Modern sukiyaki and shabu-shabu restaurant Black Cow has launched its Winter menu, which showcases seasonal wagyu and seafood, available from now till Feb 28, 2022. Only meat from Japanese black cattle or “kuroge wagyu” is used here, prized for its sumptuous texture and rich taste.
For starters, we had the Kushiage ($38++), a katsu beef fillet that utilises offcuts from the restaurant’s A5 wagyu beef selection. Served atop pan-seared foie gras, it makes for a decadent mouthful. There’s also a seasonal wagyu-focused starter with each sukiyaki or shabu-shabu course; we had juicy rib fingers served with daikon and a yuzu kosho for a spicy, citrusy kick.
We tried the sukiyaki set ($158++, A5 Wagyu beef / $238++, A5 Hida-gyu beef) and it’s sublime with premium beef slices and vegetables (top up for seasonal vegetables and mushrooms) cooked tableside in a master sukiyaki stock. Once done, the mouthwateringly tender beef slices are dipped in raw pasterurised egg (or you can opt for an onsen egg).
The extravagant donburi bowls are must-tries; our favourite is the Signature Sukiyaki Don “All in One“ ($128++), an indulgent and deliciously garlicky mix of thinly-sliced, sukiyaki-style A5 Wagyu beef, uni (sea urchin), glazed foie gras, caviar, onsen egg, and black truffle atop plump AAA grade Nanatsuboshi short-grained rice.
And if you have room for dessert, make it the restaurant’s signature Truffle Monaka ($35++) that has Madagascar vanilla ice cream perfumed with truffle shavings and sandwiched between wafer shells. Otherwise, the Warabi Mochi ($12) is a delightful treat, too.
Black Cow is at 26 Beach Rd, #B1-20 South Beach Avenue, Singapore 189768.
