Black Truffle Wagyu Don. Fat Cow, a top-notch Japanese Wagyu restaurant, sources its Wagyu beef from renowned farms in Japan and Australia. The beef is charcoal-grilled, providing an instant burst of juicy flavor. Diners can also opt to enjoy the Wagyu in sukiyaki or hot pot style.
Foie Gras Beef Don. The popular Japanese cuisine bar Tanuki Raw uses French foie gras paired with Angus beef over rice, accompanied by black truffle and garlic butter sauce. It's a luxurious combination at an affordable price.
Man Man is a popular and queue-worthy restaurant in Singapore; it specializes in eel dishes, with eels freshly killed and grilled on the spot! It is the sixth restaurant opened in Singapore by renowned Japanese chef Teppei Yamashita. With its 'three ways to enjoy eel' concept, no queue is too long for food enthusiasts.
Takezono
Takezono is a grilled eel restaurant with over 400 years of history. The eel is prepared through three steps: charcoal grilling, steaming, and then charcoal grilling again, resulting in a very tender texture. The sauce is neither too sweet nor too spicy, preserving the delicious flavor of the eel to the greatest extent.
Teppei Japanese Restaurant
A long-established Japanese restaurant with high quality and affordable prices. Lunch requires queuing, and dinner omakase needs to be reserved 2 months in advance. The popular seafood bowl features generous and succulent pieces of sashimi, with plump and flavorful vinegar rice, making every bite a fresh and sweet delight.
Maguro-Donya Miura-Misaki-Kou
A sushi restaurant specializing in tuna, the shop is a wholesaler from Miura Misaki, Japan. The signature seared tuna bowl uses three different parts of the tuna, and after being torched, the half-cooked tuna has a primitive charred aroma and a very delicate texture.
Hailed as one of the best tonkatsu in Singapore. The golden crispy tonkatsu is bathed in tender egg liquid, giving a sensation similar to youtiao soaked in soy milk. Besides tonkatsu, the fried oysters, fried prawns, and fried chicken cutlets are also very tempting.
Tengawa Hokkaido White Curry
Singapore's first Hokkaido white curry rice. The white curry, originating from Hokkaido, is made with Hokkaido milk, giving it a subtle milky aroma with a hint of peppery spiciness. It pairs wonderfully with fried items and is very comforting. Served with side dishes and soup, it is very affordable.
Ginza Tendon Specialty
The most popular tempura in Singapore and the first restaurant dedicated to tempura cuisine. Since its opening, there has never been a shortage of queues. The menu offers only two options: meat and vegetarian. Every fried item is impeccable, with a subtle sesame aroma. I am repeatedly conquered by their dishes, and it is always my No.1 in my heart.
DON MEIJIN
DON MEIJIN brings Singaporean flavors into tendon, introducing a special chili crab flavor. The tempura is topped with chili crab sauce, offering a creative twist. You can also add bonito broth to make it into a bowl of ochazuke, enjoying two dishes in one.
