Tamashii
On est maintenant retourné travailler au bureau (trois fois par semaine 😪) et il y a un nouveau collègue. Il est assis assez près de moi et je dois le dépasser chaque fois que je vais aux toilettes ou que je sors déjeuner. Malheureusement (pour moi et plusieurs autres assis autour de lui) il fait partie de ceux qui ne portent pas correctement leur masque. Pire encore, il tousse sans se couvrir la bouche, très souvent. Quel enculé.
Il s'agit déjà assez grave de ne presque jamais porter son masque, mais de tousser ouvertement comme si on s'en foutait de la pandémie mondiale, quel enculé!
Il est inconsidéré comme un tas de merde. Il y a certains d'entre nous qui vivent avec des personnes vulnérables qui ne peuvent pas se faire vacciner (pas par son choix bien sûr, mais parce qu'ils ont des conditions médicales graves qui les empêchent de se faire vacciner), et les enculés comme lui mettent en danger nos proches avec son mépris flagrant pour les autres.
Ça m'emmerde, car ni la direction ni les RH n'ont réussi à lui faire porter correctement son masque...je ne suis personne et je n'y peux rien non plus. En plus, je n'ai pas encore reçu ma piqûre de booster...et donc je serai furieuse si j'ai eu le covid de l'enculé. En attendant, je vais juste augmenter ma consommation de vitamine c, garder mon masque autant que possible, et faire de mon mieux pour l'éviter.
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Tamashii has been on my to-eat list since foreverrrrr. Like, it was a robatayaki when it first got on the list, and by the time I got around to ticking it off said list, it's become a whole other restaurant concept.
Whereas the Boat Quay veteran used to be a convivial robata with à la carte meats and seafood grilled à la minute, it is now a tranquil space serving up contemporary Japanese fare, with a menu that evolves with the turn of the season.
Tamashii may be a little on the pricey end, but I'd say it's worth it. Dishes were finessed well, flavours were comforting, and portions were, for the most part, fair. Service was attentive but not intrusive. Also, the fact that we were able to get a table the night before the dinner, on a Saturday no less, is quite compelling.
Japanese oysters were in season so we thought to give it a go, and the Kyogo Oyster ($15 per pc) adorned with sudachi gel, ikura, and fresh dill was commendable. Not the best but definitely decent.
I call this the Japanese version of our local bak kwa 😂 and the Grilled Marinated Puffer Fish ($14), soft and chewy and sided by a roe-topped aioli, was deceptively addictive.
Ditto for the Deep Fried Enoki Mushrooms ($12), served with a handful of setofumi sprinkles. This was excellent stuff. So good, I licked up every last speck.
The Teba Gyoza ($12) of fried chicken wings glutted with a pork mince and truffle mushroom stuffing, made for the perfect drinking snack.
The refreshingly Cold Somen ($98) crowned with slabs of bafun uni, sweet kegani, and finished with a flurry of black truffle shavings, was absolutely delightful.
A must-try, the Roasted Iberico Pork Chop ($48) may have appeared somewhat insipid and jaundiced, but it was divine. The meat was already luscious on its own, but that unctuous pork bone and miso reduction made the dish simply sensational.
The melt-in-your-mouth Miyazaki Pork Belly Sukiyaki ($168), with a medley of mushrooms, cabbage, pearl onions, silken tofu, carrots, leek, and cellophane noodles, was embellished with a splash of whisky. A tip is to really let the whisky cook off, and dilute that with an additional cup (or two) of broth, bc it'd be too overwhelming otherwise. That said, if it were pre-payday, I would skip this.
The carb dishes were fantastic and you'd do well to order them, like the exquisite Abalone Porridge ($48) swimming in a delicate but full-bodied chicken broth, egg drop swirl, and rice ball crisps.
The Sukiyaki Miyazaki Gyu Donabe ($98) married 3 of my favourite things: rice, mushrooms, and fatty beef. Indulgent, sumptuous, and faultless. So amazing, that when my dinner companions said they were too full, I was more than elated to have their share.
Tamashii
12 North Canal Road
The Offshore Building #02-01
Tel: 6222 0132
Open weekdays from 11.30am to 2pm for lunch; 6.30pm to 9.30pm for dinner;
Saturdays from 6.30pm to 9.30pm for dinner only;
Closed on Sundays
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