Sushi bar dining concept by the people from Waa Cow!, known for their Signature Aburi Wagyu Beef Donburi ($21.90), comprising of fatty chunks of flame-torched Wagyu and an onsen egg served on rice, topped with tobiko, furikake, spring onions and drizzled with a 12-hour beef bone sauce. $2 will get you additional mentaiko (pollock roe) and $5 for extra shaved truffle. Apart from the selection of Wagyu rice bowls, other options include the Yuzukosho Iberico Butadon ($16.90), and Aburi Mentaiko Salmon Don ($18.90), which consists of a thick slab of medium-cooked shoyu-glazed salmon, topped with a torched layer of rich mentaiko mayo, ponzu marinated garlic, furikake, spring onions and generous amount of tobiko (flying fish roe).
Waa Cow! focus is still on the Wagyu as the concise menu also features a series of Wagyu beef sushi platters that come in three different sizes – petite (4 pieces – $16.90), regular (6 pieces) and ultimate (8 pieces). The eight signature Wagyu beef sushi comes with a diverse range of toppings, each bringing out different flavour profiles of the Wagyu. They are the classic, Truffle Parmesan, Mentaiko, Yuzu Kosho and Akadashi Miso, Yuzu Foie Gras, Caramelized Onion and the Ultimate. The classic is pure torched Wagyu beefy goodness, while the Yuzu Kosho contrasted with the Wagyu nicely with its distinctive fragrance, acidity and heat. If you want something more than beef, try Mentai Hokkaido Scallop ($13.80), a side dish that sees nine pieces of fresh Hokkaido scallops blanketed with heap of torched mentaiko mayo, tabiko and spring onions.