|The robatayaki counter at Tamashii Robatayaki|
|Chef-patron, Patrick Tan|
|The bountiful harvests of Japan on display at the robatayaki counter|
|Fig salad in goma dressing|
|Amberjack sashimi slices with shiso flowers, truffle slices and a drizzle of truffle oil|
|Prized grilled sea snail served in its own shell with fish cake and mushrooms in dashi broth|
|Baby seabream grilled simply with nothing more than sea salt|
|Saga wagyu donburi perfumed with truffle oil|
|Bathe in the glory of Japanese harvests before you go: Japanese melon and peaches|
To partake in the joie de vivre of dining at the counter, reservations are highly recommended.
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© Evelyn Chen 2013
Please note that the reviews published in this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.