In trying times like these, “simple and good” has its own merit. Diverging from the tried and tested formula of waterfront bars and pubs along Robertson Quay is Dashi Master Marusaya, a dashi specialist that serves up robust, homemade Japanese dishes.
Step inside and you’ll be greeted with classic interior decor accompanied by high wood beam ceilings. Amicable staff dressed in Japanese garb attend to diners. I imagine the atmosphere to be quite bustling with more customers!
Like its name, Dashi Master Marusaya specialises in dashi-based dishes. You can even buy your own ingredients like bonito flakes and sauces to whip up your own Japanese meal from home.
The Taberu Katsuobushi ($15++) is not to be missed. Produced over a two-year process, this signature item draws its distinct umami flavour from the use of rishiri kelpt and Satsuma two-year old hongare honbushi. Texture wise, it’s almost similar to jerky, with a smoky aftertaste.
While it’s pretty tasty on its own, you certainly don’t want to stop there. The Ohitashi ($9++) combines the best of both worlds, by serving a heaping of katsuobushi atop blanched spinach and tomatoes with dashi sauce. What you get is a mini broth of comforting flavours.
Another traditional Japanese dish that gets the dashi treatment is the classic Agedashi Tofu ($12++). Peeling away the sticky outer layer, you are treated to soft tofu blocks with a melt-in-your-mouth texture, that is well complimented by dashi.
The Dashi Oden is one for the books for cold-weathered evenings. Consisting of fishcake, tofu, daikon radish, boiled eggs, and chicken meatballs, this is a dish that defines “simple, yet comforting”. Each element comes together perfectly to make for a substantial main course.
The Signature Dashi Shabu however, is the true pièce de résistance at Dashi Master Marusaya. For $88++ – $148++ per pax, you can indulge in a medley of delectable treats including seasonal appetisers, chawanmushi, 3-kinds sashimi, seasonal dish, dashi shabu, and dessert.
A medley of shredded vegetables in a pot, including Chinese cabbage, carrot, kale, tang oh, leak, shimeji, shiitake, and myoga set the stage for a lip smacking good broth, alongside a signature pairing of kombu and dried bonito flakes.
Choose from three choice cuts – Hokkaido Pork ($48++ per pax), Miyazaki A4 Wagyu Beef ($68++ per pax), and Miyazaki A5 Wagyu Beef ($108++ per pax). Miyzaki A4 Wagyu Beef is highly recommended as the best cut for the Signature Dashi, with its decent ratio of meat and fat.
Enjoy the best of all worlds by first trying the meat on its own, then with your choice of dipping sauce! While my favourite is the Leek and Garlic, the meats definitely do the job on their own.
While the Hokkaido Pork is a delicious and robust cut, it’s the Miyazaki A4 Wagyu Beef that truly blows us away, with its melt-in-your-mouth texture and rich flavours. 10 out of 10 recommend this option if you are looking to indulge! The 100% au naturel, MSG-free dashi stock is what makes it all better.
Non-beef and non-pork eaters can request for a version with Homemade Chicken Meatballs ($48++ per pax).
With all the flavours well mixed and blended throughout your meal, it’s time for a taste of that delicious amalgamation! Choose between Porridge or Udon. Pro tip: you can watch the chefs prepare your bowl of delicious, comforting porridge comprising rice, seaweed, spring onions, and hand-whipped egg.
Dessert is a fuss-free Ice Cream ($6++), available in three flavours – Green Tea, Black Sesame, and Vanilla.
When it comes to comfort food with an indulgent twist, it doesn’t get any better than Dashi Master Marusaya. And just for you, you can enjoy a Complimentary Ice Cream! Just flash this post when you dine in.
Address: 86 Robertson Quay 01-01
Nearest MRT: Fort Canning DT20
Monday to Friday: 5pm – 11.30pm (last order 11pm)
Saturday, Sunday and Public Holidays: 12pm – 11.30pm (last order 11pm)
Contact: +65 6732 0383/ firstname.lastname@example.org