Food, Lifestyle, Travel & Photography: Tatsu

Wednesday, April 26, 2023

Tatsu

I have been craving for a delicious Teppanyaki meal for the longest time ever since my favourite restaurant at Jurong Hilltop closed down. Located in CHIJMES, Tatsu combined sushi as well as the Teppanyaki concept in the restaurant even though the seating is rather limited.

Tatsu @ Chijmes

We were quite lucky for no reservations were made on a weekend and gotten ourselves a seat at the counter. Despite the low ceiling with opened kitchen and confined air-conditioned environment, the air was still well-ventilated.

Counter for Teppankaki

They have wide varieties of raw fish and these fish are flown in from Japan 4 times a week to ensure the utmost freshness. I had their Mekajiki Sashimi and these slices were thick and delicious.

Swordfish Belly Sashimi - $12

We ordered the Wagyu Dinner Course at $128 as well as Wagyu & Lobster Course at $168.

These were included in the Wagyu Dinner Course :

Salad
Slipper Lobster
Scallop
Wagyu Steak
Assorted Mushroom
Seafood Fried Rice
Asari Miso Soup
Dessert

And these were included in Wagyu & Lobster Course:

Salad
Lobster
Wagyu Steak
Assorted Mushroom
Seafood Fried Rice
Lobster Head Miso Soup
Dessert

The set meal starts with a bowl of Salad dressed in tasty Japanese Goma Sauce. The mixture of greens, vegetables and tomatoes gave a refreshing start to our meals.

Salad

Following the usual Teppanyaki Restaurant practice, the raw food will be served in a tray for our eyes before the chef places them down on the hot plate.

Combination of ingredients from the sets

As for the Seafood Fried Rice that we were having, ingredients such as prawns, salmon, cucumbers and carrots were included.

Seafood Fried Rice Ingredients

The chef is friendly and he started off by cooking the scallops as well as the slipper lobster (Crayfish).

Crayfish & Scallops on the Way!

Adding Oil

Chef Preparing the Seafood

The freshness of the crayfish was commendable. Without much seasoning, the original taste brought up the freshness of the seafood.

Time for Crayfish

The lobster was served with creamy sauce and tantalising.

Lobster

The charred edges and sauce over the scallops were addictive. I just could not stop at 1 after popping it into my mouth,

Scallops

Chef at work

Keeping the chef busier, we ordered another side dish on top of our meal. The texture of Foie Gras was rich, buttery and delicate. The charred taste as well as the fried garlic and spring onion toppings had given additional taste to the dish.

Foie Gras - $38

Soon these slab of Wagyu steak was skillfully cut up into uniform pieces and processed by the chef in front of our eyes.

Wagyu Steak

Checking the Doneness

In no time, we get to enjoy these juicy beef cubes on the plate. Doneness of these beef cube was perfect. A handful of fried garlic slices were given to pair with these.

Wagyu Cube

The lobster head was made useful by cooking them in soup. Compared to the Asari soup, this was much sweeter.

Lobster Head Miso Soup

The last dish of the meal before the chef cleans up the hot plate. Surprisingly the bowl of fried rice was great. It swept my feet off for every pearl grain was well coated in flavour. The egg fragrance with the chunks of seafood within sums up a good bowl of fried rice.

Seafood Fried Rice

Moving on to the last dish on the menu before we moved our butts will be the creamy chocolate pie that was drizzled with chocolate sauce. It was quite a small portion which I think was not overly cloying for the palettes.