Wagyu Jin at Shaw Centre is a new prefecture-focused Wagyu omakase restaurant by the Les Amis Group.

Helmed by Executive Chef Makoto Saito, Wagyu Jin specialises in a selection of premium A5 Wagyu beef dishes from various Japanese prefectures like Gifu, Shiga, Miyazaki, Iwate and Tochigi. The wagyu lunch omakase is only S$118++ while the wagyu dinner omakase starts from S$238++.

Wagyu Jin’s seasonal Wagyu omakase menu will have 7-9 courses.

Wagyu Jin’s lunch omaksae is priced at S$118 per pax and it comes with the following dishes:

• Somen with sea urchin & Hokkaido hairy crab
• Yakiniku – A5 Mizayaki Beef
• Sushi – A5 Hida Beef
• Awabi (abalone)
• Sukiyaki – A5 Tochigi Beef
• Dessert – Yuzu Sorbet

There are two options for the dinner omakase and they are priced at S$238 and S$318.

The S$238 dinner omakase menu features the following dishes:

• Appetiser – Langoustine, sea urchin, caviar and jelly
• Yakiniku – A5 Mizayaki Beef
• Chateaubriand Sando with A5 Ohmi Beef
• Somen with caviar and truffle
• Sukiyaki
• Sushi – A5 Hida Beef
• A5 Tochigi Beef rice bowl
• Dessert – Yuzu Sorbet

If you are still hungry after having the wagyu omakase, you can also add on a la carte dishes including Uni Rice (S$38), Scampi (S$38), Yakiniku A5 Mizayaki Beef (S$27) and Hokkaido Hairy Crab (S$48).

Wagyu Jin
1, #02-12 Scotts Rd, Shaw Centre, 228208
Tel: +65 8940 0741

Beef Donburi, or Japanese Beef Bowls, is quite simply one of the best things you can eat. It is a bowl of happiness, one that is good for breakfast, lunch, dinner, supper… anything.

In Japan, beef bowls are enjoyed at every hour of the day. There are beef bowls for all budgets, but the common chains are usually the budget ones and popular among solo diners. In Singapore, we are blessed to have numerous places that serve good beef bowls. But let’s focus on the premium Wagyu Beef Bowls that are elevated to the next level by using the finest Wagyu, sea urchin, caviar and shaved truffles.

We’ve rounded up 10 of our favourite Wagyu Donburi in Singapore, and you really should try them if you’ve got that extra moolah to splurge on yourself.

BEDROCK BAR & GRILL – WAGYU PETIT FILLET STEAK RICE BOWL

the Signature Black Pepper Steak Rice Bowl (from S$58++) features Wagyu petit fillet, a portion of rich and buttery foie gras, topped on a bed of fragrant beef drippings garlic rice, with grilled onion, pickled pumpkin, soft boiled egg, and Bedrock black pepper sauce.

This is available as part of the 3-course Executive Set Lunch Menu (daily from 12pm to 3pm), as well as island-wide delivery.

Bedrock Bar & Grill
96, #01-05 Somerset Rd
Pan Pacific Serviced Suites Orchard
Singapore 238163

BLACK COW – PREMIUM WAGYU BEEF DON

Specialising in prime cuts of genuine Japanese Black Wagyu and high-quality ingredients derived from the seasonal best of different agricultural regions in Japan, Black Cow’s Premium Wagyu Beef Don comes with glazed foie gras, sea urchin, caviar, onsen egg, shaved truffles. You can choose from A3 Wagyu Beef (S$88) or A5 Wagyu Beef (S$118) for your wagyu don.

Black Cow
26 Beach Rd, #B1-20 South Beach Avenue
Singapore 189768
Tel: +65 6386 6720

FAT COW – DRY-AGED A5 NAGASAKI PREMIUM DONBURI

Fat Cow is our favourite wagyu restaurant in Singapore and it showcases at least 8 prefectures of wagyu at any given time.

Fat Cow’s Dry-aged A5 Nagasaki Premium Donburi (S$148++) is what we call ‘happiness in a bowl’. A5 Nagasaki wagyu is used for this luxurious beef bowl. The prime cut is aged for at least 21 days and prized for its exceptional taste and fine texture. Complemented with ikura, foie gras, and an onsen egg on top of Fat Cow’s signature fat rice, luxuriate in all the good stuff; you will never see gyudon the same way again.

This is easily the best wagyu donburi you can get in Singapore. It is worth every cent!

Fat Cow
1 Orchard Blvd, #01-01/02 Camden Medical Centre
Singapore 248649
Tel: +65 6735 0308

HIRYU – PREMIUM MIYAZAKI WAGYU DONBURI

One of the best omakase restaurants in Singapore, Hiryu is a modern Japanese restaurant along Tras Street which is helmed by chef-owner Raymond Tan who has also worked at Kinki, Fat Cow, Sushi Jin & Sushi Murasaki.

Hiryu’s Premium Wagyu Donburi is included in its omakase, but you can also order it from the a la carte menu. The Premium Wagyu Donburi features Miyazaki Wagyu (S$85 for Wagyu A3 or S$115 for Wagyu A5), Foie Gras, Uni, Ikura, Shaved Truffle, Onsen Egg with Homemade Truffle Soy Souce over Rice.

