S U S H I M O R I A W A S E Chef’s choice of premium sushi -------------------------------------------------------------------------------------

S A S H I M I M O R I A W A S EChef’s choice of premium sashimi ---------------------------------------------------------------------------------

H O K K A I C H I R A S H I Z U S H IChef’s choice of the day’s finest seafood over sushi rice ------------------------------------------------------

EACH SET INCLUDES SALAD, CHAWANMUSHI, MISO SOUP AND DESSERT

S E T L U N C H

T O K U J O U D O N B U R I Prawn tempura, unagi, salmon mentai, wagyu served with a housemade sauce over sushi rice ------------

G I N D A R A M I S O Y A K I Saikyo miso-marinated cod fillet ------------------------------------------------------------------------------------

K U R O B U T A K A T S U N IPanko-breaded kurobuta pork loin cooked in shoyu dare --------------------------------------------------------

T H E F A T C O W D O N B U R ICharcoal-grilled wagyu beef with onsen egg and shredded leeks over seasoned rice --------------------

F A T F O A - G U R A D O N Glazed foie gras and wagyu over seasoned rice ----------------------------------------------------------------

55

55

58

68

38

45

48

48

45

38

88

W A G Y U S T E W Slow-cooked wagyu beef in sake and mirin ------------------------------------------------------------------------

O N T A M A C H E E S E C U R R Y D O NWagyu beef curry, onsen egg and mozzarella cheese ------------------------------------------------------------

T H E F A T C O W W A G Y U S A N D W I C HBreaded wagyu miyazaki striploin sandwich ------------------------------------------------------------------------

Limited portions available daily.

MISO SHIRU 7

GOHAN 4Steamed Japanese short-grain rice

DOBINMUSHI 15Traditional seafood broth served indobin teapot

R A WNIGIRI / SASHIMIAkami | big eye tuna loin 15 28Chu-toro | blue fin mid fatty tuna 20 40Otoro | blue fin fatty tuna 28 68Sake | king salmon 12 18Hirame | fluke 16 26Madai | sea bream 12 24Shima-aji | striped jack 16 26Hotate | scallop 12 26Ama ebi | sweet prawns 18 36Uni | sea urchin 34 58Wagyu | full blood Japanese beef 25 48

SASHIMI MORIAWASEChef’s premium selection 100 180

C O L D Z E N S A ITAI NO KURO-TORYUFU 38Slice bream with black truffle, seasoned kelp

MAGURO NO TATAKI SALAD 30Seared big eye tuna, mizuna, garlic chips, kizami nori, garlic ponzu

WAGYU ‘SOMEN’ 45Raw wagyu ‘noodle’, mentsuyu,scallion, kizami nori

MOMOTARO ‘SASHIMI’ SALAD 16Thinly sliced Japanese fruit tomato,mizuna, chives, ginger vinaigrette

TSUMANI YUBA NO UNI IKURA NOSE 35Raw tofu skin with sea urchin,salmon roe, irizake

H O T Z E N S A IONSEN TAMAGO NO GYU ‘MARROW’ FURAI 16Traditional onsen egg, crispy beef bone marrow, citrus dashi

WAGYU SUJI NO NIKOMI TO FOA GURA 24Slow cooked ox tendon, foie gras, daikon

ZUKKIINI NO HANA NO TSUTSUMI AGE 30Crab and scallop stuffed zucchini blossom

KANI KOROKKE 32House made crisp and creamy crab cakes

TEMPURA MORIAWASE 38Chef’s choice seasonal tempura assortment

S O Z A I V E G E - Z E NSATSUMAIMO 14Japanese sweet potato, toasted sesame seed

SHISHITO 10Chargrilled Japanese green pepper, sea salt

NASU DENGAKU 12Glazed honey miso eggplant

KINOKO 16Sautéed mixed Japanese mushroomswith sake, lime and butter

ASPARAGUS 14Chargrilled jumbo asparagus, yuzu aioli,katsuobushi

OKURA 14Chargrilled okra, sesame chilli aioli, katsuobushi

Prices are subject to 10% service charge and prevailing taxes

O T H E R SFATCOW PREMIUM DONBURI 98Sliced wagyu steak on rice, uni, caviar, foie gras, onsen egg

DONABEMESHI 78Slow cooked wagyu beef in claypot of Japanese short-grain rice, onsen egg, shiro negi and house seasoned shoyu

GINDARA SAIKYO YAKI 48Grilled japanese saikyo miso black cod, pickled ginger root

IBERICO NANBAN 48Marinated iberico pork, Japanese sweet and spicy nanban vinaigrette

EBI ‘CARABINEROS’ NO SHIOYAKI 1pc 25Spanish red prawn grilled with salt and lemon 3pc 65

OHMIThis wagyu from shiga prefecture is distinctivefrom other types as the only kind to have fatswith viscosity.

Grade A4 Ribeye

Half cut 150g 158Full cut 300g 310

MIYAZAKIRecognized as the ‘champion cow’, also for it’stender texture and great dense meat taste.

Grade A4 StriploinHalf cut 150g 158Full cut 300g 310

TOCHIGIFed in a low energy diet mixture of grass,rice straw and barley, it’s meat is flavourfuland has a fine texture.

Grade A5 RibeyeHalf cut 150g 168Full cut 300g 330

KOBEWildly known and prized, this tajima strain ofwagyu is raised in Japan’s hyogo prefecture.The meat is a delicacy renowned for its refinedflavour, rich sweetness, well marbled and unique aroma.

Grade A4 Striploin100g 198

Grade A4 Tenderloin100g 198

DRY AGED Rich in flavour and abundant in marbling,it has an intense and pronounced taste whichusually described as nutty or earthy.

USDA Prime Ribeye 21 days dry aged 250g 108

Nigiri Sashimi(5 slices)(2 pcs)

(21pcs)(13pcs)

F A T C O WJAPANKuroge Washu

There are no words to describe the discovery of one’s first bite of Japanese beef. If you have never experienced it, please look no further. To serve wagyu, we founded ‘Fat Cow’.

SAGARich yet clean aftertaste, known for its fine grain glossy marbling, or tsuya-sashi.

Grade A3 Striploin

Half cut 150g 148Full cut 300g 290

KAGOSHIMAMost prized cut of the cattle, perhapsthe tenderest steak you’ll ever cut into,the juicy flavour profile is rich, beefyand truly unforgettable.

Grade A4 Tenderloin

Half cut 120g 148Full cut 240g 288

R I C E , U D O N , S O U PHIMI UDON 10Thin udon noodles, served coldor hot with broth

GYU-NIKU DASHIZOSUI 12Rice porridge with egg in amushroom beef broth

‘THE FAT RICE’ 8Steamed rice seasoned with oursignature ‘fat shoyu’

WAGYU DASHI CHAZUKE 15Rice with Japanese broth, rice crackers,scallion, kizami wasabi and nori

SUMIBIYAKISteak grilled over binchotan charcoal, served with sudachiand salt. Our chef will match a sauce to your beef.

Please select your choice of beef from above

SHABU SHABUA simmering hotpot of mushroom broth, traditional sauces and garnishes.

A4 Ribeye 102100g

A5 Ribeye 118100g

HOBAYAKIThe dish is prepared by grilling the beef with miso on a leaf of the Japanese Magnolia, you can enjoy the aroma of magnolia leaves and miso with the rich taste of wagyu.

Please select your choice of beef from above

Additional 15

SUKIYAKICast iron provides even heatingthrough a rice wine sweetened rich shoyu stock.

A4 Ribeye 102100g

A5 Ribeye 118100g