Embark on a real Japanese Wagyu beef journey in more ways than one. Two special concepts – ABURIYA Japanese Wagyu Yakiniku and The Container Wagyu Tapas & Bar, located right next to the iconic Singapore River, both F&B concepts are situated side by side, offering a comprehensive Japanese Wagyu experience.
At ABURIYA, they believe in “nose to tail” philosophy, where they ensure that they use all the cuts of the Japanese Wagyu beef they have imported from their partner farmers, to minimise wastage and also to show the various unique cuts of the beef.
Their pure Japanese Wagyu is sourced from farmers across Japan, whom they regularly visit. They believed in their philosophy and commitment to artisanal farming methods, with the common goal to achieve high quality Japanese wagyu.
ABURIYA imports their own ‘bincho’, also known as ‘white charcoal’, from their own source. A Japanese tradition for yakiniku, grilling Japanese wagyu over ‘white charcoal’ imparts a special flavour to the slices of Wagyu beef.
WATCH THE VIDEO:
We ordered the following with Alex’s help and recommendation.
Before we try the Wagyu beef, it is recommended to try their sake. We had the Dassai 50 Junmai Daiginjo.
獺祭 Dassai 300ml
It is light, balanced, clean and easy drinking. There are wonderful fruits on the palate without coming off too sweet.
HOKKAIDO EDAMAME -Soy bean from Hokkaido
Edamame are immatured soybeans that have been blanched in salt water before eaten. It is a popular Japanese healthy appetizer that is enjoyed before meals.
WAGYU TARTARE- With fried garlic and noodle. Crispy to dip and be eaten.
‘SMOKING’ WAGYU CARPACCIO
Carpaccio is a dish of raw meat thinly sliced or pounded thin and served mainly as an appetizer. This dish is presented in a dramatic way , with smoke in a glass jar. Watch the video to see what I mean. Smell of Sakura Flower
Sōmen (素麺) are very thin white Japanese noodles made of wheat flour, less than 1.3 mm in diameter. The noodles are usually served cold. The noodles’ diameter is the chief distinction between sōmen and the thicker wheat noodles hiyamugi and Japanese wheat noodles udon. Sōmen noodles are stretched when made, as are some types of udon noodles. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried. This yolky somen is delicious, smooth and silky.
ONSEN TAMAGO- Soft egg with ikura and oba leaf.
Onsen tamago is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan.
WAGYU NEGISHIO YUKKE
Yukke is a raw dish in Korean cuisine, usually made from raw beef seasoned with various spices or sauces. It is similar to a steak tartare. Usually the most tender part of beef will be used. The beef is thinly julienned with the fat removed, then mixed with seasoning. This Yukke is made with lean meat, which brings out the full taste of the Wagyu beef
Japanese Style Potato salad with Bacon, onion and mayonnaise
TOKUSEN WAGYU MORI
Special Selection of 4 types of premium Kuroge Wagyu based on the best cuts featured on the day.
Kobe, Ohmi, Matsuzaka and other highly coveted Japanese beef brands actually belong to a prized category known collectively as kuroge wagyu, which all hold the highest possible A5 beef ranking. Meat from this elite group is renowned for its sumptuous texture, rich taste, and superb aroma. Fine grain and excellent fat content, showcased by exceptional marbling, are also trademark kuroge wagyu traits that dazzle the connoisseur with every mouthwatering bite.
The intense degree of care involved in raising many of these cattle has taken on almost mythic proportions, with some supposedly given appetite-increasing beer and even treated to individual massages to increase marbling. Whether true or not, the fine flavor and consistency created as a result are indisputable. Since kuroge wagyu represents a mere 15-percent of all beef produced in Japan, it is extremely rare both in and outside of Japan.
DONABE GOHAN – FRESHLY COOKED RICE IN EARTHEN POT (FROM JAPAN)
This is cooked upon order so its recommended to place order once you step in and allow 20 – 30 mins to cook the rice.
Wagyu beef eaten with premium Japanese rice, a match made in heaven.
WAGYU JO KARUBI -Prime Short Rib
It’s time for dessert.
In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol, and/or, to a lesser extent, air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment
HOKKAIDO CARAMEL PUDDING- a delicious traditional dessert with creamy caramel over silky custard
The first few dishes were ordered from The Container Tapas Menu.
Why this name?
In Hokkaido, wagyu farmers have a second ‘home’.
At the end of the day, they gather in an old, used container, converted into an informal ‘bar’. It is here where they share anecdotes about their day’s work and their family (or how some miss theirs who live in other prefectures). They enjoy small plates of wagyu dishes, served up along with sake and beer. Sometimes, the farmers take turns to prepare their hometown wagyu specialities. Laughing, bonding, over their stories. A place of camaraderie and friendship. This is a celebration of life.
That is the reason The Container is used for their Tapas Bar. Their tapas and cocktail bar is inspired by this experience.
After trying the Tapas menu, the ABURIYA menu offered selection of premium cut wagyu beef. If you like to try out, order the TOKUSEN WAGYU MORI, Special Selection of 4 types of premium Kuroge Wagyu based on the best cuts featured on the day. True to its name, meat from this restaurant is renowned for its sumptuous texture, rich taste, and superb aroma. Every bite is mouthwatering.
Highly recommended !
ABURIYA (BOAT QUAY) OPENING HOURS
6-11PM (SUNDAY, MONDAY, TUESDAY, WEDNESDAY, THURSDAY)
6-11.30PM (FRIDAY, SATURDAY & EVE OF PH)
THE CONTAINER OPENING HOURS
6-11PM (SUNDAY, MONDAY, TUESDAY, WEDNESDAY)
6PM-12MIDNIGHT, LAST ORDER AT 10.30PM
(THURSDAY, FRIDAY, SATURDAY & EVE OF PH)
For reservation please call: (65) 6532 0365