Fans of Hashida Singapore will know that chef Kenjiro ‘Hatch’ Hashida brings to the table creations of exquisite quality and execution. The serene restaurant, inspired by a Shinto shrine, draws diners into his culinary universe that is rooted in personal reflection and artistic expression.
Now, chef Hashida goes a step further by presenting dishes from across the globe, but interpreted through a creative Japanese lens. It all takes place at Abura Kappo, a restaurant-in-restaurant concept where his team serves a varying roster of specialities – all bound by the element of oil.
“Abura” means oil in Japanese but don’t be mistaken thinking the place serves only tempura dishes. The Abura Kappo concept is a showcase of the convergence of inspirations from various countries and cuisines.
Executed by Hatch’s crew, Abura Kappo Vol. 1 ($200++ per diner) is a succession of 13 bites, each a symphony of textures and flavours. The playful sentiment is immediately evident from the eight-page menu which comes in the form of a colourful “magazine” titled “#CheekyChews”.
Diners begin with the Monaka, crisp wafers sandwiching creamy egg custard, a combination of blue cheese and Comte cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish simmered in kombucha.
Japanese and French influences can be found in the fried Camembert, brightened with the citrusy mint of kinome leaves, while the Spanish influence is found in the Soft Soba Taco, featuring soft buckwheat tortilla crafted from the same flour as Japanese soba noodles.
Twists on dishes are seen in Ebi Toast where angel shrimp paste is placed on top of housemade tamagoyaki – a crowd favourite at Hashida Singapore – instead of toast; and Tebagyoza, a crisp deboned chicken wing stuffed generously with glutinous rice and egg. The latter is a play on the same parent-child combination found in oyakodon.
Tempura-wise, there is Wagyu Beef Tempura, adorned with a drizzle of tart balsamic and pomegranate sauce; and Oden Tempura, Japanese classics of radish and tomato stewed in dashi, then deep-fried.
Do-it-yourself maki is the finale. A donabe of Nanatsuboshi short grain with seafood of the day are arranged beside a trio of toppings and sheets of roasted seaweed. There is a Spicy Tuna, crowned with golden tempura crumbs; Prawn Tempura, served with tempura sauce; and an assemblage of julienned radish, shiitake mushroom, spinach, and burdock root.
Dessert is a two-parter, featuring shiitake mushroom-infused chocolate paired with housemade vanilla ice cream; and a slice of dried persimmon accompanied by housemade matcha ice cream.
If you are craving for more, Uni & Caviar Tempura ($35), Ika & Caviar Tempura ($24), Kani Tempura ($12) and Golden Mochi ($12) are available a la carte.
Abura Kappo is at Hashida Singapore, 77 Amoy Street Singapore 069896.
