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KILO Prix Fixe​

$320 | A5 Miyazaki Ribeye Prix Fixe FOR 4 - 6 GUESTS
(fr. $53 per pax)

  • Garlic Butter Toast

  • Caesar Wedges Salad

  • KILO Sake Clam Bowl (1kg)

  • KILO BIG CUT - A5 Miyazaki Wagyu Ribeye (1kg)

  • Fries

  • Double Molten Lava Cake

 

Due to the thick size, cooking time for KILO BIG CUT steak: 30 - 45 minutes

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The smart way to enjoy A5 Wagyu steak

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BIG CUT ARMOURY Prix Fixe​

$228 | A5 Miyazaki Ribeye Prix Fixe FOR 2 - 3 GUESTS​

  • Caesar Wedges Salad

  • Sake Clam Bowl (500g)

  • Bacon Mac & Cheese

  • Bone Marrow

  • BIG CUT - A5 Miyazaki Wagyu Ribeye (500g)

  • Molten Lava Cake​

A5 Miyazaki Wagyu Ribeye

A5 Miyazaki Wagyu Ribeye​​

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Choose your cut.

  • KILO Signature (1kg) — S$280

  • BIG CUT Signature (500g) — S$160

Japanese excellence. Sized for sharing.​​​

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The Science of Tenderness.​​​

  • Marbling Score: BMS 10-12 The highest attainable rating in the Japanese grading system. An intricate, snowflake-like network of intramuscular fat that dissolves into pure umami.

  • Melting Point: 25°C Traditional beef fat melts at 40°C. A5 Miyazaki melts at room temperature. The result is a "melt-in-your-mouth" texture that begins the moment it touches your palate.

  • The "Olive Oil" of Beef: Rich in Oleic Acid (Monounsaturated Omega-9). High-grade Japanese Wagyu contains the same heart-healthy fats found in premium olive oil, providing a light, clean finish.

  • Origin: 100% Miyazaki Gyu Sourced from the sun-drenched pastures of Kyushu. Multiple-time winner of the "Wagyu Olympics," recognized globally for its consistent, award-winning flavor profile.

A5 Kagoshima Wagyu Striploin

A5 Kagoshima Wagyu Striploin

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Choose your cut.

  • BIG CUT Signature (500g) — S$180

Refined. Perfect for sharing.​

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  • Manhattan (200g) — S$78

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A5 Excellence. Defined by Texture.

  • Marbling Score: BMS 8-10 A finer, more uniform grain of marbling compared to the Ribeye. This creates a "firm-yet-tender" bite that releases flavor consistently.

  • Concentrated Umami: The Striploin (New York Strip) is prized for its deeper beef notes. Kagoshima’s unique grain-finishing process results in a sweet, nutty aroma unique to the region.

  • The "Clean" Finish: Higher in protein-to-fat ratio than the Ribeye, the A5 Striploin offers a robust mouthfeel without being "heavy." A professional's choice for a refined steak experience.

  • Region: Kagoshima Prefecture Sourced from the #1 Wagyu producing region in Japan. Kagoshima Kuroge Washu is a multi-time Grand Prix winner for its unparalleled consistency and depth.

The Olive Oil of Steaks

The Health Science of A5 Wagyu.

  • Heart-Healthy Monounsaturated Fats: Unlike standard beef, A5 Wagyu is rich in monounsaturated fatty acids (MUFAs). High concentrations of Oleic Acid—the same primary fat found in heart-healthy olive oil—provide a clean, premium finish.

  • Low-Temperature Melting Point Engineering by nature: A5 Wagyu fat melts at 25°C, significantly lower than human body temperature. This creates the signature "melt-in-your-mouth" texture and a lighter digestive experience compared to grain-fed Western steaks.

  • The Oleic Advantage: Scientific research indicates that the unique fatty acid profile of Japanese Kuroge Washu helps maintain healthy cholesterol levels (HDL) while being lower in saturated fats than traditional commercial beef.

Source: Japanese Wagyu `Fatty Acid Composition Study, National Institutes of Health (NIH)

 

Home of the BIG CUT.

Redefining the A5 Experience.

In a world of thin slices, we saw an opportunity for something more substantial.

While most restaurants serve A5 Japanese Wagyu in delicate, 100g thin portions, Armoury Steakhouse pioneered a different path: The BIG CUT. The Reason was Simple: Heat & Texture. A thin slice of Wagyu loses its internal temperature almost instantly, and the delicate marbling can easily over-render, losing the "soul" of the steak. By engineering a thick, 500g cut, we achieved the revolution: a heavy, high-temperature sear on the outside, with a perfectly rested, buttery-soft interior that stays warm until the very last bite.

This innovation changed everything. The A5 Miyazaki Wagyu Ribeye BIG CUT Signature quickly became our #1 best-seller, proving that true steak connoisseurs value the depth and indulgence that only a large-format cut can provide.

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One More Thing.

Introducing the KILO BIG CUT Signature.

We didn't stop at 500g.

To reach the next peak of steak perfection, we are doubling down. Literally.

1,000 Grams. The A5 Miyazaki Wagyu Ribeye KILO BIG CUT Signature.

By scaling the mass to a full kilogram, we have created the ultimate thermal-retention masterpiece. It is thicker, bolder, and designed for those who believe that the best way to experience the world’s finest beef is in its most grand, uncut form.

The Evolution of a Best-Seller. Now at 1kg.

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