In every journalist’s career, there inevitably comes a time when a decision has to be made: Keep quiet about a special spot or publicise it and risk long queues. To be fair, the proliferation of social media has made such hoarding instincts futile. Thus, this write-up on seven-month-old Ushidoki Wagyu Kaiseki, though it is evidently well-known to the local Japanese community, going by the nationality of the guests.
The word will spread before long. Ushidoki is an amalgam of successful ingredients. Singaporeans’ love of beef – here, it’s specially imported from a boutique Wagyu farm in Japan – an experienced English-speaking Japanese chef who can banter with guests, a cosy, intimate setting conducive to conversation, and solid, surely executed fare.
Chef Nobuaki Hirohashi makes sure different cuts of beef get their share of the limelight. A basic six-course starts with beef tongue consomme, its balanced flavours foreshadowing the satisfying meal ahead. Indeed, the beef sashimi paired with raw oyster and ponzu sauce offers a delightful hit of silky umami. The sukiyaki, featuring beef slices dipped in a six-month-old mother sauce, half-boiled egg, and grilled rice ball in a beef broth topped with truffle shavings, will, I suspect, be the next must-have dish in Singapore dining.
There are two other menus – the 10-course Ozaki Beef and Premium Ozaki Beef. Guests who choose these options when they make reservations get priority counter seating and menus printed especially for them. It’s a lovely bespoke touch that shows you are in good hands, in terms of quality of food as well as standard of service.
Ushidoki Wagyu Kaiseki
57 Tras Street