This spring, Fat Cow, the Japanese Wagyu specialist presents a refreshed edition of its Shiki Omakase, shaped by the clarity and gentle vitality of the season and expressed through precision, balance, and thoughtful craftsmanship. Curated by Head Chef Shingo Iijima, the Spring Shiki Omakase continues to express the philosophy of shiki — “the four seasons” — where ingredients are showcased at their natural peak through restrained technique and considered progression.
Available from now until 20 June 2026, the Spring Shiki Omakase is offered in three formats: an $88++ lunch-exclusive menu, a $98++ dinner-exclusive menu, and an elevated $118++ menu available for both lunch and dinner. Each format reflects the essence of spring through a carefully paced progression, with variations in premium seafood and Wagyu selections across the menus.
The menu highlights premium favourites such as:
• Madai – Sea Bream served with soy sauce and yuzu skin
• Engawa – Hirame Flounder marinated in soy sauce and sake
• Sawara – Spanish Mackerel paired with dried kelp
• Buri – Yellowtail finished with hot sesame oil and fresh leek
• Aji – Horse Mackerel smoked with applewood and topped with spring onion
• Chutoro / Otoro – Medium-fatty / Fatty tuna served over bamboo charcoal sushi rice
With the Spring 2026 Shiki Omakase, Fat Cow reaffirms its dedication to expressing Japan’s seasons through meticulous technique and thoughtful sourcing. Whether enjoyed as a refined midday experience or an unhurried evening journey, the omakase offers a composed and quietly luxurious exploration of spring — elegant, balanced, and made to be savoured.
