It’s tempting to brush off Wagyu X as “just another steakhouse”, but let your experience here convince you otherwise. The main draw of the restaurant is the unique type of Wagyu that it serves. It all started when chef-owner Masahiro Takata came across a special breed of cattle while in Hokkaido — a cross between the Kuroge black Wagyu cow and the Aberdeen Angus bull which boasts exquisite marbling, a robust flavour, and a luxurious mouthfeel.
Diners can pick out various cuts of the breed, from sirloin ($165 for 500g, $320 for 1kg), to tenderloin ($120 for 250g, $230 for 500g) and ribeye ($140 for 500g, $270 for 1kg). The sirloin’s a no-brainer with its ideal lean-meat-to-fat ratio, but for something leaner, opt for the tenderloin that still guarantees tenderness and texture. And if you don’t mind a fattier cut, the ribeye has the most marbling for an extra dose of flavour.
These slabs are then chargrilled over binchotan charcoal before being smoked in sakura wood fumes to bring out notes of fruits and cherries. The result: a perfectly crisp exterior with a juicy medium-rare finish on the inside. The steaks come served with garlic chips for an extra crunch, as well as pairing sauces like Japanese steak sauce, ponzu, or wasabi shoyu.
And if you think steaks are the only standouts on the menu, think again. You’ll have to make space for the sides and desserts that come before and after as well. The uni pasta is much deserving of a shoutout – springy taglioni noodles are coated with a special sauce and loaded with uber-fresh uni and ikura that lend the dish a burst of umami. Just a heads-up: this small slice of heaven will set you back an eye-watering $48.
Special mentions go to the burrata ($38) which is imported straight from Italy and kept for a maximum of three days to ensure freshness, and baked Hokkaido scallops ($26) swimming in a capsicum purée with flavoured butter. The latter is done excellently – neither rubbery nor overly soft – and while scallops with tomato-based sauces is a lesser-seen combination, it works. Other highlights include the signature Wagyu X fried rice ($28) with 120 grams of sirloin bits cooked into a fragrant Japanese egg fried rice. It’s decadent, smokey and delicious, but we reckon it might be a tad much for most to stomach, especially if you’re already having steaks for your mains.
End off the meal with the classic tiramisu ($18). The finger biscuits are soaked ala minute to retain some texture and bite, and you’ll notice the prominence of black rum in the dessert.