Tamashii Robataya
Highlights
About
Tamashii (魂) means soul — Chef-patron Patrick Tan chose it because he believes a meal should satisfy not only appetite but soul. Since 2013, Tamashii has operated from the 2nd floor of a North Canal Road shophouse, accessible only through a side alley and a lift with no street-level frontage.
Chef Patrick trained at Tatsuya and Shiro, co-founded Yoyogi, then established Tamashii independently. His robatayaki is faithful to the tradition: fresh Japanese produce flown in four times a week — fan clams, baby sea bream, Hokkaido king crab, mushrooms — displayed at the grill counter for guests to choose from, grilled over charcoal, and served on the samoji paddle. The theatre is genuine.
The menu spans affordable set lunches (S$18.80–25.80) through multi-course dinner experiences (S$88–S$188), plus à la carte. Signatures include truffle chawanmushi, A5 Miyazaki Wagyu Sando (crispy outside, medium-rare inside), and seasonal Hokkaido sea urchin. For groups, Chef Patrick is happy to work around a budget communicated in advance.
Recommended For
Menu & Pricing
| Item | Price | Notes |
|---|---|---|
| Lunch Set Salmon sashimi + salad + rice + miso + dessert + main |
S$18.80–25.80 | Mon–Sat 12–2:30pm |
| Dinner Course (entry) Multi-course robatayaki |
S$88 | Good first-visit option |
| Dinner Course (mid) | S$138 | More premium seasonals |
| Dinner Course (full) Full chef's selection · may include king crab, uni, wagyu |
S$188 | Best for celebrations |
| À la Carte Highlights Truffle Chawanmushi · Wagyu Sando · Skewers from S$5 · Donabe rice (35 min, order early) |
Various | Mix freely |
* Prices subject to service charge and GST. Tell Chef Patrick your budget in advance — he can plan a course around it.
Practical Info
Dietary Info
Photos
Your Dining Journey
The Hunt — Finding the Entrance
From Clarke Quay MRT Exit A, walk to the North Canal Road / South Bridge Road junction, cross and walk the shophouse row. Look for a narrow side alley on your right — building entrance is there. Lift to Level 2. There is a reception lounge if your table is not ready.
Choose Your Seat
Tamashii has two seating options: the robatayaki counter facing the grill (live-fire action, samoji service) or the main dining room with hanging lanterns (better for groups wanting a table). If the counter experience drew you here, request counter seats when booking.
Order the Donabe Rice Early
Order the donabe rice at the very start — it takes 35 minutes. Truffle (S$55) · unagi (S$35) · seasonal. Each serves 2 bowls. The truffle version is subtle and composedly sweet, not aggressively truffle-forward — notable if you haven't tried this Japanese claypot style.
The Samoji Moment
When your grilled item is ready, Chef Patrick presents it on the samoji — the long wooden paddle that extends from the grill to your seat. Receive the dish with both hands — this is part of the dining etiquette and a direct reference to North-eastern Japan's fishing tradition.
The Budget Conversation
One of Tamashii's most customer-friendly qualities: tell Chef Patrick your per-head budget at the start, and he plans the course accordingly — selecting the best seasonal value at that level. This makes Tamashii genuinely accessible for groups with varying comfort levels.
Location
12 North Canal Road #02-01, Singapore 048825 · 2nd floor via side alley lift · Clarke Quay (NE5) ~8 min walk
📍 Open in Google MapsEditor's Note
Tamashii has been Singapore's best-kept robatayaki secret since 2013. The hidden 2nd-floor location, live grill counter, samoji service, and Chef Patrick's genuine budget flexibility combine into an experience authentic to the Japanese tradition and genuinely hospitable. The S$88 dinner course is serious value. The S$18–26 weekday lunch is exceptional in the CBD. For introducing someone to Japanese food beyond sushi, Tamashii's charcoal grill theatre is among the most memorable entry points in Singapore.
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