Wagyu Omakase by Ayumu

[TerrexLee]

An enormously marbled hunk of Japanese wagyu may not an ideal candidate for a steak meal for obviously unctuous reasons. But leave the mottled meat in the hands of a talented Japanese chef and he will show you 10 different ways to savour it (Ok, 10 may be an exaggeration but you get the gist). It’s precisely for this reason that the new Wagyu Omakase by Ayumu (“Wagyu Omakase”) is a worthy addition to our crowded dining scene.

A stablemate of the year-old Sushi Ayumu at Mandarin Gallery, Wagyu Omakase now occupies what used to be the left wing of Sushi Ayumu. Now hived off and rebranded as a wagyu tasting menu eatery, the minimalist interior of the 15-seat blond-wood counter-style eatery looks no different from its former self but at its core, wagyu – instead of sushi – is now the protein of choice executed by a hitherto unheard-of chef who cooks with as much flair as he does restraint. Enter executive chef Fukashi Adachi.

A native of Shozuoka, Adachi is schooled in the ways of wagyu and Japanese cuisine in restaurants where he cut his teeth including Fat Cow Singapore and Zuma Bangkok. At Wagyu Omakase, he unleashes a parade of omakase courses at lunch ($120++) and dinner ($280++ introductory price) that not only showcase the marbled beef from his motherland, but also his deftness at pacing the meal and, at times, his unique style at matching flavours.

More at https://bibikgourmand.com/2019/05/29/wagyu-omakase-by-ayumu/

 

[syed putra]

I eill stick to eating mcd quarter pounders or whoppers thank you. Or daging panggang eaten with sir assam.

 

[AhMeng]

Just go Donki and get the wagyu and do it at home yourself. No need all these fanciful crap rah. You are paying unnecessarily for the rental, labour and crap.

 

[TerrexLee]

I eill stick to eating mcd quarter pounders or whoppers thank you. Or daging panggang eaten with sir assam.

honestly this looks like shit.

 

[syed putra]

honestly this looks like shit.

Bolom cuba, bolom tahu.

 

[TerrexLee]

do I look like I am from the warrior race? speak english please!!!!!

 

[AhMeng]

Bolom cuba, bolom tahu.

You twit, its Belum not Bolom!

do I look like I am from the warrior race? speak english please!!!!!

It means, Never try Never know.

Lol

 

[eatshitndie]

ultimate beef sexperience in sillycon valley during winter holidays is home cooked bone-in herb-crusted prime rib roast. don't need all these wagyu wayang shit.

 

[tun_dr_m]

I eill stick to eating mcd quarter pounders or whoppers thank you. Or daging panggang eaten with sir assam.

Once you see the saucer you know it is a FAKED JAPS already, this is Malay / Thai (Sawadikap) sauce. Not Japs.

 

[zhihau]

ultimate beef sexperience in sillycon valley during winter holidays is home cooked bone-in herb-crusted prime rib roast. don't need all these wagyu wayang shit.
View attachment 60433

Internal temp? That looks good!

 

[nightsafari]

ultimate beef sexperience in sillycon valley during winter holidays is home cooked bone-in herb-crusted prime rib roast. don't need all these wagyu wayang shit.
View attachment 60433

hey! that looks like you used the reverse sear! amirite?

 

[nightsafari]

Internal temp? That looks good!

from the looks of it, he pushed 120-130 Fahrenheit.

 

[nightsafari]

An enormously marbled hunk of Japanese wagyu may not an ideal candidate for a steak meal for obviously unctuous reasons. But leave the mottled meat in the hands of a talented Japanese chef and he will show you 10 different ways to savour it (Ok, 10 may be an exaggeration but you get the gist). It’s precisely for this reason that the new Wagyu Omakase by Ayumu (“Wagyu Omakase”) is a worthy addition to our crowded dining scene.

A stablemate of the year-old Sushi Ayumu at Mandarin Gallery, Wagyu Omakase now occupies what used to be the left wing of Sushi Ayumu. Now hived off and rebranded as a wagyu tasting menu eatery, the minimalist interior of the 15-seat blond-wood counter-style eatery looks no different from its former self but at its core, wagyu – instead of sushi – is now the protein of choice executed by a hitherto unheard-of chef who cooks with as much flair as he does restraint. Enter executive chef Fukashi Adachi.

A native of Shozuoka, Adachi is schooled in the ways of wagyu and Japanese cuisine in restaurants where he cut his teeth including Fat Cow Singapore and Zuma Bangkok. At Wagyu Omakase, he unleashes a parade of omakase courses at lunch ($120++) and dinner ($280++ introductory price) that not only showcase the marbled beef from his motherland, but also his deftness at pacing the meal and, at times, his unique style at matching flavours.

More at https://bibikgourmand.com/2019/05/29/wagyu-omakase-by-ayumu/

as much as i like wagyu, i think these high-end japanese eateries take a huge chunk of money for what they are doing. unlike sushi where the fish is pretty mild in flavour and could use a chef's hands, beef does stand well on its own. also, the fish is trickier to handle.

serving wagyu simply is probably sufficient for a great dining experience. but having said that, regular meat suppliers in singapore are pretty tasteless. you need to find a good source of beef.

 

[syed putra]

ultimate beef sexperience in sillycon valley during winter holidays is home cooked bone-in herb-crusted prime rib roast. don't need all these wagyu wayang shit.
View attachment 60433

That looks pretty yummy. But malays do not like blood in their meat. Haram.

 

[zhihau]

That looks pretty yummy. But malays do not like blood in their meat. Haram.

It’s not blood, it’s myoglobin.