Tamashii Restaurant | Who’s Up For Whisky Miyazaki Sukiyaki & Shabu Shabu

Media Tasting at Tamashii Restaurant

Tamashii Restaurant, previously known as Tamashii Robataya, launches a new Kappo-style dining concept with Chef Patrick at the helm. A brief explaination of Kappo-style, it is a multi-course where intimate spaces between the chef doing the cutting and cooking of the food in front of the diners and serves the dishes over a counter. Private rooms are available. Chef Patrick’s Signature Whisky Sukiyaki and Shabu Shabu is back by popular demand.

A beautiful fresh assorted vegetables platter.

Showcasing the exquisite and fresh ingredient, A5 Miyazaki Beef, weighing at 300 grams, the key ingredient for Whisky Sukiyaki and Shabu Shabu. The light streaks of white fat are too alluring!

The meal started off with salmon roe with a hint of yuzu zest.

Monk fish liver and tuna tartar are served shortly after the first appetiser. The delicacy of the monk fish liver that has meltingly mouthfeel with a slight fishiness. The classic tuna tartare turned out light, recommended to have this before monk fish liver.

Chef Patrick has started preparing the sukiyaki pot while we are having our appetisers. He has used the beef fats to oil the pan before adding some vegetables, mushroom and tofu. Then, adding sukiyaki broth to the pot of goodness. It is left to simmer on its own before adding whisky into the sukiyaki pot. Check out the flaming experience!

Take the Miyazaki dinner to the next level with an ideal whisky flambe. Moist, tender and slightly sweet slices of Miyazaki while the whiskey seemed to hold up the beefy flavour.

The perfect marbling miyazaki gave a satisfactory oily taste yet flavourful on its own. Or you may also dip it into the raw egg.

Ended off the meal with appetising mini portion of plum wine umeshu jelly, warabi, Japanese melon.

*Service charge(10%) and GST(7%) applicable.

Share this post with your friends and loved ones.

You have a chance to vote for this food article. Simply leave your vote/s and comment below.