Hashi

Owning a three-storey conservation shophouse of mansion-like proportions can be handy, especially if you’re the TRE Group, who’s behind Italian restaurants Oso Ristorante and Gaia Ristorante & Bar, as well as French fine-dining establishment Absinthe Restaurant Francais (it’s since moved to Boat Quay). Their latest venture makes it a trinity of cuisines, with ex-Nobu Australia head chef Tadashi Takahashi spearheading Hashi on the ground floor of their Bukit Pasoh home. Minimally furnished with plenty of wood, there’s an 11-seat sushi counter with a small dining area, and past a wall decorated with rolls of kimono-style fabric, an inner courtyard-like space that can seat up to 80 diners. Chef Takahashi, despite his modern Japanese background, reverts to traditional form with his five ($98) and seven-course ($128/ $158) kaiseki menus, while à la carte items include assorted 8-piece sushi ($68), grilled fish items ($28-$45) and a 150g A3- grade wagyu Iwate ($90).