Whoever said that money can’t buy happiness, simply didn’t try Hiryu’s Wagyu Donburi before.

Hiryu
39 Tras St, Singapore 078978
Tel: +65 6788 9188

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ISHI

Located on the second floor of the Intercontinental Singapore Robertson Quay, ISHI serves exquisite Japanese fine dining which focuses on seasonality and traditional techniques.

ISHI has a Wagyu Beef Donburi Set (S$78) during lunch which includes a starter, the Wagyu Beef Donburi, Miso soup and dessert. Enjoy A5 Miyazaki Wagyu Beef which is seared to perfection. The rice bowl is topped with a generous amount of crispy fried garlic chips.

ISHI
1 Nanson Rd, #02-06
Singapore 238909
Tel: +65 9829 8239

KAUNTA – A5 WAGYU BEEF BOWL

This modern 20-seater Japanese restaurant has an A5 Wagyu Beef Bowl set (S$80 served with salad, soup and dessert) which is limited to only 5 sets a day. This divine creation features perfectly seared chunks of A5 Wagyu beef, buttery foie gras, white truffle shavings and creamy uni that was balanced on a soft-boiled egg.

Kaunta Singapore
11 Kee Seng Street #01-12
Singapore 089218
Tel: +65 8788 3535

KINKI RESTAURANT & BAR – HIGH ROLLER OHMI A4 WAGYU DONBURI

Located in the heart of the CBD, Kinki Restaurant & Bar is an urban Japanese concept with an underground vibe that offers one of the best views of the waterfront and skyline of Marina Bay.

The highlight of Kinki Restaurant & Bar’s High Roller (S$98) is naturally the Ohmi A4 Wagyu and the beef rice bowl is also topped with Hokkaido Uni, Ikura, shaved summer black truffle, and onsen egg.

Kinki Restaurant & Bar
70, #02-02 Collyer Quay, Customs House, 049323
Tel: +65 6533 3471

MATSUKIYA – MIYAZAKI A4 WAGYU RIBEYE DONBURI

Matsukiya at Paragon—a Japanese charcoal grill concept by Sushi Tei—has a pretty value-for-money Donburi Set lunch (S$65++). The Miyazaki A4 wagyu ribeye donburi has a generous serving of Ikura on the side and the set also includes an appetiser, salmon tataki, a prawn soup with a charcoal-grilled prawn and mushrooms, as well as a scoop of ice cream.

Matsukiya
290 Orchard Rd, #05-04 Paragon, Singapore 238859
Tel: +65 6219 1771

SHATOBURIAN

A clever play on the word ‘chateaubriand’—which is a prime tender cut of wagyu—Shatoburian is the most talked-about Japanese yakiniku restaurant in town now. Famed for their extensive menu of prized Hida wagyu cuts, this contemporary Japanese BBQ restaurant is a heaven for wagyu aficionados.

Go for the Signature Yakiniku Don which comes in three variations—Kurobuta Pork (S$85), Japanese Wagyu Beef (S$118) and Chef’s premium selection of Japanese wagyu beef (S$188).

The Japanese Wagyu Beef Yakiniku Donburi is presented with foie gras, uni, caviar, onsen egg and topped with shaved truffles. This heavenly bowl of treasures will make your day, regardless of which variation you go for. This is, hands down, one of the best wagyu donburi in Singapore.

Shatoburian
390 Orchard Rd, #02 – 08, Singapore 238871
Tel: +65 6904 3308

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SUSHI JIRO – PREMIUM JAPANESE WAGYU A5 BEEF DON

Using only traditional Japanese culinary preparation methods and execution, Sushi Jiro dishes out top-notch Japanese cuisine and it is one of our personal favourites when it comes to Japanese fine dining in Singapore.

Pop by for lunch and order up their Premium Japanese Wagyu A5 Beef Don Set (S$68++) which sees perfectly-marbled beef slices that are masterfully seared to perfect medium-rare doneness. Accompanying your wagyu beef don is a helping of salad, chawanmushi, Miso soup and ice cream to seal the deal.

Sushi Jiro Keppel Bay
No.2 Keppel Bay Vista #02-01,
Marina at Keppel Bay,
Singapore 098382
Tel: +65 6252 4333

A clever play on the word ‘chateaubriand’—which is a prime tender cut of wagyu—Shatoburian is the most talked-about Japanese yakiniku restaurant in town now. Famed for their extensive menu of prized Hida wagyu cuts, this contemporary Japanese BBQ restaurant is a heaven for wagyu aficionados.

The restaurant sits within Palais Renaissance and is already a regular hangout spot among celebrities, socialites, wagyu connoisseurs and pretty much anyone who wants a good yakiniku meal.

Shatoburian sits on the second level of Palais Renaissance. The elusive restaurant is decked in a predominantly-dark interior with wooden partitions, and it is a cosy, intimate space for any special occasion. You may choose to enjoy your meal at the counter or sit at the tables for your own privacy.

It is wonderful to know that Shatoburian is all about sustainability. Their cattle hail from the Gifu prefecture and the restaurant adopts the nose-to-tail method of importing, hence offering all types of cuts of wagyu on its menu. The culinary team are so confident in their meat quality and flavours that they go easy on the seasoning and artificial flavourings.

