A new season welcomes a new chapter in the year as we celebrate the arrival of Spring. Bringing with it a whole range of seasonal produce from Mother Nature, Wagatomo enters springtime with a refreshed omakase menu, bursting with fresh flavours and a renewed experience for fans and foodies.
Serving only the best in-season ingredients, Chef-owner Tomoyuki Kiga presents only ingredients at the peak of their quality. Featuring an exciting line-up of the best springtime produce, dig into Wagatomo’s new 7-course Spring 2023 Omakase menu that showcases the refined, light flavours reminiscent of the season’s simple beauty.
Curated specially for sharing, start off first with individual portions of a tartlet duo. The Maguro & Green Pea sees one topped with spicy tuna sashimi, togarashi aioli, and thinly sliced negi, next to a Japanese interpretation of the French Petit Pois – with green peas sauteed with amazu on a bed of green pea puree, then finished with Japanese perilla leaf.
Then whet your appetite with the Tomato 3 Ways, bringing sweet, sour, and umami flavours together with generational heirloom tomatoes, featuring tomatoes marinated in amazu, cubed tomato jelly made from tomato water, and tomato consommé steeped with hojicha. Teasing your tastebuds further is the Maguro Tataki with lightly torched fresh maguro slices in a sauce of vinegar, soy, and sugar, topped with shredded pickled ginger flower, negi, and garlic chips for added taste and texture, before biting into crispy spring vegetables that include asparagus, bamboo shoots, burdock, onions, and carrots in a vegetable tempura mixed with diced prawns.
Individual portions of the Saba Shio Yaki follow, presenting saba mackerel from Fukuoka seasoned with coarse grain salt, grilled over prized binchotan, and served with a side of yuzu zest mixed with grated daikon. Coming to the star of the menu, the Beef & Negi highlights Wagatomo’s signature beef, grilling the chuck roll of Kamichiku 4% Miracle Gyu to melt-in-your-mouth goodness, then served with negi sauteed in brown butter and a potato puree with umeboshi topped with hazelnuts.
To cap your gourmet journey off on a sweet note, their dessert is an indulgent Baked Ringo, an exquisite showing of the humble apple done in 5 different ways; taste an apple pie chutney encased within a baked apple crowned with refreshing green apple sorbet, served alongside apple gel dollops and dehydrated candied apples.
To find out more about Wagatomo and their new Spring Omakase menu, check out their website here.
