Location: VivoCity
Japanese pepper leaf grilled sakura chicken
Hokkaido scallops, umami soy milk sauce
Lobster, valencian puree, capsicum sauce
Wagyu beef gyoza, choi oil, white truffle sauce
Seasonal vegetables, chili miso paste
Light marbling gives an intense natural flavour
Richly marbled, uniquely refined sweetness and aroma
Most lean and tender, clean in flavour
Grilled saikyo miso gindara
Charcoal grilled and simmered aged turbot
Cast iron provides even heating through a rice wine sweetened rich shoyu stock
A simmering hotpot of mushroom broth, traditional sauces and garnishes
Traditional seafood broth served in dobin teapot
Braised Alfonsino with Guacamole, Buffalo Mozzarella, Japanese Watercress, Onions, White Balsamic, Fried Shallots and Wholegrain Tortilla
Deep-fried Japanese Fat Greenling served with Japanese Corn Sauce and Okinawan Bitter Gourd
served with Chopped Salted Plums and Shiso Leaves, Five Colour Sesame Seed, Finger Lime
served with Japanese Pumkin Purée and Konbu Miso
Canelé, Matcha cream. Azuki bean
48% sweet caramel, Japanese plum, peat. This blended malt, crafted like their original, features a careful selection of malt whiskies from Japan and beyond. It undergoes a longer finishing period in Japanese cedar wood casks, resulting in a bolder, more intensely woody profile. DOUBLE GOLD-San Diego Spirits Competition, DOUBLE GOLD - China Wine and Spirits Awards, GOLD-Spirits Business World Whisky Masters
Nara, Japan. 48% cherries, toasted nuts, sandalwood. Inspired by the sacred Sakura tree, which symbolises the fragility of life with its beautiful yet fleeting blossoms, Kamiki Whisky is finished in Sakura casks after ageing in Yoshino Sugi casks. DOUBLE GOLD - Women's Wine & Spirit Awards. 94 Points - Sunset International Spirits Competition, 94 Points - Jim Murray Whisky Bible
Osaka, Japan. 46% seaweed, mint, heather honey. This whisky blend is a new spirit from this whisky-making island nation. It pays homage to the surrounding ocean and the long-living pine trees that grace Japan's coasts, incorporating these elements into its production process. GOLD - Las Vegas Global Spirit Awards, MASTER - Asian Spirits Masters, GOLD - Frankfurt International Spirits Trophy
Okinawa, Japan. 40% butter scotch, toffy, Japanese citrus. Handcrafted in Okinawa and aged for 8 years in selected North American white oak casks, this whisky is made from the finest Indica rice and unique black Koji, utilising traditional
Flounder
Sea Bream
Medium Fatty Tuna
Fatty Tuna
Shoyu marinated Red Meat Tuna
Kyoto-style vinegared Mackerel
Hokkaido Scallop
Korean Black Abalone
Konbu cured Red Shrimp
Mami Dashi Marinated Garlic Chives with Dried Bonito
served with Minced Wagyu Ankake
Cheese, Kaiware wrap
Japanese pepper leaf grilled sakura chicken
Lobster, celeriac purée, capsicum sauce
Hokkaido scallops, umami soy milk sauce
Wagyu takana gyoza, chilli oil, white truffle sauce
Seasonal vegetables, chilli miso paste
An exclusive beef from Minami Satsuma Valley, Kagoshima prefecture. Satsuma Gyu is only produced by 12 "Meijin" - Award winning Wagyu breeders and is among the richest marbled beef in the world with full-bodied flavours and a distinguishing texture
Recognized as the 'champion cow', it is famed for the tender texture and great dense meat taste
Grilled saikyo miso gindara
Recognized as the 'champion cow', it is famed for the tender texture and great dense meat taste
Charcoal grilled and simmered aged turbot
A culinary masterwork of deluxe marbled beef that offers an excellent balance between the fats and lean meat
Cast iron provides even heating through a rice wine sweetened rich shoyu stock
A simmering hotpot of mushroom broth, traditional sauces and garnishes
Minced Tuna with Sea Urchin Handroll, Russian Caviar (5g)
Char-grilled Striploin served with Citrus Chilli Paste and Shredded Wasabi
