House of Wagyu

Wagyu (和牛 Wagyū?, literally “Japanese cow”) (source: wikipedia)
“refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginousunsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.”


My husband and I went out on a date to welcome the Chinese New Year. We chose the House of Wagyu at The Podium. This restaurant has always been on my bucket list of restaurants to try. I am a meat lover and a fan of steaks. In case you were wondering, House of Wagyu uses Quality Wagyu Beef flown in from Australia.

We started with New Zealand Baked Mussels as our appetizer. We were also given a basket of bread and butter. I love the soup and the bread.


The entrees come with a soup and salad. The steaks also come with mashed potatoes and vegetables. We were served a Green Pea soup and a caesar salad. Everything was sooo good.



Then came a trolley carrying our entrees. The steaks that you order are raw, but rubbed with a bit of pepper for a bit of seasoning. It is served on heated stone slabs that are sprinkled with rock salt, which melts into the meat as it cooks, allowing the natural flavor of the beef to shine. I ordered Wagyu Tenderloin Grade 9 and Alfredo con Funghi pasta.






The rarest and most premium Japanese wagyu is coming soon to the House of Wagyu.



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