Tamashii Robataya Launches New Menu – You Don’t Have to Fly to Japan for Wagyu Sandwich

Hands up if you are a fan of uni (sea urchin). My favourite Japanese restaurant, Tamashii Robataya, has launched a new menu that is built around top quality uni and wagyu. Expertly prepared by owner/chef Patrick Tan and team, every dish is a umami bomb.

Honestly, sea urchin tastes great with just about anything, but it tastes the best when savoured on its own. The Kani Uni Ae ($45) sees Bafun uni tossed with hairy crab, and topped with Murasaki uni. Murasaki Uni is very seasonal, so the type of uni used may vary. The creamy uni added umami and depth to the shredded crab.

Saga Beef Rolled with Sea Urchin and Caviar ($45) is luxury swathed in luxury. The sweetness of the creamy sea urchin melds beautifully with the savouriness of the beef. I like how the two ingredients combine to make a fantastic mouthful.

Alfonsino, also known as red bream, is a really fatty white fish. Grilled to perfection, the red bream was sweet and moist, and the scales on top were really crispy. After placing it on the table, the service staff will pour in some fish broth. The grilled Shishito peppers are a great accompaniment to the fish.

Tokyo’s Wagyumafia is taking Instagram by storm with its legendary $180 Wagyu Sandwich. Of course, you get top grade Kobe beef that’s deep fried in their own breadcrumb mix, before being sandwiched between handmade milk bread.

Tamashii has created their own A5 Miyazaki Beef Sandwich ($98 for 6 pcs). Highly marbled beef is grilled on a robata, and placed between two thin cushions of lightly toasted homemade white bread. This creation is unpretentious, but downright delicious. The beef which had a perfectly pink centre, and a slightly charred exterior, melted oh-so-slowly in my mouth.

I was a little judgemental at first. “What? You are serving me a few pieces of beef sandwich for a hundred bucks?” Patrick smiled and just kept asking me to try. The sandwich burger might look simple, but it’s very indulgent — fluffy, crispy and juicy. Is it worth it? Well, I guess it is made for foodies, with truly refined palates, and unlimited budgets.

Instead of ordering my usual truffle beef rice bowl, I tried the Sea Eel Tempura with Foie Gras Rice Bowl ($48). I would never of pairing rich and creamy foie gras with unagi. The seasoned Japanese rice was topped with a large slab of pan-seared foie gras, which was creamy, fatty, and decadent. I would prefer the unagi to be grilled, instead of being deep-fried so that I can taste the natural flavours of the fish more.

Even though I have been to Tamashii so many times, I’ve never tried the entire menu. The menu is just too extensive, and Chef Patrick is always coming up with new and enticing dishes. Come and experience their full seasonal omakase dinner, or try their new semi-omakase dinner which starts from $88.

Note: This was an invited tasting.