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Food Review: Kanda Wadatsumi – Sublime Omakase Experience at Tras Street

 
I can’t believe it took me so long to discover this hidden gem in Singapore. I’ve been to quite a fair share of restaurants at Tras Street (Singapore) but Kanda Wadatsumi had totally gone off my radar, until now.

Kanda Wadatsumi frontage at Tras Street

 

Perhaps it is the inconspicuous frontage, but once I step into the restaurant, the modern ivory-colored walls emanate an intimate surrounding that’s almost in stark contrast to the generic exterior.

Kanda Wadatsumi frontage at Tras Street

 

 

Kanda Wadatsumi flies its fishes in from Japan Fisheries and Tsukiji Market, and Wagyu beef from Japan Agriculture. A quick look at their lunch menu revealed a good selection of set lunches and Omakase course.

Kanda Wadatsumi lunch menu.

Kanda Wadatsumi lunch menu.

We can’t resist but to embark on the 8-course Omakase Lunch Course ($120).

1st appetizer: Lotus root, tai (sea bream) with yuzu vinegar.

1st appetizer: Lotus root, tai (sea bream) with yuzu vinegar.

2nd appetizer: Eggplant with uni miso.

2nd appetizer: Eggplant with uni miso.

1st course: Chawanmushi with scallops and aosa seaweed.

 Chawanmushi with scallops and aosa seaweed.

 

Notable dishes include the Chawanmushi with Scallops and Aosa seaweed, which is so delicate in taste and texture. If you are worried about that “eggy” taste, there is absolutely none to begin with.

2nd course: Assorted sashimi.

Assorted sashimi.

Sand fish with sake, mirin and soy sauce.

Sandfish cooked in sake, mirin and soy sauce.

The sandfish with sake cooked with a light teriyaki sauce is bursting with chewy fish roe. It is one of the most interesting dishes I’ve encountered.

Kagoshima Wagyu Beef with Roasted Vegetables.

Kagoshima Wagyu Beef with Roasted Vegetables.

Another winner is the grilled wagyu, which is a superb cut and sits beautifully with a bed of roasted vegetables.

From left to right: Sea Bream, Rainbow Trout, Chutoro, Japanese Mackerel, Scallop and Hokkaido Uni.

From left to right: Sea Bream, Rainbow Trout, Chutoro, Japanese Mackerel, Scallop and Hokkaido Uni.

The sushi shines at the occasion. The consistency of the rice is well-proportioned and the fish pieces are top quality. Each slice is brushed with a special shoyu concocted specially by Chef Hara-san. No additional soy sauce is served (or needed).

Japanese melon with pomelo.

Ending the meal with the ‘king of fruit’ Japanese musk melon and pomelo.

It’s safe to say that the gastronomical experience was one of the best at any Japanese restaurant in Singapore. I absolutely love the use of fresh Japanese ingredients at Kanda Wadatsumi. The outstanding ingredients, sublime preparation provide an experience that’s almost poetic.

If there is any room for improvement, perhaps more product knowledge training should be given to the server. I also had a difficult time understanding what she was trying to describe.

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Anyhow, now that I know what is behind the nondescript doors, I know I’ll be back soon.

*This is a collaborated post in partnership with Kanda Wadatsumi.

 

Kanda Wadatsumi
50 Tras Street, Singapore 078989
Tel: +65 6221 6264| Website 

Opening hours:
Lunch: 12:00 pm – 3:00 pm
Dinner: 6:00 pm – 11:00 pm
Close on Sunday and Public Holidays

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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