What Under the hands of Han’s executive chef Seiichiro Arakawa, oden, the comfort late night staple of simmered tofu, daikon and fish cakes found in tachinomiya (standing bars) and yatai (mobile food stands) in Japan, gets upgraded to kaiseki level. The Oden Kaiseki course ($160 per person) includes the de rigueur starter of sashimi and seven types of oden dishes, and a couple of Arakawa’s signature kushikatsu treats. We love the Hokkaido Snow Crab Leg. Simmered in the fragrant oden’s white shoyu broth, the crustacean’s flesh turns pillowy and sweet. Arakawa shows off his deft presentation skill in dishes like a mocha encased in a cherubic yuba (tofu skin) ‘pouch’—the little treat offers a piquant combination of sticky textures and nutty flavours.
331 North Bridge Road, #01-04, Odeon Towers. Tel: 6336 2466