Iyasaka by Hashida and Fat Cow introduce new summer omakase menus featuring seasonal ingredients
As the heat sets in, restaurants across Singapore are refreshing their menus, and Japanese omakase spots are no exception.
Summer brings a particular focus on lighter flavours and ingredients that are best enjoyed at their seasonal peak. This year, Fat Cow and Iyasaka by Hashida roll out omakase experiences that put provenance and detail front and centre. With a steady hand on tradition and an eye for the contemporary, both restaurants show what’s possible when seasonal Japanese produce is given room to shine.
Iyasaka by Hashida: Summer at Sentosa
At Iyasaka by Hashida, chef Kenjiro ‘Hatch’ Hashida is taking an introspective route towards this season’s menu. The restaurant, quietly nestled in the lush surrounds of Raffles Sentosa, offers an omakase dinner built on both personal history and a deep respect for ingredients. Working with head chef Kazuya Nishino, chef Hatch has developed a menu that draws from traditional Japanese methods, but leaves room for invention and storytelling.
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The setting itself is worth noting: small and purposefully dark, meant to focus attention on the food and the moment. Dishes are built around summer ingredients sourced directly from Japan. Salt from Awaji Island, naturally dried in the sun and hand-harvested for the right mineral balance, appears across sushi courses. Sudachi from Tokushima adds a bright, citrusy lift, while fresh wasabi from Azumino brings a sharper, more nuanced heat.
Sushi remains at the heart of the omakase, but each piece comes with its own narrative. Some are rooted in family tradition, such as the otoro, a nod to chef Hatch’s father’s restaurant in Tokyo, while others reflect his willingness to experiment. There are playful flourishes in dishes like ankimo or monaka, which balance the menu’s classic structure.
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What stands out is the kitchen’s approach to storytelling, where dishes are often tied to personal memories, lessons learned or the broader philosophy of “shu ha ri” (learning tradition, breaking it, then creating something new). Chef Hatch’s interest in Shinto traditions also comes through, particularly in his use of sakaki, a sacred tree symbolising good fortune.
The omakase experience is measured and quietly confident. Sushi is served in a tight sequence, each piece seasoned with house-blended vinegars and hand-grated wasabi. The menu changes with the catch, but regulars will spot signature touches and new ideas from the kitchen. Service is warm but not intrusive, matching the intimate scale of the 12-seat counter.
Iyasaka by Hashida is open for dinner from Tuesday to Saturday, with reservations recommended well in advance due to limited capacity.
Fat Cow: Summer Shiki Omakase
At Fat Cow, summer means a new look for the restaurant’s Shiki Omakase. Helmed by head chef Shingo Iijima, the menu features 12 courses, with two options available: a classic lineup at $88++ and an extended experience at $118++. Both focus on clean flavours and carefully sourced ingredients, with Hokkaido Nanatsuboshi rice and chef Shingo’s own blend of red vinegar serving as the constant base for most of the sushi courses.
Meals begin with a plate of seasonal vegetables and a fish soup gently enriched with sake. Kyoto chilli — briefly deep-fried, then simmered in soy sauce and bonito flakes — brings mellow umami, while salted plum seasoned with sea salt, seaweed and spring onion adds acidity. The starter sets a soft tone, steering clear of the heavy-handed, and is followed by a series of seafood courses that reflect the kitchen’s restrained approach.
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Among these is the suzuki, or Japanese sea bass, brushed with white shoyu, accented with sudachi and sea salt, allowing the fish’s natural sweetness to come through. The ma-aji, or horse mackerel, is marinated in aged soy sauce and mirin, with a touch of onion sauce for balance. There’s also anago bo-sushi or conger eel, gently torched and paired with a nutty sesame paste, which gives a hint of smokiness without overshadowing the main ingredient.
Other courses keep to the same measured pace: Japanese scallop, amberjack and sake-steamed Okinawa tiger prawn.
Those who opt for the $118++ menu will enjoy two cuts of bluefin tuna (both chutoro and otoro), as well as a mini chirashi sushi as the final savoury course. Served in a small tin and finished with edible silver dust, it features sous vide wagyu, chopped tuna, sea urchin, ikura and caviar layered over sushi rice. The dish manages to be both indulgent and tightly composed, fitting with the rest of the meal’s approach.
Dessert is unpretentious, with a rotating selection of ice cream and the option for Japanese-style shaved ice (additional $12) for those who want a cooler finish. The tamari soy sauce-flavoured ice cream stands out as a favourite at the table. Its flavour is surprisingly delicate, with a profile reminiscent of light salted caramel, striking a balance of sweetness and a gentle savoury note.
Sake pairings, available as a three- or five-glass flight, are curated from the Heaven Sake label, bridging sake and wine in a way that’s approachable for diners less familiar with sake’s nuances. For those who prefer a non-alcoholic option, Fat Cow also offers a three-glass sparkling tea flight.
The menu is available at lunch and dinner, with seatings at 11.30am, 1pm, 6pm and 8pm at Camden Medical Centre.
