Wagatomo | Festive Omakase Menu – Wagyu-centric dishes

Wagatomo |  Festive Omakase Menu – Wagyu-centric dishes


  • Wagatomo 08

Wagatomo | Festive Omakase Menu – Wagyu-centric dishes

We made a second visit to Wagatomo in less than 2 months to try its Wagyu-centric festive omakase menu, where Chef Tomoyuki Kiga – the brain and chef behind Wagatomo – curates a tasting menu featuring some of the best dishes of Wagatomo.

Available only from 1 – 31 December, this nine-course menu is value-for-money and showcases the prized Wagyu cuts in various ways.

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Begin with the A5 Wagyu Pizza, a signature at Wagatomo. We tried this before during our previous visit so when we saw it on the Omakase menu, we knew it would mark a high start to the meal. Thin biscuit crusts are topped with slices of A5 Hida Gyu, complemented with ponzu mayo, pickled myoga (ginger flower) and yuzu kosho cream and a touch of truffle oil.
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The second course – Moyashi (soya marinated beansprouts) is meant to whatever your appetite with the pomelo and tangy ume dressing.
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The third course – A5 Wagyu Tataki is a dish made using Kumamoto Gyu. Slices of prime beef are laced with roasted negs salsa and garlic cream, the latter adding a tad more savouriness to the dish. This beef is very tender and a tad more fatty.
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The fifth course serves up A5 Wagyu Senbei. Slow-cooked Shiretoko Gyu is served with Japanese nori senbei. The beef is soft from cooking long hours in controlled heat and is reminiscent of pulled beef. The charred jalapeño salsa adds a bit of punch and the crackers give an extra crunch.
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The next course is one of the non-beef dishes. Pillowy soft egg plant is roasted with sesame seeds and generously dressed with miso before mozzarella is shaved on top and left to melt. The sweet-salty combination is yummy but be careful when digging in as the roasted vegetable retains heat well.
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The mandatory greens come in the form of Brussels sprouts – fitting for this festive season. Deep fried before seasoning with citrus togarashi, these sprouts take on an added crispness that resembles crisps more than regular sprouts – perhaps because the leaves from the Brussels sprouts are separated before being fried. Addictive.
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The next course puts the spotlight on A5 Misuji blade steak cut of the 4% Miracle Gyu (known at both Wagatomo and Gyu-san, its sister restaurant). The prized cut from right under the shoulder blade is slow-cooked for six hours with a sansho spice rub for flavor and accompanied by charred onion puree. This beef is richly marbled with a full-bodied flavour, we enjoyed every piece of it.
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To fill you up, the A5 Gyu Don is also made from the 4% Miracle Beef. Slices of beef are lightly grilled to retain the juicy center with a runny egg atop the center of a bowl of fluffy Japanese pearl rice. Very hearty.
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The dessert is a deconstructed Mille Feuille. Salted yogurt ice-cream is served alongside figs, chestnut cream and light puff pastry. Eat each component individually then all together for different textures and flavours.

This omakase sharing menu is one of the more value-for-money menus that we’ve come across recently and definitely one for the beef-lovers to check out. Do book before heading down as you can expect the seats to fill up quickly!

Budget: $98++ per person (minimum 2 to dine)

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