Steak Sudaku @ Beach Road - Omi Beef Steakhouse , Importing The Prized Beef Directly From Shiga Prefecture

Steak Sudaku has recently opened its second outlet along Beach Road. Specialising in Omi beef, one of Japan's top wagyu brands with over 400 years of heritage. The restaurant imports its prized beef directly from Shiga Prefecture.

The menu features three types of beef cuts with varying degrees of marbling alongside other non-steak dishes that showcase the versatility of this premium ingredient. Steak options include the A5 Regular Wagyu Steak ($29.80/150g), A5 Grade Lean Wagyu Steak ($34.80/150g), and A5 Grade Marbled Omi Beef Steak ($39.80/150g). I tried both the Lean Wagyu and the Marbled Omi Beef.

A5 Lean Wagyu Steak 4.5/5

The A5 Lean Wagyu Steak offers a cut with a higher proportion of lean meat and finer fat particles. As it's derived from a more muscular section, the steak had a chewier bite and a meatier texture. I was pleasantly surprised by the depth of flavour in each bite, especially given that it's a leaner cut. The savoury steak sauce poured over upon serving added an umami-rich dimension to the overall profile.

A5 Marbled Omi Beef Steak 4/5

In contrast, the A5 Marbled Omi Beef Steak, with its high-fat marbling, was sliced thinner and given a quick sear on both sides before being served on a hotplate. The thinner cut helped render the fat more effectively, resulting in a rich and flavourful bite that wasn't overwhelmingly fatty. That said, the tail end of the steak was slightly drier than the centre. Overall, the steaks were satisfying, though I felt that the black pepper seasoning and steak sauce could be toned down, allowing the natural flavours of the beef to shine.

There's also an option to turn your steak into a set by topping up for Salad ($2.80), Soup ($2.80), and Rice ($3.80), all of which come with free refills. The salad, essentially sliced cabbage, was quite basic and skippable, especially since pickles were already provided at the table. The soup, made from beef trimmings simmered for three hours, felt homely and rustic in the best way, though it could benefit from less salt. The rice was plump, glossy, and enjoyable, something I would much prefer over the wedges that were served alongside the steak.

Stepping into Steak Sudaku feels like walking into a small, rustic eatery in Japan. With its simple furnishings and somewhat makeshift decor, it’s a no-frills spot for diners craving a fuss-free wagyu steak experience.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Steak Sudaku
Concourse Skyline
302 Beach Road
#01-09
Singapore 199600
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 11pm - 3pm, 5pm - 9pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to The Concourse. Continue to Concourse Skyline. Walk to destination. Journey time anbout 5 minutes. [Map]

665 Degrees Fahrenheit (665°F) @ Andaz Singapore - 'Tastes & Tunes', Strum Up an Unforgettable Night by Guitarist Dansen John

We had a thoroughly enjoyable night out at 665°F, which is perched on Level 38 of Andaz Singapore. Specialising in meat-centric cuisine with Southeast Asian influences, the restaurant boasts an imported PIRA oven from Barcelona. Fuelled by a mix of charcoal and wood, it reaches a searing 665 degrees Fahrenheit, imparting bold, authentic grilled flavours and the irresistible aroma of barbecue to every dish.

On this occasion, we were treated to the full experience of 665°F. First, we had our dinner in the main dining room, enjoying some of their signature dishes. Then, we adjourned to The Cellar for their 'Tastes & Tunes' experience, where guitarist Dansen John serenaded us.

The Cellar is an elegant, cosy, and dimly lit space that offers an extensive selection of Old and New World wines, all set against the stunning backdrop of Marina Bay. Within this understated, luxurious lounge setting, Dansen's soulful blend of jazz, blues, and acoustic pop creates a rich, contemporary soundscape. It's a sophisticated way to unwind, and guests can enjoy a curated selection of fine wines, small plates, and nibbles, such as sliders, olives, cheese and ham, wings, and fries. Cellar Sessions take place every Saturday from 8:30 PM onwards.

Signature Sourdough Bread and Seasonal Dip

Dinner began with a serving of their warm Signature Sourdough Bread, accompanied by a seasonal dip that was especially satisfying, complemented by a touch of their freshly ground pepper.

Crudo Of Hiramasa Kingfish & Yellowfin Tuna 4.2/5

Next, we were served a cold appetiser of Crudo of Hiramasa Kingfish and Yellowfin Tuna dressed in a zesty tomato ponzu. The dish was garnished with tomberries, crunchy pickled cucumber, and a drizzle of gamtae oil. The textures were lovely, and it made for a light, refreshing start that whets the appetite for the courses to come.

Tomato Salad 4/5

For my dining companion, who doesn't take raw fish, they thoughtfully offered a bright and refreshing Tomato Salad instead.

