At chef Kenjiro “Hatch” Hashida’s eponymous restaurant, the eclectic choice of music (a mix of oldies, jazz and modern pop-rock) is a suitable reflection of the chef-owner’s vibrant personality and helps set the tone for the meal. After two palate-cleansing appetisers of tomato consommé and homemade fish noodles, the meal officially kicks off with an assortment of seasonal starters and sashimi cuts. Slices of cured bonito sprinkled with crushed nuts are smartly paired with a creamy concoction of tofu sesame sauce which heightens the umami of the dish. The decadent handroll of uni and tachiuo (belt fish) is delightfully rich; and the smooth, almost buttery otoro, which melts as you eat it, is the perfect parting shot to an indulgent sushi experience.