Shabu Shabu or Sukiyaki? Why not BOTH?
Ever found yourself torn between having shabu shabu or sukiyaki? Yeah, I know right? As a true-blue kiasu Singaporean, sometimes you just feel like both! Well, now there is a brand new restaurant where you can enjoy both – omakase-style.
Brought to you by the same folks behind Yuta (Omakase), Junryo (Sushi) and Toya (Grill Omakase), KAGAMI is their latest concept. It is probably their quest to take over Level 2 of Orchard Plaza.
Since opening Yuta three years ago, this group seems to have cracked the code on creating intimate dining spots that focus on premium ingredients, served in cosy, minimalist settings. It’s the perfect formula for diners who want to savour A5 Hida and A5 Ohmi Wagyu without breaking the bank.
Shabu Shabu Course
The omakase meal is priced at $80++ and features a generous 16 courses.
We began with the shabu shabu, where the chef presented a delicate ichiban dashi. It is prepared fresh daily with konbu and two types of katsuobushi. The light, crystal-clear broth was the perfect medium to coax out and enhance the natural umami of the fresh ingredients. This truly allows you to fully appreciate their clean, original flavours.
Each course was accompanied by a unique dipping sauce designed to complement and enhance the flavours of the ingredients.
The highlight was undoubtedly the A4 Miyazaki Wagyu and A5 Hida Wagyu. Both cuts are from the striploin and meticulously trimmed of excess fat. The chef gave each slice a quick dip in the simmering dashi — just enough to lightly poach the meat.
A refreshing ponzu sauce is served to balance its rich, buttery flavour. We also enjoyed snow crab legs, served with two different dips. And the Hokkaido snow pork belly, paired with a house-made goma and miso sauce, added a nutty depth to the tender meat.
The shabu shabu course concluded with a delicate serving of somen.
It is gently cooked in the now richly flavoured dashi broth, which had absorbed the essence of the seafood and meats to become deeply savoury and satisfying.
Sukiyaki Course
The chef moved on to the sukiyaki course by heating up the pan and seasoning it with a piece of wagyu fat before pouring in his house-made sukiyaki sauce and dashi.
The rich aroma that rose from the pan signaled the start of another indulgent chapter of the meal!
Once again, the stars of the show were the slices of Japanese Wagyu, coated in the sweet and savoury sukiyaki sauce before being dipped into raw, beaten Japanese eggs.
This time, the A5 Ohmi Wagyu was contrasted with the leaner A3 F1 Sakura Wagyu. While the Ohmi was undeniably luxurious with its rich marbling and melt-in-the-mouth texture, the Sakura Wagyu offered a meatier bite and a lovely, robust beefy flavour.
The course also featured Hokkaido scallops, shiitake mushrooms, and Hokkaido snow pork, each absorbing the sukiyaki sauce beautifully.
The sukiyaki course concluded with a comforting bowl of rice topped with eggs, gently cooked in the rich, savoury sukiyaki sauce. It was a satisfying finale that captured all the flavours of the sukiyaki course.
We ended the meal with a crispy monaka shell filled with ice cream. It is a light and sweet finale that perfectly rounded off the rich flavors of the omakase.
Sake Flight Pairing
Review by Lisa
Their Sake Pairing is also reasonably priced at $50++ for four flights. You’ll start with a bright and refreshing Junmai Ginjo Omachi, paired with Hamaguri clams, snow crab legs, and Hokkaido pork belly.
The second sake, the Navy Blue Junmai Daiginjo, continues with the Shabu segment. Its mellow profile pairs beautifully with the A4 Miyazaki and A5 Hida beef.
For the Sukiyaki course, you’ll be presented with the Tatenokawa Junmai Daiginjo — my personal favourite of the flight. Its rich aroma and elegant finish perfectly elevate the Hotate and Kurobuta pork belly.
Finally, the pairing concludes with a glass of Junmai Ginjo Yamahai Shikomi, served alongside the remaining cuts of Wagyu – A3 Sakura and A5 Ohmi beef.
Cosy 14-Seater Restaurant
Bottom: Restaurant entrance is through a black curved door
Like all their restaurant concepts, the exterior is simple and monochromatic. Its minimalist design stands out amid the corridor of colourful beauty salons and specialty hobby stores. Inside, the black-themed décor continues, with different moon phases adorning the walls and a striking “full moon” in the private room at the back, which seats six. The main bar counter accommodates eight, offering a cosy and intimate dining experience.
Conclusion
This could very well be the world’s first Shabu-Sukiyaki Omakase! The concept is simple yet brilliant!
You get to enjoy both shabu shabu and sukiyaki in a single seating, with the chef cooking all the premium ingredients for you and pairing them with carefully crafted sauces to enhance their natural flavours.
I particularly enjoyed being able to taste some of the most famous brands of Wagyu. The dashi stock and sukiyaki sauce were excellent too!
If you’re looking for culinary creativity, you might find the courses a little straightforward — mostly meat poached in stock and served with a sauce. But if you appreciate the pure taste of high-quality ingredients, this omakase hits the mark perfectly.
Disclosure: this is written in partnership with KAGAMI. Opinions expressed are those of our own
