Ushidoki Wagyu Kaiseki

Ushidoki is probably the best place for Japanese wagyu beef. While it is heavily focused on beef, the menu is also well balanced with sushi and other umami packed dishes prepared with the highest quality ingredients.

Certainly! Here’s a Google review for Ushidoki, focusing on their Ozaki Beef Wagyu omakase experience: Ushidoki offers an exceptional Wagyu omakase experience featuring the rare and exquisite Ozaki Beef, straight from the farm of Mr. Muneharu Ozaki in Miyazaki Prefecture. What sets Ozaki Beef apart is the meticulous care and unique approach Mr. Ozaki takes in raising his cattle. Unlike typical Wagyu, which is usually slaughtered around 28 months, Mr. Ozaki allows his cattle to mature up to 32-36 months, enhancing the beef’s depth and complexity. The flavor profile of Ozaki Beef at Ushidoki is incredibly balanced. The beef is less fatty compared to other Wagyu varieties, thanks to a specialized feeding regimen in the final months of the cattle’s life. This careful preparation delivers a taste that’s rich and savory yet not overwhelming – a perfect harmony that lets you savor every bite without feeling heavy. The omakase journey at Ushidoki is an absolute delight, guided by chefs who are both skilled and passionate about showcasing the uniqueness of Ozaki Beef. Each course felt like a masterpiece, highlighting the beef’s nuanced flavors with creativity and precision. Highly recommend Ushidoki for anyone looking to experience an unforgettable Wagyu adventure!

Outstanding quality and creativity. Substantial yet well-balanced dishes. Great overall yet with attention to detail. Omakase dinner ($480): 1. Beef consommé soup - The vegetable in the soup had a surprisingly jelly-like texture on the outside. Thick and firm, yet juicy and crunchy. Excellent broth. 2. Grilled beef tongue - Excellent. 3. Ozaki beef tartare with uni and Iranian beluga caviar - Excellent. The potato flakes went well with the dish. 4. Ozaki beef appetiser platter - All 3 appetisers were great. Especially enjoyed the oyster with wrapped with beef and the corned beef. The salsa was good too. 5. Ozaki beef sukiyaki with soft boiled egg and truffle - Excellent combination, including the rich sauce. 6. Refresher - Good. Sweet combination of tomato with sorbet. 7. Ozaki beef katsu sando - Good beef texture but perhaps too much butter taste. 8. Ozaki beef shabu with grilled eggplant and Kyoto spring onion - Excellent. 9. Chargrilled Ozaki beef (2 premium cuts) - Excellent. Enjoyed both the chateaubriand with young corn and the well marbled sirloin. 10. Cold somen with oxtail jelly - Excellent. Interesting texture from the oxtail collagen with the yuzu providing a good balance of flavours. 11. Hokkaido milk ice cream with burrata and homemade peach compote - Excellent quality of shine muscat, peach, and ice cream with the burrata and balsamic vinegar from Italy providing a good balance of flavours. Excellent service.

Went to Ushidoki in March 2022 for dinner, going with the $300 per pax menu. The good news is that they can accommodate a full seafood menu, as my wife is pescatarian. The ambience is cosy, few seats only. We were seated at the counter which I think is the best to see the chef preparing the dishes. The quality and variety of the food is really great! Of course must be a japanese beef lover to fully enjoy the experience. For the price I would have expected a bit more quantity but japanese beef is expensive so I guess it is fair, I am not complaining as the quality is top! Service is great, only one person but since there are few seats only, she is always available and make sure your sake glass is never empty 👍 I highly recommend and will definitely come back.

Lovely dinner with a tongue to tail gastronomic journey, the ingredients speak well of themselves and the chef. Time flies as the dining experience didn't feel pretentious. Private room setup was very welcome. Seasonal Japanese vegetables was refreshing and apt. Good food memories were made. Kudos to the team! P.S. The Grilled Wagyu was perfect.

Interesting concept, menu is more of a beef omakase than traditional kaiseki. Showcasing Ozaki beef.

Food was amazing! Beef dishes prepared in so many different ways highlighted innovation and skills from the chef and his team. The mains - beef katsu, grilled and braised beef - deserve special mention as they were so yummy! The Filipino waitress who served us was cheery and polite too. It’s an omakase experience that’s worth every penny.

This is one of the most beautifully plated meal that is easy on The Eye, and definitely playful on the tongue. I shan’t describe the meal .. because I will not do any justice to the flavours they present to me! Ambience itself transport you to Japan the moment u step inside . The scent of the brew at the chefs table delights the spirit! So u definitely want to celebrate the moment you step in. Tithe dear friend who brought me there …. A big shout out to you.

I'm always on a hunt for unique dining experiences. I've been to plenty of kaiseki restaurants but never one that focuses on wagyu beef. When I found this place online, we immediately called in to make a reservation during our time in Singapore. We were lucky and got a reservation. The lady apologized that the only seating available was the private room! As much as I enjoy the bar seats, I can never complain about seating in a private room for just two. The meal was a true journey of a cow, from head to toe or tongue to tail to be exact. The level of attention was impeccable. & Every dish was executed beautifully. The service was wonderful as well. It was the perfect amount of table stops without being excessive. Knowing that balance is pretty tricky but so key. If you have the opportunity, definitely check this place out. You'll be glad you did!

