If that sounds like you, then you shouldn’t settle for anything less than some quality meat to satisfy your cravings. Yes, we’re talking about wagyu — Japanese wagyu, to be specific. This exceptional breed of cattle has become some of the highest standards of beef in the gastronomy scene, prized for its rich marbling and buttery taste.
The popularisation of the meat has led to an increase in production from wagyu outside of Japan too, finding themselves in Australian and even American markets. Yet, for a taste of truly purebred wagyu beef, you’d have to get the cuts directly from the specific prefectures in Japan.
Here, we’ve rounded up some of the best places in Singapore to get some of the most mouthwatering cuts of quality Japanese wagyu. Read on for the full list.
(Hero and featured image credit: Gyu Bar)
With so many different varieties of Japanese wagyu available, it’s almost impossible to choose a specific one to try. If you find yourself in the same dilemma, then perhaps a nine-course Japanese wagyu omakase meal (S$238++) at Gyu Bar will be right up your alley. Each course features wagyu from a different prefecture: the hearty Wagyu Katsu with Homemade Curry, for instance, spotlights a sirloin cut of Tankaku Wagyu from Iwate.
Besides the stunning olive wagyu shabu shabu, the Yakiniku Platter is also one of the biggest draws to the omakase menu. Here, feast on chuck rib, chateaubriand and sirloin cuts from Miyazakigyu, Miyazaki that’s gently seared yakiniku-style over the grill, each one fashioned with the meat’s gorgeous, signature snowflake-like marbling.
Diners also get a complimentary glass of sake, so be sure to the wall of sake cups at the side of the restaurant to take your pick.
Fat Cow is one of the best places in Singapore to get quality cuts of Japanese beef. The wagyu omakase might seem like the most obvious answer to your cravings, but if you’re looking for a little surf and turf, the Chef’s Table omakase is an outstanding option too.
From now to 30 June, Fat Cow’s Haru Matsuri lunch omakase (S$120++) features ingredients found in the gentle springtime season, and comes complimentary with one Roku Gin & Tonic to pair your dishes with. Some of the highlights in the course? The decadent Wagyu Beef Sukiyaki, which sees three thick cuts of Himeiji A5 beef from Hyogo prefecture that’s been cooked in sukiyaki broth, and served with Japanese egg yolk, truffle oil and shaved Italian truffle. Trust us when we say this you’ll never see (or eat) sukiyaki the same way ever again after this.
Gourmands will delight in the menu at Origin Grill. Yes, you’ll be able to find Angus classics here, but no, that doesn’t mean the selection of Japanese wagyu is compromised. The ribeye cut of Olive Wagyu hails from smallest prefecture in Japan, Kagawa. Expect rich, buttery meat from the beef, whose diet of olives results in a deeply satisfying mouthfeel that’ll leave you quite speechless after your meal. Other Japanese wagyu favourites on the menu include the A4 Snow-aged full blood wagyu and the A4 Kagoshima Wagyu.
Ushidoki Wagyu Kaiseki specialises in Ozaki Beef, imported from the Miyazaki Prefecture, a special variety of beef that’s been raised in a farm owned by one Mr. Muneharu Ozaki. Rather than a high-calorie feed that’s usually fed to cattle bred for wagyu, Ozaki adds charcoal and seaweed to the mix to create leaner, but still beautifully marbled beef. Here, chef Hirohashi Nobuaki brings out the best of the meat in a ten-course “Tongue to Tail” Ozaki Beef menu, featuring premium and secondary cuts from the cattle.