Singapore's first-ever ox tongue (gyutan) specialty restaurant is Tras Street's latest resident serving up succulent gyutan in many ways. This cosy 82-seater is all but loud, featuring clear influences drawn from modern Japanese-Scandinavian décor. Think calm earthy tones, plush banquette seats, and whimsical storied wallpaper. Watch as the methodical Head Chef Yoshiyuki Kuroshima grill up your food over binchotan as the aromas permeate the atmosphere. The menu here features value-for-money lunch sets and some dinner exclusives.
The lunch sets are designed to put the main event of charcoal-grilled gyutan on the pedestal. Choose between the thinly sliced 4mm Sumiyaki Gyutan ($20), the premium thick 10mm Sumiyaki Atsugiri ($22) or the combo ($25) which allows you to indulge in the best of both expressions. Like intense beefy flavours? We suggest going for the Atsugiri cut. Each hearty set comes with fluffy mugimeshi (a mix of rice and barley), two kinds of Japanese pickles, a refreshing lemon olive oil dressed salad, grated Japanese mountain yam, as well as a choice of oxtail or miso soup. They are also accompanied by five homemade sauces – original soy, zesty ponzu and radish, Korean yangnyeom sauce, leek and black pepper, and punchy lemon pepper – for you to choose from.
Other highlights include the Gyutan Demi-glace stew ($24) and the DIY premium gyutan shabu-shabu ($28). The former delights with ultra-tender chunks of four-hour braised gyutan in velvety umami sauce while the latter lets you simmer the buttery-fleshed rare cut in an elegantly light kombu dashi broth. Had enough of ox tongue? The toothsome Pork Kakuni ($22) is equally comforting with a four-hour braised pork belly in a flavourful soy-based sauce balanced with the sweetness of onions.
Injecting a sliver of his French culinary flair into his desserts, chef Yoshiyuki presents an exquisite range of sweet treats. Treat yourself to the silky homemade egg pudding or the bittersweet matcha afo-guard ($10.50) bejewelled with warabimochi. Our highlight was an enchanting Japanese tiramisu parfait that is rum-spiked and had nice pops of coffee jelly hidden underneath a nutty blanket of toasted kinako and vanilla ice cream.