You may not know where to start, and we will tell you go to for the Signature Yakiniku Don which comes in three variations—Kurobuta Pork (S$85), Japanese Wagyu Beef (S$118) and Chef’s premium selection of Japanese wagyu beef (S$188).

The Japanese Wagyu Beef Yakiniku Donburi is presented with foie gras, uni, caviar, onsen egg and topped with shaved truffles. Luxurious and indulgent, this heavenly bowl of treasures will make your day, regardless of which variation you go for. This is, hands down, one of the best wagyu donburi in Singapore.

There is this claypot rice dish that is good for sharing, and it is the Truffle Mushroom Gohan (S$98). A mix of French and Japanese mushrooms are cooked to order and topped with shaved truffles—simple but very earthy flavours with a splendid aftertaste of the fragrant truffle.

On the yakiniku menu, you can choose from thin-slice, normal-slice as well as steak cuts.

Our ultimate favourite is definitely the Shato-suki (S$80)!

100g of Sirloin is BBQ-ed over big flames only until medium-rare, leaving the slices of heaven still soft and tender, before it is served in a Japanese raw egg.

Other cuts to love are the Misuji (Oyster blade, S$52), Rib Shin (S$70) and Pork Jowl (S$28), as well as Chateaubriand (S$150)—Shatoburian’s prized cut—which is 120g of the most tender and best cut of the tenderloin.

Most of the meats are available in Shio or Tare (Barbeque sauce) and the steaks are served with Himalayan salt and condiments.

It goes without saying that a meal at Shatoburian doesn’t come cheap. But is it worth splurging on? Definitely! This is the place to head to if you are willing to pay a premium for quality wagyu yakiniku.

Shatoburian
390 Orchard Rd, #02 – 08, Singapore 238871
Tel: +65 6904 3308

Of all the tremendous amounts of cooking methods available to us, be it fancy or rustic, barbecue still remains one of our all-time-favourite ways to have food cooked. It’s hard not to give in to a platter of smoky, seared meat, and thanks to a slew of new openings, the barbecue trend is bigger than ever in Singapore.

Nearly every culture has their own form of barbecue, in fact, the whole concept of barbecue dates back to caveman times where food was literally cooked over an open fire on a spit (or a stick). Now, with Singapore playing host to so many varieties of cultural influences and cuisines, we get to enjoy so many varieties.

Whether it’s a sweet, marinated Korean bulgogi beef you crave, good-old Louisiana-style baby back ribs, Filipino pork lechon or even a humble mookata, here is our guide to 13  BBQ restaurants in Singapore.

SUPERSTAR K

Talk about the hottest Korean BBQ restaurants in Singapore, and we all think of Superstar K at Tanjong Pagar. The outlet specialises in using charcoal grills for its Korean BBQ, and the authentic dining experience explains its popularity among Singaporeans and tourists alike.

Side dishes are modest yet not overly ambitious, unlike many other Korean eateries. Our personal favourites to order here include the beef short rib as well as the pork belly. It is also good to note that they open until 4am daily which is great if you ever find yourself craving for Korean barbecue after a night of heavy drinking.

75 Tanjong Pagar Road,
Singapore 088496
Tel: +65 6224 0504
Daily: 12pm – 2pm, 5pm – 11pm
Nearest Station: Tanjong Pagar

I’M KIM JUNIOR

Located conveniently at Orchard’s *SCAPE, I’m Kim Junior is a casual Korean BBQ restaurant that is popular amongst the young crowd. Following the success of its sister restaurant—I’m Kim—at the School of the Arts (SOTA), I’m Kim Junior has a menu that features new items such as Korean Army Stew.

On the barbecue, you can look forward to a pretty insane spread from pork belly, a myriad of marinated meats, seafood as well as their bacon-wrapped enoki mushrooms which is a surefire hit among the little ones.

2 Orchard Link
#03-01 *Scape
Singapore 237978
Tel: +65 6634 0420
Daily: 11.30pm – 3.30pm, 5.30pm – 10.30pm
Nearest Station: Somerset

DON DAE BAK

What we love most about Don Dae Bak Korean BBQ is that the restaurant uses charcoal grills instead of the usual gasoline grill. That sure makes a lot of difference to our meats in imparting that deep charred aroma that every good barbecue should have.

This small outlet along Kreta Ayer is just like any usual Korean BBQ place—round communal tables surrounded by kimchi and pickles that are entirely free-flow, an abundance of sauces and upbeat Korean pop songs on loop in the background.

35 Kreta Ayer Road,
Singapore 089000
Tel: +65 6226 1727
(Closed on Sundays)
Daily: 11.30am – 3pm, 5pm – 1am
Nearest Station: Outram Park

WANG DAE BAK KOREAN BBQ

Wang Dae Bak Korean BBQ Restaurant is one of the most well known Korean BBQ restaurants in Singapore for serving up high-quality BBQ dishes at affordable prices. They specialise in charcoal barbecue which sets them apart from many other Korean BBQ establishments.

Here, you can get a free-flow of fluffy egg that is poured around the side of the barbecue pan.

