Hachi reopens with a new menu of fusion and classic dishes

The Japanese restaurant at Sofitel Phnom Penh Phokeethra is back with two new chefs who have revamped the menu to feature some of Hachi’s most beloved classics as well as creative fusion dishes blending the best of Japanese and international cuisine. It also offers a 13-course omakase menu giving chefs the flexibility to prepare their own choice of the best on offer for up to five diners who can watch their dishes being prepared at the sushi counter behind the privacy of a Japanese lacquered screen. classic. .

Chef Taka and Chef Guy each have over ten years of experience in some of Bangkok’s best Japanese restaurants. Both served as a chef at Momono Omakase in the Thai capital. They arrived this month, already making new dishes to add to the menu for the opening on December 15th. The response has been clearly positive, with Hachi attracting a mix of local, international and especially Japanese diners. Hachi was full over Christmas weekend and is expected to be packed again over New Years.

I tried a mix of classic and fusion, starting with a fresh salmon sashimi on a bed of grated daikon and shiso leaf. Hachi sources top quality seafood from Japan, including scallops and sea urchins around Hokkaido. The salmon melts in the mouth, enhanced by wasabi and soy sauce, with a refreshing crunch of white radish and the slight bitterness of the shiso leaf.

Next come the ebi tempura, lightly fried shrimp in a crispy batter, served with tiny salmon roe, avocado and rice, accompanied by slices of pickled ginger to refresh the palate.

Finally, one of the fusion dishes: the demon roll, which mixes scallops, salmon and sushi rice. It was served on a hotplate in a warm mayonnaise sauce mixed with vinegar to impart a creamy and sour taste to offset a touch of sweetness in the seafood.

I finished the meal with a classic miso soup, served with small cubes of tofu and slices of seaweed.

For lunch, I avoided the extensive sake menu of about 20 famous labels and settled for a refreshing green tea.

The chefs say the new menu was designed to move away from the strict imperatives of traditional Japanese restaurants and provide a “fun” dining experience. They want to offer something more “flexible and fun for the new generation”. Besides the classic cuts of tuna, there are rich dishes like Foie Gras and Mango Sushi, which mix a rich goose liver from France with sweet fruit. Other fusion foods blend smooth, crunchy textures and bittersweet flavors.

Aside from the screen around the sushi bar, the restaurant is unchanged, offering a mix of tables and chairs in the main dining room and private rooms with tatami floors, traditional seating, Japanese wall hangings, and a view of the hotel gardens.

The larger private room can normally accommodate 10 people, but the sliding screens allow diners to invite more friends.

The omakase menu is updated every month to offer variety and reflect the different flavors of Japan throughout the seasons. The chefs are also planning to add new items to the main menu, including Japanese wagyu beef.

Prices range from the omakase menu at $ 130 per person, excluding VAT, to menus such as the teriyaki salmon set at $ 18 and the bento box at $ 45 with a choice of individual dishes starting at $ 4. The $ 35 all-you-can-eat sushi buffet runs over three days starting Jan. 7 and continues every weekend.

Hachi serves lunch from 11:30 a.m. to 230 p.m. and dinner from 5:30 p.m. to 9:30 p.m. The omakase menu is available by reservation for both seats.

In addition to “the new taste of Hachi”, the Sofitel offers Italian, Chinese and international cuisine at Do Dorni, Fu Lu Zu and La Coupole.

Sofitel Phnom Penh Phokeethra opened in 2011, offering French sophistication in a five-star colonial-style hotel in the heart of the capital’s trendy Bassac district.

  • Keywords: Hachi, Japanese restaurant

Source link

Previous Gordon Ramsay's New Years Eve dinner menu costs £ 345 - and it's alcohol-free
Next Potboiler Coffee House's innovative High Coffee menu adds a different flavor to the winter palate