Yakiniku Yazawa is a guilty pleasure that we secretly indulge in every few months.  It’s always the same ritual, a tacit nod of approval from the wife, followed by the anticipatory drive over to Mohammed Sultan, with a hurried stroll into the best yakiniku restaurant on the island.  Spur of the moment visits have become harder as the place is now much more popular than when we first visited almost a year ago.  Even on weekdays, reservations are highly recommended.  But a bit of advance planning is worth it for the consistent quality A5 Japanese wagyu.

The Yazawa company in Japan is a wholesaler of beef as well as restaurant operator.  They are known for serving high quality beef at affordable prices, and their first foray in Singapore is no exception.  The A5 grade wagyu  is flown in weekly, chilled, never frozen, which allows diners to enjoy authentic Japanese beef that is almost comparable to what you might eat in Japan.   The selection of cuts changes daily as the beef is brought in whole pieces and sliced here.  The friendly and helpful staff can help you select a good variety for your grilling delight.

A5 is the highest possible grade assigned to beef from Japan.  One of the grading criteria, and trademark characteristic of wagyu is the extensive marbling/high fat content of the meat.  While fat would be considered bad or unhealthy for a meaty angus ribeye steak, the selective breeding and raising of Japanese wagyu actually produces beef that is high in both omega-3 and omega-6 fatty acids, the same healthy fats found in salmon.  Good wagyu has a melt-in-your mouth softness due to the high levels of fat, but won’t leave you with that icky greasy feeling.

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Australian wagyu (M7/M9 grade) is also available, and is just as enjoyable and cheaper.  To round out their grilled food offerings, pork, chicken and Japanese vegetables are also on the menu.  We particularly enjoy the tontoro (fatty pork), and always start the grilling with it.  In addition to the grill items, other must-tries include the Japanese-styled kimchi, the yuk hwe (raw beef), and the Yazawa house salad.