What do you think about Fat Cow Welcomes Spring with a new Haru Matsuri Seasonal Menu?

Main Image Beef Tongue and Shirauo tempura: Credit Fat Cow

Showcasing culinary techniques to bring out different flavours in Nagasaki Wagyu

Served in Omakase style for the first time, with the option to be paired with various types of Japanese alcohol from Gin to Whisky and Umeshu. 

Steamed Beef Ribeye

Steamed Beef Ribeye Image Credit: Fat Cow

March into Japan’s Spring Season with Fat Cow, the award-winning modern Japanese restaurant. While Hanami (cherry blossom viewing) may require some travelling, enjoying spring flavours with the finest seasonal ingredients direct from Japan is thankfully just a reservation away. Fat Cow presents its latest Haru Matsuri menu for a limited period until 12 May 2019.

Nagasaki Beef

Nagasaki Beef Image Credit: Fat Cow

Just as Spring marks new and exciting beginnings, the 12-course Haru Matsuri menu will be available for the first time in omakase style, at S$250++ with the option to pair the beef courses with a range of specially-curated alcohol, for an additional S$95++.  Diners will get to savour the different flavours of Nagasaki wagyu, winner of the Prime Minister’s award in Japan’s National Beef Quality Competition in 2012, though a variety of culinary techniques including steaming and charcoal grilling.

Start the meal with an appetiser, Rib Carpaccio, paired with creamy sea urchin, caviar and black truffle, to bring out the thinly-sliced raw beef’s intrinsically pleasant and savoury taste. It is paired with the light Roku Gin, Japan’s first gin that is made with a selection of botanicals, including Japan’s Sakura flowers and leaves.

The Sumiyaki Beef Tongue follows, lightly roasted to tender perfection with a dash of refreshing sudachi lime, complemented by the Chita whisky, a light whisky with subtle notes of mint, honey and wood spice. Try the Steamed Ribeye, featuring an uncommon way to prepare steaks which retains the meat’s juiciness while highlighting the original beef flavour.

The premium Striploin Sukiyaki with sliced black truffle is a pot of bold flavours, as the Taka Junmai Daiginyo Gold Label sake prepares diners for the next course. As the Icefish Tempura, a Japanese spring delicacy, brings a satisfying crunch to the meal, enjoy the melt-in-your-mouth Sumiyaki Striploin, charcoal-seared with Head Chef Shigeru’s special Yakiniku sauce. The dish is paired with the Tengumai Yamahai Junmai, a popular sake in Japan.

The Marinated Japanese Cucumber that follows, cleanses the palette readying diners for the Sumiyaki Chateaubriand, grilled to perfection. The dish is paired with the Taka Yamadabo sake that enhances the meat’s taste.

Let the soft Sumiyaki Chuck Flap dance in your mouth with each bite, paired with the award-winning Yamazaki 12 year-old Whisky with rich, sweet fruit notes. End the night with a sweet and refreshing palatte cleanser - the Seasonal Fruits with Yuzu Sherbet paired with the Yamazaki Casked Umeshu.

The sweet and crisp plum liqueur, aged in toasted antique casks, creates a distinctive lingering flavour with well-rounded notes to conclude the memorable beef experience.

To make a reservation to dine at Fat Cow, visit HERE

Comments

Rated
8
Richard
ELITE
663 comments
15 March 2019
Start the meal with an appetiser, Rib Carpaccio, paired with creamy sea urchin, caviar and black truffle, to bring out the thinly-sliced raw beef’s intrinsically pleasant and savoury taste. It is paired with the light Roku Gin, Japan’s first gin that is made with a selection of botanicals, including Japan’s Sakura flowers and leaves.

Replies

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Rated
8
News Desk
INFLUENCER
46 comments
14 March 2019
Just as Spring marks new and exciting beginnings, the 12-course Haru Matsuri menu will be available for the first time in omakase style, at S$250++ with the option to pair the beef courses with a range of specially-curated alcohol, for an additional S$95++ until 12 May 2019. Diners will get to savour the different flavours of Nagasaki wagyu, winner of the Prime Minister’s award in Japan’s National Beef Quality Competition in 2012, though a variety of culinary techniques including steaming and charcoal grilling.

Replies

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