Amid the lively atmosphere of Club Street, Wagyu X stands out as an understated gem, being a modern Japanese steakhouse among the myriad of Western restaurants in the area. Behind the concept is Chef Masahiro Takada—better known as Chef Masa—a culinary artist with a pedigree that spans Michelin-starred restaurants in Japan and Italy.
Chef Takada’s philosophy is simple yet profound: let the quality of the ingredients shine. With Wagyu X, Chef Takada has introduced Singapore to a Hokkaido Wagyu-Angus crossbreed that is as unique as it is exceptional. Naturally, the highlight of the menu is the much-lauded Wagyu X Platter, a curated selection of beef cuts crafted to showcase the very best. It was time to put this “Best Beef Platter in CBD” to the test.
The Food
Our meal kicked off with a trio of appetisers, each crafted with care and creativity. The Tuna Steak (S$24), a simple yet elegant dish, set the tone. Coated in a crust of sesame seeds and seared to perfection, the maguro was moist and tender and I liked the tinge of crunch lent by the sesame seed crust. It came paired with a red wine apple sauce, which added a subtle tanginess that lifted the flavours.
Next up was the Chilled Somen with Scallop (S$26), a dish that served as the carbs that some might need. The somen noodles were silky and light, dressed in an umami-rich sauce infused with konbu, truffle oil, and truffle paste. Crowned with fresh, sweet scallops, the dish was refreshing yet indulgent. For an extra touch of decadence, you can opt for a topping of uni at an additional S$8.
The final appetiser, Pumpkin Kabocha (S$26), was comfort food at its finest. The sweet pumpkin was cooked until soft, filled with a creamy béchamel sauce, and topped with caramelised walnuts and a bubbling mix of mozzarella and parmesan cheese. In fact, it was cooked so soft that the skin could even be eaten. It was a rich and satisfying dish that prepared us for the meat feast to come.
The Star of the Evening: The Wagyu X Platter
Then came the much-anticipated Wagyu X Platter (S$370++). This premium offering is designed to serve four to six diners, and it delivers an experience rather than just a meal. The platter features five different beef cuts, each with its own story and character. It is said that Chef Masa and his team sampled over 100 beef breeds and cuts from all over the world to come up with this platter. Chef Masa also cleverly numbers the cuts for a blind-tasting experience, inviting diners to rank their favourites.
Wagyu X and Wagyu X Aged are the stars of the show. This unique Hokkaido crossbreed combines the luscious marbling of A5 Wagyu with the robust flavour of Angus beef. The result? A harmonious balance that’s neither too rich nor too lean. The fresh Wagyu X is buttery and melts in the mouth, while the aged version—wet-aged for up to six months—offers a deeper, more nuanced flavour profile. The wet-aging process locks in moisture while allowing enzymes to tenderise the meat, resulting in an incredibly tender, slightly sweet, and intensely flavourful cut.
The USDA Prime MacClaren Farm Angus from Texas was the dark horse of the evening. With its balanced ratio of fat to meat, this cut was juicy and flavourful, with just the right amount of chew. It wasn’t overly rich, making it easy to savour bite after bite. All of us unanimously agreed it was surprisingly good and our favourite.
From Australia came the F1 Stockyard Wagyu, sourced from Queensland. While known for its quality grain-fed diet and clean rearing environment, this cut fell short of expectations. The texture felt slightly inconsistent, and it lacked the punchy flavour of its platter companions.
Finally, the A5 Kyoto Hirai Wagyu from Japan delivered the luxurious marbling and melt-in-your-mouth texture that A5 beef is famed for. This particular cut, sourced from the Kyoto-Tanba-bokujo farm, had a creamy richness that was almost decadent. While undeniably delicious, it was so rich that I could only manage a small amount before it became overwhelming.
Sides to Complement
No steak feast is complete without sides, and Wagyu X offers a selection that’s as indulgent as its beef. The Beef Tallow Fries (S$16) were a crowd-pleaser. Perfectly crispy on the outside and fluffy on the inside, they were elevated by a sprinkling of furikake and air-dried beef for an extra hit of umami. I don’t usually like to eat fries much because they are mostly fried with harmful vegetable oil or seed oil at restaurants. But when it’s fried with natural fats like beef tallow that can be used for high-heat cooking, I would go for the fries.
The Agedashi Tofu (S$16) offered a lighter counterpoint. With its silken texture and delicate batter, it was paired with a drizzle of soba sauce and garnished with shredded seaweed, spring onion, and grated white radish. It was a soothing dish that provided balance to the richness of the beef.
Dining at Wagyu X is an indulgence, both in price and experience, but it’s one that delivers. The quality of the ingredients, the artistry of Chef Masa, and the interactive elements of the meal make it memorable. While the F1 Stockyard Wagyu didn’t meet our expectations, the Wagyu X cuts and the USDA Prime MacClaren Farm Angus more than made up for it. The appetisers and sides added variety and balance, rounding out the meal beautifully. If you’re in the CBD and want a dining experience that’s a cut above the rest, Wagyu X should be at the top of your list.
Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
Opening hours: Daily 11am to 3pm and 5pm to 10pm
