Ito-Kacho is an upscale destination for barbecue and meats, with great emphasis on Japanese cuisine as its name may suggest –very much unlike the run-of-the-mill buffet joints where heaps of inexpensive meats are displayed in the open, contending with bacteria against contamination, where masses of ravenous and competitive diners vie for the most valuable cuts of meats to smack on worn-out grills, while perspiring in the sweltering conditions.
A subsidiary of a large Japanese corporation known as Sumikin Bussan, Ito-Kacho was founded in 2009 in Japan. This well-established Yakiniku (barbecue) restaurant’s biggest pride would be the Japanese Black-Wagyu, which is air-flown chilled from Kyushu with the HACCP stamp of quality. It is one of the finest (if not the finest) beef in the world due to its smooth texture and robust flavour.
The meats are kept at a constant temperature, chilled and never frozen –this ensures that the high quality remains consistent and the marbling is retained.
Tucked away in the posh locality of Mandarin Gallery – amongst upscale fashion and jewellery retailers – is Ito-Kacho’s flagship branch in Singapore, and also its first outside of Japan. Its comfortable yet appointed interior is awash with soothing tones of wood, matched with dim lighting and intricate architectural details.
A sophisticated dining experience coupled with top-notch quality beef, it is no wonder several celebrities have been spotted dining there. We even spotted a couple of local Mediacorp actors at separate tables during our visit.
US Beef takes up a small column on the menu, though less esteemed and pales in comparison with the Japanese Wagyu.
The menu comprises a wide range of cow parts, accompanied by a stamp of its origins. You may grumble at the limited range of condiments, but a smile will reveal once you’ve tasted the full, unadulterated flavour of beef. Meats are hardly marinated, yet still brimming with rich flavour.
Wagyu Toku-Jo-Bara (Premium Short Rib; $50 for 80g, $69 for 120g), Wagyu Tomo-Bara (Karubi Plate; $36 for 80g, $49 for 120g), Wagyu-Sasami (Flank Steak; $50 for 80g, $69 for 120g), Wagyu-Kainomi (Flap Meat; $22 for 80g, $29 for 120g)
If you agree that eating stringy lean beef without any marbling of fat holds little gastronomic interest, the Wagyu-Sasami (Flank Steak) and Toku-Jo-Bara (Short Rib) will please; these premium cuts are guaranteed to disintegrate in your mouth without much chewing.
Wagyu Tongue ($29 for 80g, $39 for 120g)
For those with an adventurous palate, try the Wagyu Tongue (Cow’s Tongue).
I once bit into a pig’s tongue that was stewed together with other ingredients in a Chinese ‘fortune pot’, and almost barfed right before my dining companions –chewing on it was akin to biting on one’s own tongue.
The Wagyu Tongue is less intimidating-looking; it is sliced to an ideal thickness, blushing with meaty pink. When grilled, it takes on a smoky sweet caramelised flavour, succulent and toothsome. With this, my phobia for consuming animals’ tongues was banished in the twinkling of an eye.
I’ll never put a pig’s tongue in my mouth ever again though.
Wagyu Tongue on the grill
Thanks to the ever-developing world of technology, an increasing number of grill restaurants are using a better built-in suction system so diners won’t leave with a smoky odour.
Besides beef, Ito-Kacho also offers other top-grade meats such as Tzubo-Tsuke Kurobuta (Marinated black Berkshire pork), which is known for its succulence and the lack of gamey smell that some may associate with pork.
You may like to cleanse your palate with slices of chilled radish in between various courses of meats.
Tzubo-Tsuke Kurobuta Pork Collar ($19 for 180g)
Marinated overnight, the strips of pork collar are well penetrated with robust flavour and juicy when grilled ideally.
Oo-Ebi Yaki ($24)
For a less fatty alternative, there is a small selection of seafood on the menu.
Ika Yaki ($10.80)
Hotate Yaki ($19.80)
Doused in a house marinade are scallops (hotate) and squid (ika), contained in mini trays where you would place on the grill to cook. Once cooked for 7 minutes as suggested, the scallops turn out prominently succulent and juicy, stealing all the attention from the rather decent squid.
King Crab Yaki ($38)
Served chilled, we had no clue whether we should place the crab on the grill, or eat it as it is. Without delay, we ate it anyway, ungrilled (since it’s already cooked). Using one bare hand to hold on one end, and the other hand armed with a pair of chopsticks to slightly tug the meat off its shell, we savoured and marvelled at the sweetness of the fleshy crustacean. I wonder how it would taste like barbecued.
King Crab Tempura ($26)
A tempura version is also available, lightly battered and briefly deep-fried to retain its succulence.
Namuru Moriawase ($8.90)
Apart from the barbecue section, on the menu are also salads and traditional Korean dishes such as Kimchi, but none of them completely appealed to me.
Ishiyaki Sundubu Chige ($15)
The Ishiyaki Sundubu Chige (a Korean stew), which pairs well with the bibimbap, brims with tofu, clams and enoki mushrooms –so tasty I could drink it like soup. This portion is good for two to share.
Jakasei Potato Salad ($11.80)
For appetisers, you could order the comforting Jakasei Potato Salad, but I felt the slices of bacon that contribute to a stunning presentation were a mere letdown as they were not crisp. I would gladly devour the potato salad on its own.
Salmon and Cream Cheese Namaharumaki ($10.80)
For something light and refreshing, you can opt for the Salmon and Cream Cheese Namaharumaki, which takes its inspiration from Vietnamese rice paper rolls as you can tell from its semblance.
Dashimaki Tamago ($6.80)
What I highly recommend would be the Dashimaki Tamago. It stands out amongst all the other Tamagos I’ve ever had, for this warm omelette packs a savoury nuance as compared to the usually sweet and chilled ones atop nigiri sushi. Soft and almost spongy, this goes down the throat with ease and delight.
Spider Roll ($13.80)
Discriminating palates will not be disappointed with the wagyu –that’s the thing to go for at Ito-Kacho, without a doubt.
Ito-Kacho Yakiniku Dining
333A Orchard Road
#04-08/09 Mandarin Gallery
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Opening hours:
Mon to Fri: 11am – 2pm, 6pm – 11pm
Sat: 11am – 11pm
Sun & PH: 11am – 10pm