Casual Japanese fine dining. That’s exactly what Hokkai Villa at 33-35 Pekin Street has been offering for over a year. To celebrate its first anniversary earlier this year, Executive Chef Thomas Kok started offering an eight-course Omakase meal at the price of S$100++ valued at S$200++.
The omakase menu include items such as the crystalline ice plant salad with sesame dressing, sashimi, kaki no sashimi (raw oyster), hotate with foe grass, saga teppanyaki beef and the gindara sakamushi and others.
I can come back for a lot more of the Hokkai Villa Bara Chirashi too. Chef Kok uses fresh fish flown in twice a week from Sapporo, a lighter and less sticky Nanatsuboshi rice from Hokkaido and prime Wagyu beef from Saga prefecture.
The charismatic Chef Kok has over 35 years of culinary experience. At the age of 16, he was an apprentice at Nantei, one of Singapore’s pioneering Japanese restaurants. He also worked at other Japanese restaurants including Nanten Japanese Restaurant and Denon Japanese Restaurant in Singapore. He was awarded the Uokoni Best Chef award followed by the Uokoni Group Head Chef award within his first two years in the industry.
There are over 40 dishes available from the menu, ranging from S$18 for rice dishes to S$25 for meat dishes. Signature dishes here include Amaebi Karaage, Kanpachi Sashimi with Truffle Oil, Hokkai Crispy Maki, Nama Kama Shioyaki, Bara Chirashi Don and Hokkaido Snow Beef Don.
Pair your meal with alcoholic beverages starting from S$5.80. Or spoil yourself with a selection of Junmai Daiginjyo by the bottle.
Enjoy the relaxing environment and occasional conversations with Chef Kok as he gets out of the kitchen to chat with patrons.
Hokkai Villa is open from Mondays to Fridays for lunch and dinner from 11 am to 11 pm and on Saturdays for dinner from 6 to 10 pm. It seats 100 people indoors and another 40 outdoors.
