I remember the very first time I had a slice of Japanese wagyu. It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder. How can a slice of beef, or any meat for that matter, be so sublime, so ethereal, so..... shiok?
It wasn't so long ago that a photo of well marbled Wagyu beef would have caused ooohhhs and ahhhs and at least a few hundred LIKES on Facebook. In fact, when I started writing in 2006, we didn't even have Japanese Wagyu. In those days, Australian Wagyu was just making its debut in Singapore and it was already causing quite a stir amongst the local gastronomes.
The ieatishootipost set has been very well received at Jin Fine Dining since I posted it back in Nov 2014. I think Singaporeans know a good deal when they see one. This summer season, I continue to work with my good friend Chef Thomas to introduce quality Japanese ingredients at affordable prices to you all. […]
CUT: Hokkaido Snow Beef is now available in Singapore!
This one is for the serious beef lovers. When CUT started selling real Kobe Beef last year, I thought I could finally close the book on Japanese Wagyu. Having tasted Matsuzaka, Oumi and finally Kobe, I had covered what is widely considered the top three Japanese Wagyu brands and didn’t think that there was a […]
Kobe beef was one of the foods on my list of things to eat before I leave this mortal sphere. There has been a ban on the export of Kobe Beef for many years such that the only way to experience it is to actually travel to Kobe eat it or have a really good […]
Ito Kacho Yakiniku Restaurant: Wagyu Beef Yakiniku Cuts Part 3
This is Part 3 of our exploration of Yakiniku Beef Anatomy. If you are a bit lost, may I refer you to Part 1 and Part 2 of Wagyu Anatomy 101 where we covered various cuts of beef from the Ribeye to the Sirloin and the Chuck Rib to the Silverside. In Part 3, we […]
In Part 1, we discussed some of the more familiar cuts of Beef used for steaks. They are the prime cuts which are located on the top (back) of the cow. The meat is tender because the muscles don’t work very hard. However when it comes to Yakiniku, the tender steak cuts are not necessarily […]
The inspiration for the next series of posts came from watching this episode of the Korean food drama, Gourmet (Sik Gaek ??) where the protagonist, Sung Chan took part in a beef tasting contest in which he had to identify different cuts of beef blindfolded! This got me really intrigued, and I told myself that […]
Hokkaido Sushi: Dreaming of Gyu Don featuring Hokkaido Rice!
Ohmi Gyu Don with Sashimi Set $60++ If I had to pick something as my last meal, it would have to be a few slices of wonderfully marbled Wagyu over a bowl of steaming hot, pearly drops of Japanese rice. I just love the way the juices ooze out of the meat to mix with […]
Ozaki Wagyu Farm: The Quest to produce the World’s Best Beef!
Do you remember the first time you tasted Wagyu Beef? I certainly did and I am sure most of you would too because Wagyu is just one of those paradigm shattering experiences that you are not likely to forget. Wagyu has since lost some of its mystique, now that it is readily available in Singapore. […]
USDA Prime Aged Ribeye Steak 220g $43.90 nett Steak lovers can rejoice now that Astons has started aging his own beef.The Aged Beef Steak has long been the holy grail of steak lovers and is often only available at exclusive Steak Restaurants. The process of dry aging basically involves storing a piece of meat at […]
A5 Kagoshima Wagyu Tasting Session at Astons Prime
Photos and slideshow by Cactuskit – thanks bro! Many thanks to everyone who turned up for the A5 Wagyu session! This time round we had a 100% turnout which is excellent! I think it is fair to say that everyone felt that the beef was great value. However, those who were not accustomed to eating […]
