So Good To Taste Tatsuya's Flavors!

With no prior reservations or warning that I was turning up, a foot was stuck into the doorway of Tatsuya, When the servers saw me, they went into a bit of a fluster because they were full for the evening. Now, I don't recommend you try it, because chances are, you'll have to sit al fresco in the stifling heat where no fans help. But for me, they somehow squeezed out counter seats and sat me down with a disapproving look. "Call us first next time lah." I grinned and promised to eat fast.

I didn't bother with a full course of omakase. I just wanted a quick fix in the form of chirashi with the specific preferred ingredients, and a salmon skin handroll. That would be very quickly done, as long as the chef found time to prep my order. There was once when I was in a huge hurry and they did it in 10 minutes. Tonight was almost as fast, except for that they knew I wasn't in a hurry, so they took 15 minutes. Heh.

I was quite tickled when Chef Ronnie Chia came around to show us a list indicating the sources of his current supply of fish. He really didn't have to, by virtue of us being there. But he still did. I told him he was being naggy and I'd still turn up no matter what. His chefs and girls already knew I was out of town for the month and should not link my non-appearance to a display of no-confidence due to the recent events. Between 80% - 90% of Tatsuya's fish come from Japan. Now, it would be less as they had to stop the imports from the restricted zones. I could taste the difference in certain fish sourced from other areas. They aren't too bad really. Certainly not completely authentic, but interesting enough for me not to mind it. Like I said, I trust the integrity of these restaurants.