Nakaochi Karubi, also known as rib finger, is a specific cut from the rib area, prized for its rich marbling and tender texture. I picked this because the server said it’s the fattest meat. LOL, and they weren’t wrong. The fat was sinfully oily and chewy, best paired with rice or salad to balance out the greasy mouthfeel.

The thick slab of juicy meat and fat arrived sizzling on a lava stone plate, said to be made from rare lava stone mined from Japan’s iconic Mount Fuji. The heated stone emits infrared rays that grill the meat to a beautiful char while locking in flavour, making each bite plump and juicy. Doneness is entirely up to how you cook it.

On its own, the beef tasted fatty, meaty, and plain. Exactly what you'd expect from a pure beef cut. Quality-wise, I’d say it leans just slightly above average.

Thankfully, there’s a wide variety of seasonings to experiment with. After testing a few, my favourite combo was classic salt and pepper, in-house mixed spice, and chopped garlic.

The set comes with all-you-can-eat Japanese rice, crunchy shredded cabbage with sesame dressing, and a heartwarming savoury egg drop soup.
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🚩Yappari Steak Singapore (Northpoint City), 930 Yishun Avenue 2, South Wing, B1-182/183 Northpoint City, Singapore 769098
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Music Credit: Steakhouse Serenade by mehmehfoodventure
Music Generated by SunoAI
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