Wagatomo Spring 2023 Omakase Menu - Beef & Negi - Kamichiku 4% Miracle Gyu

There’s a new Spring Prix Fixe Menu at Wagatomo. And Sake Takes Centre Stage on 1 and 2 April.

At Wagatomo, chef-owner Tomoyuki Kiga only serves the best in-season ingredients at the peak of their quality, steering clear from the conventional idea of Japanese cuisine. Wagatomo is an addition to the butchery and sando shop Gyu San. It is centred around an open kitchen. Premium meats and seafood such as A5 Trip Tip, A5 Wagyu Pizza, A5 Gyu Don, Pork Chop, King Cra, Scampi, Ochazuke, Monaka and more are cooked using an open grill fired by binchotan charcoal and oakwood.

Wagatomo Chef Owner Tomoyuki Kiga
<em><sup><kbd>Wagatomo Chef Owner Tomoyuki Kiga<kbd><sup><em>

Chef Kiga draws inspiration from past experiences with food & culture working at 2 Michelin-starred restaurants such as Ristorante Aso in Daikanyama, Tokyo and Melisse in Santa Monica, USA. Kiga spearheaded the openings of Akira Back in Jakarta, New Delhi and Singapore. When he was at Akira Back Singapore, the restaurant was awarded the Michelin Plate in 2018, 2019 and 2021.

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Sake Matsuri Pairing Dinners on 1 and 2 April 2023

As a fringe activity of Sake Matsuri 2023, Chef Tomoyuki joins hands with Samurai Elliot Faber and Inter Rice Asia Director Adrian Goh for a two-day sake pairing dinner on 1 and 2 April 2023 respectively. There are two seatings for each night at 6 pm and 8.30 pm. Bookings for two are priced at S$199 nett per person. Or book for four people at S$699 nett.

Book the 1 April 2023 Sake Pairing Soiree with Chef Tomoyuki and Elliot Faber here and the 2 April 2023 dinner with Chef Tomoyuki and Adrian Goh here.

Spring Prix Fixe Menu at Wagatomo

Wagatomo celebrates spring with a refreshed Prix Fixe menu. Available with a minimum of two persons to share, the seven-course Spring 2023 Prix Fixe menu is available for dinner only at S$96++ per person.

The menu starts with individual portions of a Maguro tartlet and a Green Pea tartlet. Spicy tuna sashimi is spiced with togarashi aioli and speckled with sesame seeds and thinly sliced negi. The other serves up green peas sauteed with amazu, served on a bed of green pea puree, and finished with Japanese perilla leaf.

The sharing Tomato 3 Ways dish brings together sweet, sour and umami flavours with tomato houjicha consommé, tomato jelly and marinated tomatoes. Heirloom tomatoes are marinated in amazu and cubed tomato jelly is made from tomato water and served with a tomato consommé steeped with houjicha.

For the Maguro Tataki, lightly torched fresh maguro slices are drizzled with vinegar, soy and sugar sauce and topped with shredded pickled ginger flower, negi and garlic chips.

The Haru Kakiage was delightful. I’ll let the crispy spring vegetables soak in the tentsuyu sauce of dashi, mirin and soy a bit longer. Kiga uses bamboo shoots, asparagus, onion, burdock and prawn in the classic vegetable tempura.

The individual portion of Saba Shio Yaki, or grilled saba mackerel from Fukuoka seasoned with coarse grain salt and grilled over binchotan charcoal, is eaten with daikon or`oshi that is mixed with yuzu zest.

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The chuck roll of Kamachiku 4% Miracle Gyu is Wagatomo’s signature beef. The Beef & Negi dish features this cut that melts in your mouth. The grilled beef sits on a potato puree with umeboshi topped with hazelnuts. Between the beef and potato puree is a layer of negi (Japanese long green onions) sauteed n brown butter.

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Wagatomo Spring Omakase 2023 - Baked Ringo
<em><sup><kbd>Baked Ringo<kbd><sup><em>

The meal ends with a dessert. Baked Ringo features an apple pie chutney encased in a baked apple. Green apple sorbet is added with dollops of apple gel alongside a dehydrated candied apple.

Wagatomo is located at 5 Wallich Street, #01-12 Guoco Tower, Singapore 078883. Lunch is served from 11.30 am to 2.30 pm while dinner is available from 5.30 pm to 10.30 pm. They are closed on Sunday.

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Middle aged curious individual trying to find a balance in keeping healthy and finding joy keeping fit. Because trying new food and drink is part of the work.