Don, Don, Donburi

Unapologetically sinful, Fat Cow’s Miyazaki A4 Wagyu Premium Donburi ($128) was real decadent. A large bowl of well-seasoned beef fat rice layered with slices of A5 Nagasaki wagyu topped with caviar, buttery foie gras, ikura, a runny onsen egg, and truffle shoyu - there was really quite a lot going on. Apart from the medley of heavy-tasting elements, the rice portion was also a little much. However, the fat-laced wagyu steak was indeed flawlessly grilled (perfect when dipped into the brilliantly yellow yolk). Done medium-rare, it was succulent and complementary to the heady truffle aroma. Not overly beefy, the thickness of the protein was just right for me as it felt substantial without being overwhelming. The alfalfa, on the side, was a great touch in cutting some of the richness. What’s more, I truly enjoyed the cubes of pan-fried foie gras (so tender and strangely, pleasantly sweet) and the briny pops of ikura. With the lunch set was also a lovely Chawanmushi topped with a flavourful layer of ankake as well as miso soup and not forgetting a scoop of ice cream for dessert.

A notch up from the basic beef bowls, The Gyu Co’s rendition comes with a pretty generous portion (solid beef to rice ratio) and was thankfully more savoury than sweet.

Looking for something fancy, I just had to get the Truffle Gyudon ($13.90/ Regular). Topped with sliced truffles, truffle salsa, and perfect runny sous vide egg, the marinated Australian wagyu beef slices were sufficiently tender - not too lean or fat. I liked that beef slices weren’t too thin or thick either so there was a nice bite without feeling too heavy (I think it is because they slice them in-house). The heady aroma and subtle earthiness from the truffle items went superbly with the umami flavour of the homemade sauce and the sweetness of the caramelised onions as well. Need more? Make it a set by adding $3.50 for a bowl of miso soup, silky smooth chawanmushi (studded with mushrooms, fishcake, and edamame), and a drink!

Packing a bit of heat from the spiced mayo, their Tori Karaage Ricebowl ($10) was surprisingly good. The umami mix of their kombu and sambal mayo dressing really jazzing up the flavours of the bowl and provided a unique twist from the typical Japanese-style sauces. The chunks of Japanese fried chicken were well-executed as well. The battered exterior wasn’t too thick, and I am happy to report that the meat was still moist and juicy.

It has been a while since I last had @waacowsg and in my recent visit, I am reminded of how much I enjoy their beef bowls! Juicy slices of seared, smoky goodness, their signature wagyu beef was so good and perfectly seasoned. Torched with their special savoury beef sauce, the meat was oh so tender - not too lean or fatty. My order of their Yuzu Foie Gras Wagyu Beef ($26.90) also came with a sizeable portion of buttery goose liver which was drizzled with sweet Nikiri glaze and garnished with floral yuzu peel. The zesty bits of peel providing a nice citrusy balance to the fattiness of the Foie Gras escalope. And the perfect accompaniment to bind all the elements together, the runny 62 °C egg delivered an additional layer of richness.

Topped with a good amount of Mentaiko sauce and a thin glaze of Nikiri sauce, the medium-rare Mentaiko Salmon Don ($18.90) simply melts in the mouth. Sashimi-grade, the fresh-tasting slab was also boosted by a flaky exterior and moist center. The tobiko providing briny bursts of sweetness while the furikake garnished over the bed of sushi rice gave the bowl a very pleasant hit of umami and crunch.

*Free islandwide delivery for orders above $65!

I honestly forgot how good @WaaCowSG’s beef and salmon donburis were.

Sous-vide for 24 hours and torched to perfection, the Original Wagyu Beef Don ($19.90) was plenty juicy and tender. Well-marinated and a tad fatty, the meat was nicely flavoured with their house-made soy-based beef sauce - savoury and not too rich. The bowl also comes with pickles and my favourite oozy 62 °C egg.

