Last order:2 pm
Lunch: 12pm - 3pm
Last order: 2:30pm
Dinner: 6pm - 10:30pm
Last order: 10pm
Lunch: 11am - 3:00pm
Last reservation: 2:45pm
- Disabled Access
- Private Dining
- Free WiFi
- Families and Children Welcome
‘Shatoburian’ is derived from a phonetic play on chateaubriand, which as Wagyu aficionados know, is made from the most tender cut of the cow. The restaurant prides itself on serving primarily Hida Wagyu Beef – winner of the coveted prize in the Wagyu Olympics and favoured for its unique juiciness and mesh-like marbling in most cuts. Hida cattle originate from Takayama in Gifu Prefecture, Central Japan and they are bred in a wide expanse of land with plenty of clean air and spring water.
The restaurant practises sustainable cooking, so it imports the entire Wagyu cattle (nose to tail approach). This means diners at Shatoburian have the opportunity to sample a wide selection of Wagyu beef cuts presently not widely available in Singapore.
At Shatoburian, the chefs try to use natural cooking methods as far as possible to bring out the best flavours of the ingredients. The restaurant does not use MSG or artificial flavourings. Instead, the chefs rely on natural umami flavours. Umami plays an important role in determining how each dish tastes, especially when it is balanced with the elements of sweet, sour, salty, or bitter.
Guests can dine in absolute quiet comfort and serenity at Shatoburian. Dressed in jade and grey tones, Shatoburian’s European inspired interior is sleek and modern with minimalist wooden partitions that create a warm, cosy balance to the décor and aesthetics. The restaurant seats 50 and diners can choose to enjoy their meal at the counter or table seating. Private rooms for 6, 8, and 14 pax are also available to suit a variety of occasions.
Fantastic wagyu and foie gras. I felt however, that the highball was overpriced, despite it being only a fraction of the cost of the meal.
Food and service always the best