ฝัง
- เผยแพร่เมื่อ 26 ก.พ. 2023
- I deferred from eating the high quality, A3, A4, or A5 Wagyu at the start of the series because I believed that because it's such a high-quality ingredient, it will not really show how good a restaurant is.
While there might be some merit to that thought, I cannot avoid it completely.
And that brought me to Bizen Okayama Wagyu Steakhouse, a restaurant concept by the same people that brought about Aston's and another restaurant that we featured in another series, Chic-a-boo.
Place details:
Bizen Okayama Wagyu Steakhouse
68 Orchard Rd, #03-65 Plaza, Singapore 238839
music credit:
OvalMusic - Planet Flowers
spring gang - Spy
Pax - Gee (Disco Remix)
We Shop Song
Lud and Schlatts Musical Emporium
Music by STUDIO BEYOND - Love Week - thmatc.co/?l=5B31D9DA
► I N S T A G R A M : / aldericc
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I hope this series never ends
Omg yes man ...
There are tonnes of food reviews out there but I am not aware of any food review format of this kind. Keep it going - you are definitely attracting a following!
I'm glad you guys like this format, I'll keep going!
Hi, thanks for the recommendation.
Omg im so happy that you went there ! But omg ya man the grey steak was definitely a no-no 😭 the colour of the premium rump looks nicer in comparison too.
Try Angus House at Taka
I wonder how much you have spent for this series. But I appreciate 🙏🏻
coming close to S$2,000 now I think.
Are there any steak places that can get a better wagyu experience at the same price point as Bizen?
Can you try cooking a steak using the cold sear method? It's been introduced by Amercian Test Kitchen and I personally tested it to pretty good results. Thin exterior charred crust and nice medium rare center.
ooo maybe I'll give that a try the next time I make steak, thanks for letting me know.
Rump is one of the most popular choice for steak in UK
Bizen has a good business model. I like it.
Maybe visit them again then make a special request for crustier crust and see if they can cater to your request. If it comes out good, maybe ask them why they don't do it for every order?
oh I didn't know that. it's so interesting how certain cuts do better in different parts of the world. like picanha in Brazil.
good idea, I'll try. hopefully they don't give me the side eye.
Oh man.. I really wanted to try this place after the first steak. Didn't expect the rib-eye to be grey.. Do U think it's worth trying though? I never had A3 so kinda curious
I think it's worth trying anyway since it's not too expensive. and 2 sides also add to the great value.
Not sure if you knew but it wasnt a pure wagyu. It is actually an A3 hybrid wagyu if not otherwise known to be A3 F1 wagyu. It actually have a pretty good meat to fat ratio because its a hybrid.
the price point probably gave it away for people who know their meat
@@hlee2 indeed agreed with you,but once again ,many people out there do not know what they are getting and are always deceived by shops labelling like meats as wagyu and its perceived as pure japanese wagyu. The need for people to know what they are paying for is a struggle
Actually their website mentions that their A3 is exclusively from Okayama prefecture in Japan, and their beef brand is called bizengyu.
Not sure where you get the info that their beef is A3 F1 as F1 is standard generally used in Australia/USA as hybrid between wagyu cattle and Angus(or other breed), whereas A3 is grading standard used in Japan(Australia/US will use F1 + MB score)
ahhh that explains. even if it's hybrid, it is still an A3 grade. I was very impressed with the quality at this price point.
@@grandgroody the website said carved from hybrid japanese black cattle breed from okayama prefecture japan.
BUT anyways ,same supplier as to ginkakuji onishi, u can take a look as well,nonetheless very good meat still for a hybrid.
Went to the Funan outlet a couple of months ago. I think sides are very important accompaniment to a good steak and they really missed the mark here. Overtly creamy and jerlat pasta and cold baked potatoes? that's truly inforgivable.
wen rubicon steakhouse?
its the beef lol, looks delicious, i just ignore the technicals and eat like a commoner haha
I can only guess that with how small the steaks have to be, they are too thin to easily get a good crust consistently without overcooking it. But yea these are excuses i'd give for a homecook not a proper restaurant.
Are you planning to try Luke's oyster bar and grill?
not for this series!
can you try angus house please mr alderic
I am planing to go there very soon.... Any tips on what to order?? Thank you!!
I would definitely go for variety and novelty. Ask for what's available that day (they usually have it printed out) and go for cuts that you seldom see/ never try before (: the typical ribeyes/ sirloins are okay but their real selling point is the variety I think.
Will you be checking out rubicon in Thomson?
thinking about it!
I gotta say I had their medium well Ripeye steak a few mths before and i am definitely be returning there one day... Once i have the money to eat there again haha
Can i ask hw are they under by Aston again?
I'm not sure but it says on their website that they belong to the same group.
This is like giving good product to kopitiam western unfortunately. But still value for money imo, especially if you go for good secondary cut, such as hangers or chuck. Getting a nice really juicy steak at about $30-35 with 2 side dishes (hit or miss) and free ice cream(last time, not sure about now) is something uncommon in Singapore nowadays thanks to inflation
Was so excited to hear your review after hearing the price for those A3 Wagyus, but unfortunately they seem to have fallen short in terms of the cook. The color indeed does look off-putting, and I'm not sure I would pay for such a cook.
maybe other outlets might be better. but then again might be a ceramic grill problem.
Bizen is expensive but holy shit is it good def a must try in Singapore if u love steak
Is it my superpower that I can accurately guess the stars each time😼
the delmonico and the chuck short rib is superb, give it a second chance
yeah I definitely will, the range is very attractive.
That grey steak tho😫
You got me once you turned the ribeye to slice against the grain
I didn't even notice until I read your comment, force of habit haha
💜👍💜👍
I will give it only One Steak.
Fking up Wagyu? Unforgivable
how are u wearing the same shirt every video
I thought it might make it look uniform
Why do you keep saying let's get it boys 😂
dude im starving but you gonna be starving forever ahaha
Love your channel and how much % of ur money spend on food🤣
150% (I'm in debt send help)
try carls jr
...do they have steak?