Expat Choice | A Refreshed Array of Wagyu Bentos at The Gyu Bar

A Refreshed Array of Wagyu Bentos at The Gyu Bar

Published - 23 October 2021, Saturday

Indulge in an assortment of premium Japanese wagyu with The Gyu Bar’s new bento boxes ($58) – the latest additions to the restaurant’s line-up of signature wagyu bentos.

Available for dine-in and takeaway, each bento is paired with a refreshing side salad of mixed greens with a sweet and savoury sesame dressing. Available until 31 October 2021, enjoy a complimentary side of Sakura ebi crackers (usual price $8) with every order of the new bentos.

Much like the three wagyu bentos launched in 2020, The Gyu Bar’s new bentos continue to showcase creative ways to indulge in luscious wagyu. The Wagyu Sushi Bento presents two styles of wagyu in a box – four Kumamoto A5 Kainomi wagyu nigiris and wagyu chirashi. The latter boasts a medley of textural delights featuring premium Hokkaido A5 Karubi, ikura, diced takuan, tamagoyaki and cucumber, finished with a spoonful of silky Hokkaido uni.

Gyu Bar

The irresistible Surf & Turf Bento brings together the delectable union of Hokkaido A5 Karubi wagyu and Hokkaido scallops. The rice is first sprinkled with seasoned sesame and seaweed, then topped with flavourful Karubi yakiniku and delicate discs of scallops crowned with savoury mentaiko sauce.

For pure enjoyment of wagyu, the Wagyu Tongue Yakiniku Bento presents Australian wagyu tongue – in both thin slices and thick, succulent morsels – and Hokkaido A5 Karubi yakiniku draped over rice drizzled with yakiniku sauce. The bento is served with an onsen egg on the side.

The Gyu Bar offers their new bentos for dine-in or takeaway via self-collection and island-wide delivery, available daily during lunch (12pm to 3pm) and dinner (6pm to 10pm). Reservations and orders may be placed via phone at +65 6732 0702 and +65 9150 3164, or online

Comments

Sylvia Fernandes

16 Oct 2021 , Sat

386 comments

ELITE

RATED 7 / 8

Tucked in to an enclave of restaurants on Stevens Road is The Gyu Bar, a specialist in premium beef. Known for yakiniku since opening in 2018, it has extended its offering to include shabu-shabu and sukiyaki.

If you are a Wagyu lover then come on down to experience the ever-so-specialised marbled meat from a variety of prefectures across Japan. The new nine course Wagyu omakase showcases these delicate and superior selections, all of which are amazing in their own right.

For $238++ per pax and 24-hour advanced notice, The Gyu Bar will blow your mind away. Diners will taste seven Wagyu breeds, every single one a melt-in-the-mouth experience.

Hard to match anything I had ever had before in terms of taste and presentation, the nine-course fare was served in beautiful Japanese crockery that boasted stunning colour and design.

Being an art lover, my attention to detail like this made my experience even more enjoyable. The Gyu Bar styled in a modern interior of clean lines, seats 35 people in this intimate restaurant.

Not much of a Japanese curry lover, I devoured the steak katsu curry (surprisingly) with Tankaku wagyu. Crusted on the outside and served on a bed of dry curry this turned out to be one of my favourite dishes.

An interesting story for the night was the Sanuki Olive brand of meat that hails from the Kagawa Prefecture. Pressed olives are added to cattle feed which lends a rich umami flavor to the marbled meat.

As the courses were consumed I noticed the difference between one Wagyu and another. The Satsuma from Kagoshima Prefecture had an intense buttery flavor, different to the one I had in the dish before.

This meat won the 2017 Wagyu Olympics, another bit of trivia I learnt through the night. If you are planning to visit The Gyu Bar, do challenge yourself to observe the different flavours in each type of Wagyu served.

Now I know that Wagyu is not just Wagyu, especially in specialist restaurants like The Gyu Bar, where fine meats are distinguished and a discerning palette helps.

The omakase meal includes different styles of cooking - yakiniku, sukiyaki, shabu-shabu and more. With smokeless grills at each table you don’t have to worry about smelling like meat by the end of the night.

To end this most exquisite meal I was offered a Furano Wagyu from Hokkaido with a choice of rice or udon. I had the rice option as my preference is always for a warm meal. Other diners at my table raved about the cold udon that presented a refreshing end.

Feeling completely satiated at the end of this most refined meal, I could not resist the macaroon and cheesecake that completed this elegant fare. From numerous condiments that accompanied every dish to presentation and quality of food, The Gyu Bar certainly trumped the night.

If you have but a petite appetite, then consider a quick lunch with main, soup and salad, though the five-course Executive lunch omakase menu is also a fine choice.

Other meats, seafood and vegetables are also on offer for those who steer away from red meat. Personally I feel it would be a shame to miss out on the superior Wagyu varieties on offer at The Gyu Bar.

It is obvious that there are culinary masters behind the scenes, one in particular being Chef Tomoo Kimura of the one Michelin starred restaurant at Palais Renaissance.

This meal was an ode to Wagyu gastronomy and I thoroughly enjoyed it!