When the restaurant first opened in 2017, they only offered two different cuts: short rib and flat iron. Since then, the cosy 10-seater has expanded its repertoire to include a few other lesser-known cuts, such as the intercostals (the meat between the ribs) and the hanger steak (a cut from the end of the diaphragm near the kidneys).
The menu here is simple and concise—diners can either go for the set menu ($78 for seven courses) or pick something from the a la carte menu. We went with the former and were impressed by chef’s deft skills in bringing out the best flavour and texture of these beef cuts that are not often used in restaurants, as they are deemed not as tasty as prime cuts like tenderloin, rib eye and sirloin.
Some highlights from the set menu include the wagyu intercostals skewer comprising perfectly seasoned marbled meat cooked over a sizzling hot charcoal grill; the Tajima beef char siew featuring a seared caramelised crust served on a bed of toasted curly kale; the gouda wagyu slider; and the grilled wagyu tri-tip. Boasting a marble score of eight, the tri-tip, which is also known as the bottom sirloin, was melt-in-your-mouth tender and full of flavour.
Small eaters who are worried about tackling seven courses can pick a steak from the a la carte menu—there are three options: the flat iron steak ($22), the short rib steak ($25), and the Wagyu onglet steak ($38). Additional sides of creamed kale, truffle fries, sautéed thyme mushrooms or roasted spiced sweet potato can be added on for $5 a portion.