Wanomiya @ St Mary Residences: Luxury Wagyu Omakase!

Are you a big fan of Wagyu? This place is a place to visit if you love wagyu. Wanomiya is a luxe wagyu omakase concept Japanese restaurant which is located in St Mary Residences.

Walking into the restaurant, you are greeted by the staff and head to the small room with the Japanese concept interior. The ambiance is cozy and the menu is mainly focused on the Miyazaki A5 Wagyu.

What is Miyazaki Wagyu?

Miyazaki Wagyu is one of the most sought-after brands of beef in the world. t has to pass a series of strict guidelines before being sold to distributors, ensuring it meets its superior quality standard.

This is a Japanese breed of cattle that have been bred and raised for centuries. Treated like royalty by ranchers who raise them, Miyazaki Wagyu cattle are carefully recorded, documented, and tracked. This way, anyone can trace their lineage, age, farm, and lifeline. This transparency ensures authenticity and that consumers are receiving the best quality Miyazaki Wagyu beef. And the Mizayaki Wagyu is rated quality by the Japanese government.

And this beef is well known for its marbling, which results in its exquisite flavor, texture, and tenderness.

And here, one can taste the finest Mizayaki Wagyu without burning your pocket too. This time, we visited them for their Omakase delights where there are 6 courses.

First Course – Zensai

We started off with the Zensai where one enjoys the lovely appetizer that comes with Hyogo Oyster, Wagyu Korokek, and Unagi Maki. They are beautifully presented and deliciously done.

The Hyogo Oyster is hailing all the way from Hyogo prefecture in Japan where this place is known for its fresh seafood and its oysters are flash-frozen to retain their freshness. What’s special is the Hyogo Oyster here comes amazingly fresh with a silky smooth and wonderfully creamy texture. To bring up some zest, the chef added the special citrus sauce and topped it with ikura and spicy radish on top. It’s heavenly.

The Wagyu Korokek is something unique where the minced wagyu is mixed with the mashed potato cakes that are coated with panko and deep fried. They are then topped with caviar and gold leaf on top for a luxury touch.

The Unagi Maki is amazingly delicious and makes it our favorite too. The unagi comes simply flavourful and each bite is such a luxury!

Second Course: Agemono

Next, we had the tempura-style wagyu sirloin which is beautifully wrapped with the oba leaf and deep fried till golden brown. The meat retains its juiciness and brings you with the melt-in-the-mouth sensation.

Third Course :Yakiniku

The third course is all about Yakiniku. As a first-timer, this is indeed a good experience where you can taste the different parts of the A5 Mizayaki Wagyu. In the first session, we had the Toma Sankaku (Knuckle), Uwa Misuji (Shoulder), and Gyutan.

The Toma Sankaku is worth enjoying where it is one of the premium rare cuts to enjoy where they are nicely marbled, juicy, and tender. It is one of the best cuts of lean meat. As for the Uwa Misuji (Shoulder); it brings you a leaner texture and is less marbled. It is recommended for those who love lean meat.

Gyutan which is the Beef Tongue where brings you a soft and chewy texture.

Fourth Course : Yakiniku

As for the fourth course, Wanomiya brings you the 2 kinds of wagyu steak cut which is the Ribeye and Kata Sankaku (Shoulder). This is where they come with 1 lean cut and 1 marble cut.

The Ribeye brings you the juicy and tender cut which is complete with rich moist fatty bites in it. They are really nice and easy to chew.

As for the Kata Sankaku, it brings you the marbling texture and they are more marbling. Its meat comes simply juicy as it is and it just melts in the mouth.

Fifth Course:Yakitori + Yakisuki

We end our fifth course with the Yakitori. The beautiful dice cut in skewer style is so nicely done. It is paired with their signature homemade seasoning for a more flavourful touch.

Asides, we also enjoyed their Misuji (shoulder blade) which is served with in-house special truffle sauce, finished with kenkori egg. With the grilling, you will find that the fats from the Misuji will melt. The melt of the fat will bring out its full umami and when it mixes with their house truffle sauce and kenkori egg, it indeed brings up the overall flavors.

Sixth Course: Hot Dish

Uni Capellini is one of the dishes which brings the best of two worlds where mainly the curated air-flown ingredients from Japan & France. One can enjoy the al-dente pasta which is beautifully topped with the uni and served together with truffle cream topped with fresh caviar. It is slightly heavy for a small eater like me but for a big eater is definitely not a problem. It has the creamy taste of the truffle cream but yet very appetizing and flavourful.

Seventh Course: Dessert of the day

We end our meal with their desserts. The desserts of the day are complete with cheesecake, mochi, and fruits.

The Omakase meal is priced at RM 488 + per person.

Asides from that, we also tried their XXXL Tiger King Prawn (RM 48/ piece) which is just marvelous. The lightly marinated prawns come simply juicy and filled with umami flavors. Worth the money!