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We Tried Japan’s First Nose-To-Tail Yakiniku Restaurant With A $50++ Wagyu Omakase
Yakiniku Gyubei has nose-to-tail yakiniku in Tanjong Pagar If you’re not familiar with “nose-to-tail”, it’s basically a philosophy that uses the whole animal in cooking, resulting in near-zero waste. In 1999, a Japanese restaurant by the name of Yakiniku Gyubei broke new ground by being the first to apply that concept to yakiniku. Now, some…
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