I can't think of anything about this dish that will leave your beef-loving spirit (if you have one) broken. A palatable, small but deep bowl of moist Japanese rice drenched in sweet soy, buried under strips of fatty wagyu, shaved seasonal truffles and an inconspicuously hidden soft-boiled egg. Sounds good? Does indeed. It also looks good, and tastes good. So it's easy to see why customers would come to this bar-restaurant just to order a bowl of 'gyudon' only, we were told.