Before you brush off Wagyu X as “just another steakhouse”, you will be intrigued to hear that we had one of the most exceptional wagyu tasting experiences here. Owner-chef Masahiro Takata came across this unique breed of cattle while in Hokkaido, a blend between the Kuroge black Wagyu cow and the Aberdeen Angus bull, and it was unlike anything he has ever tried. This A5-grade beef boasts exquisite marbling, impeccable flavours and a luxurious mouthfeel.
At Wagyu X, diners can pick various cuts of this breed including sirloin ($160 for 500g, $300 for 1kg), tenderloin ($120 for 250g, $230 for 500g) and ribeye ($125 for 500g, $240 for 1kg), cooked to medium rare perfection and served with steak sauce, ponzu and wasabi shoyu. For those craving something lighter, go for the kaisendon ($36), offering a medley of tuna, sea urchin, scallop and ikura served atop sushi rice or the uni pasta ($48).