Tajimaya Yakiniku @ Great World - Indulge in A5 Japanese Wagyu with the Black Wagyu Ring Feast Sets

Yakiniku lovers have another reason to visit Tajimaya Yakiniku at Great World, with the introduction of its new Tajimaya Black Wagyu Ring Feast Sets. Priced at $88 and $108 per person, the sets offer an indulgent line-up of premium A5 Japanese Wagyu, Australian Wagyu, sashimi, kurobuta pork, Hokkaido scallops and more. Served alongside a selection of appetisers, salads, rice or noodles, soup and dessert, it is a feast designed for those who enjoy a variety of premium grilled meats.

Two options are available: the Tajimaya Black Wagyu Ring Feast Set ($88) and the Tajimaya Wagyu Ring Feast Premium Set ($108), with a minimum of two diners. We tried the Premium Set, which takes the experience up a notch with seven different Wagyu cuts.

The premium selection includes A5 Miyazaki Striploin, A5 Kagoshima Rib Finger, MS6/7 Australian Wagyu Short Rib and Australian Wagyu Tongue. The upgraded selection also features the more decadent A5 Miyazaki Ribeye, A5 Kagoshima Oysterblade from Japan instead of the Australian variant, and A5 Kagoshima Chuck Ribs. The latter offers a deeply savoury, beefy flavour, complemented by the natural sweetness of its richly marbled fat, which renders beautifully on the grill.

The feast begins with a comforting bowl of Wagyu Beef Clear Soup, brewed for six hours. Light yet flavourful, the soup warms the stomach and whets the appetite before the main event. A selection of dipping sauces is also provided, including Shoyu for seafood and the slightly sweet Misotare and tangy Tare, allowing diners to enjoy the different meats according to their preference.

Next comes a series of appetisers, including Salmon Sashimi and Tajimaya Wafu Salad. These are accompanied by an assortment of Namul, including seasoned bean sprouts, spinach, and shiitake mushrooms, alongside Kimchi. Seasoned with sesame and salt, the Namul offers a refreshing contrast to the richness of the grilled meats, while the kimchi adds a pleasant tang and mild heat to cleanse the palate.

The centrepiece of the meal is undoubtedly the beautifully presented Ring Feast platter. The assorted meats and seafood are thoughtfully arranged in a picture-perfect circle around the grill, making for quite an impressive presentation. The staff will grill the different cuts to their ideal doneness and portion them for diners, so you can sit back and enjoy the feast without worrying about overcooking the premium meats.

With seven different Wagyu cuts to explore in the Premium Set, there is plenty to look forward to. Each cut offers its own texture and flavour profile, from the rich marbling and tenderness of the A5 Miyazaki Striploin and Ribeye to the more pronounced beefiness of the Kagoshima Rib Finger and Chuck Ribs. The A5 Kagoshima Oysterblade adds another dimension to the line-up, while the Australian Wagyu Short Rib and Wagyu Tongue offer a textural contrast.

The best way to appreciate the Wagyu's quality is to enjoy each piece on its own, letting the natural beefiness and richness shine through. Alternatively, pair them with the accompanying dipping sauces for an added layer of flavour. For something different, take advantage of the free-flow Sanchu lettuce and wrap the grilled meats with fresh leaves for a lighter bite. The lettuce's freshness and crunch help balance the richness of the beautifully grilled Wagyu.

Beyond the impressive Wagyu selection, the platter also includes Kurobuta Pork Belly, Pork Jowl and Hokkaido Scallop. The pork belly delivers a lovely balance of meat and fat, while the pork jowl offers a firmer bite and distinct pork flavour. The Hokkaido scallop provides a welcome change from the succession of beef cuts, with its natural sweetness making it a pleasant addition to the feast.

To complete the meal, diners can choose from a selection of rice and noodle dishes. Options include the aromatic Garlic Fried Rice, simple White Rice, the more indulgent Truffle Clam Inaniwa Udon and hearty Niku Shimadaya Udon. The Truffle Clam Inaniwa Udon is particularly appealing for those who prefer something more flavourful. At the same time, the Niku Shimadaya Udon offers a comforting noodle option to round off the savoury portion of the meal.

Finally, end the feast on a sweet note with the Premium Ice Cream of the Day. It is a simple yet refreshing finish after an indulgent meal of richly marbled Wagyu and grilled meats.

