Sukiyaki Yotaro @ Tanjong Pagar Road - A Dual-Style Wagyu Sukiyaki Experience in a Cozy Kyoto-Inspired Setting

Located at Tanjong Pagar Road, Sukiyaki Yotaro offers a refreshing take on the traditional Japanese hot pot experience. This intimate shophouse restaurant brings diners on a thoughtfully curated culinary journey, showcasing premium Wagyu beef flown directly from Japan. With its rustic, izakaya-style interior and warm, attentive service, the restaurant sets the stage for a memorable and immersive meal.

What truly distinguishes Sukiyaki Yotaro is its unique two-part sukiyaki experience — seamlessly guiding diners through both Kansai-style (grilled) and Kanto-style (simmered) preparations. This dual approach allows one to appreciate the nuanced characteristics of Wagyu in different cooking styles, elevating the dining experience beyond the ordinary.

Japanese Wagyu Beef Tartar 4.2/5

We began the evening with a selection of starters, starting with the Japanese Wagyu Beef Tartar ($20). Finely chopped premium Wagyu is crowned with a luscious golden egg yolk, creating a visually inviting dish. Once mixed, the yolk lends a velvety richness that complements the beef’s natural sweetness and umami. The delicate marbling melts effortlessly on the palate, delivering a clean yet indulgent start to the meal.

Steamed Oyster Soaked in Garlic Oil 4.2/5

Next, the Steamed Oyster Soaked in Garlic Oil ($12) offered a briny, aromatic contrast. The oyster was plump and juicy, its natural oceanic sweetness enhanced by the fragrant garlic oil. The infusion of savoury depth rounded out the flavours beautifully without overpowering the freshness of the seafood, serving as a bright and appetising prelude to the richer courses ahead.

Simmered Pork Loin Cutlet 4/5

The Simmered Pork Loin Cutlet ($20), prepared in a comforting Katsutoji style, brought a homely touch to the spread. The golden-fried pork cutlet is gently simmered in a sweet-savoury dashi broth and topped with a soft, barely set egg. Despite the simmering process, the pork retained its tenderness, while the panko crust soaked up the flavourful broth. Each bite was a harmonious blend of textures — crisp, juicy, and silky.

Japanese Wagyu Marbled Beef with Vegetables 4.8/5

The highlight of the meal is undoubtedly the sukiyaki. The experience begins with the Kansai-style Japanese Wagyu Marbled Beef with Vegetables ($53/100g). Prepared tableside by the attentive staff, the Wagyu is grilled on a hot pan, allowing the fat to render and caramelise lightly. This method brings out the pure, robust flavour of the beef. Enjoyed first with a light dashi and leeks, and then dipped into raw egg yolk, the beef delivers an indulgent, creamy richness that lingers on the palate.

Following this, the meal transitions into the Kanto-style sukiyaki, where a medley of vegetables is simmered in a sweet-savoury house broth. The broth gradually absorbs the essence of the Wagyu, deepening in flavour as the meal progresses.

Japanese Wagyu Lean Beef with Vegetables 4.5/5

Diners then swish slices of both Japanese Wagyu Marbled Beef with Vegetables ($53/100g) and Japanese Wagyu Lean Beef with Vegetables ($43/100g) into the bubbling broth. Cooked just briefly to retain a tender, medium-rare finish, the beef takes on a comforting, umami-rich profile. This second phase offers a heartwarming contrast to the bold, direct flavours of the Kansai style.

To conclude the savoury portion, we opted for rice. The staff thoughtfully cracked an egg into the remaining broth, creating a rich, flavourful mixture that coats the rice beautifully. It is a simple yet deeply satisfying finale.

Coffee Jelly 4/5

Dessert was equally delightful. The Coffee Jelly ($8) featured a delicate, jiggly texture with a well-balanced bitterness and subtle sweetness. Paired with creamy ice cream, the contrast between the cold, velvety dairy and the light, bouncy jelly created an addictive finish.

