Discover Japanese Steakhouse Wagyu X’s New Lunch Menu from $38++
The Most Elusive Wagyu You Can Find in Singapore - A Hokkaido Wagyu Crossbreed That Rarely Found Outside Of Japan
@wagyuxsg #WagyuXperience #WagyuX
Singapore, November 2023 – After introducing Wagyu X, the Hokkaido special Wagyu crossbreed not commonly found outside Japan, to the delight of Singapore, Chef Masahiro Takada is on a mission to share more of the love with a new set lunch menu.
Taste the distinctive marbling and robust flavour of the beef over lunch with a 3-Course Lunch Menu priced from only $38++, each served as a set complete with miso soup, appetizer, main and dessert of the day, with options to add on wine by the glass (+$10) or pot of ETTE Tea (+$6).
Not just another steakhouse, Wagyu X prides itself in serving up a Hokkaido special Wagyu crossbred from the crossing of Kuroge black Wagyu cow and Aberdeen Angus bull. The result is a superb quality Wagyu born of an extensive breeding programme pioneered in Japan that bears meat of a unique combination – it has the distinctive marbling of A5 wagyu and the robust flavour profile of Angus beef, delivering a luxurious texture that is neither too fatty nor too meaty with the perfect balanced flavour.
3-Course Set Lunch Menu
APPETISERS offer options from the Mushroom Carpaccio, a fragrant and earthy soup of mushroom, finished off with truffle foam for extra intensity or Maguro Tartare of springy marinated tuna riddled with cured cucumber for crunch. Alternatively, eat your greens with the Salad of the Day, a choice of salad that changes regularly based on seasonal availability.
MAINS entice with five options. The Tonkatsu Don serves a whole Hokkaido pork collar double-fried to golden perfection, seasoned with just salt to bring out the natural flavours of the pork, presented on a bed of fragrant Japanese rice and sides of cabbage and Goma sauce. More pork goodness comes with the Pork Cheek Mashed Potato, where a thick slice of Hokkaido pork cheek is braised in a delicate concoction of red wine and mirin for no less than two hours. This stellar illustration of French and Japanese cooking is served with silky smooth mashed potato.
First introductions to the star of the restaurant is sampled with the Corn Beef Don (+$10), a balanced rice don of a whole Wagyu X ribeye, stir-fried to perfect doneness with alcohol to enhance the marbling and served on a bed Japanese rice and Japanese sweet corn. The Wagyu X Fried Rice (+$5) delivers a smoky and satisfying bowl of Japanese rice stir-fried with Wagyu X ribeye in beef fat infused with garlic, offering an unmatched level of savory flavor in every bite.
For the ultimate experience, the must-try is the Wagyu X Golden Ratio (+$20), the very embodiment of what the restaurant represents with beef. In a single dish, trust Chef Masahiro Takada to lay out the perfect ratio of rice to Wagyu X steak for the perfect portioning each time. Savour the flavours and satisfy those cravings in golden ratios with a side of housemade steak sauce.
DESSERT ends things on a sweet note with a Dessert of the Day, that alternates between Crème Brulee, Burnt Cheesecake, Tiramisu or the day’s freshest offering. Add on options of Wine by the Glass is available for extra $10 or Pot of ETTE Tea for $6, with flavours of Japanese Sencha, Lychee Oolong or Once in a Blue Moon (Pu-Er).
About Wagyu X
Not just another steakhouse, Wagyu X prides itself in serving up a new Hokkaido special Wagyu crossbreed not commonly found outside Japan. After traversing Japan, Chef-owner Masahisa Takata stumbled upon a Hokkaido breed that is bred from the crossing of Kuroge black Wagyu cow and Aberdeen Angus bull, offering the distinctive marbling of A5 wagyu and the robust flavour profile of Angus beef, delivering a luxurious texture that is neither too fatty nor too meaty with the perfect balanced flavour. Masa and his co-founders named it Wagyu X, which also stands for Wagyu Cross (crossbreed). Wagyu X serves its steaks simply grilled with no-frills to let its natural flavours shine in a restaurant space that is approachable, casual and fuss-free.
About Chef Masahisa Takata
Chef Masahisa ‘Masa’ Takata cooks with a rare blend of Eastern Japanese precision and rustic Italian flair. He honours his Japanese roots and Italian training with innovative dishes that marry the best of both cultures for flavours that are at once intriguing and comforting, novel yet familiar. The former executive chef of the renowned Osteria La Luna Rossa in Tokyo and Singapore as well as the former head chef of Michelin-starred Pisterna in Piedmont, Italy, he is today the chef-owner of two restaurants in Singapore: Ristorante Takada, and Italian-Japanese establishment and Wagyu X. His cooking is driven by the single pure vision to share more of Japanese food culture with Singapore and the rest of the world.
Address: 82 Club St, Singapore 069450
Operating hours: Daily 11:00am – 3:00pm & 5:00pm – 10:00pm
Seating capacity: 40
Phone Number: 8795 6664
Email: wagyuxreservations@gmail.com
Reservation online: https://inline.app/booking/-NeeuSRaZjZcbXV9A_9v:inline-live-3/-NeeuSe1ZACYKqdrz_Cr
Website: https://www.wagyux.sg
Facebook: https://www.facebook.com/wagyuxsg
Instagram: @wagyuxsg
Hashtag: #WagyuXperience #WagyuX