Gyutan-Tan (Tanjong Pagar)

Only had Gyutan less than a handful of times and am not too much of a fan due to the distinct chewy-crunchy texture but Gyutan-Tan’s Sumiyaki Gyutan Combo was pretty satisfying. Served with a sauce of choice, the dinner set comes in a sizzling hotplate with beansprouts and onions. The mixed cut, thin and thick beef tongue were nicely grilled and seasoned. Great even without any dips, each slice of the charcoal-grilled tongues had a pleasant smokiness from the charred edges. However, I am more partial to the thin cuts as the aroma of the grill seems to be more pronounced and the bite from the succulent leaner slices felt a tinge more manageable. Whilst the thicker ones were more juicy, they gave the jaw a little more workout. Best to eat them hot and with their lovely Mugimeshi - fluffy steamed rice with pressed barley; so good! 

Rice was really good, not overly sticky like some Jap rice and can separate well enough

Oxtail soup was alright, very clear

Their onsen egg was of ultimate quality. Perfectly cooked too, it really left an impression

The pickle beside the lemon sauce salad was also superbly refreshing, really lovely.
For the meats, the thin tongue is thicker than most and is very satisfying, boasting both crunchiness and chew. Unfortunately it cools quickly and turns hard within 10mins, so savour quickly. The thick tongue is less tender, but takes punishment better so feel free to whack the sauce w it. I got negi shio sauce and I have to say, it's not particularly good, more peppery than negishio

If I come back, I would get all thin tongue and eat the meats first quickly before anything else.

Overall, a place w good tongue and a lot of attention paid to the excellent sides. Must try for beef tongue lovers like myself

The lunch set comprised of a mixed-cut gyutan that were char-grilled till brown and a little crispy on the surface. Seasoned lightly with salt, the taste was surprisingly good. It is similar to beef steak but with a milder beefy taste; and tender but not that tender. The thin slices had a unique rubbery-chewy texture while the thicker cuts resembling steak were chewier with bolder flavour and had more of a bite to it.

If you have a sweet tooth, opt for their Homemade Egg Pudding ($4++) ✨️ drizzled with sweet caramel sauce 🤎. Liked the silky smooth texture!

My favourite dessert was their Japanese Tiramisu Parfait ($11.50++)! ❤️ Featuring light whipped mascarpone 🧀, coffee jelly ☕️ in place of ladyfingers, kinako, rum 🥃, vanilla ice cream 🍦 & dango 🍡, this was such a creamy treat! 🤤

Matcha lovers would be pleased with the intense traditional matcha 💚 used in their Matcha Affogato ($10.50++)! Accompanied by rice puffs, vanilla ice cream 🍦, warabimochi, white chocolate 🍫 & kuromitsu drizzle, this is a classic Jap dessert to have!