-ADiN.jpg&w=347&h=240&crop-to-fit)
Until the end of the month, diners can indulge and experience the prized meat that's celebrated for its rich texture, exceptional marbling, and mouthwatering aromas, all thanks to a diet consisting of grain and grass, as well as an environment that's blessed with fresh air and water.
The freshness of the beef is best experienced through dishes like Hokkaido Beef Carpaccio and Hokkaido Beef Tartare (both $38). Meanwhile, the highlight of the menu goes to the handpicked selection of Kuroge Wagyu cuts, which has the reputation of being the pinnacle of Japanese beef. Take your pick from the A5 Hokkaido Wagyu Striploin (200g, $180) and the A5 Hokkaido Wagyu Ribeye (200g, $180).
Instead of heavy sauces and gravies that might drown out the subtle flavours of the meat, executive chef Isaac Tan has created a range of elegant flavour enhancers to accompany the beef, and these include pickled shishito peppers, black garlic, kizami wasabi, celery salt, yuzu kosho, and neri uni.
Back
