Wagyu Dojo omakase

 During the CNY week, we managed to slot in a day for a beef omakase at Wagyu Dojo.

Their concept is for customers to try the entire parts of a wagyu beef. We normally eat ribeye, sirloin and the famous parts in normal restaurants. But here, we get to try each parts and each parts taste differently of a wagyu. You definitely cannot finish the entire wagyu in one seating (cholesterol alert!) and also due to the time limit of 2 hours. You will need 2-3 seatings to finish all the parts.

I ate so many parts and couldn't remember which is what so these pictures are for remembrance here.

We started with Uchibara.

In a bowl of salad.

Then came Chuck Eye Log & Ninoude.

As you can see, the chef gave us 2 portion of each meat per person. At this point, I knew I may not even be able to finish the entire 2 hours because it can be very filling very fast. If he gave 1 portion of meat would be just nice for me I think. But due to his generous portion, I think this omakase was very worth it and value for money.

Uchimomo & Katasankaku.

The chef did everything in front of us- like a true omakase style.

Katarosu.

Then there's beef soup to refresh our palate.

Uwamisuji & Zabuton.

Tongue, Tatebara & Harami.

Cooked in beef curry.

Yuzu drink to cleanse the palate.

Tongue.

Coupled with Kombu Salt. This was my favourite combo!

Also another fave- with caviar!

Wagyu Sando.

Misuji- my favourite part since I had it at Yakiniku Great.

Melts in your mouth.

Vanilla ice cream made with beef fat.

That was all I could stomach for the entire course. In fact, I almost couldn't take any more meat already but luckily the last push was Misuji which he kept the best for last.

For RM388, we think it is very worth it. It is one of the cheapest wagyu omakase thus far. We may come back to try the rest of the parts to finish the diagram haahaha. The limitation is that it could only sit 8 people and we booked 1 month in advance because it sells out very fast.

The entire experience was fun because the chef explained each part and it was quite educational. We definitely learnt a lot about wagyu these days after going for a few omakase. Some parts are definitely tougher like the tongue and some real tough ones, you need to cook in broth or be made into curry like the Shank. And then the best ones are the ones that melt in your mouth =)

Book your slots early!

Wagyu Dojo

48 Komplek Bandar Park Jalan Mega Mendung,

off Jln Klang Lama, Old Klang Road, 

58200 Kuala Lumpur, Malaysia