Oba Sorbet 4.2/5

The Oba (Shiso) Sorbet ($6) provided a refreshing end to the meal. Light and aromatic, it captured the herbaceous essence of shiso with hints of mint, basil, and citrus. Its clean, icy texture made it a perfect palate cleanser after the richness of the Wagyu.

Sukiyaki Yotaro delivers more than just a meal. It offers a thoughtfully paced dining experience that celebrates the versatility and quality of Japanese Wagyu. From the attentive service to the dual-style sukiyaki concept, every element is designed to engage and satisfy. For those seeking an authentic yet unique Japanese hot pot experience in Singapore, this cosy spot is well worth a visit.

Note: This is an invited tasting.


Sukiyaki Yotaro
106 Tanjong Pagar Road
Singapore 088525
Tel: +65 97311136
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon, Wed-Thu: 530pm - 11pm
Fri-Sun: 12pm - 230pm, 530pm - 11pm
(Closed on Tue)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time about 6 minutes. [Map]

SukiyakiJIN @ Shaw Centre - A Tangy and Fiery, Modern Take on Japanese Sukiyaki with a Local Twist

Opening its doors on 2 May 2026, SukiyakiJIN debuts at the first level of Shaw Centre with a fresh, contemporary take on the traditional Japanese sukiyaki experience. Designed as a vibrant and approachable concept, the restaurant injects bold, local flavours into a classic communal hotpot format, headlined by its eye-catching A5 Wagyu Spicy Tomato ‘Mountain’ Sukiyaki.

A5 Wagyu Spicy Tomato ‘Mountain’ Sukiyaki 4.5/5

At the heart of the menu is the theatrical A5 Wagyu Spicy Tomato ‘Mountain’ Sukiyaki, where a dramatic mound of thinly sliced premium Japanese A5 wagyu is layered into a towering formation over a generous assortment of sukiyaki staples. Beneath the cascade of marbled beef lies a colourful medley of napa cabbage, Japanese leek, chrysanthemum greens, onions, shimeji and enoki mushrooms, alongside silken tofu and springy konjac noodles. As the pot simmers, the wagyu gently collapses into the broth, its rich fat melting into the soup and coating each ingredient with luxurious flavour. Staying true to sukiyaki customs, the A5 wagyu is best enjoyed dipped into a creamy, pasteurised Japanese raw egg ($2++). This classic pairing tempers the broth’s heat while adding a silky, luscious texture that elevates each bite of beef.

The Signature Tomato Sukiyaki ($48++ per person, minimum two diners) offers a refreshing departure from tradition. Its base is crafted from a proprietary blend of four different shoyu varieties, resulting in a layered umami profile that is both deep and nuanced. This is lifted by the natural acidity and sweetness of tomatoes, creating a broth that feels lighter yet no less satisfying. A thoughtful nod to local preferences comes in the form of freshly chopped chilli padi served on the side, allowing diners to tailor the heat level to their liking. The subtle spice cuts through the richness of the wagyu, enhancing the overall balance of the dish.

For purists, the Original Sukiyaki ($45++ per person, minimum two diners) delivers a more traditional experience. Made with Tamari shoyu from Nagoya, the broth leans into a darker, more robust flavour profile. It is deeply savoury, with a gentle sweetness that complements the natural richness of the wagyu, allowing the beef’s quality to take centre stage without distraction.

As the meal draws to a close, the remaining broth becomes the final highlight. By this point, it has transformed into a thick, flavour-packed elixir enriched with rendered wagyu fat and the sweetness of slow-cooked vegetables. Diners can choose to savour it in two indulgent ways. The Cheese Risotto incorporates Hokkaido Yumepirika rice and shredded cheese, resulting in a creamy, umami-laden finish that feels both comforting and decadent. Alternatively, the addition of Inaniwa udon offers a lighter option, with its silky, smooth texture soaking up the concentrated sauce beautifully.

SukiyakiJIN brings a refreshing perspective to Singapore’s hotpot scene, combining the elegance of Japanese sukiyaki with playful, locally inspired elements. Whether you are drawn by the indulgence of A5 wagyu or intrigued by the spicy tomato broth, this new opening offers a memorable communal dining experience that is both hearty and flavour-forward.

Note: This is an invited tasting.