For something more indulgent, the Truffle Wagyu Beef Don ($22.90) goes one step further from their signature flame torched beef with the accompaniment of their house-made truffle sauce. Served with ground black truffle and champignons, the bowl’s earthy flavours also matched superbly well with their soy-based beef sauce. Great for truffle fans as the taste was infused wonderfully into the strips of meat.

*Free islandwide delivery for orders above $65!

Having tried many of their bowls from their Pork Belly Don, Aburi Salmon Don to hearty Stamina Don, I would recommend getting Aburi-EN’s Wagyu Karubi Don ($19). Especially so if you are a beef lover like me and can’t bear to splurge on their Premium Wagyu Jyu at $28. Featuring cuts of Australian boneless short rib and earthy mushrooms, the donburi was pretty worth the price as a fuss-free lunch treat that came with miso soup and pickles when dining in between 11am to 5pm. Tender, juicy and melty even, the meat had a good marbling and was skillfully grilled with a nice hint of smokiness. The slices were well-marinated and the savoury sauce added to the whole beefy experience. Top up a dollar for an onsen egg so you can coat the rice and beef for that extra silky texture.

Another crowd pleaser, the Truffle Beef Yakiniku ($16.90) was heavenly. Though on the smaller side, it was sufficient to fill you up without slipping into food coma right after the meal. Well-executed, the grilled slices of marbled beef were of the right thickness, almost melty-soft and didn’t require much effort to bite. Served on a bed of warm Japanese rice, the bowl came with a gooey onsen egg as well as veggies and pickles to cut through some of the richness. The light waft of truffle accompanied by the hint of smokiness from the charred exterior also added to the whole appeal.

And sniffing out a great bargain, I really enjoyed Donburi King's Whole Unagi Don ($25). Perhaps spoilt by the many unagi specialty restaurants that we have here in Singapore, I was not blown away but the “tare" (sweet glaze) was well-balanced and overall a competent rendition. My main qualm was the texture as I prefer a more flaky-rich bite while theirs were more tender.

Piling on fresh cuts of premium seafood and variating meat selections, Donburi King’s array of showy Japanese rice bowls was more than just a feast for the eyes. Featuring a luxurious bowl that literally overflows with a trove of ocean treasures, Donburi King Signature Kaisen Don ($58.80) sees an exquisite mix of Uni, Botan Ebi, Hotate, Hiroshima Oysters, Salmon, Octopus, and shimmering Ikura perched atop vinegared sushi rice. Each ingredient offering sweet succulence. Seasoning is done at a minimum as well, hence you can get the true taste of the ocean in that single serving. However, if you need that extra oomph, a tip would be to dip into their century-old Soya Sauce from Miyazaki. Recommended with their seafood donburis, the sauce is produced in small batches and lends the sashimi an intricate sweetness instead of the familiar saltiness. What’s more, the portion is good for sharing!

Of course, as a fan of hotate, the Hotate with Ikura Don ($28.80) was my favourite at the table. Plump, firm and almost creamy in taste, the scallops came in a matchup of sashimi and torched. The torch-seared mollusks adding a touch of smokiness and umaminess whereas with the sashimi-style you get to savour the natural flavour. So the best of both worlds in my opinion. Not forgetting the small heap of minced tuna, briny-sweet bursts of fish roe, tobiko and tamagoyaki adding to the whole experience.

Giving the other unagi specialty restaurants a run for their money, Una Una’s Regular Hitsumabushi ($14.80) was pretty darn satisfying especially due to the fact that I didn’t have to compete with a snaking queue. Surprisingly good, the eel did not have any fishy odor and was quite plump. Fairly smoky, the best part of the charcoal-grilled unagi was the soft interior as some tend to dry out while trying to achieve the glisteningly crisp exterior in my opinion - so their rendition had both. As for the array of condiments, namely spring onions, wasabi, nori and dashi; they were pretty standard. Though my main qualms were that the dashi that lacked oomph and the slightly sweeter tare could be made more savoury. Nevertheless, it was a steal for the portion!