braised wagyu. with sweet potato.

here this was the first of 4 ohmi wagyu dishes, and 2 other wagyu dishes were just incredible la.

a good sashimi moriawase, with akami (lean toro), kampachi (amberjack), hirame (flounder) & bonito (tuna family).

lean toro very sweet & smooth, not as good as chutoro which they sometimes serve.

my friend commented the hirame very good. indeed no residue, usually hirame has some chewy part. kampachi & bonito all very sweet & tasty. a good standard sashimi.

the grilled A5 ohmi wagyu was fantastic, so flavourful, marbled, melt-in-your-mouth. ^^

everything else were excellent, the dried cuttlefish, tomato, & crackers.

next was the wagyu sushi.

one with daikon, minced radish. the other topped with uni & caviar.

server specially highlighted that the preparation already incorproated sauce, so no ned to add wasabi or sauce. 🙂

really top quality sushi la…

the best dish came in a grand ending. a young chef came to serve it himself.

it’s a ohmi wagy shabu, not the traditional shabu but with he said a chopped wagyu gravy/sauce.

in fact nothing like a shabu 涮, 8sec poaching la! the wagyu was thick cut like A5 steak quality not thin slices for shabu.

so marbled, flavourful, awesome wagyu dish!

& after the wagyu, there was the onigiri & pickles, this dish serving as gohan dish to round off the excellent meal.

& for dessert, we had a yuzu sorbet.

very good, totally refreshing & had some yuzu pieces also in the sorbet, very nice la!

i went to get a slice of a yuzu meringue from next door, the patissier.

they told me this (new) yuzu flavour less sweet than their signature passion fruit meringue.

hachi plated it nicely for my friend with the birthday candle…

nice cake but i think i kind of went off patissier & the meringue cake a bit liao.

this lunch omakase was so good la…totally awesome! will come back again.

c.h.e.f andy

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