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.
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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.

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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!


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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.

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How to go Tamashii Restaurant
Operating Hours

Monday to Saturday 11:30AM–2:30PM, 6:30PM–10:30PM

Address and Contact

12 N Canal Rd, #02-01 The Offshore building, Singapore 048825

Tel: +65 6222 0316

Reservation is allowed.

Travel and Parking

Parallel parking available.

Travel via public transport.

Exit G;
Walk 395 m (about 10 minutes) to Boat Quay Conservation Area.
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