Celebrate the most wonderful time of the year at The Gyu Bar with a remarkable festive menu that showcases snow-aged produce such as wagyu, sake, and genmaicha. The special a la carte dishes are available for lunch and dinner from 1 to 31 December 2021 for dine-in or takeaway.
Selected dishes are available for dine-in only. Snow-aging, also known as yukimuro, is a 200-year-old Japanese method that originated in Niigata, renowned as one of the regions with the heaviest snowfalls in Japan.
The people tapped on this natural resource to develop the unique technique of preserving food naturally in a snow-cooled storehouse. The stable conditions enhance the rich umami of wagyu and the natural sweetness of vegetables for exquisite dining experiences.
The beef specialist hails the joyous festivities with snow-aged A4 wagyu from Niigata featured in special a la carte dishes. The luscious wagyu is also offered as the special festive beef highlight on the signature 9-course omakase menus only for the month of December.
For starters, indulge in a refreshing wood-smoked Snow-Aged Wagyu Tataki ($32) that is topped with caviar and spicy radish to complement the beef’s umami notes. Snow-Aged Wagyu Katsu Curry ($28) pictured above presents a wagyu katsu that is deep-fried to perfection – crisp and golden on the outside and juicy within. It is served nestled in house-blended curry made with minced wagyu, as well as coffee, beer and red wine.
The Snow-Aged Wagyu Yaki-shabu Egg Dip ($55 for 60g) presents thinly sliced wagyu cooked over the grill, then folded into a bowl of local free range egg, warishita, and truffle.
Relish wagyu prepared yakiniku-style with the Yakiniku Cut Snow-Aged Wagyu Sirloin ($78) or the succulent Steak Cut Snow-Aged Wagyu ($98), both served with condiments to pair with the buttery wagyu. Bringing together warmth and conviviality for a cosy meal is the Snow-Aged Wagyu Shabu Shabu pictured above or Sukiyaki ($218 for 2 persons).
Enjoy 250g of snow-aged wagyu slices in one’s preferred style – dipped in light dashi broth or sweet and savoury sukiyaki.
Each set includes:
- Two appetisers of sakura ebi crackers and truffle edamame
- Assorted vegetables and tofu, konnyaku noodles, and Hokkaido rice
- 2 litres of house-made dashi broth
In addition, the sukiyaki set is packed with an additional 1 litre of sukiyaki broth, while the shabu shabu set includes ponzu sauce, sesame sauce, freshly grated radish and garlic, and spring onions.
For takeaways, guests may supplement their Japanese hot pot experience at home by renting a portable tabletop gas stove and pot for an additional $40+, inclusive of delivery and pick-up.
More snow-aged treats perfect for festive revelry
Complete the festive meal with an icy cold delight beloved by the Japanese. Kakigori ($18), a flavoured shaved ice dessert, resembles a petite mountain made of fine ice shavings as light as snow.
Available for dine-in only, the dessert is dressed in the festive hues of red or green with a choice of either matcha or strawberry flavour. Savour snow-aged wagyu paired with natural sweetness of snow-aged sake.
The unique Hakkaisan 3 Years Snow-Aged Junmai Daiginjyo ($45 per 180ml carafe; $168 per 720ml bottle) is gently aged and develops an exceptionally smooth and well-rounded profile.
For a non-alcoholic snow-aged beverage, pick the rich and toasty Snow-Aged Genmaicha with Matcha ($6 per cup), served either hot or iced and for dine-in only. Matcha is blended with Koshihikari rice from Niigata and green tea from Shizuoka, then snow-aged to heighten the tea’s naturally sweet and umami notes.
a. 30, #01-08 Stevens Rd, Singapore 257840
s. www.facebook.com/thegyubar
