{"id":39107,"date":"2016-02-22T07:15:06","date_gmt":"2016-02-21T23:15:06","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=39107"},"modified":"2016-05-10T17:57:47","modified_gmt":"2016-05-10T09:57:47","slug":"ushidoki-wagyu-kaiseki-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/02\/22\/ushidoki-wagyu-kaiseki-singapore\/","title":{"rendered":"Ushidoki Wagyu Kaiseki, Tras Street: Happiest Man On Earth in the Restaurant of the Year"},"content":{"rendered":"

\"ushidoki-wagyu-kaiseki-singapore-review\"At Ushidoki Wagyu Kaiseki along\u00a0Tras Street<\/strong>, I sank\u00a0deep into my chair\u00a0as I reluctantly finished the\u00a0tomosankaku<\/strong>\u00a0sashimi<\/strong><\/em>—tomosankaku<\/em> is the part of beef at the intersection of flank and shank—wrapped around uni<\/em><\/strong>,\u00a0lightly torched, eaten with kombu<\/em> braised in shoyu<\/em>. I was so contented that I thought paradoxically, “The world should end now. I shall never be as happy as I am now.”<\/p>\n

\"sushidoki-wagyu-kaiseki-tras-street\"I first heard of Ushidoki Wagyu Kaiseki from\u00a0a\u00a0doctor friend who recommended it highly. The restaurant serves wagyu beef from Miyazaki Prefecture, which\u00a0is named after the farmer, Mr. Muneharu Ozaki.<\/p>\n

\"ushidoki-singapore\"Beef tongue & canola sprout in beef stock<\/em><\/p>\n

“Ozaki Beef” is perfected after 30 years of effort. Instead of grading beef by marbling, color, and fat, Ozaki focuses on flavors: tasty without being\u00a0jerlat<\/em> (excessive). Unlike most wagyu cows that are served at 28 months, Ozaki harvests\u00a0them at 32-34 months, believing that the flavors continue to deepen; he calls this “live aging.”<\/p>\n

\"sushidoki-singapore\"Beef shoulder sashimi & oyster with kombu<\/em><\/p>\n

The restaurant is helmed by second-generation\u00a0Osaka<\/strong>\u00a0Chef\u00a0Nobuaki Hirohashi<\/strong>, with 30 years of experience, formerly from the defunct Kumo Japanese Kaiseki<\/a>. He has two restaurants in Osaka, where his chef-father is managing.\u00a0Lunch at $100<\/strong>, and\u00a0dinner $130 <\/strong>(6 courses), $200 <\/strong>(10 courses) or $300<\/strong> (10 courses, premium ingredients).\u00a0Reservation is required.\u00a0<\/strong><\/p>\n

\"sushi-doki-wagyu-kaiseki-sg\"Tomosankaku\u00a0sashimi\u00a0wrapped around uni,\u00a0lightly torched, with kombu braised in shoyu\u00a0<\/em><\/p>\n

The kaiseki meal is a\u00a0nose-to-tail dining concept.<\/strong>\u00a0Fergus Henderson in UK has popularized\u00a0the concept\u00a0in the West in the late 90s, but\u00a0Japanese have practiced it\u00a0for centuries. In Japanese culinary world, nothing is wasted. Even bones are kept for stock.<\/p>\n

\"ushidoki-wagyu-singapore\"Yukke sushi<\/em><\/p>\n

Although the whole 10 courses consist of only about 230g-240g of beef, it brings great satisfaction of\u00a0a round\u00a0belly. There is also a poetic sense of cycle and completion: you start with\u00a0beef tongue<\/strong>, slow-cooked for a day,\u00a0in hot beef stock<\/strong>—so wonderfully robust and rich—and end with a refreshing\u00a0cold somen with oxtail jelly in dashi<\/strong>, and\u00a0hints of yuzu. From the tip of the cow to the tail; from a hot, strong soup to a cold, gentle broth, the kaiseki comes a full circle.<\/p>\n

