- Sashimi Bowl
- Ox Tongue
- Wagyu Oyster Blade
- Wagyu Short Rib 9+
- Wagyu Harami
- Pork Belly
- Ocean Prawn Jumbo
- Butter Cheese Sweet Potato
- Cold Udon
It was off to a pleasant start with the Sashimi Bowl. The beautiful and stunning presentation made way for some of freshest sashimi we’ve come across. The salmon slices were incredibly tender, as were the delicate pieces of tuna, all offering up a beautiful texture and pleasant flavour without so much as a hint of fishy sensation. In contrast, the scallops, sandwiched between slices of lemon, offered up an interesting flavour.
We proceeded to the Wagyu Harami and Wagyu Short Rib. Both offering 9+ grade of marbling, the suitably fatty bits were intricately intertwined with beautifully flavoursome protein. The Wagyu Harami was lightly scored and seared on the grill with lime, offering an exceptionally tender and juicy experience. The Short Rib on the other hand was a tad tougher, though provided more texture and flavour with each chomp down.
The Jumbo Prawns were another highlight of the evening. We’ve never come across such giant prawns, and having been cooked on the charcoal grill, the slight smokiness of the charcoal perfectly complemented the fresh prawn flavour. The protein was incredibly crunchy and tender, with delicious juices squirting out with each bite. Hands down, easily one of the best prawns we’ve come across.
Both the Ox Tongue and the Wagyu Oyster Blade didn’t disappoint the slightest. The Ox Tongue was tender and rather bold in flavour, which was well complemented by a slice of charred lime. The Wagyu Oyster Blade though, was just pure meaty goodness. With the marbled fat nicely rendered down, every bite was bursting with flavour and incredibly juicy and succulent thanks to the still-pink inner.
Personally, the Butter Cheese Sweet Potato didn’t really tickle my fancy. The sweet and savoury combination didn’t quite gel for me, nor did the flavours excite. Our sweet potato definitely needed to be a softer mash to provide a more fluffy and smoother texture. However, this was definitely a crowd favourite of the evening.
Genuine and authentic Japanese food is often hard to pull of outside of Japan, though Shinbashi Yakniku has done just that.
Paying great respect to fresh, quality ingredients is a must in Japanese cuisine, and the simple nature of a charcoal-pit barbecue ensured that the unadulterated and fresh sensations of these quality ingredients were evident in every single bite.
Would Penguin Eat Again?
Sure. Count us in for more fresh seafood and marbled wagyu!
Penguineats would like to thank WECollective for inviting us to Shinbashi Yakiniku.