Mare Hachikyo

Hailing from Sapporo, Hokkaido, Hachikyo’s first overseas outpost has landed in Singapore. With 90 per cent of its ingredients sourced from Hokkaido, the restaurant offers a pure expression of seasonality. The signature temaki, containing kegani (hairy crab), ikura (salmon roe) and uni (sea urchin), is the epitome of decadence, with a balance of creamy textures and crispy nori that leaves diners wanting more. A unique highlight is the renowned Kutchan potato from Japan. In a potato gratin topped with Oscietra caviar, the humble spud is elevated to centre stage. The Kuroge wagyu tenderloin, finished with an onion reduction, also delivers a robust punch. The main event, however, is the signature ikura donabe topped with awabi (abalone). Cooked with premium Yumepirika rice and dashi, the clay pot is finished with generous heaps of ikura for an intense, umami-laden experience.