The popular sushi-ya is back with an even bigger space

Since the start of the year, the restaurant scene has received a major battering with the closure of some of the best dining places in Singapore—from Restaurant Andre to L’Atelier de Joel Robuchon and Joel Robuchon Restaurant.

Another hot favourite, sushi-ya Hashida Sushi at Mandarin Gallery, also made the list when it shuttered in June; and based on his Instagram feeds, it looked like chef-owner Kenjiro ‘Hatch’ Hashida had decided to transplant himself to San Francisco where his first US outlet is set to open.

(Related: This Is Not Goodbye, Says Andre Chiang)

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Above The new space is split into three dining rooms; it also has a second floor for private functions (Photo courtesy of Hashida Sushi)

To their surprise, Hashida Sushi fans breathed a sigh of relief when his Singapore outpost re-opened in a bigger space on Mohamed Sultan Road on October 5, ensuring that its legacy continues on in Singapore. The move was, in part, due to chef Hatch ending relations with his former business partner, and his aim to grow the brand in Singapore and overseas.

The two-storey space comprises three dining areas that seat 15, 10 and 8 on the first floor, and a multi-purpose hall on the second floor dedicated to special events—be it weddings, birthday parties or business functions. It now has a bar, too, which carries his personal selection of sake and spirits, and is available for diners to pair with the omakase menu.

(Related: Marco Pierre White's The English House Opens On Mohamed Sultan Road)

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Above Chef-owner Kenjiro 'Hatch' Hashida will grow the brand with restaurant openings in San Francisco and Tokyo (Photo courtesy of Hashida Sushi)

His culinary philosophy—which is to use the best seasonal harvest—has not changed. He continues to source his produce from trusted farmers and fishmongers, and only uses ingredients which are organically farmed.

The lunch and dinner menus are priced the same, but offer more diversity, dependent on the seasonal finds from Japan. Of course, he has kept his signatures, such as the gigantic fresh tuna that is carved before diners and served as sushi. Says chef Hatch, “I will continue my endeavor to create much more distinctive dishes for my guests, while remaining true to the Hashida brand.”

With the growing Hashida Sushi brand—the San Francisco outlet is opening at the end of the year, and Tokyo in 2019—chef Hatch has assembled a team of master chefs who will be helming the restaurants; he will visit the outlets often, but Singapore will still be where he is permanently based.

Hashida Singapore
$ $ $ $   |  

77 Amoy St, 01-01, S(069896)

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