Housed within a cosy room at the back of Hashida Singapore, Abura Kappo is a restaurant-in-restaurant concept dreamt up by Chef Kenjiro “Hatch” Hashida, who is known his for boundary-bending take on Japanese gastronomy.
The unique dining space is anchored by the convergence of inspirations from around the world and interpreted through a creative Japanese lens. The result: A unique, 13-bite menu of a varying roster of specialties bound by the element of oil – an ingredient that is fundamental in most culinary endeavors.
Through Abura Kappo Vol. 1, the first menu of its kind, diners work their way through a succession of bites, with each one celebrating textures and flavors. Start with the Monaka, where crisp wafers sandwich a creamy egg custard, a combination of blue and comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish.
Other highlights include the Tebagyoza, where a crisp, deboned chicken wing is stuffed with glutinous rice and egg, the Wagyu Beef Tempura, which is finished with a drizzle of balsamic and pomegranate sauce and served with Sakura and red shiso salt, Soft Soba Taco made from the same flour as Japanese soba noodles, and Oden Tempura where radish and tomato are stewed in dashi and then deep-fried to perfection.
The meal ends with a fun DIY maki course, as well as desserts, such as vanilla ice cream topped with shavings of shiitake mushroom-infused chocolate and dried persimmon accompanied by house-made matcha ice cream.
Visit Abura Kappo/Hashida Singapore at 77 Amoy Street, 069896, Tel: 8129 5336