Fat Cow, renowned for its meticulously curated selection of handpicked premium Japanese wagyu, reinvigorates one of their acclaimed culinary experiences. Launched in June 2023, Chef Shingo Iijima presents Fat Cow’s new wagyu Omakase ($290++/pax), offering guests an expedition of Japan’s diverse prefectures through an unrivalled collection of wagyu conscientiously sourced from Hokkaido, Tochigi, Gunma, Ohmi, Matsusaka, Nagasaki, Miyazaki, and Kagoshima.
Among the highlights of the wagyu Omakase is the starter Zensai platter. This assortment of appetisers presents a tantalising array of delights, including skewered wagyu Saikyou Yaki and grilled wagyu tendon seasoned with sesame paste.
Indulge in the sublime flavours of the white truffle Tamaji-mushi wagyu cutlet – a delicately balanced dish of flavours and textures. This dish presents Toriyama wagyu prepared in the gyukatsu-style – expertly deep-fried and seasoned to achieve the perfect crispness.
The wagyu & watercress Shabu – an impeccable composition of Matsusaka wagyu beef, delicately sliced and immersed in a flavourful broth and finished with vibrant watercress leaves. Each bowl unveils an interplay of flavours for a heart-warming enjoyment.
Refresh your palates with the radish sorbet. Made from white radish and enhanced by delicate pearls of balsamic vinegar, this sorbet awakens the senses with each delightful spoonful.
The final savoury course is the charcoal grilled wagyu with Burdock sauce. Featuring premium A4 Miyazaki wagyu steak, it is served with a colourful set of sides like tender baby corn, fresh kizami wasabi, roasted round red radish, and a housemade burdock sauce.
An elegant menu of discoveries, Fat Cow’s wagyu Omakase satisfies all the senses through a showcase of refined craftsmanship and an artful presentation of the essentials of traditional Japanese cuisine through the flavours of wagyu.