Chikuyotei (UE Square)

These three glistening slices of beef will be the benchmark for anything beef-related I consume in the next few months.

Seared over a charcoal grill to a perfect medium rare with just a hint of red in the middle, you can still see the incredible layers of fat on the beef. It doesn't need it, but its served with a few condiments of salt, wasabi and lemon.

I liked dabbing just the tiniest dot of salt on the beef slice to elevate the umami of the meat even more. The wagyu literally just melts in your mouth to release a magically juicy, gamey flavor. Even the size and thickness of each slice was perfect to finish in just a few chews.

No omakase is complete without the sashimi course and this delicate plate ticked all the boxes.

Shaved daikon and shiso leaf to cleanse up the palate between bites? Check.

Freshly grated wasabi with nary a hint of that eye-watering fieriness but instead with a soothing mild earthy flavor? Check.

Edible flowers that made the plate an absolute work of art to look at? Check.

And finally, melt in your mouth slices of tuna belly and striped jack? Check.

Only wish the sashimi slices were slightly thicker, but I think that's just me being greedy haha.

The second dish of the omakase was braised wagyu beef tendon served with daikon and a sprinkle of chives.

The braising liquid is really sweet, almost like sukiyaki sauce. It really elevated the mild flavor of the daikon. The tendon is usually tough but here it was really tender and soft, falling apart with a poke of the chopstick. The beef was a bit too fatty for my taste, in my opinion. But the fact that a normally tough and chewy cut like tendon was made so soft and delicious really should be applauded. 👍

The starter dish of Chikuyotei's $138 7-course omakase; this extremely refreshing yuba skin. Fresh off an experience at an Okinawan restaurant where I had extremely delicious tofu, I had high expectations which were decidedly surpassed due to the addition of the ikura.

The yuba's cold temperature played a big role in how refreshing it was. It had that creamy, delicate texture and a light soybean taste. But that generous spoonful of ikura added just that delightful pop of saltiness and umami that elevated the flavor of the entire dish. Really excellent starter to what was a delicious meal.

I have also enjoyed the Unagi Hitsumabushi and had fun eating the meal with the three different ways.

Firstly, divide the bowl into four portion.

First bowl: eel & rice only.
Second bowl: eel& rice w/ spring onions, wasabi & fresh sansho
Third bowl: Same as previous w/ clear soup (ochazuke style)
Fourth bowl: Choose your favourite style.

Apart from the taste, the presentation of the food is execellent! We were also warmly welcomed by their friendly staff to dine in the comfortable and cozy restaurant.

6th dish: Eel rice
Choice of 1)Tokyo unadon or 2)Nagoya style hitsumabushi.

Featuring number 1 best selling Tokyo Unadon!

One of the 7 dishes in Unagi Course Ghin ($148) 👍🏻