IYASAKA by Hashida
Important: Location History
If you are looking for Hashida Sushi, please note that Chef Hatch's restaurant has moved multiple times. Hashida Sushi at Mandarin Gallery (Orchard) closed in 2018 — that space is now Sushi Ayumu. The Mohamed Sultan Road location closed around 2020. The Amoy Street location closed in 2024. From 2025, Chef Hatch's restaurant operates exclusively as IYASAKA by Hashida at Raffles Sentosa Singapore. There is no longer a Hashida restaurant in Orchard or the CBD.
Highlights
About IYASAKA by Hashida
IYASAKA by Hashida represents the latest and most ambitious chapter in Chef Kenjiro 'Hatch' Hashida's culinary journey. The word IYASAKA (彌栄) is an ancient Japanese blessing meaning 'continued prosperity and eternal growth' — a fitting name for a restaurant that has reinvented itself four times across Singapore while maintaining an unwavering commitment to the art of sushi and Japanese cuisine.
Chef Hatch's story is deeply personal. He began his apprenticeship at 14 under his father, Master Sushi Chef Tokio Hashida, at the family's eponymous restaurant in Kachidoki, Tokyo — near Tsukiji Market. When he left for Singapore in 2013 to open the first overseas Hashida, his father gave him the family's 135-year-old anago tsume (conger eel sauce) — an unbroken lineage of flavour passed through generations. His father has since retired and closed the Tokyo restaurant permanently, making Hatch the sole bearer of the Hashida sushi legacy.
At Raffles Sentosa, the restaurant occupies a serene, softly lit space within the all-villa resort's grounds. The dining room is counter-only — an intimate stage where Chef Hatch and Head Chef Kazuya Nishino perform. Nishino brings a unique background: 11 years spanning French cuisine (including time in Paris) and six years of dedicated sushi training, creating a fusion of perspectives that enriches the kitchen's creative range. Ingredients are sourced with obsessive precision: sushi salt from Awaji Island (sun-dried, early-morning harvest only), wasabi hand-selected from Fujiya Farm in Nagano, sudachi lime from a specific farmer in Tokushima. The menu changes with the seasons and availability.
Recommended For
Menu & Pricing
| Yamato Omakase | S$320++ |
| Full Omakase (chef's complete expression — ~20 courses) | From S$450++ |
| Krug champagne pairing | On request |
| Sake and wine pairing | On request |
All prices subject to 10% service charge and 9% GST. Prices may vary during festive periods. No-show/cancellation within 72 hours: S$200+ (lunch), S$300+ (dinner). Credit card hold required.
Practical Info
- Tue–Sat: Lunch & Dinner
- Sun–Mon: Closed
- Schedule may vary for festive periods — call to confirm
Dietary Info
Photos
Location
Raffles Sentosa Singapore, 4 Bukit Manis Road, Sentosa, Singapore 099947
📍 Open in Google MapsYour Dining Journey at IYASAKA
Arriving at Raffles Sentosa
The journey begins before the first bite. You cross into Sentosa Island, passing through the resort's lush tropical grounds. Raffles Sentosa is an all-villa property set within a protected rainforest — the polar opposite of the urban dining scene. The restaurant's softly lit interior appears almost as a secret chamber hidden within the greenery. Counter seats face the kitchen. The atmosphere is intimate, unhurried, and intentionally removed from the city.
The Monaka Opening
Chef Hatch's signature opening: a monaka cracker topped with crab and caviar — a reference to one of his earliest childhood food memories. It sets the tone immediately: this is not a sterile sushi counter, it's a narrative. Each course that follows tells a story from Chef Hatch's life, from his early apprenticeship days to his rebellious reinventions.
Creative Courses & Traditions
This is where Shu Ha Ri comes alive. The chawanmushi with blue cheese, abalone, and roasted beetroot? That's 'Ha' — breaking convention. The pristine yari-ika with gently caramelised ankimo? That's 'Shu' — honouring tradition. The tilefish crusted with broad bean and caviar, dusted with fermented shiitake powder? That's 'Ri' — transcendence. Throughout, sashimi courses of buttery otoro, chutoro, and kampachi punctuate the meal with moments of pure, unadorned quality.
The Nigiri & Handroll Finale
Chef Hatch's nigiri style is distinctive — he uses multiple thin slices of fish rather than a single thick cut, adjusting the neta-to-shari ratio for each piece. The botan ebi, stone snapper, and the hand-carved otoro are standouts. The signature closing act is the charcoal-grilled beltfish (tachiuo) layered with uni and seasoned rice, wrapped in seaweed and hand-passed directly from chef to diner. It's a sensory finale that captures everything Hashida is about: precision, creativity, and a personal touch.
Dessert & Departure Through the Rainforest
The dessert parfait — layered chestnuts, plum sauce, joconde sponge, grapefruit, buckwheat, and vanilla — is like a dorayaki in a glass. After ~20 courses and roughly 3 hours, you leave through Raffles Sentosa's tropical grounds. The contrast between the precise, intimate sushi experience and the lush rainforest surroundings is itself part of the magic. You've just dined at the latest evolution of one of Singapore's most storied Japanese restaurants — and the journey that Chef Hatch began under his father's watchful eye at 14 continues, 彌栄.
Editor's Note
IYASAKA by Hashida is Chef Hatch at his most confident. The move to Raffles Sentosa is a statement: this is no longer a city restaurant competing for walk-ins; it's a destination dining experience that requires planning and commitment. The food is extraordinary — the creative courses genuinely surprise, the sushi technique is among Singapore's best, and the 135-year anago tsume lineage gives dishes a depth of flavour that no new restaurant can replicate. The Sentosa setting adds something intangible that the Amoy Street shophouse couldn't. That said, honest caveats: the price is significant — S$450++ before taxes and drinks means you're looking at S$600-700+ per person for dinner with pairing. The Sentosa location means you cannot just 'pop in' — you need to plan transport, cross the causeway, and budget time. For visitors staying at Raffles Sentosa, it's a perfect in-resort experience. For city-based diners, it's a commitment. Also, Chef Hatch is not always present — the head chef Nishino leads the kitchen day-to-day. If dining with Chef Hatch specifically is important to you, ask when booking. The restaurant is very new in this location (opened 2025), so there are few independent reviews yet. Early feedback from food journalists has been overwhelmingly positive, but it's worth noting the limited review base. For Hashida loyalists who followed Chef Hatch from Orchard to Amoy Street, this is the natural next chapter. For first-timers, it's one of the most distinctive omakase experiences in Singapore — if you're willing to make the journey.