wagyu wagyu wagyu! haha okay i'm going a bit crazy from chionging all my post updates. two more to gooooo! this is madness haha. my hand is going to cramp from typing soon. but i shall finish this by today! anyway, more posts is a good thing right! means that i'm trying out new places! (: that was what was happening while doing Urban Relish. i'm really glad i got the opportunity to uncover so many eateries around school and get to know the people behind the business (: photos from christine!
we tried the fuku set priced at $179++ for 2 persons. but it was enough for 4 people to feel satisfying full! i think the menu has changed since then, so it might be listed under a different name though! the set consisted of different types of wagyu beef, from different parts of the cow i guess? it was absolutely decadent and meaty, but it was balanced out well by the other items in the set! (: we tried the wagyu fillet steak, wagyu karubi and wagyu rump cap. the marbling of the meat was beautiful, it is grade 8 or 9 (out of 12) if i remember correctly. really good quality meat. each kind of wagyu had a different texture. some were slightly springier, while others were softer, but they all melted in my mouth. ooooooooh (: (:
it's really interesting how the food is served here! i really learnt a lot. like the difference between japanese and korean bbq is that for koreans, they often season the meat copiously and leave it to marinade for quite some time before it is cooked. in contrast, the japanese prefer to be able to taste the original flavour of the meat which is why they don't season it much beforehand. also, i learnt that the technique to grilling is to not turn it too many times!!! cos the juices will ooze out, and turning it too many times will cause the juice to be lost and it will lose flavour as well. and you shouldn't press the meat to the grill cos likewise, it will squeeze out all the juices.
we had a few dipping sauces for the beef. not that it was really needed, since the beef was so perfectly flavoured in itself, but they added a nice touch to it. what i liked was the pink sea salt that complemented the beef just nicely! the saltiness helped to bring out the flavour even further.
beides beef, we had other meats like the kurobuta pork collar which was simply sizzling with fats. crispy and slightly charred on the edges, yet with meltingly tender meat, it was delicious. also popular was the french duck breast which came with a sauce that matched the flavours of the duck wonderfully.
the horenso salad is one of the signature salads of gyu kaku and it was a real favourite at our table! i loved the different textures and flavours from the veggies, mushroom and other little bits of stuff inside, plus the sauce. oh so yummy! (:
we ended off our meal with one of the most wonderful desserts i've ever tasted!!! it was a silky smooth milk pudding that was topped with a layer of...chocolate sauce? and sprinkled with soya powder. the powder lent an interesting texture to the dessert, and this was a unanimous favourite. we were scrambling to spoon it into our mouths! it was absolutely delicious. if you're feeling bloated from all the meat, try the yuzu sorbet which is a refreshing chilled dessert that will cleanse your palate after the meal.
Gyu Kaku Japanese BBQ Restaurant
30 Victoria Street, Chijmes #01-01/03
Te.: +65 6333 4001
Lunch (Fri, Sat, Sun) 12pm-3pm
Dinner (Mon-Sat) 5.30pm-11.30pm
Dinner (Sun) 5.30pm-11pm
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