Brunch. Where to? How about place with beach vibe and Mediterranean food? Let's go!
menu
Bummer 'coz I was late and the place was getting busy by the time I arrived. "We got some bread and cauliflower hummus dip, that's more cauliflower than anything." They said while shoving a plate that's left with one triangular slice of pita. Okay, not that I can understand a word of those, but I think my friends meant, they had started with the breads and left one piece but more is coming and eat it with this dip.
open kitchen view
pita bread replenished
Water is chargeable at $1 per head at this place, and you'd get the option of sparkling or still. Free-flow thereafter and the staff does a good job in making sure we are hydrated.
Oh, seems like there's a 2-hours limit for the table during weekends. Hence, we will need to return the table by 2pm for our 12pm reservation.
not sure what my friends had ordered, but it's one or two of these things
Tried The Venetian, which is made of Prosecco, soda water and a select apertivo, which turned out to be campari, I think. Nice colour and thankfully, not that bitter.
The Venetian @$17
Soon, the food rolled in. Glad that we didn't over order this time round! Sausages were nice and mildly spicy. Friendly service staff reminded us to be careful with the Shakshuka pan as it was hot, and the soulvlaki looked kinda cosy wrapped in fluffy bread.
Garlic sausage @$10
Shakshuka Red @$24
Onion bread for the Shakshuka
Lamb Soulvlaki @$17
The red shakshuka tasted more tomato-ey than of spices. Lovely when hot, and bread was useful to mop up those sauces.
The lamb souvlaki was lean and loved the fluffy bread with yoghurt spread. There was some tomato slices in there along with fries. Interesting mix of carbs on carbs.
To end, we had the citrus millefeuille. A lovely looking dessert. Sweet.
Citrus Millefeuille @$15
of greek yoghurt, orange cream, filo pastry, orange compote and tarragon
Marusaya specialises in authentic Japanese cuisine using all natural dashi (だし). No MSG and no preservatives. The dashi (broth) forms the foundation of Japanese cuisine, and is typically made from katsuobushi (dried bonito flakes). At Marusaya, the katsuobushi had undergone a process of simmering, smoking and drying for about 2 years instead of the typical 1 year. The result is Satsuma Hongare-Honbushi which has a more concentrated savoury umami flavour.
entrance
interior
Thank you Jennifer from JY Consultancy and Marusaya for the invitation to try the dishes at Dashi Master.
The service crew will bring out the cold towel (oshibori) for diners before the start of the meal.
おしぼり
ビールじゃない
For appetiser, started with Half-Dried Bonito Fish Jerky (Taberu Katsuobushi). Hmm, first time in my life, having bonito flakes as appetiser! It was an interesting experience. The texture is as it looked like. Taste wise, the savoury flavour releases slowly as you chew. If you are curious about the taste of bonito fish jerky, then this appetiser would be perfect to satiate that curiosity.
Half-Dried Bonito Beef Jerky 食べる鰹節 @$15++
closer view
Next, was the Blanched Spinach with Dashi Sauce. Spinach, mushrooms and tomatoes in delicious dashi sauce, and topped with bonito flakes shavings. Yums!
Blanched Spinach with Dashi Sauce お浸し @$9++
yummy
The agedashi tofu here was pretty good. Served with sliced capsicum and swimming in dashi. The tofu skin was mochi mochi and carried the stock well.
Agedashi Tofu 揚げ出し豆腐 @$12++
chewy mochi skin
How about some oden too? This would be a good dish to showcase the delicious dashi broth. We had daikon, konjac, chikuwa, chicken meatballs and hard boiled egg. My favourite was the homemade chicken meatballs. So flavourful and best matched with the broth.
おでん @$20++ per portion (photo showed 2 portions combined)
The limelight at Dashi Master, is the Dashi Shabu Set. Diners could pick their choice of meat; A4 Wagyu Beef $68++, A5 Wagyu Beef $108++ or Pork $48++. There's also the homemade chicken meatballs hotpot at $38++ per pax.
To start, service crew would bring out a large steel pot with shredded vegetables in it. There's Chinese cabbage, carrot, kale, tang oh, leak, shimeji, shiitake and myoga. All awaiting for the dashi broth to be poured over.
huge pot of shredded vegetables
in goes the dashi
A4 Miyazaki Wagyu Beef and Hokkaido Pork (3 pax portion)
waiting for the soup to boil, then turn it down to 80 degrees for optimal cooking
now is the time
The source of the meat could be seasonal. For example, at the moment, they are serving Miyazaki beef and at other times, it could be from the Kagoshima prefecture.
The beef was happiness in a slice. After you are done with the meat and vegetables, one could choose either udon or porridge as the finale for the meal. Included as part of the Shabu Set.
If you like a firm chewy texture, go for the homemade udon. Made fresh daily.
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I prefer the porridge, as the grains would be absorbing all the goodness of the shabu pot into itself.
bubbling with anticipation
porridge
Have enjoyed a hearty meal at Dashi Master Marusaya. The flavour of the dashi was not too overpowering and has the right balance to let the ingredients shine.
To end the meal, let's enjoy a scoop of ice-cream (on the house, if you flash this page!).
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