Teppan-seared Foie Gras served with Citrus Kyoto Miso Sauce and Crispy Rice Puffs
Japanese Yellowtail in Housemade Fig Vinaigrette, Mikan Orange, Wasabi Habanero, Lemon Oil, Shallots Puree and Herbs
served with Black and Yuzu Kosho
3 Kinds of Japanese Seasonal Items
Beef Tartare seasoned with Pickled Wasabi, topped with Sea Urchin and Russian Caviar
Steamed Korean Black Abalone served with Salted Fermented Rice Dashi Broth
Miso-Seasoned Lobster
Chef's Seasonal Premium Seafood Selection
Flounder
Blue Fin Extra Fatty Tuna
Japanese Flower Crab mixed with minced Fatty Tuna Handroll
Thinly sliced Japanese amela tomato, housemade sweet & sour sauce
Carpaccio of Hokkaido scallops, truffle slices, caviar, truffle shoyu
Kelp marinated Hida A5 wagyu beef carpaccio, narazuke pickles
Simmered wagyu, cucumber
'Burnt' wagyu beef sauce
Shoyu butter, ohba leaf
White truffle sauce
Tiger prawns, wagyu tendon, assorted vegetables, truffle salt
Wagyu beef tendon, ajitsuke tamago
Edamame fried with wagyu fat, black pepper salt
A close-up view of a restaurant menu with Japanese dishes and prices.
A menu featuring Japanese dishes like Kinmedai Tostada and Wagyu, with sake bottles.
A menu page showcasing different types of Japanese whisky with descriptions and prices.
A platter of assorted sashimi, including uni, tuna, and white fish, served on ice.
A dining table set with placemats, napkins, and chopsticks, against a patterned wall.
A menu is open on a wooden counter at MIYOSHI by Fat Cow, with chefs in the background.
A menu for MIYOSHI by Fat Cow, featuring the Taisho Omakase experience.
A menu from MIYOSHI by Fat Cow, featuring Teppan-Kaiseki dinner options.
A menu from MIYOSHI by Fat Cow featuring Teppanyaki, Robatayaki, and Pot dishes.
A menu page from MIYOSHI by Fat Cow featuring Japanese dishes like Negitoro Uni Temaki and Robatayaki.
A menu for the Six Hands Dinner featuring three chefs and various Japanese dishes.
A menu for MIYOSHI by Fat Cow featuring Chef's Table Omakase dinner options.
A menu from MIYOSHI by Fat Cow featuring Zensai dishes, categorized as Cold and Hot.
Based on 15 reviews
Out of 410 shops
Not enough ratings
No negative reviews yet.
yau hin chung
We have great experience here. Food from Chef Brian is great and with high quality. We love the lobster and urchin handroll. Also, Jing is friendly and offering good services. She introduces the menu and serve us all night long. We are having great birthday celebration memory here.
Godwin Tan
Came for a birthday lunch and I would like to thank Chef Brian Lui and his team for an excellent experience. The service was attentive and welcoming throughout. The uni hand roll was exceptional and definitely the standout dish - the uni was fresh with no fishy notes or stench whatsoever. The seafood quality throughout was impressive. The rice was rather dry, but overall well worth the $88++ for the quality of ingredients and preparation.
Nicholas Sim
Our first time here hearing some positive reviews- and I can see why. Chef Brian and Manager Jebb have friendly and warm in their engagement. Ambience is cosy and yet spacious. Food quality is good value. Will be back again soon.
John Tan
Highly Recommended. Wonderful Sashimi and Meat Tasting Platter. Was glad that the server prevented me from over ordering. Absolutely enjoyed our dinner. Value added with Free Bring your Own (BYO)
Mei Hui Tan
Came here with hubby to celebrate my birthday and we thoroughly enjoyed our meal. The quality of food was excellent and every course was really fresh. Our favourites were the melt-in-your-mouth otoro, and the perfectly torched scallops. The Uni hand roll and Korean black abalone sushi were interesting too. Thank you Chef Bryan and also Jedd for the warm service and being attentive to the little details :) we’d highly recommend having the black sesame and momo ice cream flavours when you get to the desserts. Loved the ambience as well!
