Shop Reviews

Returned for lunch at Wagyu Jin, a nice venue to savour some top Wagyu Brands of highest yield grade and meat quality grade (ie. A5) in one-go, like Hida (Gifu), Yonezawa (Yamagata), Omi (Shiga), Tochigi, Miyazaki.  To my understanding all their A5 grade meats are wet-aged for at least 21 days. As A5 meats are high marbling, the silky fat which provides the ‘melt-in-your-mouth’ experience could be overwhelming when over-indulged. So choose your omakase-set carefully :-) and adjust by topping up with items from the ala carte menu (the good add-ons are tongue (thick) & the chateaubriand sando).  Perhaps the restaurant could consider inserting a palate cleanser in between, especially helpful for diners whom are not having wine or sake. Service is attentive and perhaps staff could provide a bit more details about each brand of Wagyu served. Ambience, minimalist designed, good soundproofing from the busy Claymore Hill street.  Quite comfortable and quiet, only if the rest of the diners were genteel and keep their conversation from crescendoing.

Went for the shorter dinner course ($288) instead of the longer $388 option, as we didn’t want to be stuffed or overwhelmed with beef like at most yakiniku places. The meal turned out beautifully paced — smooth, balanced & never heavy. The service was the real standout. Manager Ginny runs the room with sharp eyes & thoughtful attention, making sure every detail was taken care of without being intrusive. That level of hospitality really elevated the whole experience.

I had an unforgettable dining experience at Wagyu Jin, and this Omakase menu truly showcased the best of premium Japanese ingredients and masterful craftsmanship. From the moment I arrived, the service was warm, attentive and thoughtful without ever feeling intrusive. The atmosphere was elegant and calm, perfect for appreciating each course as it was presented. The meal itself was outstanding. Every dish on the menu reflected precision and passion. The Appetiser with Kegani and Caviar set the tone with its luxurious, delicate flavors. The Kyoto Wagyu Shumai Soup was beautifully balanced, comforting yet refined. I especially loved the Seasonal Sashimi Maki, which was incredibly fresh. The highlights for me were the Yonezawa Chateaubriand Sando, which was melt-in-your-mouth perfection, and the Sukiyaki featuring “Miyabi” Kyoto Wagyu with black truffle and goma tofu which was rich, aromatic and unforgettable. The Hand Roll and Yakiniku courses added even more depth to the experience, each bite full of flavor and texture. To end the meal, the Kyoto Beni Haruka Sweet Potato with Ice Cream Monaka was a perfect, soothing finish. Overall, Wagyu Jin delivered an exceptional Omakase experience. Amazing food, wonderful service, and a cosy, luxurious atmosphere. I walked away extremely satisfied and will definitely be back again. Highly recommended for anyone who loves wagyu or simply wants a memorable dining experience.

Specially curated Yonezawa Beef lunch menu ($128) for my friend’s birthday. The cattle is raised with a long-term fattening method for over 32 months and consumes only Yamagata's mineral-rich rice straw to produce high-quality beef with just the right balance of lean meat and fat. • SOMEN Thin Noodles with Hokkaido Crab/ Truffle- generally not a fan of cold dishes but we all loved the noodles. • CHAWANMUSHI Ikura and Shitako- dashi was very nice but wished there was more egg. • AWABI Steam Abalone with Liver Sauce- lovely presentation with the shell. • SHOYUYAKI Shoyu Glazed Ribeye with Leeks- very well marbled! • SANDO (+38) Signature Chateaubriand Sandwich- this was what initially attracted me to the restaurant but I honestly found it ok only. • SUKIYAKI Sukiyaki Rice, Pickles and Soup- with some chilli powder on top and mixed with onsen egg. • DAIFUKU Japanese Fruit with Red Bean and Mochi- the mochi skin is so soft!

My wife and I had their executive lunch 138++ and we really loved it. It is on a Monday noon so we were the only guests there and received very good service during our lunch. Appreciate the team’s attention and care during our time there. The executive lunch includes an appetiser, braised beef truffle chawanmushi, fresh sashimi, Hida beef sukiyaki, Miyazaki garlic fried rice and dessert. Quality is really great and we are planning to try their Omakase on our next visit. The chawa with braised beef and sauce was delicious but we find that the truffle taste could have been a bit stronger. If we smell the chawa a bit closer we could smell the truffle but we couldn’t taste the truffle when we eat it. The sashimi is really fresh and we are particularly impressed with the Otoro and Ika squid. We also had two large slices of the Hida beef sukiyaki and it tasted amazing. The egg yolk elevates the taste tremendously. The Gina tofu was surprisingly good as it was very soft, tender and there’s a mochi taste when you eat it. We like it a lot. Then comes the Miyazaki garlic friend rice with quite generous portion of Miyazaki beef and the aromatic fried garlic! I’m a fan of garlic fried rice and this dish nailed my taste bud. Special thanks to the chef for bringing us his special recipe chili to pair with our fried rice as the chili spice goes just so well with the fried rice. The red chili sauce is quite spicy so if you love spicy food, you would probably love to eat the garlic fried rice with the chef’s special chili :) We are very much satisfied today at lunch and we are looking forward to our next visit soon.

