Yuan L.
Google
As a beef enthusiast, I visited this Kobe beef restaurant during its opening week in Singapore, eager to experience its highly anticipated debut. While the food was exceptional, several aspects of the dining experience fell short of expectations and could use improvement.
*Seating and Ambiance*: I was seated at a two person table directly in front of a large pillar, which obstructed most of my view of the chef’s table. The open kitchen is divided into three sections by two imposing golden pillars, making the four central seats the prime spots for watching the main chef prepare dishes. Unfortunately, the six seats on either side, including mine, offer limited visibility due to these pillars. I strongly recomend the restaurant’s interior designer spend a three-hour meal at one of these obstructed seats to understand the guest experience. These pillars, though visually striking, feel more like obstacles than decorative elements. Additionally, the dining seats were uncomfortably hard, detracting from the overall experience.
**Dining Experience and Expectations**: People visit high-end restaurants like this not only for the food but for the overall experience, often eager to share it on social media. However, with obstructed views, capturing the culinary performance becomes challenging, diminishing the experience’s appeal. Given the restaurant’s branding as a third-generation Kobe beef establishment with decades of expertise, I expected a more refined setup. As their first franchise in Singapore, launched during an consumer spending downturn, I assumed they’d prioritize a flawless experience to establish a strong market presence. Unfortunately, the narrow dining space and suboptimal interior design fell below my expectations.
**Kitchen Operations**: The team, entirely brought in from Japan, works seamlessly together, boosting efficiency. However, the kitchen’s layout, split by the pillars, creates logistical challenges. Chefs must wait for one section to finish before passing dishes to the next, leading to a slightly disorganized process. Guests sometimes wait as food is handed between sections in the cramped kitchen, which disrupts the visual spectacle the open kitchen is meant to provide. The pillars further hinder the ability to enjoy or record the culinary show, reducing its charm.
**Dining Hall Layout**: The dining area is surprisingly narrow, contrary to the spacious impression given on social media. With just one row of seats, the aisle only allows a single waiter to pass at a time, making movement inconvnient for both staff and guests.
**Service Observation**: I noticed a lady standing behind me for an extended period of time, occasionally texting or looking in my direction, observing, which felt unsettling. I later learned she was a marketing staff member recording the chefs’ work, but her stationary position behind me, rather than following the chefs, was odd. After I inquired about her presence, a waiter promptly asked her to leave, which resolved the issue but left an awkward impression.
**The Food**: The beef is undeniably the highlight and the restaurant’s saving grace in Singapore’s competitive beef dining scene. Sourced from their own farm, they strictly select female cows, which they claim produces the finest quality. The beef’s premium nature means it requires minimal preparation to shine. My lunch, enjoyed without sauce, was delicious, with the Kobe beef tataki and tempura standing out. The tataki, tenderized through a unique hitting and tapping process and expertly marinated, offered an unparalleled flavor. The tempura was juicy, tender, and the best I’ve ever tasted.
**Recommendation**: For beef lovers, this restaurant is a must-visit for its exceptional meat. However, I strongly advise requesting one of the four central seats to fully enjoy the open kitchen experience. Without these seats, you may find yourself struggling to appreciate the full spectacle. With some adjustments to the layout and seating, this restaurant has the potential to deliver a truly memorable dining experience.
