Celebrate Yakiniku Day with an array of premium quality wagyu cuts curated for The Gyu Bar’s special yakiniku-focused menu ($108++ per person), available for dine-in from 27 August to 5 September 2021.
Featuring A5 grade wagyu from Japanese prefectures such as Miyazaki, Kumamoto, Kagoshima and Hokkaido, The Gyu Bar offers guests an exploration of the best qualities of different wagyu cuts for Yakiniku Day. Guests whet their appetite with a refreshing chilled starter of organic tomato from Kumamoto topped with kani, uni, and ikura, and continue with the highlight of the meal – eight different wagyu cuts, served with soup of the day and steamed rice from Hokkaido. The premium wagyu cuts are grilled using smokeless Shinpo grills to enhance the comfort of all guests.
Relish eight cuts of quality wagyu in celebration of Yakiniku Day
The yakiniku journey comprises:
– Beef Tongue, a flavoursome cut sliced thinly and recommended grilled rare for utmost delight
– Chuck Roll (Tokujo Karubi), an evenly marbled cut of meat
– Sirloin, prized for its signature sweet tenderness
– Tenderloin – savour its luscious texture and intense umami flavours, elevated with a dash of black pepper
– Flap Meat (Kainomi), a superb balance of lean meat and fat
– Rump (Ichibo), also known as top sirloin cap, thrills wagyu lovers with a uniquely deep flavour
– Short Plate (Karubi) – rich flavour and mild sweetness that are best enjoyed with a sweet sauce
– Chuck Rib (Sankaku Bara), ending the yakiniku feast on a spectacular note with a perfect balance of fat and lean meat
Paired with the grilled beef are five condiments to to accentuate the varying flavours and textures: house-blended yakiniku tare sauce, a sweet soy sauce-based dip; house-made garlic and leek sauce; pink salt; freshly grated wasabi; and deep-fried garlic chips.