22 Cross Street, #01-64
China Square Central
Singapore 048421
(Closed on Sundays)
Mon to Sat: 11.30am – 2.30pm, 5.30pm – 10.30pm
Nearest Station: Chinatown

EIGHT KOREAN BBQ

Korean BBQ is all about the meat, but at some barbecue joints, you end up paying lots for subpar cuts or under-marinated meats with little or no character—well, not at Eight Korean BBQ. These folks here pride themselves with their extensive knowledge of meats and they focus only on exquisite cuts from premium varieties of beef and pork.

In true Korean style, you can have your meats seared unadorned, coated in a punchy marinade, or served up in a nourishing stew. The next time your carnivorous tendencies act up, stop by Eight Korean BBQ to experience some of the best meats the world has to offer.

6 Eu Tong Sen St, 02-79/90,
Singapore 059817
Tel: +65 8692 1188
Mon to Fri: 11.30am – 2.30pm, 5.30am – 10.30pm
Sat & Sun: 11.30am – 10.30pm
Nearest Station: Clarke Quay

TENKAICHI JAPANESE BBQ RESTAURANT

An award-winning Japanese BBQ Buffet Restaurant in Singapore that specialises in Wagyu Beef BBQ, Tenkaichi Japanese BBQ Restaurant is the perfect place to visit if you are looking to satisfy your meat and barbecue cravings.

During your visit, make sure to order the Premium BBQ Menu which entitles you to free-flow tender wagyu beef, along with a variety of sashimi.

Tenkaichi Japanese BBQ Restaurant
6 Raffles Boulevard, #03-129 Marina Square,
Singapore 039594
Tel: +65 6250 8918
Mon to Fri: 11.30am – 2.30pm, 5.30pm – 10pm
Sat & Sun: 11.30am – 10pm
Nearest Station: Promenade

GYU-KAKU

For a truly authentic Japanese Yakiniku experience, Gyu-Kaku is definitely the place to go. With barbecue as their main focus, the restaurant takes pride in bringing in only the finest of ingredients. Which means you can look forward to the likes of Kagoshima Wagyu and more!

Have some refreshing appetisers to go with your barbecue feast not just because they’re mighty tasty, but because they also help to cleanse your palate, allowing you to dive right back into the meat.

81 Clemenceau Ave, 01-18/19,
Singapore 239918
Tel: +65 6733 4001
Mon to Fri: 12pm – 2.30pm, 5.30pm – 11pm
Sat & Sun: 12pm – 11pm
Nearest Station: Fort Canning

ABURIYA

A popular name that pops up at the mere mention of solid Japanese barbecue along the Robertson Quay area, Aburiya is one that promises exceptional quality meats and proper grilling using charcoal.

The menu offers a pretty substantial array of meaty options from beef, pork, chicken and even lamb but we recommend opting for the sets. The wagyu set, although a tad pricey, is worth every penny.

60 Robertson Quay, #01-03
Singapore 238252
Tel: +65 6735 4862
Mon to Sat: 6pm – 11.30pm
Sun: 6pm – 10.30pm
Nearest Station: Fort Canning

888 MOOKATA

Founded by local celebrities Chew Chor Meng and Zhou Chongqing in partnership with cousins Esmond and Ronnie, 888 Mookata—at the coffee shop in Blk 212 Hougang Street 21—is a hot spot for those craving for decent Thai mookata without having to make a trip to Golden Mile Complex.

Ordering is relatively straightforward at 888 Mookata as they only have 2 options on their main menu—Platter For 2 and Platter For 4.

212 Hougang Street 21
Singapore 530212
Tel: +65 9656 2655
Mon to Thu, Sun: 5pm – 12am
Fri & Sat: 5pm – 2am
Nearest Station: Kovan

AROY MAK MOOKATA

Aroy Mak Mookata prides itself on offering authentic traditional Thai Cuisine BBQ and steamboat. You can indulge in Chiang Rai style Mookata marinated pork and chicken sliced meat, non-MSG soup stock and authentic homemade Thai chilli dips.

Located along Macpherson Road, this eatery offers an all-you-can-eat buffet with no time limit! At just S$17.80 per pax from Mondays to Thursday, you get to choose between 60 dishes including pork, chicken and vegetables.

Aroy Mak Mookata
476-478 Macpherson Road
Singapore 368191
Tel: +65 9052 0555
Daily: 5pm – 1am
Nearest Station: Tai Seng

LADYBOY MOO-KA-CHEESE

A fairly new addition to Geylang’s cluster of eateries is Ladyboy Moo-Ka-Cheese—a Thai mookata-forward restaurant that is quite possibly the first of its kind to boast a stunning array of tantalising, innovative cheese dips along with the traditional Thai-style barbecue.

Their buffet menu features a whole host of options from salmon, scallops to even jumbo prawns and you can expect to enjoy them with the likes of their stellar truffle cheese dip or even their rainbow cheese dip that makes for a pretty neat photo—did we mention that drinks and ice cream are all free-flow?

644 Geylang Lorong 40
Singapore 389574
Tel: +65 8138 3836
Mon to Fri: 6pm – 2am
Sat: 5pm – 2am
Sun: 5pm – 1am
Nearest Station: Paya Lebar

BURNT ENDS

Voted 10th in the Asia’s 50 Best and 53rd in the World’s 50 Best 2017, Burnt Ends is a modern Australian barbecue restaurant along Teck Lim Road—just off the food-laden Keong Saik Road—that offers casual dining with beef as its main star.

