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| A4 Wagyu Beef Dashi Shabu |
Dashi
Master Marusaya is the flagship restaurant of the Marusaya group, specialising
in traditional Dashi. Dashi Master Marusaya is managed by Japanese katsuobushi
wholesaler Marusaya, who is dedicated to all-natural dashi, Japanese soup stock,
to bring out the natural flavours of the ingredients.
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| Dashi Master Marusaya |
Katsuobushi
is a dried, fermented and smoked skipjack tuna. Dashi Master Marusaya (‘DMM’) offers
natural dashi-based using a carefully selected katsuobushi, especially Satsuma
2-year-old hongare-honbushi, and in which the natural dashi here are made together
with kombu to deliver that complex umami flavour.
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| Satsuma 2-year-old hongare-honbushi Katsuobushi |
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| Shaved Katsuobushi |
In
March 2020, DMM launched its special Signature Dashi Shabu Course featuring
seasonal appetiser, chawanmushi (steamed egg custard), assorted sashimi (3
kinds), a seasonal dish, dashi shabu shabu, udon or porridge and dessert. Ala
carte menu is also available.
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| Alcohols |
We
had the pleasure to attend the Media Tasting before the Circuit Breaker in
Singapore commenced and we were treated with a unique dashi gastronomic
journey.
We
started our meal with Taberu
Katsuobushi (Half Dried Bonito Fish Jerky - S$15). The first time we tried half
dried of katsuobushi. This is a half-dried bonito, shaved about 2mm thick and
served with mayonnaise. It tasted like fish jerky, with a salty soy sauce
flavour. The mayonnaise adds a creamy and eggy taste to it plus offsetting the
saltiness. A bit of chewing is needed but a good dish to go with your beer /
other alcohols.
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| Taberu Katsuobushi |
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| Taberu Katsuobushi |
Ohitashi (Blanched Spinach
with Dashi Sauce - $9). Served chilled, the spinach infused with dashi sauce. Together
shaved katsuobushi,
chilled dashi sauce and cherry tomato it made a refreshing appetizer.
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| Ohitashi |
Agedashi Tofu (Deep-fried
Tofu with Dashi Sauce - S$12). The tofu is coated with sweet potato flour and
fried, served submerged in dashi sauce and topped with shaved katsuobushi. The tofu is soft and
smooth, coated with chewy layer of potato flour skin. The dashi sauce provided
it with a complex umami broth. Let’s just say, the agedashi tofu in regular
Japanese restaurants will not appeal to me anymore.
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| Agedashi Tofu |
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| Agedashi Tofu |
Dashi Oden (S$20). Ingredients include homemade chicken meatballs, fishcakes, konjac, daikon and hard-boiled eggs. The homemade chicken ball is succulent and packs with flavour. Frankly, the juiciness of the chicken balls was unexpected. The fishcake and konjac are bouncy, while the daikon not only soak up the dashi it also adds a sweet flavour to the dashi. The hard-boiled egg just completes the oden experience.
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| Dashi Oden |
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| Dashi Oden - My Portion |
Next up is the Dashi Shabu
Set, we are sampling the A4 Wagyu Dashi Shabu (S$68 per pax) and Pork Dashi (S$48
per pax).
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| Pork & A4 Wagyu (Portion for 3 pax) |
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| The Vegetable Base of Shabu |
The vegetable base of the shabu
are Chinese cabbage, carrot, kale, tang oh, leak, shimeji, shiitake and myoga /
Japanese ginger. Not forgetting the silken tofu as well. Then the dashi soup is poured
into the pot and heated up. We were told that it is best to lower the fire to
simmer after the dashi reaches the boiling point. This will prevent the stock
from turning bitter.
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| Dashi Base - Ready to Boiled |
For the sauce, you can choose
between Japanese sesame sauce or Japanese Ponzu sauce. Additional dipping ingredients
include chopped spring onions, grated spicy daikon and yuzu paste.
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| Additional Dipping Ingredients |
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| The Dashi after 1st Boil |
We started with A4 Wagyu that
comes with dense marbling. We cooked it till medium and it just melts in our mouth.
Moo Moo!! The A4 wagyu is already so good, I can’t imagine the A5 Wagyu.
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| A4 Wagyu |
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| A4 Wagyu |
Unlike the beef, the pork meat
does not have marbling. Instead, the thick layer of fats at the top is equivalent
to the marbling in the beef. We cooked it a tad longer than the beef, it produced
juicy and succulent pork meat, with a slight chewiness in it. Yummy.
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| Pork |
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| Pork |
For the staple, you can choose
between homemade udon or porridge. We are glad that we got to try both. The
udon is thick, silky, bouncy and packs with flavour. Udon lovers should not
miss out on this homemade udon. LD, the udon lover, give her two thumbs up!
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| Homemade Udon |
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| Homemade Udon |
The porridge at the end of
shabu or hotpot is kind of comfort food for me. The combination of rice, eggs, chopped
green onions with intense dashi broth is just a perfect ending for a shabu-shabu
meal. We were filled to the brim with the udon before, but the soothing porridge
gave us the perfect ending for the savoury dishes.
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| Porridge |
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| Porridge |
Desserts were Ice Cream ($6). I choose Black Sesame and LD
choose Green Tea. There are also an option for vanilla. Both the ice creams are
solid, creamy and packs of punch.
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| Desserts |
The décor of the restaurant
feels classic, covered with lots of wood elements. DMM is a 90-seater
restaurant, where you can fit 48 pax inside and 42 pax alfresco plus 3 private
rooms. LD and I prefer the indoor seats.
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| Part of Dining Area |
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| Bar Seating |
Overall, it was an eye-opener
dashi culinary experience. The quality of the dashi made with katsuobushi and
kombu are just amazing. It elevates the natural flavours of the ingredients in
the dish and delivering the complex umami flavour. Definitely, a place to try
for Japanese cuisine and dashi shabu. Cheers!!
Dashi Shabu at Dashi Master
Marusaya
Signature
Dashi Shabu Course featuring seasonal appetiser, chawanmushi (steamed egg
custard), assorted sashimi (3 kinds), seasonal dish, dashi shabu, udon or
porridge and dessert.
- A5
Wagyu Beef $148++ per person
- A4
Wagyu Beef $108++ per person
-
Pork $88++ per person
Dashi
Shabu Set
- A5
Wagyu Beef $108++ per person
- A4
Wagyu Beef $68++ per person
-
Pork $48++ per person
-
Homemade Chicken Meat Ball in Hotpot $38++ per person
Special Promotion for Chubby Botak Koala
Reader – Free Ice Cream (choice of Green
Tea, Black Sesame or Vanilla). Just quote Chubbybotakkoala.com or show my blog,
you can enjoy this special offer.
Thank you very much Jennifer Yeo Consultancy and Dashi Master Marusaya for hosting us.
In
addition to Dashi Master Marusaya, the group also owns MAI
by Dashi Master Marusaya at Bukit Pasoh Road, TEN
Sushi at Robertson Quay and Monte
Risaia at Duxton. (Click on the link for the review of the other
restaurants).
Food & Drinks: 9.25/10
Value: 9/10
Service: N/A (Media Tasting)
Ambiance: 7.25/10
Budget per Person: $26 - $50; $51 - $80; $81 and Above
Dashi
Master Marusaya
86
Robertson Quay
#01-01
Robertson Blue Singapore
Singapore
238245
T:
+65 6732 0383
IG:
@Marusaya_Singapore
OH:
Mon –
Fri: 17.00 – 23.30 (LO 23.00)
Sat,
Sun & PH: 12.00 – 23.30 (LO 23.00)
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