Roast Beef Ono is one of those extremely hearty and satisfying meals that you can eat time and time again without being sick of it. It's our personal favourite choice for roast beef bowls, and definitely what we get for lunch when we're in the Akihabara area. While there's a choice between the standard Australian wagyu beef and the premium Kuroge Wagyu (黒毛和牛, Kuroge Wagyū) beef, truth be told, it's not easy to differentiate between the two. For those going for the one-time experience, then we recommend just going ahead for the Kuroge Wagyu version. For those who are on a bit more of a budget, or on a repeat visit, the standard version is just as good.
We personally prefer the yama-wasabi sauce for the don, as the pungency of the wasabi helps to bring out the flavour of the meat, and give a nice kick in each bite. Of course, if you can't take wasabi (山葵) then you can take the Chaliapin Sauce (which is sort of like a brown sauce).
If you find yourself at a lost as to how to approach the bowl, generally we push the meat to the side a little so that we can dig up the rice from the bottom. Rather than just tearing into the mountain of meat, we slowly unwrap it layer by layer, eating it piece by piece. It's a great way to pace out the food and the rice, and it's definitely easier to chow into than just plowing head first.
Our little tip is also to try and crack a bit of salt and pepper onto the inner pieces. Since the sauce is poured on top at the end, the outer slices of beef are drenched in sauce, but the inner ones are kept a bit drier. To try out a different type of taste, give the beef a try with just salt and pepper, it helps you to enjoy the natural sweetness of the beef just a bit more.
One extra tip is that if you have a Line (ライン, Rain) account, you can consider signing up for their membership. You just need to scan the QR code on the table. First-time signups get a free soft drink. (Of course this information might change, so be sure to check if the promotion is still valid when you visit)