For a Les Amis brand, the food and service is impeccable. From a couple of days prior, Ginny and the team has already warmly welcomed you with some instructions, checking for allergies, etc. Was pleasantly surprised when they remembered names and greeted people by names too. From the moment we arrived, to sitting us down, to them helping us with the bags, ordering, explaining the sake menu, every detail big or small were well looked after, especially impressed by Sota-san and his attention to detail. Solid front of house service team. The food is premium and definitely worth the calories spent. Portions are good tasting portions, allowing you to appreciate and savour every bit of the beef, in different palettes that chef wants you to enjoy. Couple them with some sake, and your evening is good to go. If you have the chance, make sure you order the oysters. They could only keep 3 pieces for the 4 of us, but they were really huge and you could share. The very start of the dining experience - the Appetizers, was just insane. The amount of uni and caviar and everything in that small little cup. Followed by the Yakiniku that was mind-blowing, especially when served earlier on in the omakase menu. The Chateubriand Sando was quite amazing, with a journey across regions; western burger like textures with a tint of japanese elegance. Rounding everything off with the sukiyaki, was quite a good final blow, admittedly. The only issues we had were 1) the slow service as they tried to match everyone's pace in the restaurant, which can be quite a bummer if you'd be waiting a long time across dishes. Also 2) the ventilation of the restaurant and the kitchen. If you do walk out and back, you can actually smell the food, and your night will end off with you smelling like food. Perhaps a budding restaurant woe, and hopefully they'd have it fixed over time.

Wagyu Jin @wagyujinsg @lesamisgroupsg has rolled out a refreshed kappo-style omakase that puts the spotlight on wagyu, crafted by Executive Chef Kawasaki Shimpei. The new menus ($188++ onwards) feature wagyu from five of Japan’s most renowned prefectures – Matsusaka, Yonezawa, Hida, Miyazaki and Kagoshima. I went for the 10-course dinner menu ($288++) and it was a real journey through Japan’s best wagyu. The meal kicked off with kegani (Hairy Crab) and caviar, followed by a comforting shumai soup served with Kagoshima wagyu shumai, and maki roll featuring seasonal sashimi wrapped with Miyazaki wagyu. The braised Hida beef with mashed potato and steamed awabi (abalone) with liver sauce were standout dishes. One of my favourites was the Yonezawa chateaubriand sando – a perfectly deep-fried tenderloin nestled between golden, crispy milk bread. There was also a nodoguro benihitomi hand roll and the Sukiyaki, featuring tender Hida wagyu with a sweet, clean finish. The yakiniku-style Miyazaki wagyu, rich and buttery, rounded out the wagyu showcase before ending on a sweet note with milk ice monaka and pine nuts We are lucky to try something from their $388 menu – the Wagyu Tartare from Matsusaka, served atop toasted garlic baguette – a luxurious bite that was well worth it. 📌 Wagyu Jin, 1 Scotts Road, #02-19 Shaw Centre, Singapore 228208

Had the pleasure of enjoying the 288+ lunch omakase at Wagyu Jin today, and every dish was a delight. Some highlights: Snow Crab Appetiser: The snow crab, served cold, was a refreshing start. Its natural sweetness and delicate flavour were beautifully showcased, setting the tone for the meal. A5 Hida Wagyu Chateaubriand Sandwich: True highlight! The Chateaubriand’s rich umami and melt-in-your-mouth tenderness were unforgettable, with a touch of fresh wasabi adding a delicate yet perfect kick. A5 Miyazaki Wagyu Sukiyaki with Goma Tofu: The wagyu, mixed in silky egg yolk, melted effortlessly in the mouth. The addition of shaved truffle elevated the dish to another level of indulgence. Uni and Caviar: The uni was incredibly fresh and creamy, complemented by the adorable presentation with uni-flavoured rice at the base. Each small bite was a harmonious blend of the ocean's best flavours. The care and precision in every dish, paired with the impeccable service, made this a memorable experience. Highly recommended.

Matsusaka A5 Wagyu Omakase, superb taste and experience. Under-rated fine dining, under Les Amis group, thank you Chef Kawasaki-san and Ginny for amazing arrangement, love from the first to the last courses ♥️

Celebrated my birthday at Wagyu Jin. Delightful dinner with excellent ingredients. Food was good as well as the service. But could hear the customers from next door Jinjo shouting and merry making from inside. Don’t remember if they played any music in the restaurant but the noise from outside did affect the atmosphere and experience. I left the place kind of craving for a gyu don as I was not full. I did add on the Red perch as the beef tongue. I’d still recommend this place if you like wagyu beef just don’t come too hungry 😀