The entrance pathway takes you to a torii or shrine gate that leads down a narrow hallway that opens up to a honden (main hall), seen as a sacred space at a Shinto shrine. This space is carved out into three dining areas, comprising a main 12-seat- er dining hall and two private rooms of either seven or eight seats. This is where chef-owner Kenjiro Hashida, in partnership with OUE Restaurants, provides diners with not only faultless food but also a space to watch him perform his culinary magic.
At his Omakase fine-dining establishment,Chef Kenjiro Hashida brings diners on a pilgrimage to discover the best of Japan’s cuisine
The dining experience at Hashida Singapore begins as you step through the doors where a warm Japanese welcome greets you. But instead of the usual call of “Irasshaimase” by a team of service staff, you step into an oasis of calm.
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