Beef Yakiniku Din­ing YAKINIQUEST


Boat Quay is bet­ter known for tourist traps and wa­ter­ing holes than top restau­rants these days. Which is why this 62-seater is quite a gem of a find.

Yakiniku takes cen­ter­stage at YAKINIQUEST. Opened by yakiniku lover Suguru Ishida and helmed by head chef Yuki Tsukamoto, the three-year-old restau­rant im­ports A4 wagyu beef from Miyazaki pre­fec­ture in Ja­pan—A5 is too fatty, we were told—and serves it yakiniku style—i.e. grilled to or­der over char­coal at the ta­ble by well-trained servers. But in­stead of the rep­e­ti­tion that one might ex­pect, din­ner at YAKINIQUEST is a creative, multi-faceted gas­tro­nomic jour­ney.

The menu changes on oc­ca­sion, but if you are lucky, you might start with the sinew stew with its tangy ro­bust flavours to wake up your taste­buds. There’s also beef tongue paired with yuzu kosho, that’s ten­der and smooth; and the sig­na­ture wagyu “beef noo­dle” niku somen, with fine neat sliv­ers of beef mas­querad­ing as noo­dles, bathed in a sweet umami-laden broth. Beef sukiyaki, too, gets an elegant up­grade with thinly sliced, beau­ti­fully grilled sir­loin dipped in raw egg and spe­cial sauce. Then there are the ten­der­loin and striploin, best en­joyed unadul­ter­ated straight from the grill to savour their pure rich flavours.

YAKINIQUEST of­fers an a la carte menu, but the set cour­ses—start­ing from $98—are far bet­ter value. For a com­plete tongue-to-tail ex­pe­ri­ence, we rec­om­mend the spe­cial Wagyu Fa­natic Omakase. 48 Boat Quay, Sin­ga­pore 049837. Tel: 6223 4129

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