These days, the wagyu dons in Singapore are getting more creative and indulgent. Different cuts of beef from various Japanese prefectures are now available for wagyu fans, and the meat is prepared in a variety of styles – from grilling to simmering to braising.
The perfectly cooked beef slices are then layered over a bowl of pearly white rice, often further elevated with uni, ikura, foie gras, truffles, and a wobbly onsen egg. We’re drooling already, so check out these picks for some of the best renditions to warm your belly.
(Related: Wagyu Jin is a celebration of Japanese beef)
This Japanese bar located in a charming black and white bungalow on Scotts Road offers a concise menu of Japanese bites as well two sublime wagyu dishes: Ohmi Wagyu Curry Rice, and A5 Ohmi Wagyu Don.
For the former, the chef uses a good mix of fatty beef parts for a rich flavour, and leaner portions for a welcome bite. The wagyu is slow-cooked for three hours and served with onsen tamago and rice. For the A5 Ohmi Wagyu Don, the beef is marinated with chef’s special beef sauce, quick seared till medium doneness, sliced and served with onsen egg and naturally sweet seasonal uni. Helming the bar is Yokohama native Kazuhiro Chii, who recommends an Old Fashioned cocktail or a glass of whisky to pair with the wagyu.
The popular Fat Cow offers a sublime selection of Japanese wagyu bowls. For something slightly less hefty but just as satisfying, go for the classic Fat Cow Donburi comprising seasoned rice topped with charcoal-grilled wagyu, onsen egg, and finished with truffle oil and alfalfa sprouts. If you’re seeking out indulgence in a bowl, opt for the Fat Foa-Gura Don, brimming with glazed foie gras and wagyu resting on steamed rice.
If that’s not enough, there’s Fat Cow’s premium wagyu rice bowls. The flavourful Miyazaki A4 Wagyu Premium Donburi is composed of generous slices of well-marbled Miyazaki A4 wagyu steak, crowned with ikura, foie gras, onsen egg and truffle shoyu.
For something unique, tuck into the 21 Days Dry-Aged Nagasaki A5 Wagyu Donburi. This wagyu is aged in-house to achieve an exceptionally rich flavour and fine texture, partnered with ikura, foie gras, and onsen egg along with signature Fat Rice. Not just any token carb, this creation contains premium Japanese rice mixed with kombu, truffle and wagyu fat, rendered from the restaurant’s own beef selections.
For an elevated ‘surf and turf’, Fat Cow also offers the Tokujou Donburi, which combines fresh prawn tempura, unagi, salmon mentai and wagyu beef and foie gras, with a special house-made sauce over Japanese sushi rice.
Kinki Restaurant + Bar
Kinki Restaurant + Bar is another spot that serves wagyu rice bowls elevated with luxurious produce. The two options offered are Wagyu & Foie Gras Donburi and High Roller Wagyu Don.
These bowls are available in the a la carte dinner menu, or as part of a weekday lunch set along with a garden salad, miso soup and mochi.
The Wagyu & Foie Gras Donburi features charcoal grilled Australian Sanchoku wagyu (a blend of Japanese wagyu with the supreme quality of Australian beef). The well-marbled meat is assembled over premium Niigata Koshihikari rice, and drizzled with teriyaki sauce made richer with rendered beef fat. The bowl is finished off with a slice of pan-seared foie gras, an onsen egg, and garnished with Japanese leeks, micro herbs and chives.
If you fancy something extra indulgent, aim for the High Roller Wagyu Don. This creation presents charcoal grilled Ohmi A4 Wagyu striploin from the Shiga prefecture, accompanied by Tokujo (“Supreme Quality”)-grade AA uni from Hokkaido. Also adorning the Niigata Koshihikari rice are gleaming pearls of Oscietra Caviar, ikura, Italian black truffle, and onsen egg.
Just launched in April, Oumi is a ‘farm-to-table’ concept serving contemporary Japanese Kappo cuisine. The restaurant is located at the 51st level of CapitaSpring and part of 1-Arden, a multi-concept F&B destination.
The version of wagyu don here comes in the form of Kagoshima A5 Wagyu sirloin, braised with tamari shoyu, mirin, sake, white radish, and Okinawa black sugar. The tender beef is assembled atop Akita Komachi rice, which has been steamed with kombu and seasoned with red vinegar. Providing a touch of heat is an Ao-togarashi yoghurt, made from a mixture of Greek yoghurt, sour cream, and Japanese green peppers.
The dish is finished with fragrant sauteed Japanese leeks, onsen egg yolk, and lemon balm from the 1-Arden Food Forest, touted as the world’s highest sustainable urban farm adjacent to the restaurant.
The Gyu Bar
This contemporary Japanese dining bar at Stevens Road offers six wagyu bentos, all served with a side salad of mixed greens. The wagyu is sourced from different prefectures across Japan and air-flown to Singapore.
Although not exactly a wagyu bowl, the Wagyu Uni Chirashi Don is filled with moreish cubes of aburi wagyu, Hokkaido uni, ikura, diced takuan (pickles), tamagoyaki, and cucumber. If you prefer tender slices of simmered sirloin, go for the Truffle Wagyu Sirloin Sukiyaki Don instead – wagyu sirloin is prepared sukiyaki-style, perfumed with freshly-shaved truffles.
For more decadence, go for the Yakiniku Wagyu Foie Gras Don, which comprises foie gras with slices of yakiniku wagyu, as well as pops of briny ikura. Another fancy wagyu bento to dig into is the Wagyu Sushi Bento: a box packed with Kumamoto A5 Kainomi wagyu nigiri (hand pressed sushi) and and wagyu chirashi, a combination of premium Hokkaido A5 Karubi wagyu, ikura, and Hokkaido uni.
The Bar at Waku Ghin
Waku Ghin’s plush bar welcomes guests for drinks and less formal dishes such as their signature WG Grilled Wagyu Beef set on rice. What you’ll get are tender slices of grilled Ohmi wagyu from the pristine Shiga Prefecture, served with Japanese pearl rice and grilled Japanese leeks. Prized Ohmi beef is known for its melt-in-the-mouth texture, mellow taste and fine marbling.
Pair your wagyu and rice with a selection of handcrafted Japanese-style cocktails, and premium sake collections – including exclusive brews from Isojiman and Masuizumi. Only walk-ins are accepted, however, so turn up early to score a table.