I've always read about this highly rated store whose owner is basically a Japanese fan who insists on importing EVERYTHING from Japan for his restaurant. So much so that it actually affected his business with the high costs and all. His "depressingly" frank interview even went viral in 2019 where he described the life of a restaurateur as being "worse than a dog" and having lost $2.2 MILLION (in Singapore Dollars) on his restaurant. I don't know if I should be aghast at the fact he lost that much or be impressed that he has that much money to lose!
Surprisingly, I recently found out that the restaurant is still pretty alive and kicking. I would assume that he is no longer losing those staggering sums of money or I would have to assume that it's actually a money laundering front. :) The owner was sitting at the table next to mine trying out some new creations and I've got to say his face still looks as depressed as ever. I think he just has that "forever sad" look.
Anyway, back to the food. I went for his A5 Ohmi Wagyu which is honestly pretty decently priced. He wasn't joking when he said that for the quality of ingredients and the authenticity of every single "imported from Japan" item (from all the decor to utensils), the price he charged was cheaper than anywhere else significantly. His menu itself was printed as a hardcover with really high quality finishing and thick pages. Personally, I thought it was pretty overkill for something which will definitely go through lots of wear and tear. The teacup also had ornate designs on it and came with a "please handle with care" note. :D
I did some research while waiting for my dish to arrive and found out that the wagyu this place serves is the storied Ohmi Wagyu. Ohmi, along with Kobe and Matsusaka, is basically one of the "Big 3" famous wagyu brands in Japan. It hails from the Shiga Prefecture and is supposedly the oldest of the 3, going back in history about 400 years! Wow! Talk about some lineage. My mouth was salivating even before I managed to see my food.
The beef came itself came on a hoba leaf and was cooked over some kind of stone stove with charcoal. It came to me about medium raw and had some secret sauce and vegetables for me to marinate in as I allowed it to slowly cook to the texture I wanted. It was amazingly good. This was definitely a good quality (the highest actually, since it's A5) wagyu.
Would I come back? Definitely. There're a lot of items on the menu that caught my eye. I just need to take my time to slowly go through all those dishes one at a time. :)
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Poor cows. :)
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Omg the presentation of this food look si fancy misato must be a really chich place ❤️