Beef Sukiyaki Don Keisuke – Value-For-Money Quality Beef Bowls, With Chefs Cooking Right In Front Of You
What can I say? Keisuke does it again, this time with a Beef Sukiyaki Don concept.
The group had some terrific ramen and Japanese food concepts, such as Ramen Keisuke Lobster King at Clarke Quay, and Keisuke Kani King at Orchard Cineleisure; as well as Teppanyaki Hamburg Nihonbashi Keisuke Bettei with hamburg and free-flow salad.
Despite the rather unheard-of location at Onze – it is actually just a short walk from Tanjong Pagar MRT, behind Tanjong Pagar Plaza (Block 5), this Beef Sukiyaki Don Keisuke should attract some crowd. My tip is come before the peak lunch and dinner time.
There are many Beef Bowl shops in Singapore, and at one point in time, there was at least one every single month.
But not every Beef Bowls are created equal. Some would glam it up by using wagyu and adding some truffle, and hope it will sell. Unfortunately, not.
Keisuke includes some “gimmicks” but they actually add to the taste profile or enhance the dining experience.
The menu is straight forward, with the offering of Beef Sukiyaki Don ($13.90) or Kiwami Wagyu Sukiyaki Don ($29.90). You can top up beef at $10 and $25 respectively.
This is when you deliberate between the cheaper US Prime Beef option, or indulge in Yonezawa Beef A4.
Someone told me, ”Actually, not much of a difference….” Sorry, I would like to say there is A LOT of difference. If it is pay-day, just order the Wagyu and make yourself very much happier.
Here’s how this is different from just any other Beef Bowl shops: there will be a dedicated chef who cooks the food in front of you. They wear white jackets and ties, which reminds me of those in the higher end tempura shops in Japan.
The Koshihikari grains is not cooked in a normal rice cooker per se, but in a double-lidded Japanese donabe that helps retain heat and cook up moist and fluffier tasting rice.
The beef is cooked ala minute. As a customer, you smell that sweet tare aroma and hear and enticing sizzling even before eating. Despite the small restaurant with narrow space, it doesn’t “smell” that strongly.
Towards the end, the chef would pour the rest of the sukiyaki sauce into a separate bowl, so that you can include to your liking and “manage your own saltiness”.
The marbling of the Wagyu beef was superb for its price, the slices meaty and slightly fatty and could down your throat.
While some diners may frown at “sukiyaki” items because they tend to be too sweet-savoury, the balance was just right for this bowl.
If you are feeling on a budget, the normal Beef Sukiyaki Don at $13.90 with its tougher slices, still makes a satisfying, enjoyable meal with all those ingredients and interactive experience. I think I will come back for this.
Beef Sukiyaki Don Keisuke
11 Kee Seng Street, #01-01 Onze, Singapore 089218 (Tanjong Pagar MRT)
Opening Hours: 11:30am – 2:30pm, 5pm – 10pm (Mon – Sun)
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