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Ushidoki Wagyu Kaiseki
Japanese restaurant · Chinatown ·
@michelinguide
48,380 Postcards · 8,030 Cities
"This chef puts a new spin on classic kaiseki with two Wagyu set menus that honour a head-to-tail concept. He chooses Ozaki beef from Miyazaki, otherwise unavailable in Singapore, for its gutsy flavour. Various cuts from 32- to 36-month-old cattle are prepared in a myriad of ways to highlight their textures and umami. Most of the other ingredients are flown in from Japan to ensure authenticity. There is also an á la carte menu for add-on courses." - Michelin Inspector
