Lean, mean Japanese Wagyu BBQ minus the smoke at Niku Katsumata

    by -
    Niku Katsumata A4 Wagyu Donburi

    One of the best things about dining at Niku Katsumata is that you get to enjoy delicious premium BBQ beef without smelling like a chimmey after the meal. This is because the meat here is cooked over a crystal plate, which retains heat exceptionally well, producing virtually no smoke.

    But that counts for nothing if the BBQ here isn’t delicious. And that’s what we’re here to find out!

    First off, the meat is imported directly from Japan and the restaurants focuses particularly on good quality, lean wagyu beef.

    We tried the newly launched A-4 Wagyu Beef Set. For $38, you get a 5-course set consisting of Homemade Kimchi and Seasoned Sprout, Japanese Pork Prosciutto, Cabbage Salad, Premium selection of A4 Wagyu Beef and Japanese A4 Beef Curry.

    The ambience at Niku Katsumata is very relaxing and welcoming
    The ambience at Niku Katsumata is very relaxing and welcoming
    Prosciutto starter at Niku Katsumata
    Japanese Pork Prosciutto

    The pork proscuitto was delicious and not overly salty like most cured meats. But what threw us off was its raw meat-like texture – which was a bit worrying given it’s pork we’re eating! But rest assured it’s safe to consume – we didn’t have any stomach troubles that evening. The salad was a small pile of shaven Chinese cabbage topped with a cream dressing. What set the salad apart was the sprinkle of dried seaweed, which lent savoury and umami flavours to the dish.

    Now for the highlight of the meal, the Wagyu beef slices. There were 6 thinly sliced beef in the set, which the wait staff helped cook for us to ensure perfect doneness. The beef slices had varying levels of marbling and sizzled slightly when it came into contact with the crystal plate. Within a minute or less, our meat was cooked – minus the smoke. The beef was heavenly. It was intense in flavour, buttery and simply melted in our mouth. You could have it on its own, pair it with some course salt or the special sauce made from a blend of soya sauce, onions, peach and pineapple.

    6 different cuts of beef at Niku Katsumata
    6 different cuts of beef
    The crystal plate heats up to a low temperature of 100-120 deg celsius
    The crystal plate heats up to a low temperature of 100-120 deg celsius
    Niku Katsumata wagyu beef curry
    Wagyu beef curry
    Chef at work at Niku Kastsumata
    Chef plating the precisely cut beef slices

    The next course of Japanese A4 Wagyu Beef Curry with rice provided us with some much needed carbs, as the last 4 courses were rather lightweight. While robust in flavour, we thought the beef was too finely minced to make out the meat in it. What a waste of premium beef! At this point, we were hoping for a small dessert to ‘seal the deal’ – but alas, that beef curry was the last course.

    We also tried one of the ala carte items on the menu, the Tataki Wagyu beef ($20), which came with lightly seared beef slices on rice. We were, however, less impressed with the beef donburi. The beef was too raw and on the dry side, and it didn’t have much flavour on the whole. You can choose to add toppings ($5 each) like uni, foie gras, ikura and caviar to the donburi for a more luxe version. But we recommend you stick with the BBQ items.

    Niku Katsumata A4 Wagyu Donburi
    This A4 Wagyu Donburi with all the toppings goes for $40.

    Niku Katsumata also serves ala carte beef, Wagyu Sashimi ($22), Sukiyaki ($15) and Japanese Pork Loin ($18).

    Niku Katsumata

    47 Duxton Rd, Singapore 089511

    9162 7502

    Opening Hours : 17:30pm – 23:00pm (daily)



    Puffer fish
    Unlike its moniker, Puffer fish is actually quite friendly and approachable. Unless you’re out to eat her lunch – or dessert — to be precise – then be prepared that she might raise her spikes at you. Good food is just one of her many likes, Puffer Fish also loves visiting new and familiar places around the world because she believes there are always new discoveries and adventures to be had. She considers herself one lucky ass to be able to put her editorial background to good use by sharing her travel and gastronomical adventures online via Gratenews. She hopes readers get as much enjoyment and insights from her pieces as she has writing them.