Overall, the new Tajimaya Black Wagyu Ring Feast Sets offer an opportunity to enjoy a wide selection of premium meats and seafood in one sitting. The $108 Premium Set is particularly appealing for diners who want to explore a wider variety of Japanese A5 Wagyu cuts, including the additional Miyazaki Ribeye, Kagoshima Oysterblade, and Chuck Ribs. With appetisers, free-flow Sanchu lettuce, a choice of rice or noodles and dessert included, it makes for a substantial yakiniku experience. Whether for a gathering with fellow meat lovers or a special occasion, Tajimaya Yakiniku's Ring Feast is worth checking out if you are looking to indulge in a Wagyu-focused meal at Great World.

Note: This is an invited tasting.


Tajimaya Yakiniku
Great World City
1 Kim Seng Promenade
#B1-115
Singapore 237994
Tel: +65 69705976
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Nearest MRT: Great World (TE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 530pm - 10pm
Fri-Sun: 1130am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]

Unagi Yondaime Kikukawa @ Raffles City - Japanese Unagi Specialist Opens Its Second Singapore Outlet

Following the success of its first Singapore outlet at Shaw Centre, Nagoya-born unagi specialist Unagi Yondaime Kikukawa has expanded its presence with the opening of its second restaurant at Raffles City Singapore on 1 October 2026. The MICHELIN-selected restaurant marks the brand's 50th outlet globally, further strengthening its reputation as one of Japan's leading unagi specialists.

The brand traces its roots to Nakasho Shoten, a renowned Japanese unagi wholesaler established in 1932. Founded in 2017 by Kikukawa Yuhei, Nakasho Shoten's fourth-generation owner, Unagi Yondaime Kikukawa draws on generations of expertise in sourcing and preparing quality freshwater eel.

What sets the restaurant apart is its commitment to serving live unagi. Each eel is carefully selected for quality, size, and thickness, then freshly prepared and grilled to order over binchotan charcoal. The intense heat gives the skin a lightly crisp texture with a distinctive smoky aroma, while keeping the flesh tender, moist and succulent.

The grilled eel is then finished with the brand's signature house tare sauce, a closely guarded recipe passed down through generations. It is served with premium Uonuma Koshihikari rice from Niigata Prefecture, prized for its natural sweetness, fragrance and delicate texture. The combination provides a lovely balance to the rich, smoky flavours of the grilled unagi.

Unagi Mountain 4/5

During my visit shortly after the Raffles City outlet opened, I had the opportunity to try its outlet-exclusive Unagi Mountain ($88), which was available from 1 to 30 October 2026. As its name suggests, this is quite a spectacle, featuring two whole kabayaki unagi arranged in a striking tower-like formation over a bed of warm Japanese rice. Glazed generously with the house tare sauce, the eel showcases the restaurant's signature preparation, with lightly crisp skin and tender, succulent flesh beneath. Beyond its impressive presentation, the dish offers a generous portion of unagi for those who simply cannot get enough of the Japanese delicacy. Designed as a centrepiece for sharing, it makes for an indulgent option for a meal with family or friends.

Hitsumabushi Set 4.5/5

One of my favourite ways to enjoy unagi is through Hitsumabushi, a traditional Nagoya speciality that lets diners enjoy grilled eel in three different ways. The Hitsumabushi Set ($37) comes with generous portions of fragrant grilled unagi arranged over a bowl of warm Japanese rice.

The first way is to enjoy the unagi on its own, allowing the smoky aroma from the binchotan grilling and the sweetness of the house tare sauce to shine through. For the second serving, add the accompanying condiments: wasabi, chopped spring onions, and shredded seaweed. The wasabi introduces a gentle kick, while the spring onions and seaweed add freshness and another layer of flavour to the rich eel.

For the final serving, pour the accompanying dashi broth over the rice and unagi to make ochazuke. The warm, savoury broth softens the rice and brings a lighter, more comforting dimension to the dish. Each method offers a different experience, making Hitsumabushi an enjoyable way to savour the versatility of grilled unagi.

With its second outlet at Raffles City Singapore, Unagi Yondaime Kikukawa makes its signature live unagi experience more accessible to diners in the city. Its focus on carefully selected live eel, traditional binchotan charcoal grilling and a time-honoured house tare sauce reflects the brand's Japanese heritage and expertise.

Note: This is an invited tasting.


Unagi Yondaime Kikukawa
Raffles City
252 North Bridge Road
#B1-75
Singapore 179103 Tel: +65 8998 3687
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]