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Japanese Food In Singapore

Japanese Food In Singapore

Featuring Fat Cow, Koji Sushi Bar (Pickering Street), Southpaw Bar & Sushi, Sushi Tei (Thomson Plaza)
Cheryl Teo
Cheryl Teo
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The marbling in the A5 wagyu is so beautiful, Michelangelo's David should hang his head in shame. The rivulets of fat coursing through the glorious steaks erupt like a glorious rush of juices as the teeth slices through the meat like butter and melt like snow in the mouth.

The marbling in the A5 wagyu is so beautiful, Michelangelo's David should hang his head in shame. The rivulets of fat coursing through the glorious steaks erupt like a glorious rush of juices as the teeth slices through the meat like butter and melt like snow in the mouth.

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The ikura popped in the mouth releasing a gush of salty omega 3 oils all over the mouth while the salmon was creamy and tender.

Crunchy and malty soft shell crab seasoned with creamy mayo encased within a layer of crispy seaweed and fluffy Japanese rice.

My boyfriend and I went to Fat Cow on 21 September to celebrate our 4th anniversary. We ordered the Miyazaki and Ohmi steak and it was superb. I even kept gushing about it to my friends thereafter. However, one thing that truly miffed me and marred the entire experience was when my boyfriend ordered a glass of whisky, he asked for an ice sphere, but was told there wasn't any.

The menu clearly states that we are able to choose between ice cubes or an ice sphere for the whiskies, which we pointed out to the waitress. However, the waitress told him that they do not currently have an ice sphere, she did not even check in with the bar, she immediately stated that they do not have it. The last time when we went to Fat Cow on 2 May, we had asked for an ice sphere to go along with our whiskey too, but they persisted in saying that they do not have it. So we took it as it is and just ordered the whiskey with ice cubes, which rapidly melted and diluted the whiskey.

Towards the end of our dinner, a middle-aged white gentleman who was seated next to us ordered a glass of whiskey and they served it to him with an ice sphere without him having to even ask for it. Judging from how some of the waiters greeted him, we gathered that he is a regular. But even then, if you are going to omit certain parts of the service that is clearly stated in the menu as an option, lie about it, and only serve it to customers you favor, then why even bother stating it? Does the service staff not realize that new customers are potential regulars too? I truly loved the Ohmi and Miyazaki steaks, but this is the second time we have been discriminated against, so we will be steering clear of Fat Cow from now and getting our Japanese steaks and whiskies elsewhere.

UPDATE: Marian from the marketing team took the initiative to reach out to me to make amends for the inferior service we were shown. She assured me that she had launched an investigation, found the waitress who attended to us and advised her against the way we were discriminated against. I truly hope that no other customer would suffer this mild injustice at the establishment again. I have taken her word for it and accepted her apologies for the matter. Marian was professional, sympathetic and apologetic even in the face of my scathing review, and I highly laud her work ethics. Thank you Marian for restoring our faith in the group's practice standards.

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Celebrated our 4th Anniversary on 21 September by gorging on the most divine steaks in Singapore. The A4 Miyazaki is inundated with a labyrinth of glorious fat. This intricate marbling gives rise to one of the most decadent pieces of meat ever. Every bite that punctuates the succulent wagyu beef yields a deluge of creamy fatty juices.

After my tongue was bathed in the savory, sweet, umami and gelatinous richness of the fat, I was awarded the ultimate pleasure of experiencing the intensely tender beef rapidly melt from the heat of my mouth like it was made of the most delicious snow. Truly an orgasm in the mouth that is up for debate whether it's better than sex.

This jiggly jelly dusted with green tea powder was rather invigorating and refreshing with the chilled gelatinous sweet jelly and the slightly bitter and grassy green tea revitalizing the tastebuds and cleansing the palate.

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The clam miso soup was light and delicate but packed full of sweet clammy flavors with a savory taste of the sea. The warm broth was a comforting and hearty dish that helped wash down the rich decadent flavors of the cold seafood from previous courses.

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The thin slice of foie gras, perched on top of fresh raw scallops, was seared with a blowtorch so that it charred and beautifully caramelized while its lovely juices emanated out of the lobe and coated the entire sushi with its oily richness. The hotate (scallop) had a mild refreshing sweetness with a springy yet tender bite, and a silky and buttery texture that beautifully melded together with the rich, creamy, smoky and umami goodness of the opulent foie gras which immediately disintegrated on the tongue into a delicate fruity sweetness and a subtle funkiness.

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Uni – sea urchin roe tediously derived from cracking open little spiny urchin shells and carefully extricating the tiny and fragile morsels of gonads attached within the inner sanctum of this shellfish with the precision of a surgeon. The shiro uni a.k.a. murasaki uni imported from the Miyagi Prefecture feeds on wakame (seaweed) and carries a more delicate flavor with a saltier finish as compared to other uni varieties found in Japan. The uni sushi that Chef Kenny placed on my platter was loaded with generous amounts of the highly-prized pale golden lobes. The buttery uni glided on silky and velvety on the tongue and gave off a delicately sweet taste, brimming with umami and laced with a briny taste of the sea as the creamy roe melted in the mouth.

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Lightly grilled then doused in sesame sauce and sprinkled with bonito flakes, this aburi salmon flaked with barely a touch and melted in the mouth; smoky, creamy, savory, nutty and sweet – a myriad of decadent flavors.

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The botan ebi is a Hokkaido specialty that usually surfaces in Japanese restaurants during their fishing season from October to May. Two plump and juicy deshelled shrimps were laid over a nugget of rice with their tails still attached. The shrimps were so fresh that the tails glided off with just a light tug, without the shrimps even budging from the position they were laid to rest in. The botan shrimps were succulent and soft, yet supple, with a sweet viscosity like syrup balanced out by its characteristic clear and sparkling notes.

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My two passions are writing and eating so I combine them for my fellow SG foodies. IG: @Cherubimbo

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