Fat Cow

Head chef Shingo Iijima’s omakase menu is superbly curated, showcasing the depth of Japanese wagyu through a thoughtfully planned progression of flavours. Highlights include a delicate wagyu carpaccio layered with truffle and salted kelp; a soul-warming A5 wagyu broth infused with yuzu pepper; and a beautifully smoked Ohmi wagyu roll wrapped with seasonal vegetables. The most decadent moments arrive with the Kobe wagyu sushi topped with sea urchin and the Kumamoto sukiyaki, elevated by truffle and a silky yolk sauce. The finale features an indulgent charcoal-grilled Matsusaka steak, served atop donabe rice infused with wagyu fat. Paired wines are well chosen, while service is warm, attentive and flawlessly paced, making for an experience that unfolds effortlessly.