Correct me if I am wrong, but Singaporean diners generally prefer salmon for sashimi and sushi.
Therefore, a maguro (tuna) speciality restaurant at Guoco Tower (previously known as Tanjong Pagar Centre) got me curious enough.
The restaurant has certainly become popular with the CBD workers for a healthy, value-for-money lunch fix.
Both specialise in sashimi and sushi grade Maguro (tuna).
Maguro Donya Miuramisakikou Sushi & Dining is headed by Chef Shuji Sawada, regarded as one of the most renowned maguro and sashimi wholesalers in Japan.
Kuro Maguro is able to ship the freshest maguro from the trawler directly, and can keep its prices competitive and affordable.
The restaurant imports the fish directly from Misaki Port to Singapore via ANA air freight. It uses meat culled from blue fins that weigh a minimum of 280kg, as these fishes have a good amount of fat as well as lean meat.
The brand uses the technique called ‘super frozen’ to freeze its maguro at minus 60 degrees Celsius, so as to achieve absolute freshness.
Lunch focuses on more than 20 different donburi, with options such as Toro Uni Meshi ($35.90) with sea urchin and ikura; Otoro Meshi ($32.80), which features marbled tuna belly; Salmon Oyako Meshi (S$20.80) with salmon chunks and juicy roe; and Aji Namerou Meshi (S$19.80++), which stars fresh horse mackerel topped with nutty sesame seeds.
It has also introduced new dons to discover, including the Heavenly King Meshi ($42.80++) which features the four treasures of the melt-in-your-mouth otoro (tuna belly), nodoguro (blackthroat seaperch), sea urchin and ikura.
I enjoyed the Toro Aburi Meshi ($32.80) in which the salmon is flame-seared upon serving.
It featured premium tuna prepared two ways – sliced up to savour succulent slices and mashed which would taste best when mixed with the rice.
Both boasted of that smoky charred flavour after being aburi-ed.
I also had the classic Barachirashi ($18.80) with an assortment of cubed sashimi.
Compared to the other brands in Singapore, I find that this bowl had a cleaner, somewhat more delicate taste without going too heavy on the marinate.
Ingredients wise, the bowl had proportionally more maguro pieces, complemented with fluffy Japanese rice which was tasty on its own.
My qualms with some other barachirashi bowls is that the short-grain rice used may not be of the best quality, and diners had to depend on (too much) seasoning.
This had no such problem. In fact, I found the rice quite tasty as it was mixed with a special house-mixed vinegar.
New to the menu is the Toro Katsu-Retsu Meshi ($24.80), which showcases premium maguro fillets deep-fried till crispy. Something like tonkatsu, but without that guilt.
You can have the slices plain, or dipped in teriyaki sauce.
The dinner offers both donburi and sashimi.
There are offerings of Maguro ($38++ for 3-cut, $38++ for 5 cut), Chūtoro (medium fatty tuna, $38++), Otoro (lowest section of tuna belly, $58++), Kamatoro (collar bone of bluefin tuna, $18++), Amaebi (sweet shrimp, $12++) and Hotate ($24++).
If you are not a fan of Maguro, perhaps you were disappointed with previous less desirable experiences with dark-red coloured tuna sashimi.
Give this a chance, and you would be greeted with pinker, fresh tasting sashimi with rich, buttery flavour.
Guoco Tower, 7 Wallich Street #01-04 Singapore 078884 (Tanjong Pagar MRT)
Tel: +65 6386 8561
Opening Hours: 11.30am – 2:00pm, 5.30pm – 10:00pm (Mon – Sun)
Last Order 10:00pm (Mon – Sat) Last order 9:00pm (Sun)
Maguro Donya Miuramisakikou Sushi & Dining
3 Temasek Boulevard, Suntec City North Wing #03-314 Singapore 038983 (City Hall MRT, Promenade MRT)
Tel: +65 66545054
Opening Hours: 11.30am – 10pm
Reservation Online – Maguro Donya Miuramisakikou Sushi & Dining