This is the only Yelp review of my Singapore vacation. On a trip full of delicious homey soulful food and fancy innovative foods alike, this was the most memorable. Probably helped that it was our last meal in SG, but what a note to end on. My husband found this pretty much on a whim on our last day, and we thought we'd "drop by" for dinner. I'd very much recommend reservations. But at 8PM on a weeknight they had 2 other parties in there and happily took us in right away. The service is the best we've had in Singapore. It's ranged from absent to adequate, but this is exceptional. Great concise information about the food, happy to answer questions, and very attentive and anticipated our needs. Warm and professional service that made us feel very welcome and taken care of. The difference between the two menus, is a few upgrades and an extra braised course. I observed the other people dining near us with the upgraded menu, and in addition to the extra course they got a bigger more elaborate steak set, maybe different sushi course, and an upgraded aged balsamic drizzle on their dessert ice cream. I don't know if that's worth the SG$100 extra... the big steak course definitely felt like it is though when we compared it to ours. But we still very much enjoyed our food. What made is so memorable is the care and thought put into the design of the menu and the execution. Everything is so clean, the flavors are very focused, not muddled and complicated. Each preparation highlights the cow in a different way. Each ingredient served a purpose I could understand, and it was fun and interesting, and just straight up sooo delicious. It is a heavy coursed meal by nature with all the beef, but they pace it in a way that perfectly progresses from light to heavy to light again. The portions are actually maybe on the small side even for 10 courses, but people don't eat that much in Asian hah. From the menus I looked up online afterwards, the structure is more or less the same, maybe some small seasonal changes or improvements from time to time. If you can, request the bar seats in front of the chef. Overall, highly recommend. I don't know how unique this concept of wagyu tasting menus are - I certainly have never thought of it. But it's definitely a unique menu nonetheless.

my first experience with chef hirohashi nobuaki was when he was at, the now defunct, kumo. all i remember was that the beef was good and am glad to report that his beef is still good! ozaki beef to be exact. touted the finest wagyu from the miyazaki prefecture. the only other place in sg you can taste this is at beni. what's so special? they are more mature than their counterparts. and thus more flavourful and with fats that are easier to digest, complementing, not overpowering. here you can have your whole cow and eat it. nose to tail dining, wagyu kaiseki style. my first experience here was at a gourmet japan event with elderton wine pairings. the event gave a good insight of their focus and expertise and left me wanting to go back for more. especially their "rosanjin" style sukiyaki. not something you would come to expect of sukiyaki but a drier interpretation. one bite and you know it's sukiyaki but not the cloyingly sweet version. the pot used to simmer the sauce, keeps the unique taste and has never been washed to continue retaining the lingering flavours till eternity. different cuts are used in different ways with different cooking techniques to bring out the best without wastage. the smallish setup is cozy, intimate and comfortable. the staff has good knowledge of what they are serving and were friendly, attentive and generous. writing this review has whet my appetite for more, so join me for a wagyu kaiseki lunch here, TODAY!

We ate at Ushidoki Wagyu for our final dinner in Singapore on the recommendation of a friend. I was a bit skeptical of eating a Japanese meal here - mainly because I wanted to sample some local cuisine - but with the high praise, we decided to come here anyways. Making a reservation online was a cinch, and although there was a lot of availability, the restaurant was relatively full by the time we left...so perhaps consider doing one to ensure a spot. The restaurant has an unremarkable storefront, and inside, the dining room is divided into a private dining room, along with what almost looks like a sushi-style bar surrounding the chefs, along with a few more tables. For whatever reason, we got the private room - so we had a large table just for the two of us. With a wooden enclosure blocking us off, it was a very Japanese-style austere ambiance to the proceedings - but the it made it easy to simply focus on the delicious bites that were being put in front of us. We had the choice of two tasting menus - the base menu with 9 courses, and another one with an extra course and even more premium-level beef being served. In hindsight, I do wish we had splurged, but I also think we might have appreciated the difference only once we had tried the base menu. It is also a S$100 difference, which can certainly weigh on one's decision. Outside of the mid-meal palate cleanser (one served in a square wooden box with sliced grape tomatoes of different colors) as well as the dessert (homemade Hokkaido milk ice cream, which is very good and apparently a thing, based on seeing it elsewhere in Singapore), every dish had some form of beef in it, going from 'head to toe'. The first dish was an excellent soup, served in a miso soup-style bowl but made out of beef consomme, along with a few delicate bites of beef tongue. The texture might unnerve some, but it was perfectly cooked in the broth, and the flavor was firm but subtle. Next up was an assortment of beef served different ways, with some seafood to boot. The uni served in a what seemed like a viscous mochi / beef broth was absolutely divine, and the slices of beef sirloin (I think?) served with a very small dollop of mustard seeds was excellent as well, particularly to show off the aged flavoring of the meat. Our sukiyaki course had perfectly-cooked beef, but pouring a soft-boiled egg over it, combined with the truffle, made it a very rich plate despite it being a bit on the smaller side. After the aforementioned tomato refresher, we had one of my favorite courses - a serving of braised ribs with a couple slices of onion and green pepper(?). The beef was cooked to perfection, and even without a heavy marinade on it, the flavor was right on point. The next course was 'beef sushi', served on a bowl of rice and with some accompanying flower buds as well. To be honest, I do not remember this particular dish - but it was probably good based on how the rest of the meal went, as well as the fact that I don't have any negative residual memories of the dinner :) We finished off the main courses with chargrilled beef - a bit of American-style grilling, but with no sauces at all - so you simply got to taste the beef as it was, but with a nice, medium crisp on the outer edges. Before dessert, we had a soup served with broth from the tail - quite unique, but also very clean, light, and refreshing. I have been to restaurants that have concocted a meal from various parts of the cow previously, but this definitely took it to the next level. It was on the smaller side of meals, relative to everything else we ate in town, but I thought it was still a great value, and every bite was absolutely delicious. The wagyu beef here is advertised as being from cows slightly older than convention, and as a non-regular eater of red meat, it's hard to verify that - but it was still excellently prepared, and with a very chill ambiance (despite feeling formal in our own personal dining room), it is definitely a must-visit if you are in town.