SukiyakiJIN
Shaw Centre
1 Scotts Road
#01-11
Singapore 228208
Tel: +65 96631365
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time about 5 minutes. [Map]

Kai Kai Sushi & Grill @ Wisma Atria - Newest Brainchild of Chef Yamashita Teppei Replaces Koh Grill & Sushi Bar, Offering Range of Japanese Fare

Kai Kai Sushi & Grill now sits where Koh Grill & Sushi Bar used to be in Wisma Atria, bringing diners a comprehensive menu of Japanese dishes ranging from classic sashimi and sushi to yakitori and teppan.

The new casual restaurant is helmed by Chef Yamashita Teppei, most known for its various Japanese F&B concepts on our island, such as Teppei Japanese Restaurant and Man Man Japanese Unagi Restaurant (now known as Unagi Tei). Here at his newest brainchild, Chef hopes to bring affordable yet quality Japanese fare to diners.

We sampled several items, with some in bite-sized portions. The prices listed are for the full portions.

Pitan Tofu 4/5

Pitan Tofu ($5) is always one of my must-orders when it's on the menu. Kai Kai's rendition is decent, with a slightly nutty sesame sauce base and a generous topping of chopped century egg and tobiko. I would have preferred a more robust century egg flavour in its sauce for that extra oomph.

Kai Kai Hanabi Roll 4/5

You will find a selection of different sushi rolls on the menu, one being the Kai Kai Hanabi Roll ($18.80). I found the sauce slightly too sweet, but this one is for fans of salmon as they offer it 2-ways here - raw in the middle and lightly aburi-ed on top.

Negitoro Sushi 3.8/5

The Negitoro Sushi ($6) roll had the classic combination of minced tuna and chopped spring onions in its centre, with crunchy tempura bits for extra texture. The tuna portion could be much better, for a better ratio to the tempura bits.

Nama Kaki 4/5

Next was the Nama Kaki, which had a plump and fresh oyster drizzled with a mildly tangy ponzu vinegar sauce.

3-Kind Sashimi Moriawase 4/5

We got to see Chef Yamashita Teppei do a bluefin tuna block-cutting demonstration, leading to our next dish, the 3-Kind Sashimi Moriawase ($15). We sampled slices of otoro, chutoro and maguro.

While they weren’t the best quality of cuts, they were still thick and fresh.

Buta Enoki Yakitori 3.5/5

The Buta Enoki Yakitori ($4) had enoki mushrooms wrapped with pork belly. While I enjoyed the grill on it, it was tougher and blander than I expected it to be. I prefer a stronger seasoning on this.

Yaki Hotate 4/5

Served in its shell with a wedge of lemon, the Yaki Hotate ($12) carried a nice slight char. The plump scallop remained juicy despite the grill.

Sukiyaki 3.5/5

While the pork slices were tender, we found the rest of the elements in the Sukiyaki ($16.80) more mediocre. The base could be a touch less salty as well.

Kani Toro Donburi 4.2/5

From the selection of mains, I decided on the Kani Toro Donburi ($17). It was clearly created for crab lovers, with crab meat, crab leg and soft shell crab with toppings of ikura and tobiko. The original size and portion will also include an onsen egg! The crab meat used was fresh and sweet.

Kai Kai Castle Bento 3.8/5

The Kai Kai Castle Bento ($18.90) was served in a multi-tiered bento box shaped like a Japanese castle. Each tier featured different items, namely tamago and unagi, assorted sashimi, and a bed of rice with chopped tuna belly, tempura bites, flying fish roe and ikura.

Unfortunately, its taste paled compared to its look, with average cuts on the sashimi. I must say that it's still considerably decent for the variety at this price.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Kai Kai Sushi & Grill
Food Republic Wisma Atria
#04-21
435 Orchard Road
Singapore 238877
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Walk to destination. Journey time about 3 minutes. [Map]

MIYOSHI by Fat Cow (三好) @ Mess Hall at Sentosa - Three Japanese Cuisine (Ramen, Teppanyaki and Omakase) Under One Roof

MIYOSHI by Fat Cow is a modern concept by fine Japanese restaurant Fat Cow. Miyoshi or 三好 in kanji means 'three graces' whereby diners are invited to a new modern way of savouring Japanese cuisine through three Japanese dining experiences - Ramen, Teppanyaki and Omakase under one roof in a beautiful colonial-style conservation building on the balmy island of Sentosa.

