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.
Lee Wayne
5
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.
L Chan
5
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.
MightyFoodie
5
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
William Leong
5
Chef Kawasaki from Kobe really brought out the freshest & authentic taste of Omakase Kaiseki cuisine. The course started with top notch appetizers with watari crab roe & sea urchin topped w caviar… luxury x2. The Chawanmushi topped with Italian Truffle and the steam egg has a light yuzu fragrance. The sashimi served was a masterpiece of art, it consist of all 7 colors of rainbow, the blue/Purple colors came from the flower of shiso leaves, in fact this was my first time seeing the flowers of Shiso leaves. The hand roll Nodoguro really stole my heart away with the crispy seaweed & charcoal aroma infused through the grilled tuna. The A5 Sukiyaki & Wagyu beef steak brought lunch to grand finale. Overall very satisfy with this lunch… very high standards !!
Melvin Au
5
Had a wonderful valentine omakase dinner with my wife at Waygu Jin last night. We loved counter seating as we were able to interact with the executive chef and watched the food preparation.
Specialising in wagyu beef, many of the other ingredients used were imported directly from Japan eg the snow crab used in one of the dishes arrived in the morning. Typical of Japanese cuisine, Chef Kawasaki’s dishes showcase the main ingredient’s individuality of taste and texture.
“Sando”, Wagyu Jin’s signature, was a chateaubriand sandwich. Very simple dish consisting of a thick cut of waygu, grilled to perfection medium rare, sandwiched between lightly toasted bread and served with a wasabi based sauce. The balanced fat-meat ratio and distribution, and contrasting bread toastiness and meat tenderness were the winners here. 4.5/5
The “Salad” was not your typical plain vanilla greens with chicken breast. The chef used beef tongue for the protein and served it with Japanese wasabi arugula at the side. Instead of the usual thinner front part of the tongue (used in yakiniku), Chef Kawasaki used the back thicker portion which gave an amazing balance tender chewy texture. A dash of lemon citrus with the slight spicy wasabi-like green, complemented well with the flavourful meat. 5/5
“Hot dish” was the serving of Hokkaido snow crab (one leg with shedded crab meat) in a creamy crab sauce and Japanese negi, bring to boil quickly over a grill. The soul of this dish was the sauce, an explosive of unami and seafood sweetness. The crab meat itself though was a bit disappointment, as the taste was stale lacking freshness. Negi was also a tad too much that overwhelm the sauce taste. 3.5/5
I loved the “Grilled” dish not just because of the A5 Miyazaki Wagyu but the accompanying miso sauce that elevates the richness of the wagyu. As usual, the meat was grilled to perfection with fats that melted in the mouth. The dish was visually stunning as it was served in a large (presumably) magnolia leave imported from Japan. 4.5/5
“Rice” was the finale dish to the omakase before the dessert. There were plenty of ingredients (maguro, unagi, ebi, ikura) to go with the sushi rice and served with generous amount of shedded tamago. A delightful dish with explosive layers of favours in the mouth, though i found the rice a bit too sour for my liking. 4/5
Overall we really enjoyed the food and highly recommended to anyone who loved their wagyu!
Maggie B
2
My favourite part of the $328 omakase meal was the uni at the start and the garlic fried rice. I would not recommend this place for any beef lover, because the flavours and quality of meat do not reflect the premium price tag.
There was also a loud Chinese couple that sat next to our table, who were basically chugging bottles of wine and HAD to 干杯 every glass they drank. It was very annoying to hear their glasses clinking every 5 minutes.
Service was alright, but i definitely will not be back here. It was very disappointing, and there are much better places to have Japanese beef in Singapore.
Dave Tay
5
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.
D Salvatores
5
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 ♥️
Kenneth Lee
5
A lovely meaty affair!
I had the dinner omakase (S$238++) and was delighted from beginning to end. The premium ingredients were of high quality and their flavours really shone. My favourites include the langoustine appetiser, the sando and the sukiyaki don.
The ambience seemed upscale but the service was homely yet professional which is ideal for me.
I will definitely be back and I also want to try their lunch omakase!