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I don’t know about you, but it seems like making wagyu beef more affordable (and hence accessible) to the masses is becoming a thing. I’m not complaining though, because it’s now brought us BIZEN Okayama Wagyu Steakhouse in Plaza Singapura‘s latest extension, NomadX.
The restaurant is part of the Astons group, and just like many other speciality steakhouses these days, they import the entire cow carcass and age the meat in-house. This means that cuts are limited and diners can head to their Facebook page to check which cuts are still available during lunch and dinner.
Chawanmushi (S$2.80) may seem very non-monumental, but for someone like me who’s rather picky about her chawanmushi, this one here isn’t too bad. The curd was very smooth and didn’t taste very eggy, which I definitely approved of.
As for the Miso Soup (S$2.50), I felt that it lacked umami, and could use a touch more salt. But I must give them props for serving it piping hot; most places I’ve had miso soup were served lukewarm.
They don’t have a lot of salad choices on the menu, but this Spinach Gomadare (S$8.90) makes for an adequate option. The spinach remained crunchy, and the sesame dressing was pleasant, but overall, I wouldn’t say this dish was impressive.
Their Wagyu Sushi (S$12 for four pieces), is topped with a savoury sauce and a dash of wasabi. The cut had a lovely marble to it, which proved to be sweet and fatty in the mouth. It was completed with an edge of heat that sliced through the butteriness of the medium-rare slice of beef.
One of the things I like about this establishment is the affordability of great cuts of meat, especially the double-up portions. For example, their Chuck Steak (S$22.90 for single, S$39.90 for double up) was a genuinely succulent portion of meat that was effortless to cut.
Every portion of steak allows diners a choice of one side dish, but honestly, they weren’t anything to brag about. Just come here for the steaks, and you’re good to go.
The meat was a satisfying meld of chewy and soft and the fat meandered throughout the meat, making it, even more, gratifying with each bite.
Should you prefer more fat in your cuts of meat, then the Striploin (S$29.90 for single, S$56.90 for double up) is right up your alley.
I mean, you can’t take one look at that gorgeous side view and tell me you don’t feel an immediate sense of hunger? To say this piece was succulent would be an understatement, as it was just simply opulent and felt truly decadent for something that’s savoury. I would say, going for the double-up portion is well worth the extra moolah.
Fancy some Japanese curry instead? Then the Wagyu Curry Don (S$10.90) will cure that hankering. I like how the curry is separated from the rice so that it remains fluffy as opposed to being served already soggy.
It wasn’t as sweet as I’d expected it to be, but that was a positive point in my books. The meat was cooked till supple, as were the vegetables, so on the whole, the Japanese curry here was pretty good!
The champions here are no doubt the steaks, so if you’re ravenous for a solid grade of meat without having to empty your wallets, BIZEN Okayama Wagyu Steakhouse is your best choice. Even when I’d completed my entire meal, I already made sure to mentally store the restaurant as one of my top picks for a steakhouse.
I do wish the sides were made more impressive, as they seemed like an afterthought, but clearly, it didn’t bother me as I’m more than ready to make my return any day now.
Expected Damage: S$30 – S$40 per pax
