Dashi Master Marusaya

Diner can enjoy it by ala carte menu or omakase.
Feature :
Grilled Matsutake mushroom rolled with seared Wagyu beef, that infused by MAI’s signature dashi..
💰$128++ per pax.
📍MAI by Dashi Master Marusaya.
46 Bukit Payoh Road.

Impress your lunch date at this Japanese restaurant along Robertson Quay. Expect quality, dashi-based dishes that will knock your socks off, such as the Beef Sukiyaki Udon ($18) featuring sukiyaki beef slices, al dente udon and a poached egg sitting in a tasty dashi broth. Good for sharing is the tender Grilled Wagyu Beef ($48) and the luxurious Gindara Saikyo Yaki ($38) – grilled silver cod fish paired with white miso.
Photo by Burppler Kenneth Lee

Dashi Master Marusaya serves shabu shabu is good dashi stock using fresh ingredients imported from Japan, such as kombu from Hokkaido and bonito flakes freshly shaved from aged dried katsuobushi.
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While the soup is great, the meats for the shabu shabu could be rather disappointing. The A4 wagyu from Kumamoto was tender but it's sweetness didn't evoke much excitement from me, and considerably pricey considering there weren't many slices of the wagyu for a $160 plate.
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Which reminded me I very much preferred @tamashii_robataya for their shabu shabu, where they serve higher quality A5 Saga wagyu for around the same price, in shabu stock that are also very delicious.
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When will I stop eating beef udon? NEVER!

Ventured for the first time into Marusaya at Robertson Quay for lunch. A good sign was that all the staff and all the patrons were Japanese! The restaurant offered a number of value-for-money lunch sets which a few of them caught my eye. It specialises in shabu shabu but I decided to go for an inexpensive option of the sukiyaki beef udon set.

The set included the sukiyaki beef udon and a poached egg, with the option to have it hot or cold, as well as to have a free upsize portion of udon or not. The set also included ohitashi (Japanese spinach salad), a vegetable appetiser, pickles, mini chawanmushi and dessert.

The beef slices were definitely superior to other udon establishments but the broth was too light even after the addition of bonito flakes. The udon was too al dente for me as I prefer it softer and chewier.

Overall, it was still a good bowl of udon but when I come back, I’ll definitely try the other sets. The restaurant was full but not overpacked for a Sunday lunch which made it a good option to bring the family.

Nearly passed out having the A4 Wagyu Beef in the bonito broth that was made in front of us.
The bonito flakes was shredded from the bonito fish from Japan, and then infused in the dashi stock.
For the wagyu, the fat to meat ratio was so high and they were so thinly sliced. It was cooked to perfection in 15 seconds 👌🏻 #dashimastermarusaya #marusaya

Premium Wagyu beef - The thinly-sliced Kumamoto beef need not be submerged for long — ten to fifteen seconds should do the trick. 

Read more: https://www.misstamchiak.com/dashi-master-marusaya/