Aburiya – Japanese Wagyu Yakiniku

Wagyu Akami Foie Gras 

Aburiya is a Japanese Yakiniku restaurant that prides itself in sourcing the best Wagyu all around Japan for the pleasure of your palate. In Singapore, they are located at Boat Quay and Robertson Quay. This time around we visited their Boat Quay outlet.

Aburiya @ Boat Quay

Aburiya at Boat Quay occupied 2 shophouses. One unit is for indoor yakiniku and the other is set up like a bar / izakaya-style with al-fresco seating.

While waiting for the charcoal grill to heat up and the meat to be sliced, we munched on Namuru Mori ($10) & Kimchi Mori ($10). Since it is Japanese yakiniku instead of not a Korean bbq, you need to pay for side dishes. Namuru Mori is a mixture of non-spicy Japanese side dishes include Beansprout, seasoned burdock, seasoned spinach and seaweed. While the Kimchi Mori consists of Chinese cabbage kimchi, radish kimchi, okra kimchi and cucumber kimchi.

Namuru Mori

Kimchi Mori

One of our makan kaki ordered Large Asahi Dry Beer, which comes with a mini side dish of pickled wagyu trimmings. It is fatty, juicy, soaked in tangy juice. It helps to open up your appetite.

Sidedish for Beer

Wagyu Akami Foie Gras ($18). For this wagyu and foie gras combination, we were not told how to cook it. However, after a bit of trial and error, I suggest you do the following. Grill the wagyu directly on the fire and the foie gras cooked on the aluminium tin. Once the beef is charred, cooked to rare take it out and let them rest. Once the foie gras is almost cooked, tossed the beef back into the tin, to absorb the butter and fats from the foie gras. Once the foie gras are cooked, take them out and eat the beef together with the foie gras. Although the combo is delicious, I find the foie gras here has a very strong gamy flavour.

Wagyu Akami Foie Gras 

Wagyu Akami Foie Gras - Cooked

Wagyu Roast Beef Yukke ($16) or known as Wagyu tartare. The raw beef is coated with fresh egg yolk and spring onion. Aburiya uses a leaner cut for the yukke, delivering a slightly chewy texture. I would prefer if they use a fattier cut, for that melt in your mouth sensation.

Wagyu Roast Beef Yukke

Tokusen Kazoku Mori ($88). This platter consists of 3 premium wagyu, outside skirt, wagyu finger ribs, pork belly, chicken, pork sausage, corn, mushroom and onions. We take this as a tasting platter. We grilled the outside skirt and wagyu finger ribs first, as they are the lean cuts plus vegetables on the sides Followed by chicken, sausage and pork belly. The idea is to start with average meat and finish off with the fattiest / best cuts.

Tokusen Kazoku Mori

The chicken is juicy and succulent, while the sausage is firm and full of flavours. The pork belly is sliced too thin, it does not leave a lasting impression. The outside skirt and ribs have less marbling and come with a bit of muscle. Therefore, it is chewy and meaty, preparing us for the best cuts to come.

For the 3-premium wagyu, you start cooking from the less marbled cuts to the most marbled cuts. You can’t go wrong with the premium wagyu. They are juicy, buttery, delicate and slowly dissolve in your mouth with each bite. Yummy!.

Beef Tongue

We followed it with 2 servings of Tokusen Wagyu Sirloin ($34 for 1st plate, $17 for 2nd plate) on promotion. Sirloin is probably is most balance cut for the wagyu. You don’t want your wagyu overly fat, because it will be too overwhelming for the palate. The proportion of the marbling and meat in the sirloin is just perfect, delivering a juicy buttery texture of wagyu beef. #beefgasm.

Tokusen Wagyu Sirloin

For the finale, we tried three different seasonings for the beef tongue. Tongue ($20), Negi Shio Tongue (Marinated with Japanese Leek Sauce, $22) and Atsugiri Tongue (Premium Cut of the beef tongue, $24).

Negi Shio Tongue

The regular tongue has a thick cut, delivering a crisp, bouncy and meaty texture of the tongue The leek negi shio has a thinner slice, yet the distinct sweetness from the leek marination enhanced the flavour of the tongue. Meanwhile, Atsugiri taste like a premium wagyu cut, it simply melts in your mouth. It is indeed an exquisite experience.

Atsugiri Tongue

Atsugiri Tongue

The décor in Aburiya is distinctively Japanese with light colour cedar wood dominate the seats, dining table and even the booth area. Service is friendly and efficient.

Part of the Dining Area

Overall, Aburiya delivers a wonderful yakiniku experience. The price is very reasonable and the wagyu cuts are excellent. We’ll return to try the rest of their menu. Kanpai!! Cheers!!

Food & Drinks: 7.5/10

Value: 7.25/10

Service: 7/10

Ambiance: 7.5/10

Budget per Person: $51 - $80; $81 and above.

Aburiya

78 & 79 Boat Quay

Singapore 049866

T: +65 6532 0365 / 8499 6064

W: https://www.aburiya.com.sg/

F: https://www.facebook.com/aburiya.singapore

IG:@Aburiyasg

OH: Daily 18.00 – 23.00

The Robertson Quay Outlet

60 Robertson Quay

#01-03 The Quayside

Singapore 238252

T: +65 6735 4862 / 9129 7242

OH:

Mon – Sat: 18.00 – 23.30 (LO 22.30)

Sun: 18.00 – 22.30 (LO 22.00)