Ushidoki Wagyu Kaiseki
Mon to Fri:
12pm to 2.30pm
6pm to 10.30pm
6pm to 10.30pm
Corkage Price:$40, wine & champagne
For lunch and dinner, chef Hirohashi Nobuaki serves up a tongue-to-tail feast composed around Ozaki beef from Miyazaki prefecture in southern Japan at this cosy 24-seater along Tras Street. Unlike most wagyu cattle in Japan, which are slaughtered at 28 months, Ozaki wagyu are slaughtered between 32 to 36 months to fully develop the flavour and texture of the meat.
Ushidoki is probably the only restaurant on the island that serves the prized beef and certainly the only one that dedicates its entire menu to it. At Ushidoki, chef Nobuaki shines the spotlight on the prized meat, utilising just about every part of the cow and pairing them with seasonal ingredients such as mountain pepper in the summer, creating a bona fide beef kaiseki as per the name of his restaurant.
You might start with handchopped beef tartare paired with gently grilled white asparagus and chilled chawanmushi topped with uni and a delicate beef consomme. Mainstays are signatures such as the ‘Rosajin’ style beef sukiyaki featuring tender slivers of meat cloaked in a umami-laden three-year-old master stock that’s brewed since the restaurant first opened. Enriched with a soft-boiled egg and generous shavings of black truffle, this treat is at once simple and indulgent. Tough as it may be, do save space for dessert. Chef Nobuaki uses Hokkaido Tokachi fresh milk in his homemade ice cream, paired with burrata cheese, fresh fruit and a drizzle of balsamic for a sensational melange of flavours.