Taste of Tokyo: Tajimaya Yakiniku’s Omakase Surprise
What’s Omakase, Anyway?
Think of omakase as putting your taste buds in the hands of a culinary magician. It’s all about letting the chef decide the menu, trusting that the flavors you’ll experience will be unforgettable.
Prices That Leave Your Wallet Happy
- Lunch (8-course) – $88++ per person
- Dinner (10-course) – $128++ per person
Compared to typical Singaporean omakase spots that range from $200 to $400, these prices are a sweet deal. Even high-end places like Sushi Jiro charge $220–$260 for similar courses.
Why It’s Worth Your Money
Each set includes a generous slice of A4 Miyazaki striploin – Japan’s second‑highest rated wagyu beef. That alone makes the experience feel premium without the premium price tag.
Menu Variety Keep‑Every‑Day Excitement
Since the ingredients are seasonal and flown in from Japan, the menu changes daily. Got dietary restrictions? Just tell the chefs, and they’ll tailor a special course just for you.
Final Verdict
If you’re craving authentic Japanese BBQ with a twist, or you simply want a decent price for an omakase adventure, Tajimaya Yakiniku is the spot to hit. Expect a fresh, innovative tasting journey that’s actually budget‑friendly.
The hits
Kaisen chawanmushi with cod fish, lobster, crab meat, kinome and ikura
Full‑Court Roll on Ikura‑Loaded Seafood Chawanmushi
I’m a certified ikura aficionado, so the moment my mushimono—the steamed culinary masterpiece—summoned a kaisen chawanmushi frosted with glittering orange jewels, my grin was stuck at a permanent 100% width of my mouth.
What the Plate Held Back
- Shiny ikura balls that looked like tiny fireworks spinning inside a glass pond.
- A buttery slice of cod that melted like a very fancy piece of butter.
- Chunky lobster and crab morsels that practically whispered, “I’m the deluxe you’ve been dreaming about.”
All in all, it’s the most luxurious chawanmushi I’ve ever tasted—so luxurious that the chef probably needed a towel just to wipe the glitter off their own desk. I’d rate it a 10/10 and add an extra dose of “chef‑approved” applause.
Wagyu beef with wasabi shoyu zuke
Our Sushi Adventure: The Beef‑Topped Surprise
We kept getting hit with three different sushi rolls on our table. All of them were a treat for the taste buds, but one rolled up the real star of the show—a slick, beautifully sliced piece of wagyu beef on top.
Why the Beef Beat the Rest
- It was rich and buttery, turning each bite into a mini decadent moment.
- The contrast between the fresh seaweed and silky rice was like a classic dance of flavors.
- Our cravings? Fell in love with the melt‑in‑your-mouth texture, instantly shutting down the rest of the menu.
What We Learned
When you’re in Tokyo, don’t just go for the standard sashimi set— ask for that beef‑topped twist and you’ll get the taste of a headline-grabbing culinary delight.
When Tajimaya Yakiniku Turns Beef Into a Baby‑Soft Delight
Picture this: you walk into a place that’s practically the James‑Bond of Japanese grill spots—Tajimaya Yakiniku. Every bite you take, you’re reminded that the place is no ordinary steakhouse. That’s exactly what happened when we tried their steak.
Why This Beef Was a Cut Above the Rest
- Heat‑to‑dry balance: The beef didn’t get over‑cooked; it kept the juicy harmony that made each morsel blush for flavor.
- Marbling magic: The fat distribution was just right, creating those buttery moments you’d expect from a top‑tier meat specialist.
- Mindfulness of texture: The meat melted in your mouth more than just because it was good; it felt like a culinary hug.
Final Verdict: Effortlessly Astonishing
Once you taste it, you realize why the chefs at Tajimaya are always in the spotlight. The beef didn’t just satisfy you—it afforded you that sheer, satisfying melt‑down you crave from a world‑class grill.
A4 Miyazaki striploin, shishito, Momotaro tomatoes and sweet potato chips
The Ultimate Wagyu Experience at Tajimaya
We hit the culinary jackpot with the A4 Miyazaki striploin. Picture this: a piece of meat so tender it practically melts in your mouth, yet every bite delivers a punch of pure beef flavor. The chefs at Tajimaya nailed the challenge of handling such a premium cut, letting the beef’s natural essence shine without any fluff.
What’s on the Plate?
- Lime – A freshly cut slice that wedges in zesty brightness.
- Shishito Peppers – Ground and sliced into a subtle spice mosaic.
- Japanese Momotaro Tomatoes – Sweet, cherry‑like bursts that cut through the richness.
