For amateurs like me, there’s the Shiro course (RM280/pax) that comes with appetisers, several types of beef cuts, sushi rice and dessert. — Photos: KYSPEAKS
Our guest diner rekindles his love for star quality beef.
When it comes to grilled meat, if you ask me, beef is the superior pick. And among the many different choices of beef, Japanese Wagyu beef undoubtedly ranks at the top of my list.
The beef slices usually take only seconds to cook, but if you’re not familiar, there’s a server at hand who is more than willing to assist.
Several “brands” of Japanese Wagyu are available at Gyuden Yakiniku in The Hub, SS2 in Petaling Jaya, with Miyazaki Wagyu ranked among the best in terms of quality, consistency and texture.
We also had Wagyu wrapped around sushi rice and seaweed, which was a unique combination that amped up the Wagyu sushi experience.
A premium Japanese Wagyu restaurant, the set-up here is elegant and simple, with just a row of fixed tables suitable for two or four diners, each equipped with built-in grills that come with an air-cleaner system which traps all the smoke efficiently to ensure you don’t smell like you’ve been fire-fighting for the past hour.
The welcome snack – Wagyu Potato Korokke had the beef wrapped in pastry, with the added introduction of potato inside.
We started our beef journey with Shin Shin yakisuki, a marriage between yakiniku and sukiyaki in which you dip the grilled meat in raw egg just like you would with sukiyaki.
We also tried a selection of non-grilled items – the Wagyu Carpaccio was almost raw, just about “cooked” by the citrus acid. Eat this fast to enjoy the original taste of Wagyu.
Each part had superb marbling, tender and smooth; offering a rich flavour that was just ever so slightly different from each other.
You can also add on other items such as the super juicy Ugly Mooger (their version of Wagyu burger) for lower than listed menu price. It melts in the mouth with super rich and intense flavour − possibly the best burger I’ve ever had!
The Shinshin cut is the inner part of the thigh above the knee, smooth textured, soft and juicy, not very high content of fat.
We had Cold Spinach with Goma Wasabi Sesame Dressing as the appetiser, which I thought was very rich yet refreshing in taste, plus kimchi as side dish. The Fried Lotus and Sweet Potato with Furikake was a very good pre-meal snack while waiting for the meat to arrive.
The other different cuts we had were Shintama – knuckle cut from the heart of lean meat, on the front side of the hind leg from hip to knee; Kata Rosu – chuck loin; Zabuton – translated to mean “little pillow” in Japanese, this comes from the chuck area; and Sankaku Bara – chuck short rib.
KY Teoh has been trying to influence your food cravings since 2005. He was NTV7 Foodie Blogger 2014, R.A.GE Food Fight Judge 2015 and Versus 1001 Rasa Baba’s Guest Judge 2018. Read more about his food jaunts at KYspeaks.com
