The best yakiniku restaurants in Singapore to satisfy your cravings

Hidden away in a corner of Mandarin Gallery is Yakiniquest, founded by a Japanese couple who have, in their pursuit of the best yakiniku, visited more than 2,000 yakiniku restaurants in Japan within 15 years. The product of their research is evident here, with exquisite yakiniku omakase menus featuring top-grade beef. The dinner omakase menus, for instance, all feature Wagyu appetisers (with the more premium “Quest” menu adding uni), and a selection of seven premium cuts of grilled beef, including the restaurant’s signature “Yakisuki”, which sees a thin cut of sirloin grilled and dipped in a house-made sukiyaki sauce. The result is a perfect marriage of flavours, with the dominant profile of the beef cut through by the sweetness and acidity of the sauce. 

Yakiniquest, 333A Orchard Road, Mandarin Gallery, 04-08/09/10, S(238897), +65 6223 4129

Co-founded by chef Tomoo Kimura of one-Michelin-starred Sushi-ya, The Gyu Bar specialises in premium Wagyu for its yakiniku. Here, among other premium breeds from Miyazaki and Hokkaido, is the Sanuki Olive Wagyu, one of the rarest breeds of Wagyu in the world. Raised exclusively on Japan’s Shodoshima island, the small 1,700-strong herd of Wagyu cattle are fed pressed olives, bringing about healthier beef with higher levels of oleic acid. The laborious raising method also results in exquisite marbling and intense flavour, which is perfect for yakiniku. Get a beef platter to share with friends and family, or for a quick but filling meal, go for a rice bowl like the indulgent Wagyu uni chirashi don or the hearty truffle Wagyu sirloin sukiyaki don.

The Gyu Bar, 30 Stevens Road, 01-08, S(257840), +65 6732 0702

Located in the charming Ann Siang Hill is Yen Yakiniku, which offers a range of Japanese Wagyu, Australian grass-fed, and USDA beef options. Specialties include the ox tongue drizzled in the restaurant’s signature dressing and a Japanese A4 Wagyu oyster blade cut, intricately marbled and intensely flavourful. If beef is not to your liking, you can opt for offerings like the Spanish Iberico pork jowl, which has an equally exquisite marbling and taste. Seafood, including seasonal prawns coated in a house pepper mix, and sashimi-grade scallop, are also available, meaning there’s something for everyone at Yen Yakiniku.

Yen Yakiniku, 15 Ann Siang Road, S(069695), +65 8360 0922

Read more: Yakiniku Restaurant Yen Social Opens at Duo Galleria in Singapore

The Singapore outpost of acclaimed Hong Kong restaurant Wa-en Wagyu Yakiniku (Michelin-recommended in 2016 and 2017), this yakiniku specialist restaurant ensures premium meat quality for a sumptuous experience. Course menus here offer a generous variety of appetisers and grilled meats, including cuts of A4 and A5 Miyazaki Wagyu, as well as Kagoshima pork. There are also a number of beef platters to choose from, such as a premium Wagyu beef platter with a variety of cuts, or a platter focused on lean Wagyu cuts. Don’t forget non-yakiniku signatures like the seared Miyazaki Wagyu sushi, served with decadent uni. For drinks, make sure to order from its extensive range of whisky, cocktails, sake, and wine.

Wa-en Wagyu Yakiniku, 78 Airport Boulevard, 01-224 Jewel Singapore Changi Airport, S(819666), +65 6288 0488

Seasonal ingredients shine at Renga-Ya, which offers an impressive range of premium cuts at its spot in Chijmes. Its classic Renga-Ya platter includes Wagyu short-rib, ribeye and a chuck roll dipped in egg. For non-beef options, the pork platter with Iberico pork jowl and Kagoshima pork shoulder, and the seafood platter with oysters and squid will please as well. Other specialities include deep-fried octopus and scallops in mentaiko sauce, while the beverage list comprises a variety of sakes and wines.

Renga-Ya, 30 Victoria Street, 01-11/12 Chijmes, S(187996), +65 6352 1966

With a view overlooking Sentosa, Tajimaya Yakiniku at Vivocity offers an authentic yakiniku experience with premium cuts of beef, pork, and seafood. Its platters include Kurobota pork and A5 Kagoshima beef in cuts like flank, striploin, top blade, sirloin, ribeye, and even tongue steaks. There is also a vegetable platter to pack in some fibre. And if you’re looking for some carbs, opt for indulgent offerings like the ebi mentaiko pasta or the truffle shoyu hiyashi udon.

Tajimaya Yakiniku (multiple locations), 1 Harbourfront Walk, 01-102/103, S(098585), +65 6377 0070

Hidden within Concorde Hotel is Yakinikutei Ao-Chan, a yakiniku restaurant that’s often overlooked by those not in the know. Take a step in, however, and you’ll find a charming dining spot with spacious booths and cuts of premium Wagyu beef (like short ribs, belly tender prime and ox tongue) perfect for grilling. Complement it with a serving of yukke (Korean marinated raw beef) bibimbap, or balance the meat with a hearty salad bowl featuring a medley of tomato, cucumber, shredded cabbage, corn, tofu, and more. 

Yakinikutei Ao-Chan, 100 Orchard Road, 02-22/26 Concorde Hotel, S(238840), +65 6735 6457 

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