As a beef lover who salivates at the mere mention of the words “Japanese wagyu”, the opening of Gyu San, a wagyu-centric butchery and sando shop in Tanjong Pagar, had me raring to go.
Located just outside Tanjong Pagar MRT, the cosy 25-seater indoor section boasts sprawling floor-to-ceiling glass windows, alongside an airy alfresco area. You won’t miss it — the intoxicating aroma of fatty wagyu hits you from a mile away.
As a one-stop shop for premium farm-to-table Japanese wagyu, the butchery, helmed by Chef Linh (AKA one of Singapore’s few female butchers), offers an extensive and exclusive range of over 55 premium Japanese wagyu cuts from different prefectures of Japan.
Be it prime selections like ribeye and tenderloin or secondary cuts like flank and oyster blade, you are bound to find the best meat that suits your needs. From saikoro steak and sukiyaki sets to hamburger patties and stew cuts, the butchery is equipped with everything you need to cook up a (beefy) storm at home.
Gyu San is also the only place in Singapore where you can get katsu sandos and chips fried in top-grade Japanese wagyu fat obtained from the butchery.
There’s is pasty or overly processed bread to be found here — the sensational sandos crafted by Chef Tomoyuki Kiga are all constructed with shokupan (Japanese milk bread) toasted in wagyu fat (but of course).
But first, the Wagyu Chips (S$8). Thinly sliced russet potatoes are fried in wagyu fat and finished with a sprinkling of furikake — crispy, fragrant, and extremely addictive.
I only wish it was served with some sort of tangy aioli (with yuzu, perhaps) to cut through all that richness.
You’ve also got the A5 Yakiniku Salad (S$18) — crisp greens in a citrusy dressing topped with melt-in-your-mouth A5 wagyu yakiniku.
Now, this is a salad I’d gladly have seconds of. Is it healthy, indulgent, or both? I’ll leave that to you to decide.
Although many cafes and restaurants have been rolling out tamago sandos like there’s no tomorrow, Gyu San’s rendition is one of the best I’ve had so far.
Fluffy Japanese omelette with wasabi aioli takes centre stage in the perfectly compressed Tamagoyaki Katsu Sando (S$18). It’s well-balanced, without being too cloying or sweet, and I can definitely see it being a hit with young and old alike.
The one and only seafood option on the menu is the Ebi Katsu Sando (S$28), which features juicy minced shrimp patty prepared using fresh Australian crustacean that is breaded and deep-fried to a gorgeous golden hue.
The superb housemade tartare sauce ties everything together, yielding an incredibly moreish end result I cannot get enough of.
All wagyu katsu sandos served here are made with the prized Kamichiku’s Satsuma Gyu 4% Miracle, a richly marbled A5 wagyu highly sought after for its full-bodied flavour and distinguishing texture.
With three options to choose from, I tried the A5 Striploin Katsu Sando (S$48), an unbelievably beefy and tender cut that was juicy to the nth degree. It was pure, unadulterated bliss — a dream come true for a wagyu fanatic like me.
If you want to really treat yourself, splurge on the pièce de résistance, the A5 Chateaubriand Katsu Sando (S$62) and saving room for the uncommonly found Fresh Fruits Sando (S$12), a dessert sandwich stuffed with seasonal fruit and housemade whipped custard cream.
The ultimate wagyu experience awaits — go get your hands on some sandos (and thank me later)!
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