{"id":39738,"date":"2016-04-28T07:45:44","date_gmt":"2016-04-27T23:45:44","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=39738"},"modified":"2016-04-28T01:02:10","modified_gmt":"2016-04-27T17:02:10","slug":"ikyu-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/28\/ikyu-singapore\/","title":{"rendered":"Ikyu, Tiong Bahru: Vertical Wagyu 5-Course Menu, A Collaboration with Huber&#8217;s Butchery"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"40119\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/28\/ikyu-singapore\/img_7283-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7283.jpg?fit=4272%2C2848&amp;ssl=1\" data-orig-size=\"4272,2848\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1461786189&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;21&quot;,&quot;iso&quot;:&quot;1250&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"ikyu-singapore-review\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7283.jpg?fit=1024%2C683&amp;ssl=1\" class=\"alignnone size-full wp-image-40119\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7283.jpg?resize=639%2C426&#038;ssl=1\" alt=\"ikyu-singapore-review\" width=\"639\" height=\"426\" \/>From now till 8th May, <b>Ikyu at Tiong Bahru\u00a0<\/b>collaborates with Huber&#8217;s Butchery to present a 5-course\u00a0<b>Vertical Tasting of Wagyu <\/b>($180++)<b>. <\/b>(Of course, no beef in the last course for dessert.) In this menu, Executive Chef Takuma Seki features grain-fed\u00a0<b>Toriyama A4 full blood Wagyu<\/b> from Showa Village in Gunma Prefecture; grain-fed\u00a0<b>Stockyard wagyu<\/b> from Queenland Australia with <b>6-7 marbling<\/b>; and grass-fed, <b>60-day aged Pure Black Australian Angus, <\/b>a total of 180g-190g of beef.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"40120\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/28\/ikyu-singapore\/img_7287\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7287-e1461775140441.jpg?fit=440%2C550&amp;ssl=1\" data-orig-size=\"440,550\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1461786368&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;25&quot;,&quot;iso&quot;:&quot;3200&quot;,&quot;shutter_speed&quot;:&quot;0.1&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"ikyu-yong-siak-street-menu\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7287-e1461775140441.jpg?fit=440%2C550&amp;ssl=1\" class=\"aligncenter size-full wp-image-40120\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7287-e1461775140441.jpg?resize=440%2C550&#038;ssl=1\" alt=\"ikyu-yong-siak-street-menu\" width=\"440\" height=\"550\" \/>Although I find it slightly expensive, the food is satisfying. The starter, <b>short plate wafu yuke, <\/b>using Toriyama beef, is very sweet with nashi pear. Both beef and pear are finely julienned, giving a textural contrast of crunchiness and softness.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"40121\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/28\/ikyu-singapore\/img_7300-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7300-e1461775195835.jpg?fit=550%2C550&amp;ssl=1\" data-orig-size=\"550,550\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1461787345&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;28&quot;,&quot;iso&quot;:&quot;3200&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"ikyu-sushi-restaurant-singapore-omakase\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7300-e1461775195835.jpg?fit=550%2C550&amp;ssl=1\" class=\"aligncenter size-full wp-image-40121\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7300-e1461775195835.jpg?resize=550%2C550&#038;ssl=1\" alt=\"ikyu-sushi-restaurant-singapore-omakase\" width=\"550\" height=\"550\" \/>Both\u00a0<b>Robata charcoal grilled ribeye<\/b>\u00a0(above) and <b>striploin sushi<\/b>\u00a0(below) showcase all the 3 types of beef. The grill brings out the flavors beautifully but I&#8217;m not so sure about the sushi. The smidgen of spicy radish on top of each sushi is startlingly refreshing but the beef may be too tender to provide a texture to buoy the sushi.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/OpRymaz3gHg?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=zh-CN&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"40122\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/28\/ikyu-singapore\/img_7306-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7306-e1461775394945.jpg?fit=440%2C550&amp;ssl=1\" data-orig-size=\"440,550\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1461788204&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;28&quot;,&quot;iso&quot;:&quot;1250&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"ikyu-set-lunch\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7306-e1461775394945.jpg?fit=440%2C550&amp;ssl=1\" class=\"aligncenter size-full wp-image-40122\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7306-e1461775394945.jpg?resize=440%2C550&#038;ssl=1\" alt=\"ikyu-set-lunch\" width=\"440\" height=\"550\" \/>For both dishes, Toriyama beef is our favorite. So juicy and tender. Very fat but not greasy or excessive. Mr Fitness said, &#8220;Toriyama beef can rival Tajima beef!