[Review] New Japanese Steakhouse, Wagyu X by Chef Masahiro Takada for Wagyu Crossbreed Specialties Like No Other

alvinology

Oct 29

Singaporean steak enthusiasts and lovers of Japanese cuisine have a new reason to rejoice with the recent opening of Wagyu X, a unique Japanese steakhouse that promises an extraordinary culinary experience. Wagyu X, led by Chef Masahiro Takada, brings to Singapore the distinct flavors of Hokkaido's Wagyu crossbreed (hence the "X")—a specialty that's rarely found outside Japan.

Chef-owner of Wagyu X, Masahiro 'Masa' Takada is known for combining Eastern Japanese precision with rustic Italian flair in his dishes. He is the chef-owner of two restaurants in Singapore: Ristorante Takada and Wagyu X.

Wagyu beef is already celebrated worldwide for its melt-in-your-mouth texture and rich marbling. However, Wagyu X seeks to take this to the next level by introducing a breed bred from the crossing of Kuroge black Wagyu cow and Aberdeen Angus bull, resulting in a unique and exceptional taste. This exclusive Wagyu crossbreed combines the luscious marbling of A5 Wagyu with the robust flavour profile of Angus beef, creating a perfect balance of texture and taste.

The cross-bred wagyu beef at Wagyu X

"Wagyu A4 and A5 are very popular in Singapore, but it can get very rich and fatty. A more balanced option is this exclusive Wagyu crossbreed that the Japanese have long kept to themselves. I would like to share its goodness via a straightforward Japanese steakhouse that lets the Wagyu shine. Our steaks are cooked with no frills, prepared just the way it is with just a little sprinkle of salt for the best natural flavors." Shared Chef Masa.

Wagyu X's restaurant theme is inspired by the children's nursery rhyme of the cow jumping over the moon, emphasising the restaurant's focus on the best of Wagyu by letting it shine as bright as the moon. The restaurant's atmosphere is approachable, casual, and fuss-free, featuring polished wooden tables and chairs. It also houses an open bar with a small selection of handpicked sakes, wines, and spirits:

Wagyu X offers an exquisite selection of cuts, including Wagyu X Sirloin (500g $160, 1kg $300), Wagyu X Ribeye (500g $125, 1kg $240), and Wagyu X Tenderloin (250g $120, 500g $230). The steaks are prepared to perfection, cooked with precision, and sprinkled with a light touch of salt to enhance their natural taste.

To complement the flavors of these exquisite meats, diners can choose from three types of sauces: wasabi shoyu, Japanese steak sauce, or ponzu. The Japanese steak sauce is specially crafted using housemade beef stock, simmered and reduced from the extra trimmings of the Wagyu X, resulting in distinctive flavours.

The culinary experience at Wagyu X extends beyond the steak with a variety of side dishes, including seafood and vegetarian options. Desserts are available too and there is a decent selection of sake and wine to be paired with the food, including a unique sake called Irootoko Junmai Daiginjo.

The name "iro otoko" means "male lover" and this sake is said to be inspired by male host clubs, with the club hosts wanting a high-end sake to serve female clients. The taste is fruity and slightly rich with an elegant overall impression.

We were invited to a dinner tasting and these were the dishes we sampled:

Amuse Bouche - Vinaigrette cherry tomatoes and seaweed, topped with ikura

Hokkaido Scallop $26

Corn Mousse with Uni $30

Matsutake Fries $12

Wagyu X Ribeye 500g $125

Wagyu X Sirloin 500g $160

Cream Spinach $12

Irootoko Junmai Daiginjo sake from Watanabe Shuzoten (Gifu)

Roasted Japanese Pumpkin with Walnut $12

Tiramisu $18

Burnt Cheesecake w/ Ice Cream $18

Verdict?

We absolutely love the cross-bred wagyu mains. As promised by Chef Masa, the beef had just the right amount of fats and a tender, chewy texture. It is so good we would recommend eating it without the sauce. Wagyu X is definitely a must-try for steak lovers in Singapore.

With an array of delectable dishes and a cosy, inviting ambiance, Wagyu X promises to transport diners to a culinary moon and back, offering a memorable dining experience for all.