Image: Emporium Shokuhin
We hear the term “Wagyu” all the time and almost immediately, we associate it with a premium cut of beef…but do we know what it really means?
The “wa” from “Wagyu” means Japanese, while “gyu” means cow, making it literally = Japanese cow. Essentially, it refers to Japanese cattles and the meat is rated from A to C class, with marbling grade of 1-5. When it comes to meat cuts, marbling in layman’s terms simply means the quality of fat in each cut.
So, an A5 Wagyu is of the highest class with superior marbling. And boy, these marbling are to-die-for, if you’re into the whole deliquescing in your mouth thing.
For those who relish a good piece of meat, we’ve compiled a list of 5 best spots to satiate your Wagyu desires.
Tucked away in the ever-popular hipster paradise, Yong Siak street, Ikyu is a quaint Japanese restaurant not to be missed. While the interiors might be a little too small, the industrial-like decor and wood finishing makes up for it by creating the feel of more space for their diners.
That aside, Ikyu serves up an utterly ‘umami’ (savoury) Wagyu that comes from Toriyama. Very evenly marbled, the Toriyama A4 is for those who prefer something lighter, well, as light as Wagyu could ever be.
Where: 5 Yong Siak St, Singapore 168643
Fat Cow is no stranger to the Wagyu lovers of Singapore – earning its reputation with their top grade Saga Wagyu. The black-haired cow is bred under controlled conditions and must meet a mark of at least seven out of 12 in the Beef Marbling Standard set by Japan Meat Grading Association.
Yes, that’s how serious the Japanese are about their meats. At Fat Cow, you can be guaranteed a quality cut from the Saga Wagyu, neatly grilled to medium doneness for that melt-in-your-mouth experience.
Where: Camden Medical Centre #01-01, 1 Orchard Blvd, 248649
Stellar holds the accolade of being the first restaurant in Singapore to rear its own wagyu cattle in Australian’s premium Wagyu farm, Tiana Park. Stellar offers up Tajima Wagyu that originates from the Hyogo prefecture in Japan.
You can expect tender and robust flavours from every part of the Wagyu, prepared through progressive Australian cooking techniques. As of now, Stellar is serving three cuts in three different manners, the wood-fired tri-tip, sous vide oyster blade and braised intercostal karubi (flank) cuts. All of which are served as a tasting flight, so you won’t have to forego any one.
Where: 1 Altitude, Level 62, 1 Raffles Place, 048616
A thoroughly underrated Japanese beef joint, Yakinikutei Ao-Chan resides within the basement of Concorde Hotel. Serving up Kobe Wagyu, which has the strictest standards, we love their Gyutan grilled over the charcoal stove before you.
Gyutan, or Japanese beef tongue, is sliced really thinly and cooks really fast. It has a rather even marbling and when grilled, a tantalising aroma comes through, giving a slightly chewy texture with an exceedingly umami flavour.
Where: Concorde Hotel 100 Orchard Road, #02-22/26, 238840
Image: Emporium Shokuhin
Your one-stop destination, Emporium Shokuhin houses premium Wagyu cuts that are freshly flown into Singapore from the Miyazaki prefecture.. We love the A5 Miyazaki and they can be found at their dining concepts, Takujo Japanese Dining and Gyuu+ Yakiniku Grill.
As mentioned earlier, A is of the highest class and 5 is the most premium grade of marbling so you know you’re getting the best of best. Cherry-red in colour, have it grilled and bask in the glorious buttery flavours. If you happen to want more of it, the A5 Miyazaki cuts are available for retail within the emporium, so you can bag some home and savour them anytime you please.
Where: Marina Square 6 Raffles Boulevard, #01-18 Marina Square, 039594