Shatoburian

MURASAKI UNI is just one of the many varieties of this creamy sashimi you will find on our signature yakiniku rice bowls this season.

Our crowd’s favorite thin sliced Wagyu tongue to be enjoyed with salted spring onion and bulb onion.

A5 “Rib Kaburi” BMS 12. Always limited.

Favourite season for pearl white corn in our truffle gohan

The OG Classic A5 Truffle Don since 2018.

Shin Shin at modern yakiniku🥩 Speak to us to arrange your preferred cut ahead of dining with us - or better yet, home parties!

Wagyu meals made to travel the distance at modern yakiniku restaurant. Find us on 🥡

Wagyu donburis at the pass. Lunch only specials including our Tokujo-Tongue don!

BMS 12 summer edition only at modern yakiniku. Ask our for cuts that are available daily on rotation.

We do apologise that we are unable to guarantee the availability at the time of your reservation.

Our Italian summer truffles on our OG Premium “All in one” donburi this season. Available dine-in & take-out only at modern restaurant.

This season’s oyster blade aka “Misuji” is at the top of it’s marbling range of BMS 11 - don’t miss out

6 different ways to experience our Wagyu tongue
available only for our platters at modern yakiniku. Dine-in or Take-out. Raw or Grill. Your choice.

Sankaku Bara aka. Chuck short rib. With a marbling texture, high-class portions of fat with deep meaty flavor, and a tender and fatty Umami taste.

An Italian summer series at modern yakiniku restaurant. Also available for take-out on 🥡

A few kinds of Karabi at something different every other day.

Our B.B.C.C is back in stock!🧀 Please include a remark whilst making your reservation with us.

Our 4hours slow-cooked oxtail perfection that melts in your mouth. A new addition to our soup options. Limited quantities only!

Our 4hours slow-cooked oxtail perfection that melts in your mouth. A new addition to our soup options. Limited quantities only 🐄

Wagyu Temaki - A slight twist in the handmade sushi style rolls.

Summer launch - Tongue Salad 🥗 A great, low-carb alternative.

Chef Select Yakiniku Donburi featuring 3-4cuts of daily butcher’s favourite cuts. Some days you get a fillet, some days you get misuji, lucky days you get tomosanku. Sometimes you may even find out Shato-Suki sirloin in there.

Wagyu Pocket Tongue 👅Thick-cut tongue
stuffed with Yakko Negi, Naga Negi, Tamanegi at modern yakiniku.

“Shato-Sando” - last week of Manjimup winter black truffles from Australia atop our open faced toast.

We remain open today and tomorrow.🇸🇬 Join us in the festivities at modern Japanese restaurant.

Premium Don “All in One” - Steak cut A5 Sirloin cut Japanese Wagyu beef, glazed foie gras, Hokkaido Bafun Uni , ikura, sashimi grade sous vide egg, shaved seasonal black truffles.

It’s Murasaki season, known to be creamier and with a more subtle umami flavour profile. Flown in straight from Toyosu Fish market 🇯🇵✈️

A different week, a different cut. Switching between seasonal A5 Wagyu beef varieties at modern yakiniku.

Talk about marbling on our secondary cuts? Let’s discuss..Rump” on our A5 BMS12 Kagoshima. because they run so fast.

Donburi party at lunch is always a good idea.

A lean cut from the Top sirloin butt - you can ask for “Rump” if you’re in the mood for something kind of beefy. There is so much more to explore our off the menu seasonal A5 cuts. Speak with us to find out what your favourite cut might be.

Experience pure gourmet bliss with Shatoburian’s ( #02-08/09) A5 Wagyu Don, featuring the richness of A5 Wagyu beef complemented by an earthy aroma of winter black Manjimup Black Truffle slices. 🥩

Truffle sandwich, anyone ? 🍨 the sweetest escape from the summer heat.

This season’s Tenderloin selection includes our Miyazaki Wagyu from Miyazaki Prefecture
Grade A5, BMS10++

Find out more hereℹ️:
https://miyazakigyu.jp/en/miyazakibeef/

Premium Wagyu Ox Tongue “Mango” Cut. Beautifully marbled and tender on the tongue and full of flavor👅.

🇦🇺 Winter black Manjimup Black Truffles. Find them on our A5 Wagyu Don only at