A variety of ingredients make their way into Fat Cow’s menus.
A variety of ingredients make their way into Fat Cow’s menus.
To give guests a more personal and diverse dining experience, Japanese steakhouse Fat Cow introduces an omakase counter that seats eight. Served by chef Shigeru Kasajima, who has 25 years of global experience in preparing Japanese and European cuisine, the menu diverges from the restaurant’s well-known staple of beef dishes to feature vegetables and seafood such as Momotaro tomato, uni and prawns. Try Fat Cow’s own sake label as well, produced by Watanabe Sahei Brewery in Japan.
#01-01/02 Camden Medical Centre.
INTIMATE MOMENT
The omakase counter offers an exclusive five-course lunch and 10-course dinner menu.
“We don’t have the full recipe for maintaining a restaurant in the long run. What we know is that it’s always about taking care of guests from the moment they enter till they leave. You need a good team that pays attention to and treats each guest with respect, consistency and attention to make their time spent here worthwhile.”
DIEGO CHIARINI, OSO RISTORANTE EXECUTIVE CHEF AND PARTNER SINCE 2004
