Ushidoki Wagyu Kaiseki

TAKEAWAYS & DELIVERY AVAILABLE

The restaurant will be open for takeaways & delivery instead. Takeaway Operating Hours Mon-Sun: 12-3pm, 5-8pm Promotion - Free delivery for $300 and above order Menu: Takeaway MenuMore

The restaurant will be open for takeaways & delivery instead.

Takeaway Operating Hours
Mon-Sun: 12-3pm, 5-8pm

Promotion
- Free delivery for $300 and above order

Menu: Takeaway Menu

ABOUT

Stepping into this intimate dining space, you’re immediately enveloped by ambient lighting and neutral tones in different textures. Exposed brick walls, sakura woods, and simple fabric chairs give the space a warm vibe but doesn’t overwhelm – an excellent way to let the wagyu-centric dishes shine ...More

Stepping into this intimate dining space, you’re immediately enveloped by ambient lighting and neutral tones in different textures. Exposed brick walls, sakura woods, and simple fabric chairs give the space a warm vibe but doesn’t overwhelm – an excellent way to let the wagyu-centric dishes shine.

Ushidoki’s kaiseki dinners are prepared by Chef Hirohashi Nobuaki, and you can choose different types of omakase sets. You’ll probably skip the 12-course menu if you’re not famished, but a wagyu beef lover would well be tempted to give it a shot. There’s wagyu salad, a luxuriously prepared wagyu sukiyaki, and 3-kind wagyu sashimi moriawase where chef picks include wagyu wrapped around uni (sea urchin) and oyster topped with wagyu. The meat is Ozaki wagyu beef – a big deal since there’s only one farm in Japan that sells wagyu under this name – and finding a restaurant serving the same Ozaki beef is incredibly rare.

If you’re looking for quality dishes that revolve around premium beef and done in Japanese style, book early for Ushidoki – especially since they claim to serve the whole cow in one course. (Dec 2015)

THE BUZZ

Before the meal, if anyone had posited that a sake-cup-sized “bowl” of wagyu beef chirashi, topped with shiso flowers, shoyu powder and a piece of kombu in the silhouette of a cow would have been enough, we would have said: “You’re mad.” We’ve now changed our tune to: “You’d be mad to not tr ...More

Before the meal, if anyone had posited that a sake-cup-sized “bowl” of wagyu beef chirashi, topped with shiso flowers, shoyu powder and a piece of kombu in the silhouette of a cow would have been enough, we would have said: “You’re mad.” We’ve now changed our tune to: “You’d be mad to not try this.” -The Peak Magazine

DISHES WE LOVE

Steamed Egg Custard with Minced Beef Thick Soup, Char-Grilled Ozaki Beef Sirloin served with Green Salad, “Rosanjin” Style Beef Sukiyaki with Soft Boiled Egg & Truffle