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H O S T E D

Only until 15th November 2019 is the Aki Matsuri Omakase Dinner Menu available at Fat Cow. It is one designed for Wagyu lovers as Head Chef Shigeru Kasama and his team (including Chef Nigel Loh who served us when we visited) have flexed their creative muscles to develop a menu that showcases the best of Kumamoto beef in various preparation styles. Priced at $250++ per pax, the 12-course set is sheer indulgence as it comprises of:

1. Aki Chinmi Moriawase - this platter has a glass of Fat Cow’s own sake warmed up, shark soft bone, abalone liver, koji miso on Wagyu, cream cheese miso yaki and tsubugai umani.

2. Snow Crab Chawanmushi with kani miso sauce: the rich sauce is marvelous with the egg.

3. Shimofuri Wagyu Sashimi Negimaki: we found the raw slices of beef with leek, gold leaf and three sauces very delicious.

4. Kaki Ume Wan: comforting seafood soup with an oyster.

5. Seiro Mushi: one of my two favourites from the menu, the extremely soft beef tastes incredibly refine as it’s steamed with pure spring water from Kyoto.

6. Sukiyaki: the other favourite of mine is this course with beef simmered briefly in a sweetish sauce and served with raw egg and freshly shaved truffle.

7. Aki Tempura Moriawasi: this delectable assortment of battered ingredients include shiso leaf-wrapped Wagyu tenderloin, large, sweet chestnuts, gingko nuts and shimeji mushroom, sprinkled in some sea salt flakes.

8. Zabuton Grill: sinking my teeth into the thick, juicy slices of charcoal-grilled Wagyu chuck flap left me in a state of bliss.

9. The Fat Cow Wagyu Sandwich: the very soft toasted buttery brioche and breaded Miyazaki A4 chateaubriand tastes even better swiped through the accompanying tangy sauce.

10. Wagyu Striploin Aburi Nigiri Sushi: served in a glass bowl and topped with Bafun uni, this is “surf & turf” in premium form.

11. Chef’s Special Donabe Truffle Meshi: cooked using pure spring water from Kyoto, the supremely fragrant and appetising Japanese claypot rice has truffle shaved on right in front of you. If you decide to skip second helpings, Chef will pack the remainder in a box with more truffle for you to take home.

12. Musk Melon and Yuzu Ice-cream: ending the decadence with sweet fruit and citrus coldness is lovely.

Every guest is given an elegant sake cup as a souvenir too. I like the design a lot because to me, it looks like Mount Fuji when it’s upside-down.

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