This humble restaurant takes pride in its custom-built four tonne, dual cavity ovens and three elevation grills of which ensure that each beefy dish is grilled to utmost perfection. As far as barbecue and meat go, these folks don’t mess around. No one ever leaves Burnt Ends disappointed. Period.

20 Teck Lim Road
Singapore 088391
Tel: +65 6224 3933
(Closed on Sundays & Mondays)
Tue to Thu: 6pm – 12am
Fri & Sat: 11.45am – 2pm, 6pm – 12am
Nearest Station: Outram Park

Photo Credit: Iskina Cebu

ISKINA CEBU

Iskina Cebu over at TImbre+ is a Cebuano-owned brand which aims to promote Cebu food culture and dining experience. Their cooking comes from the heart whether its their insanely tender pork Lechon, Spicy Belly Chon and Non-Spicy Belly Chon.

Here is where homesick Filipinos can get a taste of home and Singaporeans can treat their palates to something rustic, delicious and possibly new. Go on, try yourself a portion of their Lechon and watch it slowly change your life from its paper-thin crispy skin to its aromatic, melt-in-your-mouth flesh.

#01-27, 73A Ayer Rajah Crescent,
Timbre+
Singapore 139957
Tel: +65 9326 2920
(Closed on Sundays)
Mon to Sat: 12pm – 10pm
Nearest Station: One North

A celebrated stalwart in Singapore’s omakase scene, Sushi Jiro is an institution that aims to provide diners with a lavish, authentic dining experience that comes as close to the ones you can get in Japan itself.

For a multi-sensory journey that aims to let your taste buds feel things that they’ve never felt before, Sushi Jiro employs only the most premium ingredients to create their gastronomical masterpieces. From incredibly fresh seasonal seafood to the best cuts of beef that are air-flown from Japan up to 4-times a week, you can be assured that you’ll be getting the best out of the best when you dine here at Sushi Jiro.

Boasting a spacious floor space that can accommodate over 100 diners, the restaurant’s palatially designed interior mimics that of a traditional Japanese sushi eatery and provides a cosy dining environment for you to enjoy your meal. Also accompanying the welcoming interior is the breathtaking view of Keppel Bay with its sleek architecture and orderly lined-up rows of yachts.

From now until 30 August 2019, our readers can quote ‘ladyironchef’ upon making reservations to enjoy 15% OFF Sushi Jiro’s omakase menus. The promotion may not be combined with other discounts, promotions, and vouchers. It is also not applicable for any order of alcohol drinks.

AN OMAKASE EXPERIENCE THAT’S FIT FOR A KING 

The term “omakase” translates to “to trust” in Japanese and that is exactly what you need to do during an omakase; sit back, trust the chef and allow him to showcase his culinary skills and creativity through his edible creations.

Since an omakase meal is based on seasonal produce, there is no fixed menu. This makes it a thrilling dining experience as you’ll never be able to guess what to expect next from the chef.

Few formal dining scenarios are as intimate as an omakase and one can be assured that the experience will be nothing less than elegant, exquisite and poetic. Being seated so close to the chef means that you can watch all the action live — the swift knife skills, the perfect rice-moulding and the careful plating — everything is executed with smooth precision and watching it in real-time is absolutely mesmerising.

There are 3 varying Omakase courses available at Sushi Jiro that come in 6 (S$180), 8 (S$220) and 10 (S$260) courses.

We tried the 10-course meal which includes a starter, 2 sashimi courses, Uni Ikura and Ise-Ebi, a cooked dish, Japanese Premium A5 Beef, a seasonal dish, Nigiri Sushi, soup and dessert.

Every omakase at Sushi Jiro comes with a sashimi course which includes a wide assortment of freshly sliced sashimi. Sushi Jiro takes immense pride in the quality of fish used for their sashimi and therefore, they relentlessly source across Japan for the most premium fish of the season.

The pinnacle of indulgence is best represented by uni, ikura and Ise-ebi, a dish that features a delectable mound of sweet prawns from Ise, a generous serving of uni and a copious smothering of ikura and gold flakes.

Ise-ebi is one of the most celebrated seafood in Japan and the bright red crustacean sports a plump, clear, white flesh that is very sweet, especially when eaten fresh. Combined together with the rich, creamy uni and the sweet ikura, the varying components create a decadent medley of flavours that will leave you hankering for more.

Out of the four Wagyu breeds from Japan, Miyazaki Wagyu is hands down the best of the lot and it is prided for its gorgeous marbling and out-of-this-world tenderness.

The luxurious cuts of meat here at Sushi Jiro are minimally seasoned so that you get to revel in the full impact of all those intense flavours. Every slice of beef has a palate-coating richness that is outrageously tender.

Every 10-course omakase also comes with a seasonal dish that varies across time and the dish for this season is a massive, glossy oyster. Smooth and briny with oceanic notes, the insanely plump and fresh oyster glides into one’s mouth with ease and tastes even better with a splash of zesty lemon.

What is a meal at Sushi Jiro without having a taste of their mind-blowing sushi? Every omakase here comes with a nigiri sushi platter which features a diverse selection of fastidiously assembled sushi.

