Fat Cow introduces their latest offering: Shiki Omakase, meaning Omakase of the Four Seasons. It’s a 13-course sushi experience using the freshest seasonal ingredients from Japan, curated and crafted by Head Chef Shingo Iijima.
The best part? It’s priced at $88++/pax for both lunch and dinner. Just based on a quick scan of the menu, the Shiki Omakase sounds like a great deal with all the premium ingredients you’re getting from the meal.
Shiki Omakase by Fat Cow
The meal starts with a seasonal appetizer. For Spring, we got a Chawanmushi with shiitake mushroom, chicken and prawn with a side of Manganji chilli pepper simmered with bonito flakes.
It follows with an assortment of sushi courses, ten, to be exact. The sushi is crafted using Hokkaido Nanatsuboshi rice, with Chef Shingo’s signature blend of red vinegar.
Some highlights were the Otoro, a rich, fatty bluefin tuna lightly cooked atop a block of Himalayan salt. Diners can also opt for the Chutoro, a medium-fatty cut of tuna.
The Hotate is also something to look forward to, a fat, plump scallop marinated in rich tamari soy sauce. The texture from the scallop is amazing, and it just provides a burst of umami in your mouth.
Other cuts include Hirama, elevated with a touch of sudachi citrus and sea salt, and the Shima Aji, a striped jack topped with shoyu-marinated onions.
The Wagyu Handroll marks the end of the meal before dessert is served, and being at Fat Cow, what better way to end than with some wagyu? It brings together Kagoshima Akune Gold A5 and Bafun Uni in a handroll.
For desserts, they offer a daily selection of ice cream, but there’s also an optional Japanese-style shaved ice available at an additional $12++/pax, featuring housemade soymilk mochi, hojicha syrup and more.
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Fat Cow
1 Orchard Boulevard, #01-01/02, Camden Medical Centre, Singapore 248649
Mon-Sun, 12-3pm, 6pm-10:30pm
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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