Wagyu X Now Available Chargrilled and Smoked in Our New Menu, with Complimentary Wagyu Fat Fries

Singapore, 11 March 2024 – After introducing one of the rarest forms of Wagyu beef to Singapore, Wagyu X ups the ante with a new menu offering a new way of experiencing its prized crossbreed beef.  You’ve tasted it seared, now open the doors to a new menu that has the wagyu chargrilled over binchotan charcoal and then served smoked in Sakura wood fumes boasting fruity cherry notes.

The melt-in-your-mouth goodness of Wagyu crossbred with the juicy essence of Angus in each bite continues to be offered in two mouthwatering iterations – sirloin or tenderloin. Each cut is precisely sliced to one inch in thickness, cooked to perfection, and delicately seasoned with a light sprinkle of salt, allowing its unique taste and texture to shine.

This new method was birthed following an R&D episode by Chef Masahiro Takada, who was seeking a new way to experience this prized beef. Intrigued by smoke, he decided to use only the best charcoal and most fragrant smoking wood to perfect the flavour he has in mind.

Chef Masahiro says, “Beef of this quality and calibre are usually grilled in thin pieces, seldom as a whole steak. I was curious as to how it tastes as a steak and am personally very surprised by how the fats is rendered into a crispy exterior. It opened my eyes to a new way of enjoying this wagyu crossbreed.”