Unveiling Flavours Of Edomae Omakase
Rooted in authentic Edomae traditions, Hatsu offers an intimate Japanese dining experience where seasonality, craftsmanship, and quiet refinement come together.
CONCEPT
The First Taste, Perfected
Hatsu is an intimate Edomae-style omakase restaurant and the sister brand of Yamagawa Japanese Restaurant, a name synonymous with excellence and the pioneer behind the World Sushi Cup in Japan. Carrying forward this legacy, Hatsu offers a refined yet approachable expression of Japanese cuisine.
Helmed by chefs with decades of experience, each course is crafted with precision, restraint, and deep respect for ingredients. Drawing from tradition while embracing modern refinement, the menu allows premium seasonal produce, jet-fresh seafood, and carefully selected meats to speak for themselves; delivering an authentic taste of Japan with warmth and sincerity.
EXPERIENCE
Dining At The Heart Of The Craft
At Hatsu, dining is more than a meal; it is a journey through Japan’s rich food culture, delivered with heartfelt omotenashi (Japanese hospitality). Hatsu’s counter-style setting places guests at the centre of the omakase experience. With just 10 seats at the sushi bar and an exclusive private room for 6, every meal feels personal and unhurried.
Inspired by classic Japanese aesthetics, the space is calm and understated; ideal for meaningful conversations, business lunches, intimate celebrations, or a quiet escape from the city. Here, guests are invited to slow down, observe the craft, and enjoy the rhythm of the chef’s work up close.
BEHIND THE COUNTER
Our Chefs
Our team of Chefs bring decades of experience and a disciplined yet intuitive approach to Japanese cuisine. Guided by Edomae principles, we curates each omakase progression with thoughtful pacing, balance, and attention to detail.
From precise knife work to subtle seasoning and temperature control, every element is carefully considered. Our philosophy is simple: honour the ingredient, respect the season, and create a dining experience that feels both refined and genuinely heartfelt. Through the delicate artistry of sushi, sashimi, and thoughtfully curated cooked dishes, each plate reflects the depth and elegance of Japanese culinary heritage.
Lunch Omakase
*Prices are subjected to prevailing GST & service charge
HANAMI 花見 – $90
Appetizer
Chawanmushi
7 Sushi
Uni Ikura Rice Bowl
Soup
Dessert
HATSU 初 – $120
Appetizer
Chawanmushi
9 Sushi
Uni Ikura Negitoro Rice Bowl (or Wagyu Sukiyaki +$8)
Soup
2 Desserts
SHOSHIN 初心 – $180
Appetizer
Sashimi
Chawanmushi
9 Sushi
Uni handroll (or Umami Bomb Handroll + $8)
Wagyu or Toro Sukiyaki
Soup
2 Desserts
CHEF OMAKASE – $90 ~ $150
Fully customized menu base on budget.
Special item required advance order.
Dinner Omakase
*Prices are subjected to prevailing GST & service charge
HANAMI 花見 – $168
3 Appetizers
2 Sashimi
Steamed dish
Cooked dish
3 Sushi
Uni handroll or Wagyu sukiyaki
Soup
2 Desserts
HATSU 初 – $248
3 Appetizers
3 Sashimi
Steamed dish
Cooked dish
5 Sushi
Umami Bomb handroll
Wagyu or Toro sukiyaki
Soup
3 Desserts
GRAND HATSU グランド初 – $298
3 Appetizers
4 Sashimi
Steamed dish
Cooked dish
9 Sushi
Umami Bomb Handroll
Wagyu or Toro sukiyaki
Soup
3 Desserts
SASHIMI
Chef’s Selection of Seasonal Sashimi with Hand-Grated Wasabi
UNI HANDROLL
Experience buttery, melt-in-your-mouth sweetness of the uni, the sharp saltiness of the caviar, and the earthy crunch of the nori. It is often described as “tasting like the ocean” in the most refined way possible.
KINMEDAI NIGIRI
Torched Kinmedai (Golden Eye Snapper) melts in the mouth instantly, perfectly complemented by the deep, earthy notes of red vinegar rice.
UNI GUNKAN
Indulge in the rich, melt-in-your-mouth texture of fresh Uni. Served in the traditional gunkan style, the brininess of the sea urchin is beautifully balanced by the umami of the seaweed and the slight acidity of the vinegared rice. A single bite of pure decadence.
KOHADA NIGIRI
Kohada (Gizzard Shad) is often considered the “king” of silver-skinned fish (hikari-mono) in the sushi world. It is rarely served raw; instead, it undergoes a traditional curing process called Su-jime. The chef salts the fish to draw out moisture and then marinates it in rice vinegar. This balances the natural oils of the fish with a bright, acidic finish. The intricate decorative cuts (kiritsuke) on the skin soften its texture and allow the soy sauce (nikiri) to pool beautifully in the grooves.
SHIRAKO
Shirako (白子), which literally translates to “white children,” is the milt (seminal sacs) of a male fish, most commonly cod (Tara). It is celebrated for its incredibly smooth, custard-like texture and a clean, subtly sweet ocean flavor. When prepared correctly, it has a “melt-in-your-mouth” quality that is often compared to fine bone marrow or savory panna cotta.
WAGYU SUKIYAKI
Paper-thin slice of marbled Wagyu beef, lightly simmered in a sweet and savory soy-based sauce (warishita), topped with a rich, creamy egg yolk and aromatic citrus zest.
SLOW-SIMMERED WHITE FISH IN DASHI BROTH
A tender fillet of seasonal white fish, gently poached in a clear, savoury dashi. It is accompanied by a plump Shiitake mushroom, charred Negi (Japanese long onion), and vibrant greens, all served in a light, umami-rich reduction.
STEAMED ABALONE AND WINTER RADISH IN DASHI CONSOMMÉ
Witness the perfect harmony between sea and land. The Daikon (radish) has been simmered to the point of becoming pellucid, absorbing the deep umami of the broth while remaining light as air. Paired with the firm, savoury abalone, it’s a masterclass in delicate Japanese flavours.
FRESH YUBA WITH MENTAIKO
Fresh Yuba (delicate sheets of bean curd skin) bathed in a velvet-smooth soy milk reduction. Topped with a generous dollop of Mentaiko (spicy, cured pollock roe) for a vibrant, umami-rich finish that perfectly balances the creamy sweetness of the yuba.
SHIROI TOMOROKOSHI
In Japanese fine dining, this type of dish is designed to celebrate the Shun (peak seasonality) of the ingredient. White corn is typically at its best during the summer months. By serving the kernels simply, the chef allows the natural sweetness and “milkiness” of the corn to be the star of the show.
CASTELLA CAKE WITH NAMA CHOCOLATE & CRYSTAL CANDY
Light, airy honey Castella paired with decadent, cocoa-dusted Nama chocolate and a crisp crystal candy. The perfect balance of textures and sweetness.