Chef Patrick has mentioned that instead of the usual liquid shoyu, he has presented diners with his signature shoyu foam, so that they can customize their saltiness preference to go with the fish. On this day, we were presented with the seasonal fish of the chūtoro (fatty tuna belly), herring fish roe and amberjack mackerel. Each slice brings a different texture and flavour when paired with the umami shoyu foam and wasabi.
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The second and third course set the bar even higher, with the unique Monaka that has two crisp wafers sandwiching a pump of foie gras parfait and an in-house pickled with radish with a topping of an aged 15-year old balasamic vinegar. To prevent surfeiting, the tanginess and punch from the radish and vinegar cuts through the heaviness of the foie gras. Rounding off the initial few courses, Chef Patrick served a cold Japanese somen with truffle and fried dry white bait to further whet the appetite and open the palate.
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Tamashii Restaurant
Address: 12, North Canal Road, Unit 02-01, Singapore 048825
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