After trying Sukiyaki for the first time in Japan and absolutely loving the experience there where the thinly sliced beef tasted so sweet and creamy, I start to have a craving for it when back in Singapore. This is why I excitedly made a reservation at Sukiyaki Yotaro when I found the time to come here.
And yes, the food here totally satisfies that craving. There are three different ways to enjoy the meats. The thin marbled beef slices (I choose this out of the various options of beef and pork) are grilled by the chefs on the iron pot greased with beef fat to yield this creamy, meaty sweet, pliable beef that has me swooning in delight in the two ways of savouring: with dashi, and with egg. The third way has the beef cooked with the vegetables in simmering light soya sauce, which is real good too. The other dishes of the Sukiyaki Menu are oh-so-good too.
The place has Japanese Izayaka type of interior, having that nice rustic, chilled Japanese vibe. And many Japanese patronise this restaurant. I guess they also want to satisfy the craving for Sukiyaki. Another thing I like about this restaurant is that the meats are expertly cooked by the chefs to ensure the meats are cooked to the right doneness as patrons prefer. I so enjoy the dining experience here.
A sumptuous set of appetisers for a great start
The chawamushi, with a layer of starchy broth on top with an oyster floating inside, has a warm comforting taste is and full of umami. This is so good.
The next appetiser is Hijiki, a kind of wild sea Japanese vegetable, paired with Edamame, tuna and creamy sauce. This has such good texture due to the crunchiness of the edamame and the slight chewiness of the hijiki. This dish is so tasty, with a slight bit of refreshing taste.
Ginko is nutty and slightly bitter in taste, and thus is like a nice palate cleanser after the previous appetiser, which is stronger in taste.
Simmered deep-fried vegetables is surprisingly light in taste and carries a lovely clear sweetness of vegetables.
Mackerel Sashimi is super briny sweet. I love this actually.
A5 Marbled Beef for Sukiyaki
Beef cooked Sukiyaki style
Sukiyaki soaked in mackerel dashi, topped with spring onion, tastes of happiness. Because it is so meaty sweet with a savoury lightness. And the meaty sweetness gets sweeter with subsequent bites. I'm amazed.
Raw egg to be whipped and paired with sukiyaki meat
Sukiyaki Wagyu eaten with raw egg tastes so creamy and sweet. This is so good!
The crunchy vegetables are of good bite size, going very well with the wagyu.
Inaniwa udon is cooked in the sauce left after cooking the vegetables and wagyu. I like its thin, flat slightly al dente texture. The udon fully absorbs the essence of the sukiyaki to be very tasty. It is heavier on taste with subsequent bites though.
Shiso sherbet is so good! I'm so surprised. I love the unique pungency of shiso, making for refreshing dessert with vegetal goodness.
Thoughts: Absolutely enjoy savouring meat Sukiyaki style!
106 Tanjong Pagar Road
