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Restaurant review: Magosaburou on ION, Singapore

We were recommended to try the signature Kurohana course, or nine-course degustation menu 

Magosaburou 
ION #04-11 and #05-0
16634 1411 | www.
magosaburou.sg

Entering Magosaburou feels a bit like entering a spaceship: bathed in purple light, the décor epitomises futuristic sophistication. We were recommended the signature Kurohana course ($180) or nine-course degustation menu, with their house red Feotto dello Jato.We started with a rich beef soup with yuzu flavour and organic vegetable bagna càuda with avocado with a side of miso Wagyu yukke (beef tartare)with Hokkaido sea urchin – an umami overload. The prime beef tongue with leek and salt and a side of three kinds of namuru followed.

Thinly sliced Wagyu yakishabu steals the show: pure culinary perfection with wasabi, sesame sauce and citrisy ponzu . After clearing the palate with champagne sorbet, though, we realise that this was a mere curtain-raiser for the ultimate course: assorted thick-cut prime Wagyu, prime short rib and prime rib eye, served with lashings of wasabi shouyu espuma , rock salt with yuzu skin and Chef Takatsuki’s original barbecue sauce: a carnivore’s nirvana.

We rounded off the nine courses in hedonism with cold Inaniwa udon and ochazuke – a simple dish made by pouring green tea over cooked rice – combined with beef soup in a hot-stone bowl.

You’ll love it if: You appreciate premium quality red meat.

You’ll hate it if: You’re in a hurry; expect a long evening and lots of courses.

Must-try dish: Assorted thick-cut prime Wagyu.

Alex Westcott

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