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Celebrating a Decade of Tongue-to-Tail Excellence: Ushi Doki's 10-Year Beef Kaiseki Milestone

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  //food-wine.news-articles.net/content/2025/12/17 .. -ushi-doki-s-10-year-beef-kaiseki-milestone.html
  Published in Food and Wine on Wednesday, December 17th 2025 at 2:42 GMT by The Straits Times

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Celebrating a Decade of “Tongue‑to‑Tail” Excellence: Ushi Doki’s 10‑Year Beef Kaiseki Milestone

When you think of a Japanese culinary celebration in Singapore, the first thing that comes to mind is often a delicate bowl of ramen or a steaming plate of sushi. The Straits Times’ latest feature, “Tongue‑to‑Tail Ushi Doki Marks 10 Years of Beef Kaiseki,” turns that expectation on its head. The article chronicles the evolution of Ushi Doki, a niche steakhouse that has carved a niche for itself by turning a single animal into an intricate, multi‑course Japanese experience. In doing so, the restaurant has redefined what it means to use the “tongue‑to‑tail” philosophy in a cosmopolitan context.

From a Simple Steakhouse to a Kaiseki Experience

The piece opens with a quick recap of Ushi Doki’s humble beginnings. Founded in 2014 by Japanese chef Satoshi Yamamoto, the restaurant opened its doors in the bustling Tanjong Pagar precinct with a simple menu: high‑grade Wagyu and premium local beef prepared using classic Western grilling techniques. Within a few years, the restaurant’s reputation grew not only for the quality of its cuts but also for its dedication to sustainability and the “no‑waste” ethos.

The article highlights a pivotal moment in 2018 when Yamamoto announced the launch of the restaurant’s signature Beef Kaiseki menu. Rather than a one‑off event, the Kaiseki became a permanent offering, structured as a seven‑course journey that showcases every part of the animal—from the tender eye of round to the less‑familiar tongue, liver, and bone marrow. This was a bold move that set Ushi Doki apart from its competitors, who usually limit themselves to the prime cuts most patrons are accustomed to.

The 10‑Year Celebration: A Menu That Tells a Story

The main focus of the article is the restaurant’s 10‑year celebration. The 2024 edition of the Kaiseki menu is described as a “storybook of flavors.” The menu is divided into four thematic segments:

1. The Classic – Featuring the hallmark Wagyu ribeye and a truffle‑infused beef suet reduction.
2. The Local Touch – Showcasing Singapore‑grown beef, paired with a miso‑based pork bone broth that pays homage to the city’s heritage.
3. The Avant‑Garde – Incorporating less‑common cuts such as beef tongue and marrow, served with micro‑greens and a citrus foam that elevates the dish to a “deconstructed” experience.
4. The Dessert – A sweet end with a caramelized beef paté on a shortbread wafer, served with a scoop of Japanese vanilla custard.

Yamamoto explains that each course is designed to balance texture, aroma, and umami, with a focus on sustainability. “We’re not just serving steak,” he says. “We’re telling the story of the animal, from its birth to its final transformation on the plate.” The article notes that the 10‑year edition introduces a new “bone‑broth” course, made from the marrow of the last remaining rib bones, a nod to the Japanese tradition of making the most of every part.

Sourcing, Sustainability, and the “Tongue‑to‑Tail” Philosophy

The article spends considerable space discussing the sourcing practices behind Ushi Doki’s meats. While Wagyu comes from farms in Japan’s Hida region, the beef used in the local touch segment is sourced from nearby Singaporean farms that practice rotational grazing. All animals are raised without antibiotics or growth hormones, and the restaurant emphasizes that no cuts are wasted. Even the bones, which often end up in the landfill, are harvested for bone broth or rendered into stock for the restaurant’s daily menu.

Yamamoto’s “tongue‑to‑tail” philosophy is presented as both a culinary and environmental stance. In the interview, he explains that the approach is “inspired by traditional Japanese butchery,” which values every part of the animal for its flavor profile. “If you look at a single cow, you can create a variety of dishes—each with its own umami signature,” he says. This philosophy has become a cornerstone of the restaurant’s identity, attracting diners who are looking for both luxury and ethical responsibility.

The Dining Experience and Atmosphere

While the Kaiseki is undoubtedly the star, the article also paints a vivid picture of the dining environment. Ushi Doki’s interior is described as a minimalist blend of Japanese zen and Singaporean chic: muted lighting, exposed timber beams, and a communal counter that invites conversation. The service style is a hybrid of Western table service and Japanese “kaiseki” etiquette—staff members present each dish with a brief explanation of its origin and preparation, allowing diners to appreciate the story behind the food.

The Straits Times notes that the restaurant has remained relatively low‑profile, avoiding the typical tourist hype that can accompany premium dining establishments. Instead, it attracts a loyal clientele that values the restaurant’s dedication to quality, storytelling, and sustainable practices. The article cites a few patrons who praise the “authenticity” of the experience, noting how the meticulous plating and nuanced flavors make each bite memorable.

Future Directions and Community Engagement

Looking ahead, the piece touches on Ushi Doki’s plans to expand its community outreach. Yamamoto is developing a “butchery workshop” series aimed at educating chefs and food lovers about the art of tongue‑to‑tail cooking. He also intends to collaborate with local NGOs to create a sustainable beef‑production program that could provide free or discounted beef to underserved communities.

The article ends on an optimistic note: Ushi Doki’s decade‑long journey reflects a broader shift in Singapore’s culinary landscape, one that values sustainability, transparency, and the nuanced complexities of flavor. As the restaurant prepares to host a series of pop‑up events in 2025, it remains committed to its core mission: to serve the animal in every possible form, while creating a dining experience that is both unforgettable and ethically grounded.

In a Nutshell

“Tongue‑to‑Tail Ushi Doki Marks 10 Years of Beef Kaiseki” gives readers a panoramic view of a restaurant that has transformed how Singaporeans experience beef. By blending traditional Japanese techniques, sustainable sourcing, and a no‑waste philosophy, Ushi Doki has turned a single animal into a cultural conversation. The 10‑year celebration is more than a milestone; it’s a testament to a decade of culinary innovation and a future that promises even greater commitment to responsible gastronomy.