Discover New Japanese Steakhouse Wagyu X by Chef Masahiro Takada for Wagyu Crossbreed Specialties Like No Other
Bite into wagyu goodness with the perfect balance of a melt-in-your-mouth texture of Wagyu and beefy juiciness of Angus beef
Singapore, 2 October 2023 – One of Japan’s most prized exports, the coveted Wagyu beef, just got even better with the launch of Wagyu X by Chef Masahiro Takada. Not just another steakhouse, Wagyu X prides itself in serving up a Hokkaido special Wagyu crossbreed not commonly found outside Japan.
After traversing Japan, Chef Masa stumbled upon a Hokkaido breed that is bred 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.
It offers a melt-in-your-mouth texture of Wagyu and a beefy juiciness of Angus with every bite and chew. Chef Masa and his co-founders named it Wagyu X, which also stands for Wagyu Cross (crossbreed).
Chef Masa says, “Wagyu A4 and A5 are very popular in Singapore but it can get very rich and fatty so my customers cannot savour too much of it in one seating. A more balanced option is this exclusive Wagyu crossbreed that the Japanese has long kept to themselves. I would like to share its goodness via a straightforward Japanese steakhouse that lets the Wagyu shine. Our steaks are cooked with no frills, prepared just the way it is with just a little sprinkle of salt for the best natural flavours.”
To bring the best out of the specialty breed, they came up with a dedicated menu at this new eponymous steakhouse. For the first time in Singapore, Wagyu X will serve the finest cuts of the breed, from sirloins to tenderloins and everything in between.
X Marks the Perfect Crossbred Spot
On the menu, look forward to steaks done right – with no extra frills to let its natural bold flavours shine. Modelled after steakhouses in Japan, it also features a paired back list of seasonal appetisers and sides to complete the meal while keeping the spotlight on the beef.
Begin with starters like Corn Mousse with Uni ($30), silky mouthfuls of Hokkaido corn mousse lent a rich umami veil with pearls of salmon ikura and crowned with Bafun uni, personifying the best of Japanese and French cooking.
Hot appetisers entice with Hokkaido Scallop ($26), made from sashimi-grade whole medallions of scallops baked in flavoured butter and then dressed with a side of housemade capsicum puree to lend to the sweet creaminess of the scallop.
The star of the show, the Wagyu X, will be served in three iterations – Wagyu X Sirloin (500g $160, 1kg $300), Wagyu X Ribeye (500g $125, 1kg $240) and Wagyu X Tenderloin (250g $120, 500g $230). Cut to the perfect size and cooked in the perfect timing in perfect heat to your preferred doneness, it is sprinkled with a light hand of salt for its best taste and texture to shine.
Pick from three types of sauces to add to the flavour – wasabi shoyu, Japanese steak sauce or ponzu. The Japanese steak sauce is made from a housemade beef stock simmered and reduced from the extra trimmings of the Wagyu X and fragranced with fresh ingredients for distinct flavours.
Complete the dining experience with sides curated to play up the beef’s flavours, like Japanese Sweet Corn ($12) baked to the point of caramelization for extra intensity and Roasted Japanese Pumpkin with Walnuts ($12) to add a nutty touch. Greens are accounted for with Creamed Spinach ($12) sauteed in garlic while tempura fans will relish the mix of Mushroom Tempura ($16) and Onion Rings ($12).
The house specialty dessert is the Tiramisu ($18), made from the same recipe as Chef Masa’s sister restaurant Ristorante Takada. Served deconstructed so you can taste the ingredients in its singularity or mixed together as a whole, the stark standout difference lies in its ladies fingers – instead of being soaked in coffee liqueur, it is quickly dipped into it upon order and constructed right after for a tiramisu with still a little crunch to them.
Alternatively, wrap things up on a sweet note with Burnt Cheesecake and Matcha Affogato ($24), a rich cheesecake that never fails to delight with a cold pairing of vanilla ice cream and matcha sauce.
Over The Moon at Wagyu X
Every visit to Wagyu X promises to transport you and your tastebuds to the moon and back. Central to its restaurant theme are imageries of the moon that double as lighting. Inspired by the children’s nursery rhyme of the cow jumping over the moon, it highlights Wagyu X as a place focused on the best of Wagyu by letting it shine as bright as the moon.
Approachable, casual and fuss-free, it serves up quality meats and produce with a vibe that welcomes all with polished wooden tables and chairs. Honing in on its method of serving of steak with no frills, Wagyu X’s walls and floors are also kept minimalist with a limewashed finish. Anchoring the layout of the space is an open bar that pours a small selection of handpicked sakes, wines and spirits.
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