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.
Grilled Meat 1 | (From right to left) Chateaubriand | Portion of Arm | Negi Tan (tongue with leak)
Chateaubriand means tenderloin fillet located between short loin and sirloin, under the ribs.
We were told that it is the most expensive cut of a beef because it is the most tender portion as this muscle does the least amount of work.
Every part of the red meat carries varied levels of flavour intensity, juiciness and tenderness; while some could be more chewy and bouncy, others might taste slightly more beefy and juicy.
The good thing was the premium quality meat required little seasoning, just salt and pepper would do to enhance its natural flavours.
Grilled Meat 2 | Wagyu Sukiyaki Style (left) | Nakaochi (rib finger)
The wagyu sukiyaki style probably caught my most attention, as I loved the whole combination of the grilled beef dipped into this sweet soy sauce based blended with an orangey huge egg yolk soup. I would keep this sauce for later dipping use again!
Wagyu Sushi (not part of the Omakase menu)
A nicely sliced wagyu sashima on top, however it would be better if there was more rice to the sushi.
Freshener | Gazpacho
After a round of greasy and flavoursome tasting, the thoughtful chef prepared this tomato based Gazpacho for us to freshen up our taste bud to continue with the omakase.
Grilled Meat 3 | Misuji (top blade)
This is quite an interesting cut that I have yet to try!
Easily recognisable with a line of thin bone in the centre, this thin flap of meat is a portion of the chuck outside the shoulder blade.
Meat so well-marbled you can taste the difference in texture between the two sides after grilling.
Loved the slight chewiness and the sweet flavour brought together by the condiment, the cut is also the second most tender part after tenderloin.
Grilled Meat 3 | Rib Eye Steak with Ponzu
While writing this, I started salivating just from this picture.
Be careful not to overcook all these lovely wagyu meats. Especially this, with its exquisite and intense marbling streaks.
The rib eye steak cut is sliced from the centre best portion of the rib primal of a cow. My personal preference would be to cook it until medium rare to retain the moisture and juiciness of the beef. But if you prefer it more cooked, feel free to do so as the tenderness of the meat would allow the compromise.
The rib steak goes flawlessly with the refreshing, tangy ponzu sauce. Superb!
Closer Dish | Choice of Wagyu Curry Rice / Hiyajiru / INANIWA Noodle with Ice
The wagyu bits from leftovers of the major cuts were used to cook the curry rice, in order to avoid wastage of such premium product.
A dish that suits local taste, this was fragrant, comfort carbo food after consuming much protein.
Beneath the crushed ice was the silky smooth, thin Inaniwa udon, attentive owner created this icy dish to cool off the grilled and heavy umami flavours on our taste buds.
Dessert | Roasted Green Tea Ice Cream / Black Sesame Ice Cream
Without a doubt, Japanese restaurants usually have an excellent and courteous attitude when it comes to customer service. I could see the seriousness of the owner in training his staff during the meal.
So, do feel free to raise any questions to the servers if you're in doubt. I'm sure they more than welcome explaining each and every part to you.
Unlike other yakiniku restaurants, Yakiniquest uses charcoal for grilling, so you can be assured of the flavour of the quality wagyu beef.
The enticing and scrumptious food with comfort sofa seats in a Japanese casual setting makes me sure I will be back very soon!
Overall Verdict: 8.5/10
Beef Yakiniku Dining Yakiniquest
48 Boat Quay
Singapore
Tel: (+65) 6223 4129
http://www.yakiniquest.sg/
P.S. Special thanks to Geraldine for the invite and Beef Yakiniku Dining Yakiniquest for having us!
