Fc New Ala Carte Menu 170203

RAW FAT COW Nigiri Sashimi NIGIRI / SASHIMI (2 pcs) (5 slices) JAPAN MIYAZAKI AUSTRALIA Kuroge Washu Recognized as the ‘champion cow’, also for it’s Akami | big eye tuna loin 15 28 tender texture and great dense meat taste. MAYURA STATION Chu-toro | blue fin mid fatty tuna 20 40 There are no words to describe the Grade A4 Striploin Full Blood Wagyu Otoro | blue fin fatty tuna 28 68 discovery of one’s first bite of Japanese Grain fed for 600 days and fed the last 120 beef. If you have never experienced it, Half cut 150g 148 days with chocolate, a quality beef with Sake | king salmon 12 18 please look no further. To serve wagyu, Full cut 300g 290 unrivalled complexity, it has a unique flavor Hirame | fluke 16 26 we founded ‘Fat Cow’. that is both sweet, buttery & robust. Madai | sea bream 12 24 TOCHIGI SAGA Striploin Shima-aji | striped jack 16 26 Fed in a low energy diet mixture of grass, Rich yet clean aftertaste, known for its fine rice straw and barley, it’s meat is flavourful 250g 168 Hotate | scallop 12 26 grain glossy marbling, or tsuya-sashi. and has a fine texture. Ama ebi | sweet prawns 18 36 Grade A3 Tenderloin Grade A5 Ribeye RANGERS VALLEY Uni | sea urchin 34 58 Half cut 110g 98 Half cut 150g 158 The 300 day grain fed finished black Wagyu | full blood Japanese beef 25 48 Full cut 220g 190 Full cut 300g 310 angus has been a chef’s favourite for the past 10 years. The striploin is meticulously Grade A3 Striploin KOBE dry aged on the bone for an unparelled Half cut 150g SASHIMI MORIAWASE (13pcs) (21pcs) 120 Wildly known and prized, this tajima strain of angus flavor. Chef’s premium selection 100 180 Full cut 300g 235 wagyu is raised in Japan’s hyogo prefecture. The meat is a delicacy renowned for its refined 45-day Dry Aged Striploin flavour, rich sweetness, well marbled and OHMI unique aroma. 220g 78 This wagyu from shiga prefecture is distinctive from other types as the only kind to have fats (Please check with server on the market price COLD ZENSAI with viscosity. available grades and cuts) Grade A4 Ribeye Half cut 150g 138 TAI NO KURO-TORYUFU 38 Full cut 300g 270 Slice bream with black truffle, seasoned kelp MAGURO NO TATAKI SALAD 30 Seared big eye tuna, mizuna, garlic chips, kizami nori, garlic ponzu SHABU SHABU SUMIBIYAKI HOBAYAKI SUKIYAKI A simmering hotpot of mushroom Steak grilled over binchotan The dish is prepared by grilling the Cast iron provides even heating broth, traditional sauces and charcoal, served with sudachi beef with miso on a leaf of the through a rice wine sweetened rich WAGYU ‘SOMEN’ 45 garnishes. and salt. Our chef will match a Japanese Magnolia, you can enjoy shoyu stock. Raw wagyu ‘noodle’, mentsuyu, sauce to your beef. the aroma of magnolia leaves and scallion, kizami nori A3 Striploin 81 miso with the rich taste of wagyu. A3 Striploin 81 100g 100g Please select your choice of A4 Ribeye 92 beef from above A4 Ribeye 92 MOMOTARO ‘SASHIMI’ SALAD 16 100g Please select your choice of 100g Thinly sliced Japanese fruit tomato, A5 Ribeye 110 beef from above A5 Ribeye 110 Additional 10 mizuna, chives, ginger vinaigrette 100g 100g TSUMANI YUBA NO UNI IKURA NOSE 35 Raw tofu skin with sea urchin, salmon roe, irizake OTHERS FATCOW PREMIUM DONBURI 98 HOT ZENSAI Sliced wagyu steak on rice, uni, caviar, foie gras, onsen egg DONABEMESHI 78 ONSEN TAMAGO NO GYU ‘MARROW’ FURAI 16 Slow cooked wagyu beef in claypot, Japanese short-grain rice, Traditional onsen egg, onsen egg, shiro negi and house seasoned shoyu crispy beef bone marrow, citrus dashi GINDARA SAIKYO YAKI 48 WAGYU SUJI NO NIKOMI TO FOA GURA 24 Grilled japanese saikyo miso black cod, pickled ginger root Slow cooked ox tendon, foie gras, daikon SHIMA HOKKE NO YUAN YAKI 60 ZUKKIINI NO HANA NO TSUTSUMI AGE 30 Grilled soy yuzu marinated atka mackerel, grated daikon, lemon Crab and scallop stuffed zucchini blossom IBERICO NANBAN 48 KANI KOROKKE 32 Marinated iberico pork, Japanese sweet and spicy nanban vinaigrette House made crisp and creamy crab cakes EBI ‘CARABINEROS’ NO SHIOYAKI 1pc 25 TEMPURA MORIAWASE 38 Spanish red prawn, grilled with salt and lemon 3pc 65 Chef’s choice seasonal tempura assortment RICE, UDON, SOUP SOZAI VEGE-ZEN HIMI UDON 10 ISOBEYAKI 12 Thin udon noodles, served cold Grilled mochi, crispy nori, soya caramel or hot with broth SATSUMAIMO 14 Japanese sweet potato, toasted sesame seed MISO SHIRU 7 GYU-NIKU DASHIZOSUI 12 Rice porridge with egg in a SHISHITO 10 GOHAN 4 mushroom beef broth Chargrilled Japanese green pepper, sea salt Steamed Japanese short-grain rice ‘THE FAT RICE’ 8 TSUKEMONO 6 NASU DENGAKU 12 Steamed rice seasoned with our Japanese pickled vegetables assortment Glazed honey miso eggplant signature ‘fat shoyu’ DOBINMUSHI 15 KINOKO 16 WAGYU DASHI CHAZUKE 15 Traditional seafood broth served in Sautéed mixed Japanese mushrooms Rice with Japanese broth, rice crackers, dobin teapot with sake, lime and butter scallion, kizami wasabi and nori ASPARAGUS 14 Chargrilled jumbo asparagus, yuzu aioli, katsuobushi OKURA 14 Prices are subject to 10% service charge and prevailing taxes Chargrilled okra, sesame chilli aioli, katsuobushi.

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