News: New Restaurant-in-Restaurant: Abura Kappo at Hashida

Hashida Singapore has launched a new restaurant-in-restaurant concept Abura Kappo, which showcases the convergence of inspirations from across the globe, interpreted through a creative Japanese lens.

Hashida Singapore helmed by charismatic Chef Kenjiro “Hatch” Hashida s known for its progressive Japanese gastronomy and unorthodox exploration of Japanese cuisine. Abura Kappo restaurant-in-restaurant concept is where Chef Hatch guides his team to realise his wildest imagination with a varying roster of specialities — all bound by the element of Abura (油): oil. It opens with Abura Kappo Vol. 1, the first menu of its kind.

Abura Kappo Vol. 1

The menu ($200++ per diner) executed by Hatch’s crew is a succession of 13 bites, each a revelation of textures and flavours.

Diners begin with the Monaka, crisp wafers sandwiching creamy egg custard, a combination of blue cheese and Comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish simmered in kombucha.

Next comes the Lamb x Squid, raw lamb and squid accented by the stunning botanicals of Hashida’s very own gin salt; a complex, robust blend that incorporates the unique florals of salted sakura and savoury kombu kelp. Tuna Consommé, Managatsuo, Ebi Toast and Tebagyoza will follow.

Wagyu Beef Tempura, adorned with drizzle of tart balsamic and pomegranate sauce, is set alongside a delicate sakura salt and a red shiso salt. Then, a refreshing interlude: tender duck breast meets the vibrance of pickled turnip and persimmon in the Duck Salad. The Soft Soba Taco features a house-made soft buckwheat tortilla crafted from the same flour as Japanese soba noodles.

Oden Tempura follows and do-it-yourself maki make for an entertaining finale. Dessert is a two-part curiosity: shiitake mushroom-infused chocolate paired with house-made vanilla ice cream, shaped to resemble a mushroom cap; and a slice of dried persimmon accompanied by rich, earthy house-made matcha ice cream.

A la carte

Also available à la carte are the delicacies of melt-in-your-mouth Uni & Caviar Tempura ($35), Ika & Caviar Tempura ($24), and Kani Tempura ($12), which spotlights the seasonal treasure of snow crab. The Golden Mochi ($12), gratifyingly crisp and chewy, is a welcome indulgence.

Dining at Hashida Singapore is an experience that is described as ‘sui generis’ — one of a kind. Dining at the new Restaurant-in-Restaurant Abura Kappo should be an exploration beyond convention.

Abura Kappo at Hashida
77 Amoy Street
Singapore 069896

Tel: +65 8129 5336

Opening Hours:
Tue: 7 pm to 10.30 pm
Wed – Sun: 12 noon to 3 pm; 7 pm to 10.30 pm
Closed on Mondays

Website

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The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog