If you believe lunch can be as considered and theatrical as dinner, Fat Cow’s new Wagyu Sushi Omakase invites you to take a seat at the Theatre Kitchen from Mondays to Thursdays at 12pm, where an eight course, Wagyu focused tasting menu unfolds at $148++ per person, spotlighting Akune Gold A5 Wagyu and Hokkaido Nanatsuboshi rice in a sushi forward narrative shaped by Head Chef Shingo Iijima’s mastery of washoku and kaiseki traditions.
An Intimate Weekday Experience
Now available alongside the restaurant’s signature Wagyu Omakase menus, this weekday lunch offering is designed for those who appreciate precision and culinary theatre. At the Theatre Kitchen, you are given a front row seat to witness Chef Shingo’s deft technique as each course is crafted and presented with quiet focus, distilling years of experience into preparations that honour both ingredient and tradition.
The menu highlights prized ingredients such as Akune Gold A5 Wagyu from Kagoshima, recognised for its exceptional marbling and heritage. For all sushi courses, Hokkaido Nanatsuboshi rice is used, valued for its toothsome texture, natural sweetness, clean fragrance and its ability to maintain character even when cooled.
The Eight Course Journey
The experience opens with Wagyu & Konbu Soup with Sake, where Wagyu shank is slow cooked for six hours with kelp and sake. It is served with Kyoto sweet chilli pepper that has been deep fried and lightly simmered in soy sauce and bonito flakes, offering warmth and depth as the first introduction to the meal.
Next comes Wagyu & Yasai Maki, bringing together vinaigrette marinated cucumber, shiso leaf and finger lime with marinated egg yolk enriched with tamari. Five colour sesame seeds and Kaluga caviar accent the roll, while BBQ enoki mushrooms lend an earthy, smoky dimension.
The Wagyu Hand Roll follows, combining kaiware, mizuna and uni with delicately crisp Korean seaweed. Bright, crisp textures and oceanic notes wrap around the richness of the Wagyu, highlighting the beef’s natural depth.
A series of nigiri then explores different facets of the Otoro, the fattiest cut of Wagyu. The first Otoro and Wagyu Nigiri is seared and finished on a heated Himalayan salt block, then topped with kizami wasabi, allowing gentle warmth and a clean, sharp lift to balance the richness. The second nigiri features yuzu kosho, where citrus and fermented chilli paste introduce aromatic contrast. The third, an Aburi Otoro and Wagyu Nigiri, is lightly torched and finished with sea salt and sudachi juice, bringing bright acidity to the beef’s unctuousness.
The Wagyu Futomaki with Unagi wraps Wagyu with braised burdock, white asparagus, mizuna and shiitake mushrooms alongside unagi. The roll marries ingredients from mountains and rivers, delivering layered textures and umami rich flavours in a single bite.
To conclude, Seasonal Fruits provide a refreshing close to the Wagyu centred journey.
For those seeking an elevated finish, an optional Mini Wagyu Chirashi in Caviar Tin is available as an add on for $60++, offering a luxurious finale to the omakase experience.
Details and Reservations
Fat Cow’s Wagyu Sushi Omakase is priced at $148++ per person and is available for lunch from Mondays to Thursdays only at 12pm. Prior reservations are required.
Fat Cow is located at 1 Orchard Boulevard #01-01/02 Camden Medical Centre, Singapore 248649. The restaurant is open Monday to Sunday, with lunch from 12pm to 3pm and dinner from 6pm to 10.30pm. For reservations and enquiries, call +65 6735 0308, email enquiry@fatcow.com.sg or visit www.fatcow.com.sg.
