80 Robertson Quay
#01-01 Robertson Blue
Singapore 238245

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Thursday:
05:00pm - 11:30pm

Friday:
05:00pm - 11:30pm

Saturday:
12:00pm - 11:30pm

Sunday:
12:00pm - 11:30pm

Monday:
05:00pm - 11:30pm

Tuesday:
05:00pm - 11:30pm

Wednesday:
05:00pm - 11:30pm

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Reviews

From the Burpple community

Another dish that i highly recommend is the Dashi Oden, which appealed to my taste buds with its comforting broth and simple, yet delectable ingredients! The ingredients include the flavourful chicken meatballs, soft, juicy daikon (radish), delightful konjac (yam) and bouncy chikuwa (Japanese fish cake). The different elements combined together to create a wondrous burst of flavours and textures!

The recent rainy weather got me craving for the A4 Wagyu Dashi Shabu that i had at Dashi Master Marusaya recently! Think melt in the mouth wagyu beef cooked in an umami-laden dashi broth that’s sweetened with 8 types of shredded vegetables... just thinking of it makes me salivate! That’s not all, after you’re done with the meats, a choice of udon or porridge is added to the broth to complete the Dashi Shabu experience!

Other meat options include the A5 Wagyu, Pork and Homemade Chicken Meat Ball.

Finished tableside with a topping of wispy bonito fish flakes for savoury flavour.
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The chilled dashi broth is bright with earthy sweet flavour, while the soft blanced spinach leaves hold good vegetal sweet flavour.
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A trio of tender mushrooms (shiitake, golden, shimeiji) with vegetal earthy sweet flavour, and juicy cherry tomatoes with floral sweet notes, complete the ohitashi / blanched spinach in dashi broth dish.
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Invited tasting. Visits were before the circuit breaker in Singapore.
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Dashi Master Marusaya
More details in profile & blog

Their dashi oden features a warm, earthy savoury salty sweet base of dashi stock flavoured with light soy sauce, and dark soy sauce.
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This one-pot stew is then garnished with a medley of ingredients, including tender Japanese mountain yam chunks which are earthy sweet, and gelatinous konjac cubes which are sweet earthy.
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There's the classic soft braised daikon radish chunks which are vegetal sweet salty from absorbing the broth, and bouncy fish cake strips which are sweet savoury with a light dense chew.
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The more premium ingredients include bouncy hard-boiled egg which is eggy sweet, tightly packed chicken meat balls made with tender minced chicken meat and crunchy chicken cartilage with savoury salty sweet taste, and a garnish of crunchy sweet peas in a pod with vegetal sweet flavour.
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Wholesome and healthy sharing stew, so yummy and comforting.
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Invited tasting. Visits were before the circuit breaker in Singapore.
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Dashi Master Marusaya
More details in profile & blog

The dashi shabu broth is seasoned with light soy sauce, dark soy sauce, and salt, giving it an earthy savoury salty flavour.
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It's garnished with crunchy shredded fresh vegetables which lend vegetal sweet flavour, including napa cabbage, carrots, kale, garland chrysanthemum, and leeks.
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There's also tender shimeji mushrooms, shiitake mushrooms, soft silken tofu beancurd, and crisp Japanese ginger, all of which result in bold earthy herbal sweet notes.
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We were guided to bring the hot pot to a boil, then lower the temperature to 80 degrees celcius; helping ourselves to the first portion of the soup, before cooking the meat (which comes with the set).
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The A5 Miyazaki Wagyu Beef Shabu (SGD $68 per person set) has good marbling, and the wagyu beef cooks quickly. Has a light delicate chew to texture, with a beautiful meaty fatty savoury salty flavour.
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The Premium Hokkaido Pork Shabu (SGD $48 per person set) is meaty with a light chew to texture, and needs a slightly longer cooking time. This Hokkaido pork is clean-tasting and fresh, with lovely meaty savoury sweet flavour.
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The set is finished with either udon noodles or congee. I prefer the congee, where excess water is removed then white rice and whisked eggs are poured in, and folded repeatedly. Finally, a garnish of dried seaweed and spring onions tops it off.
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The okayu / congee is thick and rich, with a lovely yummy eggy grainy sweet savoury flavour.
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Invited tasting. Visits were before the circuit breaker in Singapore.
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Dashi Master Marusaya
More details in profile & blog

This differs from the usual bonito fish flakes, because instead of being dried and smoked then shaved, it's marinated with light soy sauce, dark soy sauce, and thinly sliced.
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The result is the marinated bonito fish jerky having a light firm stringy chew to texture, with a distinct savoury salty fishy flavour that reminds me of dried squid.
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Pleasant on its own, much better when paired with some creamy mayonnaise, which lends a milky sweet note.
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Invited tasting. Visits were before the circuit breaker in Singapore.
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Dashi Master Marusaya
More details in profile & blog

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