\"ushidoki-wagyu-kaiseki-tras-street-menu\"There are many highlights to the meal: the beef tongue in beef stock<\/strong> is one. The 3 kinds of sashimi <\/strong>is\u00a0another, all done in different styles: ribeye kaburi<\/strong> tartare\u00a0<\/strong>(above), topped with ikura, laced with yuzu pepper, and smoked with cherry wood;\u00a0beef shoulder with oysters<\/strong>; and of course, our favorite, the\u00a0tomosankaku sashimi<\/strong>, of which the aroma lingers in the mouth, refusing to let you forget it.<\/p>\n

\"sushidoki-wagyu-singapore\"The mother of all\u00a0highlights that you need a highlighter: the\u00a0Rosanjin styled sukiyaki<\/strong>\u00a0(above).\u00a0<\/strong>Chef Nobu got the recipe from Ozaki, and he even uses the same soy sauce, found only in Miyazaki. The same sukiyaki broth has been bubbling since the restaurant opened four months ago!<\/strong>\u00a0Everyday, Nobu just tops up what has evaporated, so you can imagine how intense the broth is. Five years later, it will still be the same broth!<\/p>\n

\"sushidoki-wagyu-kaiseki-singapore\"Neverending truffle.<\/em><\/p>\n

The thinly sliced sirloin is briefly poached in sukiyaki broth, and served in a bowl with shaved truffle, an egg, and cabbage. The cabbage absorbs all the wholesomeness of the broth—wonderfully sweet.\u00a0Near the end, Nobu gives a toasted rice ball to soak up the remaining sauce. \u00a0\u00a0<\/strong><\/p>\n

\"ushidoki-singapore\"But for two courses, the\u00a0roast beef in herb garden<\/strong>\u00a0and the\u00a0char-grilled tenderloin and sirloin\u00a0<\/strong>(above), the beef comes\u00a0across as grainy and rough and even tough.<\/p>\n

\"ushidoki-sg\"Somen, oxtail jelly, dashi, yuzu<\/em><\/p>\n

That said, there are so many things I love about Ushidoki. Although it’s a wagyu kaiseki, we have eaten more than\u00a030 kinds of vegetables<\/strong> by the end of the meal; it’s healthy<\/strong>. The decor<\/strong> is pure class, exuding a sense of peace. I felt happier just by being in the room. Because it’s a cozy space, you’re sure to be served by Nobu himself; this is the true Japanese artisanal<\/strong> spirit. (He speaks English by the way, having lived in Singapore for 7 years.) The creativity of the meal<\/strong> allows us to eat items from sukiyaki to sushi. $200 for a meal isn’t cheap, but it is good value<\/strong>.<\/p>\n

\"ushidoki-sg\"Something to do with cow: homemade milk ice cream, burrata cheese, gula melaka<\/em><\/p>\n

I’ve\u00a0predicted previously that either Meta Restaurant<\/a> or Ashino @ CHIJMES<\/a> will be the Restaurant of the Year<\/strong>. I shall eat my words. Clearly, Ushidoki has entered the good fight. 2016 is turning out to be a great year. We are only in February and I’ve already eaten such amazing food.<\/p>\n

Ushidoki Wagyu Kaiseki Singapore<\/a><\/strong>
\n57 Tras Street, Singapore 078996
\nT: +65\u00a06221 6379
\nM-F\u00a012pm-2.30pm, M-Sat\u00a06pm-10.30pm
\nfacebook
\n<\/a>Reservation is required
\n\"chope-reservations\"<\/a>
\n<\/em><\/h3>\n

Decor\/Ambience: 10\/10
\nService: NA (tasting)
\nValue: 7\/10
\nFood: 8.5\/10
\nOverall Rating: 4.25\/5<\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>\n

This is a hosted meal<\/em>.<\/p>","protected":false},"excerpt":{"rendered":"

Ushidoki Wagyu Kaiseki at Tras Street will definitely be one of the Best Restaurants in Singapore 2016. 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