- Sweet Potato Chips – Crispy, slightly sweet crunch that’s oddly satisfying.
Mixing It Up, Taste by Taste
I took a bite of the beef and paired it with a little of each accompaniment. Imagine taking your palate on a joyride: the tang of your lime drops the serious vibe, the shishito adds a mild heat, the Momotaro tomatoes splash a pop of sweetness, and the sweet potato chips bring that satisfying crunch. Each combo resulted in a flavor profile you’d never expect, but hey, that’s the magic of gourmet experimentation.
Bottom Line
Gastronomy gets a makeover at Tajimaya: a top-tier wagyu that plays solo, then cues a chorus of side dishes that dance together in delicious harmony. Grab a slice, spice it up however you like, and sit back – your taste buds just earned a standing ovation.
Kurashikku Hokkaido milk pudding with seasonal fruits
Sweet Finale
After a lineup of delightfully savory courses, it felt like the perfect moment to dip into something sweet. The dessert arrived: a silky Hokkaido milk pudding, drizzled with kurashikku—a subtle Japanese wine that just gives it that extra “wow” factor—topped off with a playful sprinkle of seasonal peaches.
At first glance, the pudding looks decidedly indulgent, but don’t be fooled: it’s surprisingly light on the palate, almost like a gentle hug rather than a heavy dessert crash.
Why It Stands Out
- Rich Yet Refreshing: Creamy texture without the heaviness.
- Wine Twist: The kurashikku adds a unique, mellow kick.
- Seasonal Touch: Fresh peaches bring a bright finish.
Takeaway
Even on the denser side, this dessert is a perfect counterbalance to the rest of the menu, proving that you can’t always gauge a dish’s impact by its look alone.
The misses
Charcoal cone with spicy miso salmon and ebiko
What Happened at the Amuse‑Bouche Round?
Picture this: a tiny charcoal cone—think a mini dessert roll—surrounded by a glistening dollop of spicy miso salmon and a splash of ebiko (the crunchy fish roe). Together, it looked oddly like a sashimi ice cream waiting to be devoured.
Did it hit the mark?
- Creative Spark: The concept was undeniably inventive—mixing the sleekness of a cone with the boldness of sashimi.
- Stuffed in Surprises: The blend of smoky charcoal, zesty miso, and briny roe created a flavor mash‑up that left me scratching my head.
- Mouthfeel Magic: The overall texture was a bit of a cocktail—some folks might love the crisp bite, I, however, felt it was “too sweet for a savory bite of fish.”
Final Verdict
It was a hit of originality, but the sweet-salty balance wasn’t my cup of tea. If you crave a palate‑punching treat, you might enjoy it more. Otherwise, give it a pass and savor the next course!
Ume jelly and konjac noodles with uni, edamame, ikura, onsen egg and oscietra caviar
Everything That’s a Savory Smash: The Zenzai Appetizer
A Flavorology 101 Lesson
Imagine a platter that reads like a cookbook threw up on a kitchen counter. That was the zenzai appetizer – a mash‑up of premium ingredients: ume jelly, uni (sea urchin), ikura, and oscietra caviar. All piled together like the ultimate foodie mixtape.
Why It Sounds Tasty But Delivers a Bomb
When you taste each component by itself, it’s pure delight – silky jelly, buttery urchin, kissed by the ocean, and the salty pop of caviar. But toss them all in one bite, and it’s like a flavor roller‑coaster that never stops at all the stations. Your palate was hit with a calorie‑dense buffet of textures and tastes, and trust me – it got a little wild.
Was It a Good Idea?
- Great concept – a bold fusion of high‑end items.
- Execution hiccup – the ingredients were star‑rated, yet the combination felt a bit too “fancy” for a single bite.
- Takeaway – pick a simpler line‑up or space out each bite so you can actually enjoy each element.
Bottom Line: Sweet, Salty, and Over‑Mixed
The zenzai was an experiment in culinary daring, but a touch of restraint would make it a star on the plate rather than a whirlwind in your mouth.
By the way, if you’re hunting for a top‑notch omakase that won’t break the bank, check out the places that’re offering it for $69++ and under.
Final thoughts
A Roughly Sweet Omakase – But What’s Worth the Money?
Meet the Show‑stopper
The Menu’s ‘Ice Cream’ Twist
Price‑Tag vs. Plate‑Size
A Moving Target – Menu Fluctuations
Where to Find It
A Quick Takeaway
If you’re after a reasonable price for a good Omakase, and you don’t mind a few uneven notes, this place checks the box: tasty steak, adventurous sashimi, and a menu that keeps your palate guessing. Give it a whirl; you might just discover the next standout course.
