At one-Michelin-starred Hamamoto, spring arrives not just as a season, but as a philosophy. Guided by Chef Kazuhiro Hamamoto’s meticulous craftsmanship and deep respect for the rhythms of nature, the restaurant’s latest seasonal menu offers a refined expression of Japanese culinary traditions — where restraint is revered, and flavour is revealed through time-honoured technique.

The Opening Prelude: A Study in Balance

Tairagai, Hotaru-Ika

The journey begins with a trio of spring appetisers — a delicate introduction to the season’s freshest offerings. Each component is thoughtfully composed, highlighting clarity and balance. Among the highlights is the firefly squid (hotaru-ika), a prized spring delicacy marinated for up to four weeks in sake kasu (lees), drawing out a deep, mellow sweetness. This course is served alongside the restaurant’s signature Hamamoto 7 sake, making for a pitch-perfect pairing that captures the crisp vitality of spring.

The Showstopper: Kegani Shabu Shabu

Arguably the star of the menu, the Kegani Hairy Crab is sourced live from southern Hokkaido and lovingly prepared in-house. Chef Kazu and his team shell each crab leg by hand before briefly poaching them in a house dashi — a broth simmered since the restaurant’s very first day, enriched with crab miso and shells for profound umami. It’s a quietly luxurious dish that embodies Hamamoto’s ethos: technique meets tradition, with nothing left to chance.

Nigiri with Purpose

Hamamoto’s nigiri course maintains its focus on seasonality and purity. Sourced daily from Japan’s finest markets, each slice of fish is treated with gentle reverence — no flashy garnishes, just pristine ingredients served atop perfectly seasoned vinegared rice, hand-formed with precision.

A Gentle Finale: Springtime Sweets

To conclude, guests are invited to slow down with a collection of seasonal desserts, each one thoughtfully composed to reflect the subtleties of spring. Choose from highlights like:

• Miyazaki mango kakigouri (shaved ice)

• Sakura mochi with sakura ice cream

• Shizuoka musk melon

• Housemade houjicha ice cream in monaka wafer with ichigo daifuku

• Koharu citrus with yuzu sorbet

• A returning crowd favourite: chestnut ice cream with a whisper of dark rum

Hamamoto’s Spring Menu: A Reflection of Season and Soul

With this new seasonal offering, Hamamoto doesn’t just serve a meal — it offers a meditative experience that respects the natural world and the beauty of patience. It’s a menu that whispers rather than shouts, with each dish delivering a quiet but confident expression of spring.

Reservations:
Book via Toreta

Hamamoto
58 Tras Street, Singapore 078977
T: +65 9672 7110
hamamoto.com.sg
Instagram: @hamamotosg

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Images: Hamamoto