Wagyu X: New Chargrilled Wagyu X Angus Beef Served In Sakura Wood Fumes

Wagyu X-Japanese steakhouse helmed by Chef Masahiro Takada prides itself in serving up a new Hokkaido special Wagyu crossbreed not commonly found outside Japan. Wagyu X is a Hokkaido breed that is bred from the crossing of Kuroge (black Wagyu cow and Aberdeen Angus bull), offering the distinctive marbling of A5 wagyu and the robust flavour profile of Angus beef. The result is a luxurious texture that is neither too fatty nor too meaty with the perfect balanced flavour.

This March 2024, Chef Takada presents a new menu that has the wagyu chargrilled over binchotan charcoal and then served smoked in Sakura wood fumes boasting fruity cherry notes. The melt-in-your-mouth goodness of Wagyu crossbred with the juicy essence of Angus is offered in two mouthwatering iterations– sirloin and tenderloin.

Exclusive Launch Promotion: Enjoy complimentary Wagyu Fat Fries with every order of Binchotan Flame Grilled Wagyu, available until 31 March 2024.

Binchotan Flame Grilled Wagyu

Sirloin

Tenderloin

Wagyu X’s Binchotan Flame Grilled Wagyu is available in Sirloin (500g $180, 1kg $335)and Tenderloin(250g $135, 500g $245). Each cut is precisely sliced to one inch in thickness, cooked to perfection, and delicately seasoned with a light sprinkle of salt, allowing its unique taste and texture to shine. Catch a whiff of the distinctive Sakura wood fumes fused with smoky charcoal flavour of the chargrilled wagyu. The exterior is charred while the inside is juicy and bursting with umami.

Using only the best charcoal and most fragrant smoking wood to perfect the flavour he had in mind, Chef Takada succeeded and paved a new way of enjoying such premium wagyu as a steak, with the fats rendered into a crispy exterior.

More Wagyu Delights

Embark on a new wagyu gastronomic journey with Wagyu Carpaccio ($42), paper-thin slices of Wagyu X tenderloin drizzled with a touch of truffle oil and topped with arugula leaves and parmesan chips. The arugula leaves certainly helped to cut through the fattiness of the meat while the cheese enhanced the overall flavour profile of the dish.

Another recommended dish is the popular Wagyu Fried Rice ($28)- think fried rice fried with Wagyu fat for a one-of-a-kind butteriness, dressed with oba leaf foam for a refreshing herbaceousness.
PS: This fried rice delicacy is part of Wagyu X’s 3-course $38++ lunch set menu.

Appetiser, Sides and Dessert

More truffle awaits you at Wagyu X; Chilled Truffle Somen presents truffle pasta delicately tossed in truffle kombu sauce, mirin, shoyu and a dash of sake, served with ikura and choice of scallop ($26) or uni ($34). Indeed, the somen were cooked al-dente like a classical pasta, and the truffle kombu sauce was packed with umami.

Load up on greens with Horenso Gomaae ($16)- spinach is blanched and dressed with a housemade roasted sesame seasoning for a richly umami salad.