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Tenkaichi Japanese Restaurant
371 Beach Road #01-18/19, City Gate (Keypoint)
Singapore 199597
T: 6293 4498
http://www.tenkaichi.com.sg

It is not very often that we’d find restaurants brazen enough to specialize in Wagyu, and I’ve found myself passing this place once too often whenever I’m in the vicinity; mostly because I’ve succumbed to the allure of other prominently positioned eateries within 5min walking radius.

Over the Christmas weekend, my relatives (uncle & aunt, cousins, cousins-in-law & a baby nephew) from up north decided to cross the crooked bridge to visit us for the festivity, and I saw it opportune to avoid the Christmas crowd to commune at this joint.

Yakiniku is their hallmark, and having glossed the buffet menu, I’ll confess that I’ve been smitten (I’m a meatarian~!) – I might have spotted a drool. Seriously, for approximately $50/pax to have your way with the wagyu assortment, quite a no brainer right?

Anyway, not everyone at the table was a big eater, so ala carte was the deal. We each picked a different cut, so all could have the best of everything at the table.

Prime ribs Short ribs Special prime short ribs Prime tri-tips Pork Collar Evidently, the marbled layers of fine line fats just look amazingly delicious. Line them up nicely on the table recessed grill and hear them sizzle. No fear of grease and smoke – the fumes are extracted downwards via the ducts lined along the sides of the table recessed grill.

Korean Pancakes – had a light soft crunch, no need for dips thanks to the natural sweetness of the chopped leaks, and julienned vegetable.

Sashimi Assortment (Sevens) – served on a tub of shaved ice, can’t deny that the sliced fish already look pretty enticing. From observation, the rare appearance of sliced mackerel and sea bream was quite a novelty to me.

Zaru Soba – considerably a pretty healthy & light staple, to flex the palates once in a few munch of meats.
# I’d recommend to start the meal with the soba, because when starting the meal with heavy flavors, the soba would be tasteless to the tongue.

Ishiyaki Yukke Bibimba – served in a hot stone bowl, thinly sliced beef strips seated on top of assorted vegetables, with a fresh raw egg disguised under a cluster of seaweed strips. Give it a thorough stir and toss for the flavors to blend well, and you’ll get a nice mouth watering fragrance.

Yuzu Sorbet Ice Cream – no meal is quite complete without some desserts, and to be surprised with the occasional finely chopped peel, was quite enjoyable.

In my opinion, this is probably one of the very rare mention worthy hidden finds I’ve come across. So, for meat lovers who prefer their meats marbled, it’d be quite impossible for you not to find something you crave. I’m not quite sure about the patron crowd patterns, but I’d call for reservations to be sure of a seating.

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