Often a neglected and underused cut, Gyutan-Tan’s goal is to present the ox tongue dishes in traditional and modern ways.

There are two menus for lunch and dinner, and in the day, do not miss out on the Sumiyaki Gyutan Combo Set ($25) which is perhaps my favourite dish of the evening in which the chef charcoal-grilled the mixed cut gyutan with mugimeshi to get the nice char and aroma while you savour these cuts with sauces such as original, ponzu oroshi, Korean, negi shio and lemon pepper. The set comes with pickles, oxtail soup, salad and tororo (grated Japanese mountain yam that you mix into the rice for additional nutritional benefits). Available for both lunch and dinner, there are the Gyutan Demi-Glace Stew ($20) and Pork Kakuni ($18), the former is a classic French-braised stew and made with gyutan chunks while the latter showcases the chef’s repertoire of dishes with the 4-hour braised pork belly stew.

For dinner, the menu has the appetiser of the Cold Roasted Gyutan Carpaccio ($15) that is glaze with a balsamic sauce and the Premium Gyutan Shabu-Shabu ($28) that comes with a vegetable platter to ensure balanced diet with the premium gyutan slices. You will be glad to know that Gyutan-Tan also serves desserts with the Matcha Affogato ($10.50) being the highlight whereby matcha powder is whisked tableside and poured into the plated dessert with rice puffs, vanilla ice cream, warabimochi, white chocolate and finished with kuromitsu drizzle. For something sweeter, there is the Homemade Egg Pudding ($4) and Japanese Tiramisu Parfait ($11.50), the latter containing coffee jelly.
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🍴 Gyutan-Tan
📍 41 Tras Street, Singapore 078980