Ushi­doki Wagyu Kaiseki


For lunch and din­ner, chef Hiro­hashi Nobuaki serves up a tongue-to-tail feast com­posed around Ozaki beef from Miyazaki pre­fec­ture in south­ern Ja­pan at this cosy 24-seater along Tras Street. Un­like most wagyu cat­tle in Ja­pan, which are slaugh­tered at 28 months, Ozaki wagyu are slaugh­tered be­tween 32 to 36 months to fully de­velop the flavour and tex­ture of the meat.

Ushi­doki is one of the few restau­rants on the island that serve the prized beef and cer­tainly the only one that ded­i­cates its en­tire menu to it. At Ushi­doki, chef Nobuaki shines the spot­light on the prized meat, util­is­ing just about ev­ery part of the cow and pair­ing them with sea­sonal in­gre­di­ents such as moun­tain pep­per in the sum­mer, cre­at­ing a bona fide beef kaiseki as per the name of his restau­rant.

You might start with hand­chopped beef tartare paired with gently grilled white as­para­gus and chilled chawan­mushi topped with uni and a del­i­cate beef con­somme. Main­stays are sig­na­tures such as the 'Rosajin' style beef sukiyaki fea­tur­ing ten­der sliv­ers of meat cloaked in an umami-laden three-yearold mas­ter stock that's been brewed since the restau­rant first opened. En­riched with a soft-boiled egg and gen­er­ous shav­ings of black truf­fle, this treat is at once sim­ple and in­dul­gent. Tough as it may be, do save space for dessert. Chef Nobuaki uses Hokkaido Tokachi fresh milk in his home­made ice cream, paired with bur­rata cheese, fresh fruit and a driz­zle of bal­samic for a sen­sa­tional melange of flavours. 57 Tras Street, #01-01, Sin­ga­pore 078996. Tel: 6221 6379

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