At Wagyu X, a recently opened Japanese steakhouse on Club Street, Chef Masahiro Takada showcases a rare Hokkaido special wagyu crossbreed, a delicacy not often found outside Japan. This particular breed is celebrated for its exceptional balance, offering both the melt-in-your-mouth texture of Wagyu and the rich, beefy juiciness reminiscent of Angus beef.
Vinaigrette Cherry Tomatoes and Seaweed 3/5
The dining experience kicks off with a delightful Amuse Bouche - Vinaigrette Cherry Tomatoes and Seaweed, adorned with luscious Ikura pearls. This appetizer expertly whets the appetite for the dinner ahead.
Corn Mousse with Uni 4/5
The spotlight at Wagyu X remains firmly on the beef. While the restaurant prides itself on its exquisite cuts of Hokkaido special Wagyu crossbreed, it also boasts a well-curated selection of seasonal appetizers to complement the star of the show. The Corn Mousse with Uni ($30) is a silky revelation. The dish offers a mouthful of corn mousse, tantalizing the palate with the delightful popping pearls of salmon Ikura. The crowning touch of Bafun Uni adds a burst of flavour, resulting in an explosion of taste that sets the tone for what's to come.
Hokkaido Scallop 4.5/5
A Hokkaido Scallop ($26) creation further excites the senses. This dish takes sashimi-grade whole medallions of scallops and bakes them in a flavoured butter infusion. Accompanied by a housemade capsicum puree, it elevates the sweet creaminess of the scallop to another level.
Wagyu X Ribeye 4.8/5
Onto the main attraction, the Wagyu X itself, which comes in three iterations - Wagyu X Sirloin (500g $160, 1kg $300), Wagyu X Ribeye (500g $125, 1kg $240), and Wagyu X Tenderloin (250g $120, 500g $230). We started our carnivorous adventure with the Wagyu X Ribeye. Each slice is thoughtfully seasoned with a gentle sprinkle of salt, allowing the bold natural flavour and texture of the meat to shine. The ribeye boasts an ideal balance of lean meat and fats. Grilled to perfection, it presents a delightful charred edge, with the fats, after grilling, exuding a tantalizing aroma.
Wagyu X Sirloin 4.5/5
For those who prefer a more substantial bite, the Wagyu X Sirloin will be a suitable choice. This cut offers a bolder and more intense flavour than the ribeye, ensuring a satisfying indulgence for meat lovers.
Cream Spinach 4/5
Matsutake Fries 3/5
Roasted Japanese Pumpkin with Walnut 4.2/5
To round off the dining experience, diners can complement their steak with an array of tantalising sides. The Creamed Spinach ($12), sautéed in garlic, the Matsutake Fries ($12), and the Roasted Japanese Pumpkin with Walnut ($12) are excellent choices. Personally, I found the Roasted Japanese Pumpkin with Walnut to be a standout. This dish features sweet and tender pumpkin complemented by candied walnuts, adding a delightful nutty dimension.
Tiramisu 4.2/5
For dessert, the house speciality is the Tiramisu ($18). It's created from the same recipe as Chef Masa's sister restaurant, Ristorante Takada. This deconstructed masterpiece allows diners to savour the individual ingredients or enjoy them as a harmonious whole. What sets this tiramisu apart is the preparation of the ladyfingers. Instead of soaking them in coffee liqueur beforehand, they are quickly dipped upon order, resulting in a tiramisu with a delightful crunch, a unique twist on this classic dessert.
Burnt Cheesecake with Ice Cream 4/5
Alternatively, those with a sweet tooth can opt for the Burnt Cheesecake with Matcha Affogato ($24). This rich cheesecake is a delightful conclusion to the meal, especially when paired with a cold serving of vanilla ice cream and matcha sauce.
For busy executives in the CBD, Wagyu X offers a 3-Course Set Lunch Menu starting at $38++. This set menu includes a starter, main, and dessert, providing a quick yet savoury lunch option while allowing diners to experience the unique flavour of the Wagyu crossbreed. Wagyu X at Club Street indeed offers a rare and satisfying journey into the world of exquisite beef dining.
Note: This is an invited tasting.
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