This fish specialty restaurant tucked away in Tanjong Pagar is a hidden gem. Known for its traditional dishes and cozy atmosphere, it is a satellite shop of the JF ZENGYOREN (JF 全漁連, Japan’s National Federation of Fisheries Cooperative Association). As such, they import only the freshest seasonal fish directly from different prefectures.
To celebrate their second anniversary, Kanda Wadatsumi is pushing out an exclusive set menu that will only be available till the end of February.
Chef Hara, who has over 10 years of experience, helms the kitchen. He created the 7-course menu, which uses seasonal ingredients from all over Japan, to introduce the beauty of Japanese fish to Singaporeans.
The appetizer features simmered Mihara tako (タコ, octopus) from the Seto Inland Sea, ankimo (あん肝, monkfish liver) and mini portobello mushroom croquettes. The tako was a huge standout; it had just the right amount of bite and had a mild, sweet taste.
A luxurious sashimi platter (which changes daily) follows, usually including an assortment of up to six different fish. The slices were generously thick and tasted incredibly fresh.
One of my favourite dishes in the line-up was the madai (真鯛, Japanese sea bream) steamed with umeshu (梅酒, plum liqueur). The slight hint of sourness balanced out the sweet, succulent flesh of the fish.
An extravagant sushi platter consisting of the chef’s selection for the day comes next. The entire dish looked extremely instagrammable, with the ikura (イクラ, salmon roe) providing a great burst of flavour.
The main dish of the course is grilled wagyu beef with Kanda Wadatsumi’s secret wafu (和風, Japanese-style) barbeque sauce. The lightly charred slices were tender and went well with the savoury sauce.
Chef Hara’s super menu ends off with a rich chocolate cake served with strawberry jam and fresh whipped cream.
Remember, this limited-time only course menu ends on 28 Feb’17 so head down and try it before it’s gone!
50 Tras St.
Mon – Sat: 12pm – 3pm, 6pm – 11pm
(Closed on Sun)