An exquisite menu by Seiichi Shinbo, Head Chef of Ginza Tochigi Chalte restaurant in Tokyo, Japan
Photos: Weekender
Highlights of the menu include the Tochigi Wagyu Steak.
For beef lovers, wagyu, which refers to several breeds of Japanese cattle famed for their intense marbling, is the indisputable crème de la crème.
But not all wagyu is made equal. Some tend to taste far too rich and fatty, whereas others leave an undesirable oiliness in the mouth.
The Tochigi Wagyu, as I’ve discovered, offers a nice balance. Deriving from pure lineage, these black haired cattle produce a brand of beef with just the right amount of melt-in-your mouth fats.
If this piques your curiosity, you’re in luck. From 27 to 29 October, Fat Cow will be offering an exclusive menu featuring Tochigi Wagyu.
Another favourite of mine had to be the Tochigi Wagyu Temari Sushi.
Chef Seiichi Shinbo’s exclusive menu
The Japanese steakhouse, which unsurprisingly ranks among our list of best steak houses in Singapore, will host Seiichi Shinbo.
As the esteemed Head Chef of the Ginza Tochigi Chalte restaurant in Tokyo, Japan, he will showcase the beef’s unique flavours via a menu inspired by his hometown, Tochigi.
The piece de resistance had to be the Tochigi Wagyu Steak. Each tender slice of the beef brims with richness and pairs beautifully with the zesty, vinaigrette-based wafu sauce.
The refreshingly sweet nashi (pear) sabayon with fresh strawberry sauce and vanilla ice cream, left us wanting more.
More than beef
The sides of grilled seasonal vegetables and daikon pot-au-fu are no less impressive, each one braised to softness, helping to cleanse the palette in between mouthfuls of beef.
Another favourite of mine had to be the Tochigi Wagyu Temari Sushi. These tiny orbs of Japanese rice balls wrapped in thinly sliced Tochigi Wagyu, offered bite-sized portions with larger-than-life flavours.
Apart from Tochigi Wagyu, other note-worthy dishes include the Grilled Sea Bream With Soy Foam And Butter Sauce. Prepared aburi style, where half the fish is charred, the sea bream’s natural sweetness shone.
As with most Japanese meals, our wagyu-centric dinner rounded off with a taste of the season’s best fruits.
The refreshingly sweet nashi (pear) sabayon with fresh strawberry sauce and vanilla ice cream, left us wanting more.
The eight-course guest chef menu is priced at $180++.
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