Fat Cow Welcomes the Queen of Wagyu - Matsusaka

For a limited time only, Fat Cow presents the glorious Matsusaka wagyu – crowned the “Queen of Wagyu” in Japan for its amazing flavour and texture. And with its arrival, the Sandai, otherwise known as the big three wagyus of Japan – Kobe, Ohmi and Matsusaka – are available in all their glory.

Fans of wagyu will know of the Sandai – unique on the palates and in the hearts of Japanese and of gourmets everywhere, these three varieties of beef are prized for the depth and finesse of their flavour, intramuscular marbling, and for their rarity. Of these, the Matsusaka is one of the rarest for global gastronomes – having been approved by the Japanese authorities for export only recently.

Diners can fully appreciate the luxurious wagyu in three different cuts – Ribeye (120g, S$198 ), Ribeye Cap (150g, S$288 ) and Striploin (150g, S$288 ). Marinated in a yakiniku sauce made in-house with shoyu, mirin, onions, garlic, sesame seeds, and spring onions, the wagyu is grilled on Japanese binchōtan, bringing out both the sweet-salty umami unique to Matsusaka, and its simultaneously melt-in-mouth and lightly chewy texture.

Alternatively, indulge in the Matsusaka Wagyu Donburi ($260 ), featuring a Matsusaka A5 striploin, seared to seal in the juices. Paired with ingredients like caviar and ikura which highlight the Matsusaka’s sweetness with their oceanic umami, the Matsusaka Wagyu Donburi is a revelatory indulgence. Little wonder then that this is Fat Cow’s most expensive donburi ever.

With only limited portions of the Matsusaka available daily, guests may secure a portion by calling the restaurant to pre-order.

In Japan, the Sandai – Matsusaka, Kobe, and Ohmi – dominated the hearts and tastebuds of many for decades. With the arrival of the Matsusaka in Fat Cow, we can finally taste why.