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2024-07-17
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Dinner at Yakiniku place serving wagyu from Kagoshima.Walked past long counter of high bar chairs unto the back. 2 sets to choose from. Since restaurant was doing a promotion for the $698 Premium set, we went for that.Here’s what we had. -Cream of mushroom soup -Beef tartare tartlet -Roast beef (slow cooked for 48 hours) with SaladAustralian tongue, 70% cooked served with chopped Spring onion-Tongue thick-cut served with Lemon-Flap meat (inside the ribs), topped with Mushroom sauce, seared table
Walked past long counter of high bar chairs unto the back.
2 sets to choose from. Since restaurant was doing a promotion for the $698 Premium set, we went for that.
Here’s what we had.
-Cream of mushroom soup
-Beef tartare tartlet
-Roast beef (slow cooked for 48 hours) with Salad
Australian tongue, 70% cooked served with chopped Spring onion
-Tongue thick-cut served with Lemon
-Flap meat (inside the ribs), topped with Mushroom sauce, seared tableside.
Beef Salad rolled in rice paper
Fish broth poured tableside over lean upper hind part. Instructed to stir a bit but not to wait till piece changed color completely.
Choice of slow-cooked beef with cold soba with lime pieces
OR
Sukiyaki on rice with seaweed and 蘭王 egg.
Sirloin to go with 蘭王 egg
Rump bottom
Shoulder: char-grilled notes mingled with the rich, buttery texture.
Beef Neck, Zucchini and mushroom pieces on magnolia leaves brushed with miso paste. Instructed to be patient whilst the pieces cooked. Neck was a very fatty piece, so server offered to grill it a bit before serving. Beautiful melt-in-the-mouth texture indeed.
Dessert: Green tea icecream.
In summary : professional servers expertly cooked each morsel of high-quality Wagyu beef to perfection; albeit a bit rushed.
Interested to return for the lunch sets.
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