Kogane Yama – NEW Chirashi, Gyudon, Butadon and Mentaiko Bowl, At Bugis Junction
Looks like Japanese Donburi, of meat or other ingredients served over rice, is gaining much popularity in Singapore.
This is likely because it is an inexpensive one-dish meal topped with favorite ingredients, a great choice for a quick and delicious meal.
Tendon restaurant Kogane Yama at Bugis Junction, has recently diversified its menu to include 4 NEW Rice Bowls – Chirashi, Gyu, Buta and Mentaiko Bowls.
The 44-seater eatery is known for its crisp golden-brown pieces deep-fried in a soybean and sesame oil blend, piled on sweet Japanese rice.
Its most popular Mixed Bowl ($15.80) features tempura prawns, chicken fillet, long beans, carrot, shiitake and enoki mushrooms, sweet potato, green bell pepper, seaweed, shiso leaf and a dollop of ebiko (prawn roe).
Kogane Yama’s 4 NEW Bowls:
Gyu Bowl ($16.80)
My favourite bowl among the 4 newly launched ones as the beef slices were succulent, tender and fragrant.
The Gyu Bowl uses wagyu beef slices which are first marinated in a special blend of shoyu sauces.
Instead of stewing (which is more commonly used), the beef is stir-fried with some onion slices, thus you get a bit of that wok-heat. The sauces also help to enhance the natural flavour of the beef.
Mix it up with the oozing onsen egg and fried garlic slices, and you get a slight slippery texture and aroma from the garlic.
Chirashi Bowl ($18.80)
This is like a cross between Chirashi and Barachirashi bowl. Kogana Yama uses thick cubed servings of salmon, swordfish and tuna, topped off with salmon ikura and tamagoyaki.
However, there is no other marinate added to the fish itself, though a separate dip of shoyu is provided should you need some.
Other than the sashimi cubes, the main taste come from the added roasted seasoned seaweed, which provided some saltiness and earthiness that paired well with the fish.
Buta Bowl ($15.80)
“Buta” means “pig” or “pork”. This particular bowl uses grilled Kurobuta pork slices which are marinated in a blend of shoyu sauces.
The sliced pork is torched before serving to add a touch of caramelisation and smoky flavour, included with roasted seasoned seaweed and a flavoured hanjuku egg.
Mentaiko Bowl ($18.80)
I was actually first expecting the mentaiko (salted cod roe) to be mixed with a type of meat, say salmon. But Mentaiko is the star here. (Incidentally, Mentaiko was once nominated as Japan’s number one side dish.)
The marinated Fukuoka cod fish roe is first packed into a mould, then lightly baked and transferred to the bed of rice.
There are two main ways of eating this: Mix up the slight-spicy Mentaiko with the rice and enjoy the savoury blast; or add the accompanying Dashi broth to savour it the Ochazuke way.
To build around the Rice Bowl, diners can add on $2.50 to create a set meal which includes Chawanmushi and Miso Soup.
Otherwise, pair up with some sides dishes of Soft-Shell Crab ($9.80), Gyoza ($8.80 for 6) and Smoked Salmon Salad ($9.80) for a more complete meal.
Kogana Yama also offers a variety of ice-cold beverages, ideal for pairing with their bowls of fried delights.
This ranging from the popular layered Matcha Latte concoctions available in Original (4.80), Chocolate ($5.80) and Azuki (red beans) ($6.80); Honey Yuja ($5.80) and Honey Ume Soda ($5.80) are also great picks for a refreshing drink.
Bugis Junction #02-50, 200 Victoria St, Singapore 188021
Opening Hours: 11am – 10pm Last orders 9.30pm (Sun – Thurs), 11am – 11pm Last orders 10.30pm (Fri – Sat)
* This entry is brought to you in partnership with K Food Holdings.
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