OMI Wagyu Chadstone

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OMI Chadstone is a busy, bustling and fun place. It's fast food done right and then some more. Specialising in wagyu beef in different forms and with many different flavours, the basic premise is a rice bowl with thinly sliced wagyu beef on top but with added ingredients as well. Of course, there are other dishes too but most people around me seemed to have come for the wagyu rice bowl.



The restaurant on the lower ground floor of the now massive Chadstone Shopping Centre is one of few more up-market rather than food-court places to eat after you have had your fill of shopping or if you have come just for a wander. The restaurant has a relaxed ambience about it despite its bustling staff and customers coming and going. The process of getting you seated, selecting and bringing you food was very straightforward and food arrives in lovely pottery bowls. Having a very observant and hard-working manager helps. The manager on the night I went was certainly very competent, pleasant and smiling despite the busy night.

For starters, my partner and I shared the soft-shell crab and the fries with an egg yolk seasoning. This was a tasty version of normal pedestrian fries and added a bit of novelty. The sprinkling of seaweed was quite small to be able to taste in full it but added a bit of a different flavour also.

For the main course, my partner had the signature wagyu rice bowl with the addition of truffles and I had the wagyu laksa udon. The rice bowl, which he let me taste, was absolutely delicious. The quality and taste of the wagyu beef are outstanding and really make the dish stand out. The flavours went really well together and included edamame beans, an onsen soft egg, and some peppers. I actually coveted this dish and wished that I had ordered it. He did share a bit but not as much as I would have liked. The curry laksa udon was also good but it wasn't as spicy as I had expected. I did ask for chilli pepper. The meat in the laksa udon was also delicious and it was quite filling. To understand the concept and learn about the ingredients and ways of cooking, please see here .



The manager ensured that we were looked after but she did the same with all the other customers; she knew exactly what was going on and stepped in whenever she was needed. She also seemed to be the chief brulee station operating officer. Besides using the blowtorch to finish the top of the wagyu beef on the rice bowl, little bowls of creme brulee with different flavours were also being torched to give them the requisite burnt sugar hard topping. Unfortunately, we were too full to taste this delicacy but will definitely be back. I can see how you could get addicted to these wagyu bowls of deliciousness!



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