Here’s how you can experience authentic Butadon from Hokkaido without travelling to Japan… the famous Butahage has opened in Singapore at Suntec City and Century Square.
Butahage hails all the way from Obihiro, Hokkaido – widely recognised as the birthplace of the famed Butadon or ‘Pork Rice Bowl’.
If you find the name of “Butahage” familiar, they used to operate at the now-defunct Liang Court, but they are back with a wider menu with Singapore exclusives.
I was a frequent customer at the previous shop, and so glad they have made a return.
To find the restaurant, make your way to Suntec City Tower 3, Level 1 (Promenade Station, walk towards Suntec City East Atrium).
Some fun facts: Obihiro is known for its traditional pork dishes, as the cool climate provides an ideal environment for raising pigs.
The result is pork that is tender, flavourful, and of exceptional quality.
One of the dishes that put Obihiro on the culinary map is Butadon itself – which looks simple but is a flavourful rice dish topped with grilled pork and a sweet-soy based sauce.
The crowning glory of Butahage is the generous application of the 80-year-old “butadon no tare” – a proprietary secret sauce.
The sauce enhances the natural flavour of the grilled pork, creating an irresistibly sweet-savoury combination.
With a wider menu, here are some of Butahage Singapore’s recommendations:
Obihiro Meibutsu Japanese Pork Loin Don ($19.80 for regular, $24.80 for large).
The centrepiece of their menu is the Signature Butadon, with tender pork slices applied with the proprietary 80-year-old secret sauce.
The Japanese pork loin, selected for its premium quality, is grilled using the amiyaki technique to achieve an aromatic char.
What I liked was which the pork (six big slices with the large bowl) was meaty yet succulent. Eat it freshly out, and experience that melt-in-the-mouth savour.
There was also a smoky exterior, not overly charred.
The rice, while often overlooked, is also an integral part of this dish. Hokkaido Nanatsuboshi rice is used – a rice variety celebrated for its plump grains and mild sweetness. I found it even more delicious after it absorbed some of the luscious sauce and juice from the pork.
For those seeking an affordable option, the Obihiro Meibutsu Pork Loin Don ($11.80 for regular, $14.80 for large) made with Canadian pork loin is a commendable alternative.
It shares the same careful attention to grilling and sauce application, offering an equally enjoyable dining experience at a friendlier price point.
Hokkaido Special and Noodle Set ($19.80)
An exciting addition to their Singapore menu is the Hokkaido Special and Noodle Set.
This hearty meal offers a generous array of fresh tempura seafood and vegetables, each encased in a wonderfully light and crisp batter. I also liked that it didn’t taste oily to the lips.
This bountiful selection comprises Black Tiger Prawns, hotate (scallop), salmon, yari ika (spear squid), shiitake mushroom, nagaimo (Japanese mountain yam), and asparagus.
The set comes with a choice of Inaniwa Udon or Soba, both with hot or cold options, to suit individual preferences.
I would recommend the Inaniwa Udon, known for its thinner and smoother texture, which was soft and chewy and absorbed the accompanying broth well.
Tendon ($9.50)
For those seeking a simpler and affordable option, the Tendon is a humble bowl filled with tempura prawns, crab stick, nagaimo (Japanese mountain yam), pumpkin, and long beans.
Despite its affordability, there is no compromise on the quality or the taste.
Salmon Mentai Avocado Don ($17.80)
Exclusive to the Singapore outlet, this bowl features thick cuts of fresh salmon, layered generously with mentai sauce (cod roe mayo).
The top is then torched to create a slightly charred, caramelised surface.
The richness of the salmon and the spicy-creamy mentai was balanced with slices of creamy avocado, making each bite satisfying.
Another Singapore-exclusive bowls are the Salmon Teriyaki Don ($19.80), Salmon Ikura Oyako Don ($17.80) and Shioyaki Salmon Ikura Don ($22.80).
While the star of Butahage is undoubtedly is the Butadon, the restaurant also offers an array of side dishes that are worth exploring.
These include Tori Karaage ($4.80), Chawanmushi ($3.20), Agedashi Imo Tempura ($3.80), Onsen Tamago ($1.80), Miso Soup ($1.60).
Butahage Bun ($4.60)
The Butahage Bun is a combination of the signature Obihiro Meibutsu Canadian pork belly nestled in a pillow-soft steamed bun.
The bun was light and fluffy, providing a delicate casing for the succulent meat within.
As they use the pork belly cut, you would find it more richly flavoured and fatty at parts without being overwhelming.
Agedashi Imo Tempura ($3.80)
There is also the Agedashi Imo Tempura for sweet potato lovers. This traditional Japanese dish features pieces of sweet potatoes first steamed, then coated in a light tempura batter and deep-fried.
The exterior was crisp, while the interior remained soft and creamy. It was served with a soy-based sauce that imparted a gentle tang to the dish.
Hokkaido Strawberry Milk Cheesecake ($5.80).
Finally, desserts at Butahage offers a nod to its Hokkaido roots with the Hokkaido Strawberry Milk Cheesecake ($5.80) and Maple Glazed Sweet Potato ($4.80).
The cheesecake crafted with creamy Hokkaido milk for the rich milky sweetness, incorporates Hokkaido strawberries that lends a sweet-tangy edge.
Butahage Singapore – Suntec City
Suntec City Tower 3 #01-625/626, 3 Temasek Blvd, Singapore 038983
Opening Hours: 11am – 10pm (Mon – Sun)
Butahage Singapore – Century Square
Century Square #01-11A, 2 Tampines Central 5, Singapore 529509
Opening Hours: 11am – 10pm (Mon – Sun)
View this post on Instagram
* This entry is brought to you in partnership with Butahage.
