Dig into premium beef at the new wagyu sushi omakase at Fat Cow, with wagyu nigiri, handrolls and more!

What comes to your mind first when you hear the word “sushi”? Probably a ball of rice with a slice of salmon or tuna on top, right?

That said, sushi neta (topping) can be more than just a slice of fish, as Fat Cow’s newest wagyu sushi omakase shows.

Here, the neta come in the form of slices of buttery, beautifully marbled wagyu beef.

Located at the Camden Medical Centre, the concept has always been known for its premium beef since it opened in 2021, as well as for its value-for-money sushi omakase, which has received a good bit of attention.

In 2026, Fat Cow is diving even deeper into sushi, though its focus is on using the restaurant’s signature wagyu beef.

Wagyu sushi may not be a new invention, but we don’t think we’ve yet to see an entire omakase meal dedicated to it — at least not at an institution like Fat Cow.

If we’ve whetted your appetite, and you’re curious about how wagyu sushi tastes, its eight-course wagyu sushi omakase (S$148) is now available during lunch time, at 12pm, from Monday to Thursday!

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Fat Cow’s wagyu sushi omakase 

Before going into the wagyu sushi proper, Fat Cow starts its omakase with a vegetable and wagyu soup with sake.

The soup is something like a beef consomme — crisp and clear, but packed full of beefy flavour. It makes for a very comforting appetiser, and is a good way to warm up your tummy.

Following that, you get the wagyu vegetable roll, which has wagyu wrapped over cucumber and shiso leaf.

This one has a good mix of veggie crunch and meaty chew, along with punctuating bursts of Kaluga caviar.

Now, the third course is where Fat Cow starts amping up the flavours, handing each diner a wagyu handroll.

Succulent slivers of wagyu beef, crunchy seaweed, and a crown of creamy golden uni — who can resist?

An interesting portion of the Fat Cow wagyu sushi omakase is the three consectuive courses of ootoro wagyu nigiri.

Don’t mistake this for the fatty cut bluefin tuna, which the term “ootoro” is much more widely used for — the term can generally also be used to refer to the fattiest cuts of other types of protein.

Known as the fattiest cut of wagyu, Fat Cow expresses ootoro in three ways: Topped with wasabi, and then with yuzu kosho, and lastly aburi style with sea salt and sudachi (Japanese lime).

True to its reputation, the ootoro cut is gloriously fatty and crammed full of robust beefy flavours — almost reminiscent of fatty blue tuna.

To us, the classic wasabi topping showed off those flavours the most elegantly, but the aburi flame does give a delectable kiss of smoke and intensifies the umami.

Other than these highlights, the other two courses were a wagyu futomaki (fat-rolled sushi) with unagi and seasonal fruits (melon and strawberry during our visit).

Outside of the usual courses, if all of that wagyu and food isn’t enough, you can also opt for a supplementary rice bowl course of a mini wagyu chirashi in caviar tin (additional S$60).

With wagyu, uni, ikura, and caviar, all piled up on the rice, you know you’re in for some of the most luxurious, indulgent bites.

Despite the decadence, however, we have to admit the price is a bit steep even though we understand Fat Cow uses premium ingredients. We also thought the caviar tin plating was superfluous, though we suppose there are some who might enjoy the novelty of it. 

Overall, this wagyu sushi meal is on the slightly pricier side for a lunch omakase, but it is to be expected for wagyu to generally be priced steeper than seafood or typical sushi.

For something that is truly value for money with more variety, you can check out Fat Cow’s Shiki sushi omakase (S$88)! Otherwise, Fat Cow will still be serving its usual a la carte menu or more premium wagyu omakase (S$178). 

If you enjoy wagyu and sushi though, this interesting combination of your two favourite things is probably worth reserving a table at Fat Cow for lunch, for!