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| entrance |
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| 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.
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| おしぼり |
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| 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.
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| Half-Dried Bonito Beef Jerky 食べる鰹節 @$15++ |
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| 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!
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| Blanched Spinach with Dashi Sauce お浸し @$9++ |
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| 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.
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| Agedashi Tofu 揚げ出し豆腐 @$12++ |
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| 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.
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| 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.
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| huge pot of shredded vegetables |
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| in goes the dashi |
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| A4 Miyazaki Wagyu Beef and Hokkaido Pork (3 pax portion) |
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| waiting for the soup to boil, then turn it down to 80 degrees for optimal cooking |
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| 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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| Add caption |
I prefer the porridge, as the grains would be absorbing all the goodness of the shabu pot into itself.
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| bubbling with anticipation |
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| 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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| black sesame (front) and matcha ice-cream (back) |
ごちそうさまでした！
Dashi Master Marusaya
Address: 86 Robertson Quay, #01-01 Robertson Blue, Singapore 238245Website: http://bitejapan.asia/marusaya/
Contact: 6732 0383
Business Hours:
Mon-Fri: 5pm - 11.30pm
Sat-Sun: 12pm - 11.30pm
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