Hamamoto, a 12-seater sushi-kappo restaurant at 58 Tras Street, is helmed by Chef Kazuhiro Hamamoto who honed his craft in Kyoto, Tokyo and Singapore over the last two decades. When in season, matsuba gani or adult male snow crabs are a sought-after signature at this one-Michelin-starred restaurant.

Chef Kazu shells the crab legs before poaching their delicate flesh quickly in a flavourful dashi. Interestingly this stock has been kept simmering since Hamamoto first opened its door in September 2021. Every day, fresh crab shells are added to the broth, resulting in a deep savoury flavour. Another seasonal signature to try here is the lobster tail sashimi topped with uni and Kaluga caviar.

Find out more: Hamamoto

For the crab season, Hashida Singapore is serving different types of crabs (subject to availability). For instance, Hashida’s hassun or seasonal platter features two types of crab: crabmeat rolled with thinly sliced pickled daikon as well as small Japanese freshwater crab which is simply deep-fried and served.

When in season, whole kobako gani or female snow crabs are also offered in the omakase menu. For the preparation, the chef shells and picks the meaty flesh and then steams it for the natural flavour to shine. This is then presented on the crab shell. Another luxurious crab creation is the hairy crab with winter truffle prepared as nigiri sushi. The sweetness of the crab juxtaposes with the vinegared rice and earthy truffles.

Find out more: Hashida

Sushi Kenji is a hole-in-the-wall restaurant tucked away in a quiet corner at Level 1, City Gate. This venture is run by veteran sushi Chef Kenji Nakagawa who has over 22 years of experience under his belt. Chef Nakagawa aims to deliver an authentic Japanese dining experience at competitive prices.

This eight-seater restaurant offers an off-menu Kegani Shabu-Shabu. Kegani is also called called Hokkaido hairy crab or horsehair crab due to the short spiky hair on the shell. At Sushi Kenji, the shell of the live kegani is removed,  and the  flesh is quickly boiled in kani broth so you get to enjoy the sweet, briny flavour. This is not in the standard omakase course and needs advance request.

For reservations, Whatsapp Chef Nakagawa at +65 9012 3151. Lunch is by appointment only.

The sophisticated Hazuki is discreetly hidden from the shopping crowds at level 4, Takashimaya Shopping Centre, Ngee Ann City. This new restaurant is the brainchild of the same folks behind Sushi Masaaki. It is helmed by chef Kenta Yamauchi, formerly of Michelin-starred Gion Fukushi in Kyoto.

Hazuki’s beautifully presented cold starter sets the tone for the rest of the meal. Naturally sweet kegani is boiled with salt and sake, and deftly stuffed back into the shell. The generously portion crustacean is then accompanied by light dashi jelly and crowned with subtly briny Oscietra caviar.

Find out more: Hazuki 

Text: Amy Van/The Peak

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