Wagyu and Rice promised an exceptional dining experience, but unfortunately, it didn’t live up to the expectations.
Steve and I decided to try Wagyu and Rice, convinced it would be an extraordinary dining experience.
We were craving Japanese food, but not an omakase or a buffet.
Despite lukewarm feedback from friends, I managed to drag Steve along for this Sunday lunch adventure.
The restaurant on Level 2, Atrium A at City Junction, feels quiet and almost deserted.
Wagyu and Rice is divided into three sections: sushi and sashimi, A5 Wagyu, and a Japanese buffet.
The section where we dined has limited seating—just 12 neatly arranged seats facing the chef under a non-functioning exhaust.
A Rocky Start
Our experience began awkwardly.
The restaurant manager informed me there would be a 10-minute wait for 2 seats.
By the time I went down to get Steve who arrived by Grab, it was after 15 minutes, we were still standing in the corridor.
While waiting, we saw other diners inquire and then leave due to the delay.
Eventually, the manager seated us and explained the ordering process with the professionalism the situation lacked earlier.
Eager for a great Wagyu experience, we ordered three items.
Gyu Hamburg Set (RM38.80)
This set includes refillable Rice, miso soup with clams, and dipping sauce.
Only the coleslaw is not refillable.
Enjoy the delicious Gyu Hamburg Set (RM38.80) with Wagyu, refillable rice, miso soup with clams, and dipping sauce.
Hamburg Yukke (RM21.80)
Traditionally, Hamburg Yukke consists of raw ground beef, seasoned with soy sauce, sesame oil, garlic, ginger, and mirin.
Served cold, it’s typically presented on a rice patty or alongside a small bowl of rice, and garnished with raw egg yolk, green onions, and sesame seeds.
The dish is known for its rich, savory flavor and is often paired with pickles or kimchi.
“Yukke” or “Yukhoe” is a Korean raw beef dish, similar to steak tartar.
When we ordered, the server explained that all hamburgers were the same, with only different toppings or sauces. Steve chose his hamburger cooked medium-rare.
However, instead of explaining the traditional Hamburg Yukke, the server informed us it was essentially the same Wagyu burger with a different topping, the Yukke sauce —just raw egg yolks.
This preparation deviated drastically from the traditional Hamburg Yukke, featuring a cooked medium-rare hamburger instead of raw beef.
This completely altered the flavor profile.
Traditionally, Hamburg Yukke relies on raw beef and is served cold.
What was offered—grilled medium-rare Wagyu with Yukke sauce—was a different dish.
The preparation contrast was so pronounced that it barely resembled the classic Hamburg Yukke.
I believe Wagyu and Rice may want to reconsider making such liberties with traditional dishes, as it changes the dish’s character.
Hamburg Yukke served as a grilled patty, topped with Yukke sauce made from beaten egg yolks.
Gyu Suji Daikon (RM16.80)
A beef tendon stew with radish, recommended as a side.
The manager explained the refillable rice concept, but the execution lacked foresight.
Since we were sharing, the kitchen could have served all components at once.
Instead, Steve’s Rice and Soup arrived 20 minutes later, so our hamburgers were cold.
Even the miso soup was tepid, and the Gyu Suji Daikon—meant to be hearty and comforting—was lukewarm.
The Hamburgs
I ordered my hamburger medium, and Steve requested medium-rare.
Watching the chef at work gave us hope, but the non-functional exhaust filled the restaurant with a lingering grilled beef smell.
When the burgers arrived, they were a letdown.
We got to excited and forgot that the size of the patty at 100g after grilled looked just about the size of a sunny side egg!
The raw egg on top was a clear indication of the tiny size but I guess we overlooked that!
No Smoky Char: A proper Wagyu patty should have caramelized sear marks, but ours lacked both char and depth of flavor.
Bland Seasoning: The patties were not seasoned. There were no hint of salt or pepper. I had to sprinkle salt on mine, much to Steve’s amusement. And we’re not at Salt Bae’s restaurant.
The manager introduced the refillable rice concept, but the execution fell short.
Since we were sharing, the kitchen could have coordinated better to serve all dishes together.
Instead, Steve’s rice and soup arrived 20 minutes later, leaving our hamburgers cold.
Gyu Suji Daikon (RM16.80)
A beef tendon stew with radish, recommended as a side dish.
This dish, meant to be hearty and comforting, arrived lukewarm.
Traditionally, it’s pressure-cooked with savory seasonings for a tender texture and paired with daikon radish for warmth and satisfaction.
Unfortunately, this version missed the mark. Lukewarm and muted in flavor, it lacked the rich, comforting depth we were hoping for. It wasn’t hot, nor was it cold—just barely warm enough to pass as soup.
No photo was taken.
We were famished and just ate everything as soon as it reached out table!
What Went Wrong?
A good Wagyu burger relies on a proper sear (ticked), balanced seasoning, and careful handling to preserve its delicate texture and rich flavor.
The grill-only method left the patties a tad overcooked and flavorless.
Verdict
Wagyu and Rice delivers professional service and a cozy atmosphere but falls short where it matters most—the food.
Food: 3/5
The presentation was nice, but the 100g Wagyu Hamburg was underwhelming in size.
While the portion was small, its richness and fattiness made it too heavy to justify ordering another.
Service: 3/5
Although friendly and attentive server’s explanation of Hamburg Yukke differs from actual.
Timing: 2/5
Service was slow, and the food became lukewarm as we waited for another set to eat together.
Atmosphere: 3/5
Quiet but uninviting, with a deserted podium and non-functioning exhaust that left us smelling like grilled beef.
When I asked Steve if we’d return, his answer was a firm no.
While one of my fans swears by the A5 Wagyu and plans to go back.
I wouldn’t personally revisit.
For true Wagyu fans, it’s worth trying once—make your own call LAH!
What’s your favorite spot for Wagyu burgers? Let me know in the comments!
Blog Disclosure: This is a NOT sponsored blog post. All opinions are mine. The writer and friends paid for their meal.
