Singapore is the first destination of Beef Yakiniku Dining Yakinquest, a Japanese grilled beef restaurant opened by Yakiniku enthusiasts.
Photos by Florence Mak of Make Your Calories Count
I was very inspired when the co-founder of YAKINIQUEST Ishida San sat down and shared with us how they started this restaurant in his fluent English. There were five Yakiniku enthusiasts who created a website called www.yakiniquest.com in 2004. It documents their 'questing' adventures for the best Yakiniku experience across Japan since 1998. They visited more than 100 Yakiniku restaurants each year for 15 years, translating to more than 1500 Yakiniku restaurants in total. An impressive record indeed! They are also authors of several books, have contributed articles to gourmet books and magazines, appeared on radio and TV, and collaborated with Japan National Tourism Organisation to encourage Taiwanese tourists to visit Japan.
In order to achieve the aim of disseminating the Yakiniku knowledge and culture to the world, they chose Singapore as the first destination to open Beef Yakiniku Dining Yakiniquest. With that, they are also looking to open in USA and other Asian countries.
Okay enough talking and let the taste buds do the work!
The eight-course Omakase Menu is priced at S$98++ per pax and Omakase Degustation Course at S$120++ per pax. The omakase menus are subject to change daily and a la carte options are also available when course has been ordered.
Starter | Assorted Japanese Pickles
The meal started with some pickles such as Chinese lettuce and cucumbers to whet our appetite.
Starter | Daikon Radish with Miso
Following the pickles, we were served the warm daikon (white radish) topped with miso mixed in wagyu beef bits, a teaser just enough to prepare our taste buds for the savoury dishes to come.
Starter | Japanese Salad
A decent salad mixed with refreshing tangy dressing, and topped with crunchy slices of wanton sheets, which tasted clean and fresh.
What makes us anticipate this Omakase course is that you get to indulge and try out different parts (especially some rarer cuts) of their premium quality wagyu beef imported straight from Japan!
It was only until Ishida San brought the sculpture to the table and explained to us of which cuts we were eating from did we realise the complexities of and various ways beef that can be served!
Another fruitful lesson!
Sashimi | Wagyu in Noodle Style
Sashimi | Wagyu Sashimi
I was surprised by the buttery, fresh, sweet with a subtle tang after-taste that lingered on my palate given by the tender fine-marbled wagyu sashimi. It didn't taste raw after pairing with their top-notch soy sauce and wasabi.
