One of the early pioneers specialising in Japanese beef, Fat Cow has carved a niche as the go-to restaurant for the finest selection of wagyu from reputable farms in Japan. As wagyu from Australia has become increasingly accessible at other restaurants, Fat Cow’s repertoire of premium meats from Saga, Tochigi, Ohmi and Miyazaki sets a high bar that few can match in selection, with various preparation methods such as shabu-shabu, sukiyaki, hobayaki or sumibiyaki. For those who don’t want beef, there’s also a decent selection of sushi, sashimi as well as other seafood cooked over the same binchotan stove. Since its acquisition by the Far East conglomerate-backed Kitchen Language, the restaurant has created a new chef’s table counter in the space of its former bar, where only omakase menus are served to limited seats under the watchful eyes of the two Japanese head chefs.
For larger groups where counter dining is unsuitable, request for the two semi-private dining rooms to be combined.
1. Fat Cow donburi
2. Saga A3 tenderloin and Ohmi A4 rib-eye sumiyaki 3. Ebi carabineros no shioyaki