Grilled Meat 1 | (From right to left) Chateaubriand | Portion of Arm | Negi Tan (tongue with leak)
Chateaubriand means tenderloin fillet located between short loin and sirloin, under the ribs.
We were told that it is the most expensive cut of a beef because it is the most tender portion as this muscle does the least amount of work.
Every part of the red meat carries varied levels of flavour intensity, juiciness and tenderness; while some could be more chewy and bouncy, others might taste slightly more beefy and juicy.
The good thing was the premium quality meat required little seasoning, just salt and pepper would do to enhance its natural flavours.
Grilled Meat 2 | Wagyu Sukiyaki Style (left) | Nakaochi (rib finger)
The wagyu sukiyaki style probably caught my most attention, as I loved the whole combination of the grilled beef dipped into this sweet soy sauce based blended with an orangey huge egg yolk soup. I would keep this sauce for later dipping use again!
Wagyu Sushi (not part of the Omakase menu)
A nicely sliced wagyu sashima on top, however it would be better if there was more rice to the sushi.
Freshener | Gazpacho
After a round of greasy and flavoursome tasting, the thoughtful chef prepared this tomato based Gazpacho for us to freshen up our taste bud to continue with the omakase.
Grilled Meat 3 | Misuji (top blade)
This is quite an interesting cut that I have yet to try!
Easily recognisable with a line of thin bone in the centre, this thin flap of meat is a portion of the chuck outside the shoulder blade.
Meat so well-marbled you can taste the difference in texture between the two sides after grilling.
Loved the slight chewiness and the sweet flavour brought together by the condiment, the cut is also the second most tender part after tenderloin.
Grilled Meat 3 | Rib Eye Steak with Ponzu
While writing this, I started salivating just from this picture.
Be careful not to overcook all these lovely wagyu meats. Especially this, with its exquisite and intense marbling streaks.
The rib eye steak cut is sliced from the centre best portion of the rib primal of a cow. My personal preference would be to cook it until medium rare to retain the moisture and juiciness of the beef. But if you prefer it more cooked, feel free to do so as the tenderness of the meat would allow the compromise.
The rib steak goes flawlessly with the refreshing, tangy ponzu sauce. Superb!