Each sushi comes with a mound of sticky sushi rice that is dotted with spicy wasabi and draped with a luscious slice of fish. Despite all of them tasting absolutely phenomenal, the standout for us was the otoro (fatty tuna) nigiri which was creamy, buttery and melt-in-your-mouth tender.

PREMIUM JAPANESE WAGYU A5 BEEF DON SET 

If you’re not feeling so much for an intense omakase session, you can instead opt for one of Sushi Jiro’s luxe donburi.

The Premium Japanese Wagyu A5 Beef Don Set (S$68) features impeccably tender A5 wagyu beef slices, a runny onsen egg and shards of garlic atop a bed of fluffy, warm rice. Succulent and juicy with a gorgeous char, it is no wonder they consider the A5 wagyu beef the most premium grade of beef!

CHIRASHI-DON SET 

If you prefer raw fish, indulge in the Chirashi Don Set, where for just S$48, you can get yourself a bowl of Japanese premium rice that is blanketed in thickly cut sashimi and finished off with a dollop of creamy uni.

Each and every slice of sashimi brings its own unique element to the bowl and despite that, the smorgasbord of vibrant flavours and textures still manage to come together to create a gastronomical wonder that’ll leave a lasting impression.

From now until 30 August 2019, our readers can quote ‘ladyironchef’ upon making reservations to enjoy 15% OFF Sushi Jiro’s omakase menus. The promotion may not be combined with other discounts, promotions, and vouchers. It is also not applicable for any order of alcohol drinks.

Sushi Jiro Keppel Bay
2 Keppel Bay Vista #02-0
Marina at Keppel Bay
Singapore 098382
Tel: +65 6252 4333
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Harbourfront

This post was brought to you by Sushi Jiro.

Few things in life are as mind-blowing as Wagyu beef. Better yet, thick juicy slices of perfectly seared, smoky and tender Wagyu on a bed of sauced up Japanese rice, a healthy amount of pickles and an onsen egg for good measure—yes, we’re talking about Wagyu donburi.

Beef bowls are a mainstay at many Japanese restaurants, but what goes into a bowl and how every component is treated varies across the board. We particularly enjoyed the version at Waa Cow! due to its simplicity and its emphasis on flame-torching their Wagyu prior to plating.

If you’re ever planning on indulging on something as rich and luxurious as a Wagyu bowl, we urge you not to waste your calories (and money), head on down to Waa Cow! for one heck of a memorable meal.

You can’t go wrong with their Mentaiko Wagyu Beef Bowl (S$21.90) that comprises a bed of Akitakomachi rice that is topped with 24-hour sous vide Wagyu beef smeared with creamy mentaiko and a tender onsen egg.

Every component was spot on from the beef right down to the pickles served at the side. To say the least, this was easily one of the best beef bowls we’ve ever had.

At its price, the Yuzu Foie Gras Wagyu Beef Bowl (S$25.90) is a far better bargain than many that we have tried before that either cost more than double the price or just tasted underwhelming overall.

Comfortably nestled atop a bowl of fluffy Japanese rice sits a generous layer of charred, smoky slices of succulent beef, a sizeable portion of foie gras and of course, the obligatory runny onsen egg to bind it all together and to give it an additional layer of richness. The light sprinkling of yuzu peel over the foie gras does well to provide a citrusy appeal and nicely cuts through the intense fattiness.

Seafood lovers are sure to enjoy the Mentaiko Salmon Don (S$18.90), a delicious plate made with sashimi-grade salmon that is cooked medium-rare and topped with mentaiko, shoyu and a heaping mound of tobiko (flying fish roe).

Waa Cow!
5 Straits View, #01-09 Marina One
The Heart West Tower,
Singapore 018935
Tel: +65 9851 1552
(Closed on Saturdays & Sundays)
Mon to Fri: 11.30am – 2.30pm, 5.30pm – 9.30pm
Nearest Station: Downtown

Among the many intricate and beautiful aspects of Japanese cuisine, one of the most unique is the Omakase. Omakase in Japanese fine dining is the act of leaving one’s culinary experience entirely up to the chef, transcending beyond what’s written on the menu. It is in fact, a huge compliment to the chef and is a sign that the diner has total trust in the chef’s expertise, culinary skill and recommendations. It’s a huge deal as far as Japanese food is concerned and the one place that we have total confidence in when it comes to a  luxurious, top-notch dining experience, Fat Cow’s Chef’s Table Omakase undeniably takes the cake.

A place where terrific food, culinary finesse and Japanese hospitality all come together, Fat Cow is one of those restaurants that bears timeless appeal. From their snazzy interiors, laid-back jazzy tunes to their extensive array of top-of-the-line wagyu and seafood-forward dishes, Fat Cow truly gives you a sense of exclusiveness and is quite realistically, the closest one gets to experiencing royalty.

Fat Cow’s dinner Omakase (S$250++ per pax) has always been known to be on the pricier side but for what it’s worth, diners are treated to nothing short of a pure, sensorial and blissful experience. With their newly curated lunch Omakase menu at S$80++ featuring 7 courses, lunchtime will no doubt be the best time to visit the restaurant to enjoy deluxe but wallet-friendly Omakase indulgences.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Now, who’s up for Fat Cow’s lunch and dinner Chef’s Table Omakase? We know we are.