Traditional French Onion Soup 4.5/5

Next, we were served their Traditional French Onion Soup, a dish I was particularly excited about, as I absolutely love French onion soup. Presented in a deep bowl, their version featured a rich, slow-cooked onion broth that was hearty and delicious. In place of the usual croutons, it offered a local twist with crispy youtiao, topped with a golden, savoury layer of melted Gruyère cheese.

665°F Wagyu Tasting, 4.5/5

For the main event, we savoured three exceptional cuts of beef, each showcasing distinct qualities. The first was the Tajima Cross-Bred Wagyu Bavette, with a Marble Score of 4-5, offering a tender yet robust flavour with a satisfying balance of fat and meat.

Next, the Robbins Island 100% Full Blood Wagyu Tenderloin, with an impressive Marble Score of 7-8, stood out for its rich depth of flavour and melt-in-your-mouth tenderness.

Finally, the Satsuma Full Blood Wagyu Striploin, graded at Marble Score A4, was juicy and buttery, enhanced by the accompanying beef fat.

Among these cuts, the Robbins Island Full Blood Wagyu Tenderloin was our favourite! The beef was served alongside tomatoes, roasted garlic confit and a Sumac Selection of Mustards and Sauces, complementing each cut well.

We were also presented with three side dishes to accompany our wagyu tasting plate:

Roasted Yukon Potatoes 4/5

Potatoes are a must-have when enjoying steak, and this side dish did not disappoint. Golden and tender Roasted Yukon Potatoes were tossed with fragrant curry leaves and a touch of dried chilli.

Crispy Brussels Sprouts Sesame 3.5/5

Crisp-fried Brussels Sprouts are elevated with nutty sesame seeds, a kick of fresh jalapeño, and topped with delicate shavings of smoky bonito from Cameron Highlands.

Padron Peppers 'A La Plancha' 3.8/5

Charred to perfection on a hot griddle, these mild Padron Peppers are served with a cooling drizzle of tangy hung yoghurt, balancing smoky heat with creamy freshness.

Whiskey-Fired Ice Cream S'more 3.8/5

For dessert, the Whiskey-Fired Ice Cream S'more is a showstopper. A cube of Madagascan Vanilla & Salted Caramel ice cream is drizzled with hot fudge sauce, then flambéed with whiskey tableside. It's served alongside a graham cookie for the perfect finish. I only wish there had been less ice cream and a bit more marshmallow and hot fudge sauce instead!

In addition to their à la carte menu, 665°F offers 3- to 5-course signature dinner sets, along with an enticing $68++ unlimited steak frites deal available on weekends and public holidays. The service here was also excellent, and the team was warm, professional, and attentive throughout our visit. It's worth checking out for a relaxing night out or a special occasion.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


665°F
Andaz Singapore
Level 38
5 Fraser Street
Singapore
Tel: +65 64081255
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 23pm, 6pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit F. Walk to destination. Journey time about 5 minutes. [Map]

Sushi Muni (無二) @ International Plaza - New Kid On The Block, Offering $98 Lunch Omakase

Tucked away in International Plaza, Sushi Muni (無二) has quietly made a name for itself in just over six months since its opening. This intimate 10-seater omakase restaurant, often fully booked, has cultivated a loyal following who return time and again for Chef Chon's meticulous creations. The name 無二, meaning "one of a kind," perfectly encapsulates the restaurant's philosophy, offering diners a culinary experience marked by purity, precision and artistry.

We had the pleasure of trying their Omakase lunch, priced at $98 per person, which takes guests on a thoughtfully curated journey across multiple courses.

Umibudo Salad 3.8/5

The meal started with a refreshing Umibudo Salad. Served alongside hot green tea, the crunchy fresh seagrapes added a pleasant saltiness, balancing the light and palatable flavours of the salad.

Muzuku with Ebi Chawanmushi 3.8/5

The second course, Muzuku with Ebi Chawanmushi, showcased an interesting textural play with Japanese seaweed and minced shrimp, lightly accented by a hint of ginger. This creative take on chawanmushi was both surprising and enjoyable.

Sashimi 4/5

Next came the Sashimi course featuring Mizu Tako and Chutoro. The Mizu Tako is thinly sliced giant octopus leg, recommended to be paired with sea salt instead of the usual soy sauce, allowing its natural flavours to shine. The Chutoro was fatty, sweet and melt-in-your-mouth delicious.

Wagyu Sukishabu 4.5/5

The highlight of the meal for us was undoubtedly the Wagyu Sukishabu - Presented with great flair, the beautifully marbled Wagyu was lightly swished in broth right before our eyes, served atop a poached egg and finished with crispy sushi rice for added texture.

Tomio Miso Kuzu Somen 4/5

Following that was the Tomio Miso Kuzu Somen, served in a charming cup. Made with konjac, the somen offered a slightly crunchy texture, paired with tiny Tomio fishes in a soy milk broth that was light and refreshing.

