Discover Japanese Wagyu At The New Fat Cow Wagyu Omakase

At Fat Cow, indulgence takes a singular form: Wagyu. Since opening in 2011, this elegant Orchard Boulevard hideaway has refined the art of Japanese beef. This September, it raises the bar once more with the launch of its new Wagyu Omakase — a six-course menu that is both reverent and radical, indulgent yet composed. Priced at $238++ per guest, the menu is a masterclass in the culinary treatment of one of the world’s most prized ingredients.

Under the watchful eye of Head Chef Shingo Iijima, Fat Cow’s latest offering celebrates Wagyu with precision and poise. Each course amplifies a distinct regional flavour profile, traversing the prefectures of Kagoshima, Gunma, Miyagi, Kyoto, and Aomori. The result is a rare journey through Japan’s most sought-after cattle breeds, brought to life through techniques that balance fire, fermentation, and finesse.

Wagyu, Many Ways

The meal opens with a bite of decadence: the Akune Gold A5 Wagyu Handroll, grilled over binchotan, dressed with gochujang, and finished with Kaluga caviar. Next, a Joshu A5 Wagyu sashimi — sous vide at 55°C — surprises with its silken texture and is lifted by freshly grated wasabi and a housemade yuzu ponzu.

Then comes the theatre: a Sukiyaki-style Sendai A5 Wagyu layered with fresh truffles and paired with smoked egg yolk sauce. Rich, sultry, and unforgettable. The fourth course, Akune Gold A5 Wagyu Aka Miso Stew, simmers low and slow in red wine, Kyoto miso and kombu stock, served over a creamy white lees sauce and topped with shredded onion for brightness.

Crescendo arrives with the Namiki A5 Wagyu Steak — a rare breed from Aomori, of which only a thousand cattle are produced globally each year — charcoal-grilled and paired with Sri Lankan black pepper sauce. Fat Cow’s signature Donabe Truffle Fat Rice rounds out the course with smoky, savoury depth.

A final flourish of housemade Warabi Mochi served with kinako powder, black sugar syrup, and seasonal fruits leaves a note that is sweet yet grounded, closing the meal with elegance.

For The Curious Connoisseur

Fat Cow’s updated Omakase isn’t just a menu — it is a reaffirmation of its culinary DNA. For those seeking more, the restaurant offers add-ons like Straw-smoked Tajima Wagyu Tongue (+$30++) and a Sukiyaki-style Miyazawa Wagyu Donburi (+$70++), alongside exclusive event previews for loyal patrons.

In a landscape where flash-in-the-pan concepts proliferate, Fat Cow remains unwavering in its purpose: to present Wagyu in its purest, most expressive form — and to serve it with understated sophistication that speaks to both the seasoned epicurean and the culinary curious.

Reservations are now open. Visit www.fat-cow.com.sg or call +65 6735 0308 to book.