The man behind the restaurant’s highly celebrated Chef’s Table Omakase, Head Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—ensures that all dishes prepared are nothing short of perfection. He serves only the best seasonal seafood and produce—treating them delicately so as to present diners with only the purest, most pristine flavours and textures—and prides himself with serving premium ingredients of the highest grade.

Whether it is a moulded nigiri sushi or a simple soup, you can rest assured that Chef Kasajima cuts no corners—he ensures that every item is perfect before serving from seasoning to garnish.

Decked out in an intimate space of tranquil elegance and a sleek counter that sits just eight, guests are able to witness Chef Kasajima’s culinary prowess that embodies the spirit of both Japanese precision and French flair. Intimate from beginning to end, be prepared to be pampered like royalty as you entrust your evening to the chef himself. Dining at Fat Cow promises heightened dining experience unlike any other—one filled with a myriad of delicate tastes and unforgettable moments of sensorial bliss.

AMUSE BOUCHE

Both the lunch and dinner Omakase kicks off with the Amuse Bouche, which is essentially a wagyu beef carpaccio served with a marinated egg yolk and shiitake mushrooms.

Straightforward and visually stunning, we were blown away by how each individual component stood out without outshining one another, flavour-wise. The marinated egg was creamy and decadent while the shiitake was surprisingly sweet with a hint of umami. The seared wagyu, on the other hand, provided a nice buttery texture which completed the dish.

SEA BREAM SOUP

With the introduction of rich flavours at only the first course, it made complete sense to have the Sea Bream Soup with Lime Sudachi as our second. A hearty palate cleanser with notes of citrus, the light yet flavourful fish soup was hot, savoury and just what we needed to prep ourselves for the heavier courses ahead.

TOMATO UNI

Served in a martini glass, the Tomato with Sea Urchin and Tosazu Jelly—available only in the dinner Omakase menu—comprises a chilled Japanese tomato, sweet and savoury jelly (Tosazu Jelly), sea urchin (uni) served in a light, refreshing sauce.

A delightful appetiser, every mouthful was a combination of rich flavours that were nicely underscored by savoury and umami notes.

WAGYU TARTARE W BLACK TRUFFLE & QUAIL EGG YOLK (LUNCH & DINNER)

Another appetiser to look forward to is the Wagyu Tartare with Black Truffle and Quail Egg Yolk in Yuzu Ponzu. A true spectacle to behold, everything about this dish from the way Chef Kasajima prepares it to its final assembly is a display of Japanese precision and discipline at its best.

The dish first begins with a carefully formed layer of wagyu beef mince followed by shiitake mushrooms that he carefully places on top. Finally, black truffle is shaven over the top and a yuzu ponzu sauce is drizzled over.

Chef Kasajima’s advice is to first take a bite of the dish as it is to appreciate the raw flavours of each component and subsequently to drizzle in the quail egg yolk and mix everything together.

YUZU MISO FLOUNDER (LUNCH & DINNER)

Sliced thin and seasoned with a few drops of their house-made yuzu miso, the first thing you taste is the salty kick from the miso followed by the citrus notes from the yuzu. The raw flounder was relatively neutral tasting, which perfectly brought out the dominant flavours in the dressing.

5-PIECE NIGIRI (LUNCH)

The Chef’s Table Omakase lunch comes with five pieces of nigiri sushi. The sushi selection encompasses a smorgasbord of fresh ingredients that were carefully executed so as to not overshadow one other.

For lunch, guests can tuck into the likes of Alfonsino, Bluefin Tuna, Striped Jack, Signature Surf and Turf and Conger Eel. Some are dipped in shoyu, torched or simply served as it is to allow the original flavours of the fish to shine through with every bite.

The sushi is also served with a side of Pickled Chrysanthemum (Japan’s national flower and a snack that was enjoyed by royalty), instead of the traditional ginger, setting a more modern take on the Omakase experience.

Do note, however, that the ingredients used may vary depending on seasonality.

8-PIECE NIGIRI (DINNER)

For dinner, indulgence truly knows no bounds with the addition of three sensational nigiri sushi items on top of the ones mentioned above. They are the sea urchin (uni), marinated foie gras and baby leeks with bonito flakes.

The uni (sea urchin) sushi was phenomenal and a true luxury for the palate—from the brininess that hits you when it first touches your tongue to the subtly sweet taste that lingers.

WAGYU SUMIBIYAKI

Dining at Fat Cow would not be complete without savouring some of their prime wagyu beef and the Wagyu Sumibiyaki is a dish specially designed for the Omakase dinner to showcase just how exemplary the quality of their beef is.

With a meat so fine in quality and marbling, only the simplest treatment is needed. Lightly seared to achieve a caramelised exterior but just enough so that it still retains its buttery interior, the wagyu is delicate, soft yet extremely flavourful.

The quality of the beef is simply divine and as if having it on its own wasn’t good enough, served on the side is Chef Kasajima’s house-made koji miso that further accentuates the tender beef, giving it a nice salty kick.

If you find yourself drooling in envy now and hankering for a taste of all these decadent goodness, just know that there is still much more to expect from Fat Cow’s respective Omakase menus—we’ve barely scratched the surface.

