Magosaburo (Takashimaya)

A call out to all the beef lovers and may all the yakiniku fans unite as Magosaburo is one of the participating restaurants in Nespresso Singapore Restaurant Week Spring 2022! The event happening from 4 to 27 March sees more than 100 top restaurants offering specially curated menus. And so I got my beefy fix with their 6-course Dinner Set which will set you back at a reasonable $68 per pax.

The highlight of the meal and truly what I was there for, the Miyazaki Wagyu BBQ was presented in a lovely tray with 4 wonderfully distinct cuts. Torn between the option of grilling the meats myself or leaving it to the service crew, I chose the former only cause I wanted to take more photos (or else I would just let them grill so I won’t potentially burn them all and have inedible meats). However, the attentive staff were really friendly and helped keep a lookout. For something uber tender, the thinly sliced Shoulder Clod and Chuck Flap were rather similar in my opinion as there were great marbling on the cuts yet not overly fatty. The Knuckle, on the other hand, was a little leaner and featured firmer bites. Love love love, the single marinated cut too. Whilst the natural taste of the beef was great, the Chuck Roll seasoned with a sweet-spiced sauce packed a nice umami punch. Not exactly spicy, the flavourful meat had just the right amount of texture (a lean cut with fine marbling). And rice is a must, so the course included a bowl of Niigata Uonuma Rice.

Interested? Book for yourself on the DiningCity app or www.restaurantweek.sg!
    
#nespressorestaurantweek

Truly an assortment of Japanese Wagyu beef such as Ohmi and Kobe. There's also the Australian Wagyu too. The chicken and pork BBQ meats are good too. Yummy yummy yum yum yum. Posted by Ah Leong San 2016 September 20

If I am beef, please lemme be Kobe. Great set. Really fresh sashimi, mostly amazing beef and we added on the very awesome truffle chawanmushi. The sparkling sake was a lovely touch.

Carved from the chuck under blade, its name means 'cushion' in Japanese, and the meat has an appropriate tender, buttery texture.

The luscious, savoury flavour has a hint of sweetness. Delicious!

With high fat / marbling, this tender Hungarian pork has a delicate, savoury sweet, elegant flavour. Not heavy on the palate.

Often called 'the Kobe beef of pork'. Don't often see this rare breed!

The pinnacle of beef, sourced from Tajima cattle, its premium pricing is evident in the high fat / marbling, savoury, meaty flavour, and texture which seemingly melts in the mouth.
Like eating silk. It's divine!