Beef Yakiniku Dining Yakiniquest

It’s time to experience exquisite yakiniku dining at the YakiniQuest Restaurant, the creation of chef Suguru Ishida and his wife, Tomoko. You’ll find it on the fourth floor at the Mandarin Galley at Orchard Road.

Yakiniku is a Japanese term that means grilled meat, and there are two types of yakiniku, Ami-yaki which is grilled on a wire net and Teppan-yaki, the more well-known method of grilling meats on an iron plate. At YakiniQuest, the cuts of beef are grilled by expert staff trained for three months in the various techniques of grilling meat.

The unique omakase-styled approach brings diners on an unforgettable epicurean journey. It’s a theatre itself to watch the deft placement of the meat on the grill and the constant turning, folding and presentation on beautifully selected plates. Each cut of beef has its way of being grilled; you can see this when your server grills in front of you. Another unique feature of YakiniQuest is that all the sauces and dressings are made in the restaurant.

All meals at YakiniQuest are omakase, so the chef selects the dishes for your meal. There are two differently priced omakase menus for lunch and dinner. I was having the Lunch Omakase Appetite consisting of a starter, Japanese salad, Wagyu Goma shabu, eight kinds of grilled beef, a choice of beef curry or Inaniwa udon, and finishing with ice cream.

My starter was Tongue Oden, a lightly grilled slice of beef tongue, encased julienne cucumber. An excellent way to start this omakase journey, crunchy, tasty and turbocharging my taste buds.

The Wagyu Goma Shabu is a thin slice of grilled wagyu topped with a finely diced leek. Eaten in one mouthful, this one required the obligatory “mmm” to accompany the chewing.

This was followed by grilled meats from different areas of the animal, from the shoulder to the chuck flap to the tenderloin and sirloin cuts. A careful turn, a gentle press, turning over to reveal the perfectly square grill marks. As I said, a theatre in itself.

The Zabuton Sushi is a cut of beef from the chuck flap. It is quickly grilled and then wrapped around sushi rice. It’s the first time I’ve eaten beef sushi, and it was a delicious introduction; pleased to “meat” you, in fact.

I will highlight the Yaki Suki, a cut of beef called kata rosu or chuck eye. This is grilled and served sukiyaki-style with a raw egg yolk and soy dressing. Undoubtedly, this was the highlighted item for me.

YakiniQuest only serves beef, and it does this perfectly. A second visit is imminent.

New Japanese Yakiniku experience here in Singapore at BEEF YAKINIKU DINING YAKINIQUEST. The owners are confident that you will enjoy the best possible Yakiniku in Singapore based on YAKINIQUEST’s unique and irreplaceable experience and knowledge gained from the 10 years of activities in Japan. Additionally, YAKINIQUEST’s network of premium quality Wagyu farmers from all over Japan, inspirations are drawn from renowned Yakiniku restaurant chefs, and all the fellow Yakiniku enthusiasts who have supported YAKINIQUEST through the years are just a few examples of why they think after only a few bites at BEEF YAKINIKU DINING YAKINIQUEST you will quickly agree with them.