Fat Cow’s Chef’s Table Omakase Dinner (S$250++ per pax) comes with amuse bouche, soup, five appetisers, three seasonal sashimi, six pieces of nigiri sushi, wagyu sumibiyaki, akadashi miso soup, Japanese rolled omelette and Japanese fruits.

If you are new to Omakase, you can choose to try the Chef’s Table Omakase Lunch (S$80++ per pax) first which consists of amuse bouche, soup, two starters, appetisers, five pieces of nigiri sushi, akadashi miso soup, Japanese rolled omelette and ice cream.

Do note that the aforementioned courses may not be available during selected days/ seasons and the chef will replace them with seasonal specials that are of similar value.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Fat Cow
Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

This post was brought to you by Fat Cow.

Armed with culinary skills gleaned from his 2-decades-long experience preparing sushi and cooking Japanese food, Chef Kenji Nakagawa—a master in the art of Edomae sushi—astounds yet again with his stellar line-up of sensational donburi options available during lunch.

From now until 14 June 2018 (except 12 and 13 May 2018), our readers can quote ‘ladyironchef’ to enjoy Sushi Jiro’s donburi lunch sets (which comes with a serving of chawanmushi and miso soup) at the following prices: luxurious Wagyu Don at S$50++ (U.P. S$68++), Una Don at S$48++ (U.P. S$58++), Chirashi Don at S$48++ and new to their donburi line-up, Tendon at S$20++.

Additionally, there is also a 20% discount on all Japanese sake and wine across lunch and dinner—this applies every day of the week so you have no reason to not drink up.

As far as Japanese fine dining goes, Sushi Jiro still remains one of our top few picks for the very simple reason that top quality ingredients remain at the heart of their food and coupled with Chef Kenji’s culinary mastery, our taste buds are always taken on a sensational trip.

UNA DON

Unagi-focused restaurants are common in Japan, but become rare treasures once you leave the country’s shores. Thankfully, there are no shortages of places to get these flavourful bad boys in Singapore.

Sushi Jiro’s Una Don (S$48++, U.P. S$58++) does not disappoint and we particularly liked the way that Chef Kenji prepares his rendition of the traditional Edo-period dish. He coats it with just enough tare to give the unagi a glorious sheen as well as a sweet and savoury finish but not overdoing it such that it totally drowns out the taste of the freshwater eel.

The shredded egg crepe that forms the bed is a nice touch as well. Providing a nice eggy flavour, it—along with the Japanese pickles on the side—really takes the edge off savoury, slightly fishy eel.

WAGYU DON

If like us, you’re a sucker for premium quality beef or more specifically wagyu beef, then their Wagyu Don (S$50++, U.P. S$68++) is definitely something to go for.

Otherwise known as ‘gyudon’ at many Japanese establishments, this stellar beef rice bowl boasts a generous serving of thickly cut, buttery wagyu that brims with intense beefy flavour. The real showstopper here is undoubtedly the beef but more so, the rendered beef fat that just finds its way in and around the bowl, coating the individual rice grains as it goes along.

The onsen egg provides a secondary layer of richness which, when eaten together with the wagyu and rice, creates one heck of luxurious flavour explosion.

TENDON

New to their donburi lineup is the Tendon (S$20++). Featuring a variety of ingredients deep-fried to golden perfection, each individual component boasts a crispy exterior and a soft, tender interior.

The ebi (prawn), in particular, was a standout. Lightly battered, the ebi tempura was neither too overly doughy nor oily. The crunch was delightful and coupled with the naturally sweet prawn and the savoury-sweet sauce drizzled over top, made for a totally enjoyable experience.

CHIRASHI DON

As much as we tend to harp on the restaurant relying on fresh ingredients and treating them delicately so as to retain as much as of its natural flavour as possible, none perfectly epitomises this notion better than their Chirashi Don (S$48++).

Featuring a mixture of fresh, thickly cut fish including the likes of the oh-so-luxurious otoro (fatty tuna), uni (sea urchin) and more, you’ll undoubtedly be yearning for it for days. The variety of fish in this single bowl also gives diners the opportunity to sample different seasonal catches of varying tastes and textures—a huge bonus considering that a medley of premium fish like this would be much more expensive elsewhere.

WINE & SAKE PROMOTION

Now, the only thing left to do to complete your dining experience is to pair your Japanese food with Japanese sake and wine!

Sushi Jiro is currently running a 20% promotion off all sake and wine on their expansive drinks menu so there really is no reason why you should be skipping alcohol for your next meal there.

And if you have always wanted to try premium Japanese alcohol (man, the Japanese make really good alcohol beverages!), this is your chance because it is not every day that you get a 20% discount off something so premium, yes?

From now until 14 June 2018 (except 12 and 13 May 2018), our readers can quote ‘ladyironchef’ to enjoy Sushi Jiro’s donburi lunch sets (which comes with a serving of chawanmushi and miso soup) at the following prices: luxurious Wagyu Don at S$50++ (U.P. S$68++), Una Don at S$48++ (U.P. S$58++), Chirashi Don at S$48++ and new to their donburi line-up, Tendon at S$20++.

This promotion is not valid in conjunction with others promotions and discount.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade
reservation email : sushi.jiro@sushijiro.sg

This post is brought to you by Sushi Jiro Singapore.