Ms Oinkee loves: New Menu Launch by Gyu Kaku

Gyu-Kaku is known for its barbeque. In Japan itself, there are a total of 600 branches. In Singapore, they have 5 outlets at the moment. I was excited be part of the invited media to savour Gyu-Kaku's newly-revamped menu.

Such a nice thought to give us apron.

Exciting menu for the Media Tasting

A starter to get your tastebuds aroused

35gm of top grade Kagoshima Wagyu Beef [$35]

See the marbling effect. Using charcoal only. No oil or other other seasoning was used. Pure natural goodness.

Done! Ready!

Oishi....

The King Kagoshima Wagyu [$41]

We had the honour to have the boss of Gyu-Kaku to demonstrate the bbq-ing of the King Wagyu!

Dip the Wagyu in fresh Wasabi. Oishi!

Fire! Harubi

King Harami

The sides to eat with the beef.

So what is really so good about Japanese Wagyu?

Most of the time in Singapore, we will have Australian Wagyu. Aussie Wagyu cows will not be kept in a shield, they will be running around. They will only eat grains. Hence less marbling, tougher meat texture.

Japanese Wagyu cows are kept in a shield, feed with high quality grains and even sake! So meat texture is tender and with lots of marbling.

Grapefruit Mojito

Yuzu Mojito! My favourite!

Fresh Prawns. A refreshing option among the beefy dishes.

Assorted Mushrooms. We need some to neutralise the meat.

Somehow the meal was not completed without Garlic Rice.

Spicy Soup in Hot Stone.

Special mention to this Wagyu Sushi. Quality beef with top grade fragrance Japanese rice. It was really sooo good. I could finish all up even though I already ate so much. Rice was not sticky, you could feel the grains.