Discover new and bold flavours with Fat Cow’s Aki Matsuri seasonal menu. Inspired by the autumn season and available for a limited period, the 12-course omakase menu features the premium Kumamoto beef, from the only free-grazing wagyu cattle in Japan.
From now till 17 November 2019, the Aki Matsuri menu is available only for dinner at $250++. Diners can pair the beef courses with a range of specially-curated alcohol selection, handpicked by Fat Cow’s sake sommelier for an additional $95++.
Begin the dining experience on a delightful note with the Aki Chinmi moriawase, an appetiser with Torafugu fin sake, shark soft bone, abalone liver, cream cheese miso yaki and tsubugai umani. The Sun Foods Blended Whisky ‘Gin’ High Ball is a special creation that accentuates the various flavours.
Up next is the Zuwai kani Chawanmushi, an ethereal egg dish made of snow crab chawanmushi with kani miso sauce.

Beef connoisseurs will enjoy the Shimofuri Wagyu Sashimi Nigimaki, with thinlysliced beef paired with leek, gold leaf and three kinds of Japanese spices. Elevate the dining experience with the Yasakaturu Kamenoo Kurabu Junmai Gingo, a seasonal sake.
Enjoy the Kaki Ume Wan seafood soup with oyster and plum before tucking into the Seiro Mushi, served with bamboo-steamed beef with ponzu sauce. Have a sip of the light-bodied Kaze no Mori, an Alpha Type 1 sake, that refreshes the palate with a slightly sweet mouth-feel.

The Sukiyaki follows next with premium striploin sukiyaki and black truffle, paired with Fat Cow’s Private Label Daiginjo, created and available exclusively at Fat Cow. An assortment of gingko nut, chestnut, shimeji mushroom and tenderloin flavours joins harmoniously in the Aki Tempura Moriawase. Proceed to the Zabuton Grill, with its chuck flap grilled to perfection, and pair it with the light and gentle Sawahime – Daiginjo, Shin Jizake Sengen.

The satisfying crunch of The Fat Cow Wagyu Sandwich with breaded wagyu Miyazaki A4 chateaubriand is certain to surprise and please. The Wagyu Striploin Aburi Nigiri Sushi follows, with charcoal-seared striploin sushi topped with sea urchin and complemented by the Kaicho Pure Malt OTR. Savour the Chef’s Special Donabe Truffle Meshi, a classic Japanese claypot rice topped with sliced black truffle.
Round up the evening with the refreshing Japanese Musk Melon & Kisetsuno Sorbet, paired with the Umeshu Fukui Higashimikawa No Megumi

To make a reservation to dine at Fat Cow, please visit

http://www.chope.co/singaporerestaurants/restaurant/fat-cow-singapore

or call +65 6735 0308.

For more information on Fat Cow, please visit http://www.fat-cow.com.sg

(Photo Credits: Fat Cow)