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Katsuya @ Katong & Wagyu Katsu

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Katsuya @ Katong & Wagyu Katsu

Katsuya @ Katong & Wagyu Katsu

Wow, this was one punchy $$$ lunch. But the food was just superb and we ordered it so no complaints from us as it clearly states the $$$ cost per item on the menu. We were ordering some of the very best beef on the planet today. Let’s just say it was reassuringly expensive haha. The last time we came here we went very traditional ordering Pork Tonkatsu, but today Jude Jude and I set the scene for the girls as we decided we were going hard on Wagyu Katsu & Wagyu Sirloin. Yes, these guys do a slab of beautiful buttery Wagyu beef coated in breadcrumbs and deep-fried. WTF I can hear to shouting. Yes, it is true as you will see. This is how they roll at Katsuya @ Katong & Wagyu Katsu.

Just having those words together makes my blood rush to a certain part of my body – Wagyu & deep-fried…

This is also absolutely #Here’sTheWagyuKnibbsyFriendly.

Don’t forget folks #supportyourlocalrestaurants

85 East Coast Road #01-01
Call them at 9656 8183
Katsuya @ Katong & Wagyu Katsu
It started as a boy’s morning for haircuts and beard trims. Just a haircut for me, but haircut and beard trim for Jude Jude. Where for lunch? We’re in Katong. He decides Japanese and we try a place over Roxy Plaza but 99% of the lunch menu is fish so scratch that. But then I remembered this place and happy days commenced…
Katsuya @ Katong & Wagyu Katsu
Wifey and Amy were running late, as always, so Jude Jude and I ordered some Edamame and this delicious mushroom Katsu. Bloody brilliant in fact, especially when consumed with a wee dab of that home-made tartare sauce. Shit yeah!!!

They pride themselves here on using a certain type of oil and having zero oiliness to the Katsu. And 1000% that is what you get, just super intense crunch to the breadcrumb and flavour explosion. No greasy shit running down your beard. It is truly quality.

What they say about themselves (I love this); “Our aim is to share the greatness of consuming Tonkatsu without any GUILT! (No need Gym/Run keeper) That is why we strictly use only Premium Sunflower Oil(Trademark). Healthiest Oil for frying meat, seafood or vegetables.”

I want to call out another thing I read in the restaurant too. There was a sign which I loved. It went along the lines of;

“Dear patron, due to Covid-19 we are not operating at full staffing levels so service might be slower than normal. WE WILL NOT RUSH YOUR FOOD PREPARATION AND COOKING THOUGH.”

Katsuya @ Katong & Wagyu Katsu

What makes the restaurant even more surprising is the following; The Chef/Owner is Singaporean. Local Chef Kervin Tay graduated & attained Japanese Chef License since 2009 issued by Japanese Governor.

Katsuya @ Katong & Wagyu Katsu
We had three of these. THREE haha. Wagyu Katsu. Just how beautiful does that look? Holy shit. Perfect medium-rare. The meat was as soft as butter, it really was. An intense beefy whack of flavour, but then that double-intense CRUNCH from the breadcrumb. What a combo, what a dish. A bloody stunner. And never-ending thousand cut cabbage to accompany, miso soup, rice, pickles and even watermelon to finish. Truly a stunning lunch dish. This is on the die die must try list folks… I had this dish once before in a Japanese restaurant in Malaysia and was giddy from that experience, now I find it one suburb down from where we live. Be proud of this one Chef.
Katsuya @ Katong & Wagyu Katsu
And to augment that, as if it needed augmenting we get stuck into this cracker too. 200g of the very best beef in my reckoning. Hokkaido Snow Beef is off-the-charts and this is that. It also comes with salt from Hokkaido, so is the quality of the Chef and crew here. How dare he serve this with normal salt haha. Did you know in Japan you can go to salt shops and they will have a quasi barista there advising on the different types and which goes with salads, stews, meats, fish etc… Yeo, they love their salt. And this salt was one hell of a bed-fellow for this stunner of a steak. Talk about accentuating the flavour. WOW!!! Jude and I didn’t speak for about 30 minutes as we munched on this (OK yes we did share some with the girls too, how could we not?) Again perfect medium-rare. Melt-in-your-mouth. Words escape me. A perfect steak!!!
Katsuya @ Katong & Wagyu Katsu
And then to finish another quirky and amazing little dessert. Wasabi ice-cream. Yep, horseradish ice-cream. Who’d have thunk it? Seriously good finish to an amazing lunch.

There you go, folks, our truly wonderful experience for lunch today. Some of the best beef to ever cross these lips of mine was consumed today. This is absolutely one to try, just save some money up 1st if you are going hard as we did haha. Every single part of the lunch was quality and fresh and prepped and cooked to absolute bloody perfection. We’ll be back that is for certain Katsuya @ Katong & Wagyu Katsu. Be proud of what you have going there, my friends. Just brilliant. You have to go and try the Wagyu Katsu – it’s a foodie OMG moment. Angels were indeed singing – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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