We really missed the food we had in Japan. And for some reason, I was craving okonomiyaki. So we went to Nanjya Monjya which we knew had that and other stuff. Yes, you pay almost twice the price of what you would in Japan but what to do. The okonomiyaki here is a neat little pancake - many varieties (fillings) available. It tasted good, yes, but I decided I would in future make my own rather than eat out.
We also sprung for some wagyu - but instead of the tare (BBQ sauce) which we heard can overwhelm the taste of the meat, we requested for shio (salt) seasoning instead. We were a bit taken aback by the paltry thin slices presented though - that's it for S$35? You can easily get twice that amount at Aburiya, which was the wagyu experience that really wowed us (ah how I really need to revisit that place, this time with proper camera in tow!). Tastewise, these few thin slices were just passable. I'm now even more convinced wagyu needs to served be in thicker slices, to retain the delicious fats it's so well-known for.
The gyoza was all right but expensive for just six pieces. Served piping hot with a tangy vinegary soy sauce, these disappeared fast.
We also had to order more dishes, given that the wagyu portion was so tiny. I love garlic fried rice, so this was an easy choice. My, my, it was the largest portion I have ever seen, a full large plate, easily four times that of Kazu's. It was also the most garlicky I've ever had. Oh, don't get me wrong - it was all quite tasty. I finished it, not caring about dragon breath.
Heard raves about this dish, so gave it a go, even though hubby is not a mentaiko fan. He liked the cheese though. I liked the bits of mentaiko I could detect, tiny eggs bursting with a pop at every bite. Still, it was pretty pricey, as are most of the dishes here. Nanjya Monjya is a nice place but I wouldn't be able to afford frequent jaunts here.
NANJYA MONJYA
Grand Copthorne Waterfront Hotel
390A Havelock Road
#01-03/05 Waterfront Plaza
Open from 5pm-12 midnight daily
You're 100% right. Wagyu needs to be at least a centimeter thick, and seared for no more than ten seconds on each side to maximize the delicious flavor of the fat.
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