Treats

Fat Cow: 8-Course Wagyu Sushi Omakase In Singapore With A5 Kagoshima Wagyu

Name: Fat Cow: 8-Course Wagyu Sushi Omakase In Singapore With A5 Kagoshima Wagyu
Item: Fat Cow
Rating: 3.7
Author: Rachel Bong

Rachel Bong March 20, 2026

What happens when you combine two of Japan’s most popular dining formats: wagyu and omakase? At Fat Cow, the answer comes in the form of a Wagyu Sushi Omakase, a tasting menu built around premium Japanese beef.

Located in Tanglin, Fat Cow is known for its wagyu-focused offerings, so we were curious to see how the concept translates into an omakase format.

What To Expect From Fat Cow’s Wagyu Sushi Omakase

The Wagyu Sushi Omakase ($148++) is an eight-course tasting menu featuring Akune Gold A5 Wagyu from Kagoshima paired with Hokkaido Nanatsuboshi rice.

It’s only available for lunch from Mondays to Thursdays from 12pm to 3pm.

Each course presents wagyu in different preparations, ranging from light to indulgent.

The meal began with a Wagyu & Konbu Soup with Sake.

Despite its clear appearance, the broth was flavourful, drawing richness from wagyu shank and depth from the kelp.

A squeeze of lime helped to brighten the soup, keeping it balanced and easy to drink.

It was a simple but appetising opener that eased us into the next course.

Next was the Wagyu & Yasai Maki: thinly sliced beef wrapped around charcoal-grilled enoki, shiso leaf, finger lime, and marinated egg yolk.

The flavours were tangy and herbaceous, with the shiso and vinaigrette-marinated cucumber coming through first.

While the textures were interesting, I felt the accompaniments took away from the wagyu. A simpler presentation would help the beef stand out more!

My favourite course was the Wagyu Hand Roll.

Topped with a generous spoonful of uni, this was creamy, briny but still rich from the beef, enhancing its flavour without overpowering it.

The next three courses explored different takes on Otoro Wagyu Nigiri. “Otoro” here refers to the fattiest cut of the beef, much like the fattiest cut of the tuna.

The first version was lightly heated on a Himalayan salt block and topped with wasabi.

While the salt block didn’t add noticeable flavour, the quality of the wagyu stood out: clean, rich, and not gamey.

The second version was finished with yuzu kosho. I liked this the most of the three, with the citrus and slight spice helping cut through the fattiness.

The final nigiri was aburi-style, with the sear helping to bring out the alluring wagyu flavour. The addition of sudachi citrus helped to keep the bite refreshing.

I did feel the beef cuts were too thick, making them a bit chewy. A thinner cut would have made for a better texture overall.

The last savoury course was a Wagyu Futomaki with Unagi, combining burdock, white asparagus, and shiitake mushroom, finished with shaved cured egg yolk.

While both the wagyu and unagi stood out individually, the overall combination felt slightly mismatched and less cohesive compared to earlier courses.

Bonus: For those looking to add on, there’s a Mini Wagyu Chirashi in Caviar Tin available for a $60++ top-up.

As expected, the combination of uni, wagyu, and caviar works well together: rich, indulgent, and hard to go wrong.

I enjoyed it! But I personally think it is not a ‘must-order’ given how wagyu-heavy the menu already is.

The meal concluded with Seasonal Fruit. In our case, it was musk melon and strawberry.

It was a simple but refreshing way to end the meal, especially after the richness of the earlier courses.

Is Fat Cow Wagyu Omakase Worth It?

If you’re curious about unique food concepts, the Wagyu Sushi Omakase at Fat Cow is worth trying at least once.The quality of the wagyu is great and some of the courses offer interesting takes on how the ingredient can be presented beyond the usual steak format.

But if your goal is to enjoy wagyu for what it is, Fat Cow’s classic steak offerings may deliver a more straightforward (and potentially better value) experience.

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