Read full review
2016-03-17
441 views
Pictures @ http://thehungrybunnie.blogspot.sg/2016/03/yakiniku-yazawa.htmlThe meats were exquisite, even if the meat-centric menu was decidedly limited. Unlike Aburiya, Gyu Kaku or Ito-Kacho, there isn't a variety of seafood, or vegetables to break up the monotony of regular meats like beef, pork and chicken. Most meats are marinated with tare, or shio. I personally prefer tare seasoning, it's got a little more dimension than just salt & pepper.There's just 2 types of beef, all wagyu of course,
The meats were exquisite, even if the meat-centric menu was decidedly limited. Unlike Aburiya, Gyu Kaku or Ito-Kacho, there isn't a variety of seafood, or vegetables to break up the monotony of regular meats like beef, pork and chicken. Most meats are marinated with tare, or shio. I personally prefer tare seasoning, it's got a little more dimension than just salt & pepper.
There's just 2 types of beef, all wagyu of course, of Australian breed, or the in-house proprietary brand Yazawa beef. The Australian wagyu is a little more tempered, whereas the Yazawa beef is extremely marbled. If you prefer your meats with a little more body, I suggest you take the Australian wagyu over the very rich Yazawa beef.
Note that there's a 2-seatings for dinner policy, which the service staff will inform about when taking reservations, and/or also while seating u. On the upside: service was akin to a Korean-style barbecue, where u needn't bother with the grilling because the wait staff will be on hand to do so.
We had:
1) Edamame ($8): ridiculously expensive, but they were fat and juicy, beautifully seasoned with sea salt, and served refreshingly icy.
2) Tori Momoniku ($16): bite-sized morsels of juicy chicken thigh marinated in tare sauce. Must-try.
3) Mangalica Pork ($22): delicious slivers of chuck roll simply seasoned with shio (salt) & pepper so as not to detract from the natural sweetness of the meat
4) Ton Toro ($16): medium-thick cuts of pork neck glazed with tare. These were so awesome, we had like 5 plates between the 3 of us. For sure a cannot-miss.
5) Australian Wagyu Jo Kalbi ($28): premium chuck rib cut, steeped in tare. This had a fuller flavour, while exquisite threads of fat lent succulence.
6) Yazawa Beef Misuji ($48): an exceptional precious cut at the corner of the shoulder, mostly because it was more fat than meat. This was glorious and indulgent and sinfully rich.
7) Yazawa Beef Rump ($46): a smidge more delicate in marbling, so while it was decadent, it wasn't as heart-palpitatingly so
Post