Wagyu lovers, here’s a newfound paradise in the heart of Tanjong Pagar. This amalgamation of Japanese butchery and sando shop offers the best Wagyu cuts straight from the farm to your tables. Sourced from different prefectures of Japan all across four seasons, it is in this modest joint – in fact, the only one in Singapore right now – where you can shop for prized meats and indulge in top-grade Japanese Wagyu fat-fried katsu sandos.
The cosy 25-seater sando shop is sprawled with floor-to-ceiling glass windows that usher in beautiful rays of natural light. If the afternoon weather is forgiving enough – or if you don’t want to smell like Wagyu after, head out to the alfresco area surrounded by green shrubbery.
It's raining Wagyu sandos in here
Here, chef Tomoyuki Kiga – the former chef of Akira Back – crafts each indulgent sando with surgical precision. The highlight, of course, is the Gyu Katsu Sando where a thick slab of well-marbled A5 Japanese Wagyu is crusted in panko and fried to a perfect golden crisp. The house cut ($32) is well above decent, with thin strips of Wagyu pressed together for an added textural sensation with each bite – think of a beefy mille-feuille. It is then sandwiched between airy toasted shokupan bread and finished with a squirt of vibrant wasabi aioli.
Those seeking true indulgence can consider upgrades such as the melt-in-your-mouth striploin ($48) and the prized buttery chateaubriand ($62). While Wagyu beef remains the lead, the lighter supporting acts are equally satisfying, featuring a crunchy Ebi Katsu Sando ($28) and a fluffy Tamagoyaki Katsu Sando ($18). There’s no harm in pairing it with some sake, helping cull the fat and refresh your palate.
Take home mouth-watering cuts
Right by the counter is the butchery where chef Linh – one of the only few female butchers in Singapore– and her team of nimble butchers show off their carving prowess. “Every cut is a quality cut,” says chef Linh. Growing up, her grandmother – who trained in fame French cooking school Ferrandi Paris back in the roaring 20’s – taught her the carving techniques needed to make the most yield without tampering with the beauty of each cut.
Expect to find restaurant-grade Wagyu beef such as the Kanzaki Gyu from Iwate prefecture where the eco-friendly fed cattle results in one of – if not – the highest umami flavoured meats that is inimitable. There is also the Hida beef from Gifu prefecture: another celebrated cut from one of the oldest producing prefectures with a sole breeding programme for prime cattle.
With over 55 premium Japanese Wagyu cuts available, whether you’re shopping for a Hida Striploin or feeling adventurous about trying a Kamichiku Zabuton cut, you’re definitely in good hands.
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