Ask anyone who serves the best sushi in Singapore, Tatsuya will always come up. From the expensive beechwood table top for his sushi table, to 3 times weekly imports from Tsukiji market, Chef Ronnie does not spare any expense to replicate the Ginza Sushi experience.
Chef Ronnie Chia is a very colourful character helming the excellent Tatsuya. He was a disciple of the legendary Chef Yoshio Nogawa of Nogawa.
Sorry on the quality of the photos. These were taken many years ago on iPhone 3.
We started with an appetiser consisting of steamed lava beans, firefly squids (Hotaru Ika) in ponzu seaweed and sumiso, and a marinated ika.
Next was an assortment of sashimi that included really fresh Hokkaido Uni, Akagai, Yellowtai, Chutoro, Swordfish and Octopus.
And we continued with a braised Ayu. Not my favourite way of handling Ayu, I preferred them grilled.
Next, Chef Ronnie showed of his Aburi skills. Using mentaiko and may on salmon, the burnt mayo gave a very savory taste to the salmon while the mentaiko gave the spice. Lovely.
Next came the omakase sushi. They kept the sushi coming until you called them to stop. The fish was fantastic, but it was the aburi ones that stood out from the rest.
I would have loved to visit it again soon, but it was not child friendly. But if you are here with your business associates or adult friends, you will not be disappointed.
Tatsuya
22 Scotts Road, Goodwood Park Hotel, Singapore 228221
Tel: +65 6737 7411
Date visited: Apr 2014
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