Oushin Japanese Steakhouse @ Suntec City

“From Farm to Mouth”, that’s the idea behind Chef Fukushima’s theory to culinary. Drawing his inspirations from his Japanese roots, the Chef was also trained in Tokyo and further his exploration of “fine cuisine” while working for one of the top restaurants in Paris.

Cuts of Beef

Oushin today boast a whole range of meats selected exclusively by their team of professionals in Japan.

Iwate-Gyu – Iwate beef is from IWATE Prefecture, located north of Japan. Iwate faces the Pacific Ocean to the east and on the west is generally formed by the highest points of the Ou Mountains. They grow up in a relaxed environment amidst the great outdoors, grazing on highland pastures that are not treated with agricultural chemicals. Cattles’ feed are rice straw of IWATE JUNJYOU MAI. Under strict control of the monitoring system, they yield a healthy beef with high – quality protein and Omega 3 interspersed fats created the juicy melting texture that blow you away.

Omi-Gyu – (THE EMPEROR’S MEAT) “We keep quality and flavour of Omi Beef along with passion and selfless efforts of our forefathers in the past 400 years during the “Edo” era of Japan.” Said the ranch owners. Omi beef is one of the three most famous type of Japanese Wagyu (Omi, Kobe and Matsuzaka). It was served to the Japanese Emperor as the initial official Japanese Wagyu. Up to this day, Omi beef is the official beef of the Japanese Imperial Household. Each paddock keeps only 2 cattle in order to provide them with a companion and a spacious and stress free environment. Besides, the nature of Shiga Prefecture has contributed the most desirable, unpolluted, tranquil environment and the clear, clean water from the Mother Lake Biwa to raise the cattle. Those are the reasons why Omi Beef is so different from other Wagyu. amous type of Japanese Wagyu (Omi, Kobe and Matsuzaka). amous type of Japanese Wagyu (Omi, Kobe and Matsuzaka).

It was served to the Japanese Emperor as the initial official Japanese Wagyu. Up to this day, Omi beef is the official beef of the Japanese Imperial Household.

U.S Fillet Mignon

Iwate Beef Consumme (Pour 4)

Apart from the specialty beef dishes, Chef Fukushima’s menu also includes one of his signature Pork Belly that is carefully cooked for 48hours before grilling, giving it a tender and mouth-watering flavour.

48hrs Pork Belly 2

If that is not enough to tickle you fine palate, Chef Fukushima also flew in top quality Japanese Charcoal with Sakura (Cherry Blossom) Wood Chips from Japan, The MIBRASA® charcoal oven in layman’s term is the hottest indoor barbeque ever. It is the combination of a charcoal grill and an oven, when closed, ensures none of the natural moisture escapes from the food cooked in it while bringing out a unique taste. Being the hottest toy in town, MIBRASA® charcoal ovens will be grilling steak at more than 900 degrees!!

All in all, it is an experience worth to keep!

*Hint! A great place to bring your other half for a good meal!

CONTACT:

3 Temasek Boulevard, Suntec City Mall,#02-391/392, Singapore 038983 (Suntec Convention Centre) Tel:6884 4805

OPENING HOURS:

Monday – Sunday: Lunch 11:30 a.m. to 3:00 p.m.

Dinner 6:00 p.m. to 10:00p.m.

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