&#8221;<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"40123\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/28\/ikyu-singapore\/img_7323\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7323-e1461775601885.jpg?fit=440%2C550&amp;ssl=1\" data-orig-size=\"440,550\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1461790074&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;21&quot;,&quot;iso&quot;:&quot;3200&quot;,&quot;shutter_speed&quot;:&quot;0.125&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"ikyu-omakase\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7323-e1461775601885.jpg?fit=440%2C550&amp;ssl=1\" class=\"aligncenter size-full wp-image-40123\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7323-e1461775601885.jpg?resize=440%2C550&#038;ssl=1\" alt=\"ikyu-omakase\" width=\"440\" height=\"550\" \/>The next course, <b>short plate wagyu pho<\/b>, is so scrumptious that I didn&#8217;t care about my image and lifted up the bowl to slurp loudly the last drops of the beef broth. It&#8217;s very clever\u00a0of Chef Seki to put\u00a0the very fat and very umami beef strips\u00a0in a broth to wash away any excess oil.\u00a0Together with the perfectly <em>al dente<\/em>\u00a0rice noodles, this is the wagyu of\u00a0pho.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/Nl9axaO9JQM?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=zh-CN&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><br \/>\nThe last course of dessert is nothing much to shout about. But Chef Seki cleverly pairs the housemade <strong>mango pudding<\/strong> with a\u00a0<strong>sakura cocktail<\/strong>, which is in season now. The sakura cocktail is <em>almost<\/em> feminine when compared to the previous 4 beefy dishes, but the pulverized sakura leaf adds a salty dimension to the floral drink.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"40124\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/28\/ikyu-singapore\/img_7340\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7340-e1461776210572.jpg?fit=440%2C550&amp;ssl=1\" data-orig-size=\"440,550\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1461791314&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;25&quot;,&quot;iso&quot;:&quot;1000&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"ikyu-singapore\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7340-e1461776210572.jpg?fit=440%2C550&amp;ssl=1\" class=\"aligncenter size-full wp-image-40124\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_7340-e1461776210572.jpg?resize=440%2C550&#038;ssl=1\" alt=\"ikyu-singapore\" width=\"440\" height=\"550\" \/>All in all, the\u00a0sexy, cosy restaurant\/bar makes me think that this is the sort of good quality food I would receive if I am a guest at a Japanese home. We&#8217;d totally return for the beef pho.<\/p>\n<h3><strong><a href=\"http:\/\/www.ikyu.com.sg\/\" target=\"_blank\">Ikyu Singapore<\/a><\/strong><br \/>\n5 Yong Siak Street, Singapore 168643<br \/>\nt: +65 6223 9003 \/ +65 9663 2003<br \/>\n11.30am-2.30pm, 6pm-10.30pm, closed Mon<br \/>\n<a href=\"https:\/\/www.facebook.com\/ikyu.sushi.bar\/\" target=\"_blank\">facebook<\/a><br \/>\n<a href=\"https:\/\/book.chope.co\/booking?rid=ikyu1405iky&amp;source=rerg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"39964\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/04\/26\/edge-pan-pacific-singapore\/booknow-new\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/booknow-new.png?fit=220%2C77&amp;ssl=1\" data-orig-size=\"220,77\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"chope-reservations\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/booknow-new.png?fit=220%2C77&amp;ssl=1\" class=\"alignnone wp-image-39964 size-full\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/booknow-new.png?resize=220%2C77&#038;ssl=1\" alt=\"chope-reservations\" width=\"220\" height=\"77\" \/><\/a><\/h3>\n<p>Food: 7.5\/10<br \/>\nPrice: 6\/10<br \/>\nDecor\/Ambience: 8.5\/10<br \/>\nService: 8\/10<br \/>\nOverall rating: 3.75\/5<\/p>\n<p>Written by\u00a0<a href=\"https:\/\/plus.google.com\/u\/1\/108878679194863181230?rel=author\" target=\"_blank\" rel=\"author\">A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>From now till 8th May, Ikyu at Tiong Bahru collaborates with Huber&#8217;s Butchery to present a 5-course Vertical Tasting of Wagyu ($180++). <\/p>","protected":false},"author":263488,"featured_media":40122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[86793,6147,2811,321278,1625159],"tags":[362131619,488507998,488507995,488507996],"class_list":["post-39738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-86793","category-dates","category-japanese","category-large-group","category-tiong-bahru","tag-ikyu-japanese-restaurant-tiong-bahru","tag-ikyu-set-lunch","tag-ikyu-singapore-review","tag-ikyu-sushi-omakase"],"modified_by":"Rubbish 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Eat Rubbish Grow","author_link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/author\/rubbisheatrubbishgrow\/"},"uagb_comment_info":1,"uagb_excerpt":"From now till 8th May, Ikyu at Tiong Bahru collaborates with Huber's Butchery to present a 5-course Vertical Tasting of Wagyu 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