Founded in 2009, Ito-Kacho is a subsidiary of Sumikin Bussan and opened its 1st branch outside Japan in Singapore. Tucked away on the 4th floor of Mandarin Gallery, the Japanese Yakiniku restaurant takes prides in its beef – serving only authentic Japanese Black Wagyu beef air-flown from Kyushu and delivered to the restaurant regularly. To retain its marbling for a better overall consistency, it is chilled and not frozen so the temperature is kept constant. Dimly-lit with lots of wood typical of Japanese décor, the place is properly ventilated with comfortable seats. Similar to Gyu-Kaku and Magosaburou, an in-built convection system quickly sucked smoke away from the grill so you need not worry about leaving with a barbeque odour. Besides beef, other top-grade meats such as Tzubo-Tsuke Kurobuta are also offered. Marinated overnight with miso BBQ sauce in a big pot, strips of black Berkshire pork collar were juicy, tender and definitely good enough on their own.
Other to-be-grilled raw food includes chicken, lamb, sausage, seafood and vegetables. Tender chunks of Boneless Chicken Leg turned out better than expected while Hotate-Yaki, scallops and capsicums sitting in a sweet house marinade topped with a dash of pepper and all contained within a small aluminium tray, were fresh and succulent. There are also Korean elements (think Kimchi and Bibimbap) and ready-to-eat items like appetisers, desserts, ramen, rice, salads, soup, sushi and tempura. Batter of King Crab Tempura was light but a tad oily – nothing to rave about or fault, though the crustacean flesh was sweet. Saw dishes not on the menu being served to other customers and upon asking, was told that many could be made on request. Looks like I will be back for its chef's recommendations and of course, the beef. After all, Ito-Kacho was 1st established In Tokyo to provide people with an opportunity to taste top-grade barbequed beef.
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