RAW
F AT C OW
NIGIRI / SASHIMI
JAPAN
AUSTRALIA
UNITED STATES
Akami | tuna loin
Kuroge washu
Fullblood, wagyu cross and black angus
All-natural beef
There are no words to describe
the discovery of one’s first bite of
japanese beef. If you have never
experienced it, please look no further.
To serve wagyu, we founded ‘fat cow’
BLACKMORE RANCH
BRANDT BEEF
Few cattle produced in Japan have a
wagyu bloodline as pure as
Blackmore. In an effort to allow more
of our guests to experience David
Blackmore's exceptional beef, we
have chosen to showcase various
cuts not commonly presented in
restaurants. Our chefs or hosts will
be happy to explain today's offering.
We are proud to serve 100% source-verified,
antibiotic and hormone free beef from Brandt.
This American beef is grain-finished for 365
days on a sustainable ranch that grows the
alfalfa and corn used to feed the cattle. Brandt
beef exerts complete control over every
process in bringing this unique, natural
product from “farm to fork”.
Chu-toro | mid belly tuna
Otoro | tuna belly
Sake | king salmon
Madai | sea bream
Hamachi | yellow tail
Shima-aji | striped jacket
Hotate | scallop
Ama ebi | sweet prawn
Uni | sea urchin
TAI NO KURO-TORYUFU
15
18
23
12
12
16
16
12
18
38
38
Sliced bream with black truffle
and seasoned kelp
KATSUO NO TATAKI TO AMAZU
89
178
Grade A3 Sirloin
Half cut 150g
120
225
32
Hand-cut wagyu beef tartare with
white miso, salted plum and
sweet potato
Grade A4 Ribeye
Half cut 150g
Full cut 300g
120
238
Full cut 300g
148
288
12
Baby spinach salad with creamy
sesame sauce
MOMOTARO ‘SASHIMI’ SALAD
14
Thinly sliced Japanese fruit tomato,
mizuna, fresh herbs & ginger ponzu
ONSEN TAMAGO NO GYU ‘MARROW’ FURAI
Grain-fed for 400 days, Rangers
Valley F1 wagyu flatiron is a perfect
cut to showcase the crossbreed
qualities. The 300-day grain finished
black angus has been a chef's favorite
for the past 10 years. The sirloin is
meticulously dry-aged on the bone
for an unparalled angus flavor.
F1 Wagyu Flatiron
180g
45-day Dry Aged Sirloin
220g
COL D & H OT
NAMA HOURENSOU & GOMA-AE
The Butcher's Selection is our opportunity
to showcase some of the more unusual
cuts, to teach, to learn and to have some
fun. It is a chance to experience your
favorite beef with an entirely different
profile of texture and flavor.
58
Daily Selection
Half cut 125g
68
Full cut 250g
SUMIBIYAKI
SHABU - SHABU
SUKIYAKI
A simmering hotpot of mushroom
broth with traditional sauces and
garnishes
Cast iron provides even heating through
a rich shoyu stock sweetened
with rice wine
Please select your choice of beef from above
Grade A3 Sirloin
100g
78
Grade A3 Sirloin
100g
78
Grade A4 Ribeye
100g
82
Grade A4 Ribeye
100g
82
Grade A5 Ribeye
100g
99
Grade A5 Ribeye
100g
99
OT H E RS
Soy-soaked cubes of tuna over barley
miso bean curd with fresh ginger
DONABEMESHI
ZUKKIINI NO HANA TO KANI TEMPURA
Wagyu beef grilled over charcoal and finished in a claypot of baked rice with
onsen egg & house-seasoned shoyu
25
Crispy zucchini blossom stuffed with
steamed crab, scallop & mitsuba
KANI KOROKE NO TSUKEMONO
WAGYU SUJI NO TARE TO FOA-GURA
68
GINDARA SAIKYO YAKI NO HANA TO HAJIKAMI
16
Crisp and creamy crab cakes with
house-made pickle
48
Pacific black cod roasted in bamboo leaf & fresh ginger shoot
SAKE NO KAKI-TERIYAKI
24
Slow-cooked ox tendon and seared
foie gras with daikon
99
198
Steak grilled over binchotan charcoal, served with
sudachi and salt. Our chefs will match a sauce to
your beef
16
23
Butchery and meat conditioning are skills
acquired through years of hands-on
experience and we take great pride in our
understanding of beef.
FAT STYLE
Traditional ‘onsen-egg’ served warm
with a hunk of crispy fried beef bone
marrow in a citrus dashi
MAGURO SHOYU-ZUKE TO MOROMI
MISO TOFU
THE ‘BUTCHER’S SELECTION’
IWATE
Grade A5 Ribeye
Half cut 150g
77
85
220g
RANGERS VALLEY
OHMI
48
‘True Natural’ Bottom Sirloin
220g
Daily Selection
26
Raw ice-cold slices of Japanese beef
with sudachi and sea salt
WAGYU NO YUKKE TO UMEBOSHI-MISO
Grade A3 Tenderloin
Half cut 110g
Thick cut 220g
Full cut 300g
Charred bonito tuna and mizuna
pickled mushroom
WAGYU NO SASHIMI TO SUDACHI-SHIO
SAGA
38
New Zealand king salmon laquered in persimmon soy glaze with pickled radish
KUROBUTA IBERICAO NO NAMBAN-GAKE
48
Slow-cooked iberico pork neck with spicy ‘southern barbarian’ sauce
WAGYU NO KAKUNI
38
Japanese wagyu rib meat, simmered in
a sweet, ginger soy with fresh yuzu
EBI ‘CARABINEROS’ NO SHIOYAKI
V EGE -ZE N
RIC E , U D ON , S OU P
SATSUMAIMO NO GOMA-TARE
Argueably the world’s tastiest prawn, from Spain. Simply grilled with salt
12
Grilled japanese sweet potato
with sesame and chive
NASU DENGAKU
10
ZOSUI NO GYU-NIKU
12
UDON NO OMO-SAN
28
MISO SHIRU
7
GOHAN
3
TSUKEMONO
6
The famous himi udon served with
charred beef broth and deep-fried
slices of wagyu
10
Small green peppers charred
on the grill
KINOKO
9
Handmade thin udon noodles
served hot or cold with broth
Barbequed eggplant glazed
with honey-miso
SHISHITO NO SHIO
HIMI UDON
14
‘THE FAT RICE’
1pc 24
3pc 60
Our favourite dish to end a meal.
Rice porridge with egg in a
mushroom-beef broth
Aka or shiro
8
Steamed rice seasoned with our
signature ‘fat shoyu’. Rich wagyu
flavour over nanatsuboshi
Assortment of japanese mushrooms
braised with sake, lime and butter
Prices are subject to a 10% service charge and prevailing taxes
Steamed nanatsuboshi
House-cured pickles