Located along Wakefield Street, Hachi08 offers Japanese food along the lines of an Izakaya - the Japanese equivalent of a pub where various dishes are enjoyed with alcoholic drinks, the typical ones being sake and beer. It proved to be a big hit, with a crowd of decent size present when we went there for dinner.
Their Kushi Katsu provides a good opportunity to try out a selection of the restaurant's katsu dishes, consisting of two skewers each of five types of food. During our visit, the ingredients offered were chicken, prawn, fish, beef and mushrooms. All of them were cooked just right with a crisp crumb coating providing a wonderful crunchy element. A dipping sauce was provided to dip the ingredients in for extra elements of flavour, along with shredded cabbage to provide some freshness.
Of a size that is suitable for sharing, the Spicy Pork Yaki Udon dish had udon noodles that were cooked al dente and enough pork mince to give the dish a meaty texture. The chilli sauce the ingredients were cooked was not too spicy and the boiled egg had a lovely soft yolk. A scattering of bonito flakes completed the dish while giving it an eye-catching appearance.
Spicy Pork Yaki Udon (Photographed by Jonathan Phoon)
While it may not look like it, the Brisket Moyashi had a generous amount of beef which was very succulent. The sauce they were cooked in subtly enhanced their flavour and the smoky bean sprouts added extra texture with their crunchiness. Much like the Spicy Pork Yaki Udon, this dish also came with a topping of bonito flakes.
Brisket Moyashi (Photographed by Jonathan Phoon)
Though we would have liked the Squid Okonomiyaki to be crispier, it still had enough squid in it to make eating it an enjoyable experience. There was also enough Japanese BBQ sauce and Kewpie mayonnaise to give it the flavour you would expect from a good Okonomiyaki. A special spatula was provided with the dish to simplify the task of portioning it out to diners.
Squid Okonomiyaki (Photographed by Jonathan Phoon)
The chicken in their Japanese Fried Chicken dish was very juicy and was set off beautifully by the crisp and golden brown coating. Rather uniquely the chicken was coated in a sweet soy sauce to add a bit of a salty flavour. If you feel that it is a bit salty for your taste, you can tone it down somewhat by eating them with the Japanese mayonnaise or shredded cabbage.
Japanese Fried Chicken (Photographed by Jonathan Phoon)
A great choice for something lighter, the Grilled Broccolini still had some bite to them and had a delectable char-grilled flavour. Helping to enhance the flavour was miso peanut butter to add a nutty flavour along with fried shallots for a bit of crunch.
Grilled Brocolini (Photographed by Jonathan Phoon)
One of the dishes available for dessert, their Daifu-Katsu had a filling of strawberry mochi that was not too chewy and had a centre of what tasted like vanilla ice cream. The coating was of the same quality as that of the Kushi-Katsu. The vanilla ice cream served on the side was a good partner to the Daifu-Katsu.
Daifu-Katsu (Photographed by Jonathan Phoon)
For a dessert that is a bit more suitable for Western tastes, there is the Matcha Crème Brulee. The soft custard had the right amount of matcha and a topping of caramelised sugar that cracked with a tap of the spoon. Helping to enhance the matcha flavour was a scoop of matcha ice cream.
Matcha Crème Brulee (Photographed by Jonathan Phoon)
In addition to their main menu, Hachi08 also has a selection of rice and noodle dishes and a Katsu Burger that are available during lunchtime.