[CLOSED] Wagyu Omakase by Ayumu

27 Wishlisted
~$120/pax
* This place has closed :( Please try somewhere else. *

333A Orchard Road
#04-16 Mandarin Gallery
Singapore 238897

(open in Google Maps)

Tuesday:
Closed

Wednesday:
Closed

Thursday:
Closed

Friday:
Closed

Saturday:
Closed

Sunday:
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Monday:
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Reviews

From the Burpple community

Beef tendon, corn
served with daikon pickle and miso soup

(Part of the Lunch Menu $120)

Kagoshima A5 wagyu striploin, satsumaimo, okura
served with condiments: sea salt, soy garlic flakes, pickled mountain wasabi stem and sudachi

(Part of the Lunch Menu $120)

Onsen tamago, mizuna, yamaimo, black truffle, katsuobushi

(Part of the Lunch Menu $120)

H O S T E D
Set in an intimate 15-seater space, this Japanese restaurant has a very specific seasonal menu by Executive Chef Fukashi Adachi. It employs precise preparation and cooking techniques for what is stated in their press release as “the rarest and best of breed thoroughbred Black Wagyu from Kyushu, Japan”. With experience spanning more than two decades at well-known restaurants in the U.S. as well as Asia, Chef Fukashi frames his omakase menu along the theme of the seven natural elements. Here is how you can expect the $220++ Wagyu Steak Special Menu to unfold:

1. First, the dreamily-named Sakizuke “Trio Elements” with mozuku seaweed from Okinawa, sake-marinated ikura and tomburi. Light, briny, lovely.

2. Then, very thin slices of #Wagyu carpaccio are topped with freshly shaved black truffle for an aromatic creation.

3. Piping hot Wagyu croquette with freshly grated wasabi comes next - crunchy coating, softness within plus pungent heat are a great combo.

4. The refreshing and protein-packed Wagyu Shabu Shabu Salad is to be mixed up with the onsen egg, mizuna green salad leaves, shredded mountain yam and shaved Bonito flakes to be eaten.

5. Main course of Kagoshima Wagyu A4 Sirloin is grilled over Japanese bincho tan till a perfect medium rare and served with vegetables and sauces.

6. Chef Fukashi thinks the beef is best enjoyed with rice so he serves a fragrant bowl of Takikomi Gohan that’s prepared with beef tendon and sweet corn.

7. Miso clam soup - steaming hot and comforting.

8. Dessert is a platter of Kyoho grapes, yuzu sorbet plus an interesting and delicious fusion panna cotta made with sake lees and coconut.

1 Like

The Omakase menu by Chef Fukashi Adachi, highlight of 7 elements : Fire, wind, sea, mountain, fields, ice and wood.

Feature my fav from Wagyu Steak Special Menu.
💕Wagyu “Binchotan-Yaki” Steak.
The Slow Aging beef is so tender and melt in the mouth , served in 2 cuts - Striploin and Tenderloin, served with sweet potatoes, asparagus and condiments..
💕Sakizuke “Trio Elements “
Limited Yuba from Kyoto, with ikura, Hokkaido Uni and caviar.
💕Carpaccio.
Thin raw beef with fresh shaved black summer truffle and dried kelp..
💰$220
📍Wagyu Omakase by Ayumu.
333A Orchad road #04-16.
Mandarin Gallery.

Location : @wagyuayumu 333A Orchad road #04-16, Mandarin Gallery, Singapore , 238897
.
#wagyuayumu #omakase #burpple #burpplesg

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