The sushi selection featured five varieties: Shima Aji, Ama Ebi, Tachiuo, Otoro, and Uni. While the freshness was undeniable, we personally found the texture of a few pieces a tad slimy for our taste.

As a pleasant surprise, we were also served a bonus Handroll with Pickled Gourd, offering a sweet and crunchy bite. Additionally, the chef presented us with a special mackerel sushi of the day, which we found slightly fishy.

Torotakudon 4.2/5

Another standout was the Torotakudon, generously topped with fresh minced tuna and ikura, a dish that is both indulgent and straightforward

Miso Soup 3.5/5

Homemade Tamago 4/5

As we approached the end of the meal, we were served Miso Soup and an eye-catching Homemade Tamago. The tamago resembled a chiffon cake, subtly sweet and savoury with hidden layers of fish paste, shrimps and taro bits. This is such a delightful twist on tradition.

Matcha Pudding with Corn Shiratama and Hokkaido Red Bean 4/5

Dessert brought a satisfying close to the meal with the Matcha Pudding with Corn Shiratama and Hokkaido Red Bean. The handmade corn shiratama offered a wonderful mochi-like texture, while the stretchy matcha pudding and perfectly cooked red bean rounded off the dessert beautifully.

Sushi Muni offers an impressive value with their $98 lunch omakase, available Tuesday through Saturday, with two seatings daily. Choose either Sushi Omakase or the Omakase Course that we had. For dinner, guests can enjoy the elevated Muni Omakase experience for $198 per person. Whether you're a seasoned omakase enthusiast or a curious first-timer, Sushi Muni delivers an artful and memorable dining experience well worth trying.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Sushi Muni (無二)
International Plaza
10 Anson Road
#02-28
Singapore 079903
Tel: +65 8492 6387
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 6pm - 10pm
Tue-Sat: 1130am - 1pm, 130pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Keyaki @ Pan Pacific Singapore - A Refined Japanese Experience Under New Executive Chef Teruya Noriyoshi

Keyaki at Pan Pacific Singapore welcomes a new Executive Chef, Teruya Noriyoshi, at its helm. With over 28 years of experience, having worked alongside renowned chefs at globally acclaimed restaurants, including several Nobu outlets, Chef Teruya brings not just technical finesse but also a deep respect for seasonality and presentation that reflects the beauty of nature.

Amuse Bouche 5/5

The meal began on a high note with the Amuse Bouche, which featured a quartet of beautifully crafted bites that demonstrated a keen sense of balance and creativity. I started with the Foie Gras Terrine, which came piped into a crispy rice waffle. Infused with brandy, it was rich and luscious, doing a great job of whetting the appetite. The Octopus Carpaccio with White Shrimp followed, an exceptional pairing and meticulously plating of tender octopus carpaccio and creamy shrimp. The King Salmon Sashimi Spring Roll was light and refreshing, while the Japanese Sweet Corn Flan with Uni and Caviar delivered a bold, savoury-sweet finish that stood out for its intensity and creaminess.

Sous Vide Spiny Lobster 3/5

Next came the main appetiser, Sous Vide Spiny Lobster, with a White Miso Américaine Bavarois, Ikura, and Ume Jelly. It was aesthetically pleasing, but the texture of the lobster was slightly mushy at the ends. The Bavarois, despite being miso-based, turned out sweeter than expected, which slightly disrupted the overall balance.

Hokkaido Scallop 4/5

From the teppan counter came a perfectly seared Hokkaido Scallop topped with Wasabi Salsa and Caviar. The scallop was sweet and meaty, and the Wasabi Salsa gave it a bright lift that brought everything together.

Roasted A4 Iwate Wagyu 4.5/5

The main course featured Roasted A4 Iwate Wagyu, served with wasabi mashed potato and a Japanese egg yolk sukiyaki sauce. The beef was beautifully done, with enough fat rendered to bring out all its rich, deep flavours. The sukiyaki sauce, enriched with egg yolk, added a luscious umami boost, and I liked that the mashed potato had a rustic texture, which helped keep the dish grounded and not overly rich.

Nigiri 3.5/5

Following that was a sushi course with three types of Chef's selection Nigiri — Amberjack, Kinmedai, and Suzuki. The fish was fresh, and each piece offered a nice variation in texture and flavour, though I did find the rice just a little grainy in some bites.

Dessert 5/5

The dessert was a wonderful finish. A bittersweet Matcha Mizu Chocolate paired with delicate homemade Wagashi and seasonal fruits. The chocolate was smooth and paired nicely with the strawberry, but the wagashi was the real highlight, one of the best I've had, soft with the right amount of sweetness, carrying the classic flavours of a Japanese sweet.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.



Keyaki
Pan Pacific Singapore
Level 4
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]