Think of omakase, and you'll instantly picture the likes of seafood, sushi, and soup. However, one restaurant is raising the bar with a wagyu-centred omakase. If you are a beef connoisseur of sorts, you will most likely be familiar with Fat Cow, the Japanese restaurant synonymous with premium Wagyu beef. Beyond its highly-raved beef donburi and Chef's Table Lunch Omakase,...
However, one restaurant is raising the bar with a wagyu-centred omakase. If you are a beef connoisseur of sorts, you will most likely be familiar with Fat Cow, the Japanese restaurant synonymous with premium Wagyu beef.
Chef Iijima presents the main cast in a wooden box - chunks of beautifully marbled beef sourced from Hokkaido, Tochigi, Gunma, Ohmi, Matsusaka, Nagasaki, Miyazaki, and Kagoshima. The Grilled Wagyu Tendon is wrapped with sweet and tangy cucumber and topped with five-colour sesame seed while thinly sliced squash is served as a spaghetti alongside a jellied red perilla sauce.
Its clean beefy aftertaste was accentuated with sesame and oba shiso leaf, while mascarpone cheese added a touch of mild sweetness; and the roll with kaiware and red plum presented a good balance of its fatty flavours. Our favourite is the super tender Charcoal-grilled Wagyu Sukiyaki and Japanese Beinasu. Aged Nagasaki wagyu takes the spotlight here; it's slightly grilled over binchotan and served with eggplant on a mixture of double-boiled Sukiyaki egg yolk sauce, topped with sliced black truffles.
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