Zensai

We had the Teppan-Kaisei Set Dinner ($280++), starting with the Zensai comprising Umami Dashi Marinated Garlic Chives with Dried Bonito, Steamed Egg Custard with White Truffle Sauce served with Minced Wagyu Ankake Sauce, and Wagyu Kinome Yaki, a delectable trio of appetisers to kickstart the 11-course set dinner.

Fresh Spring Rolls

Wagyu Tartare

Next are the Fresh Spring Rolls and Wagyu Tartare. The light and refreshing spring roll is wrapped with raw amaebi prawn, cream cheese, and kaiware. The hand-chopped wagyu tartare is richer in flavour, tossed with purple shallots, nori, gochujang, and yakiniku sauce, bursting with textures and flavours.

Wagyu Sawani-wan

A favourite of the set course dinner is the Wagyu Sawani-wan. Sliced A4 Miyazaki A4 Wagyu is rolled with strips of shiitake mushrooms, carrots and leeks, then grilled on the teppan. It is served in a bonito soup that freshens up the enjoyment of the quality beef.

Straw Smoked Hokkaido Scallops

The plump and sweet Straw Smoked Hokkaido Scallops are grilled on the teppanyaki before smoking with straw and served with a generous spoonful of caviar.

Uni Soba

Next is the Uni Soba, whereby the Japanese buckwheat noodles are tossed in a soba sauce and served with nikumiso. It is further topped with bafun uni, deep-fried burdock chip, spring onions and red shiso. It is a delectable dish, but I was expecting more.

Yuzu Butter Madai

Another seafood item on the menu is the Yuzu Butter Madai paired with grilled Maitake mushroom and shishito pepper. The sea bream is grilled on teppan and glazed with yuzu saikyo miso sauce for a sweet, savoury and citrusy finish.

Steamed Abalone

The Korean abalone is first covered in konbu, blanketed in sea salt, and steamed-baked on the teppan. The Steamed Abalone paired with green asparagus is finished with saikyo miso sauce, giving the tender and bouncy abalone a delightful umami and mild sweetness.

Teppan Style Sukiyaki

The best dish for the night goes to the Teppan Style Sukiyaki. The thinly sliced wagyu is mixed with a housemade sukiyaki broth that is both rich and delicate, enriched with a Japanese egg yolk. It is further complemented with shaved truffle to enhance the lovely beefy flavour of the premium beef cut.

Wagyu Tenderloin A4

The Satsuma A4 Tenderloin has a substantial bite compare to the sukiyaki. It is seasoned with salt and black pepper, and grilled on teppan, allowing the full appreciation of the beautiful red meat.

Signature Garlic Rice

The last savoury course is freshly cooked Hokkaido Nanatsuboshi Japanese Garlic Rice, stir-fried on the teppan with vegetable oil, butter, garlic, salt and black pepper to ensure we are filled. It is served with aka miso soup and Japanese pickles to complete the rice course.

Black Sesame Tofu

Last but not least, we have the Black Sesame Tofu made with black sesame paste, tapioca powder and water, then simmered and cooled to set. It is served together with seasonal fruits and yuzu ice cream.

Note: This is an invited tasting.


MIYOSHI by Fat Cow
Mess Hall at Sentosa
2 Gunner Lane
#01-04/05/06
Singapore 099567
Tel: +65 60190089
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Lunch
Wed-Fri: 12pm - 3pm
Sat-Sun: 1130am - 3pm
Dinner
Wed, Thu & Sun: 6pm - 10pm
Fri-Sat: 6pm - 1030pm

Teppan-Kaiseki Experiences
Lunch seating at 1215pm
Dinner seating at 645pm

Sushi Omakase Experience
Dinner seating only at 645pm

Direction:
1) Alight at Harbourfront MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]