VL Kong
Returned for lunch at Wagyu Jin, a nice venue to savour some top Wagyu Brands of highest yield grade and meat quality grade (ie. A5) in one-go, like Hida (Gifu), Yonezawa (Yamagata), Omi (Shiga), Tochigi, Miyazaki. To my understanding all their A5 grade meats are wet-aged for at least 21 days. As A5 meats are high marbling, the silky fat which provides the ‘melt-in-your-mouth’ experience could be overwhelming when over-indulged. So choose your omakase-set carefully :-) and adjust by topping up with items from the ala carte menu (the good add-ons are tongue (thick) & the chateaubriand sando). Perhaps the restaurant could consider inserting a palate cleanser in between, especially helpful for diners whom are not having wine or sake. Service is attentive and perhaps staff could provide a bit more details about each brand of Wagyu served. Ambience, minimalist designed, good soundproofing from the busy Claymore Hill street. Quite comfortable and quiet, only if the rest of the diners were genteel and keep their conversation from crescendoing.