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Discover the newly revamped Wagyu Jin Singapore at Shaw Centre. Led by Chef Kawasaki Shimpei, the newly redefined kappo-style, wagyu-focused omakase menu takes diners on a culinary journey across Japan’s renowned wagyu-producing regions. In 2021, I visited Wagyu Jin Singapore to celebrate my birthday. Now, a few years later, I returned to experience its transformation While the address at Shaw Centre remains unchanged, the vibe, the menu, and the entire dining journey have been elevated.

Read more: [SG EATS] Wagyu Jin Singapore – Revamped Wagyu Omakase Dining Experience at Shaw Centre

Located in the heart of Orchard Road, Wagyu Jin is part of the esteemed Les Amis Group and offers a rare, intimate setting that celebrates the art of Japanese wagyu omakase. The restaurant now features an elegant and minimalist interior inspired by traditional Japanese architecture. With a warm, inviting space that includes an eight-seater counter and two private dining rooms, Wagyu Jin offers a calm retreat from the bustling city outside.

The kitchen is now helmed by Executive Chef Kawasaki Shimpei, who brings with him over 25 years of experience in the art of kaiseki. His philosophy marries time-honoured culinary traditions with modern precision, resulting in refined creations that reflect both heritage and innovation. Sitting at the bar counter this time offered more interaction with the chef, giving the experience a personal and immersive touch. Each dish came with its own story, showcasing wagyu beef from different prefectures across Japan. It is something not often seen even in other omakase establishments in Singapore.

Wagyu Jin presents a refined kappo-style, wagyu-focused omakase that highlights Japan’s renowned wagyu-producing regions. Menus are priced at S$188++ (7 courses, lunch only), S$288++ (10 courses), and S$388++ (12 courses with premium ingredients), with the latter two available for both lunch and dinner. We had the S$288++ dinner omakase, a beautifully curated journey of seasonal flavours and exceptional wagyu cuts.

The meal began with an elegant appetiser featuring Hokkaido kegani (hairy crab) topped with caviar. It was a clean, briny introduction that set the tone for the courses ahead.

Next came a comforting soup made with Kagoshima wagyu shaped into shumai, gently resting in a savoury broth.

The third course was a creative maki roll crafted from Miyazaki wagyu, seasonal sashimi, spinach, and ginger, then finished with delicate egg yolk crumbs.A thoughtful combination that was both flavourful and textural.

We also tried the beef tartare out from the omakase menu. It’s made with Matsusaka wagyu from Mie Prefecture, known for its amazing marbling and rich, full flavour. Perfect for a raw dish like this. The wagyu is hand-diced and seasoned with a special blend, then served on a garlic baguette, giving a nice crunchy contrast to the bold, creamy tartare.

We were then served Tokushima abalone, which had been meticulously steamed for five hours with sake and kelp. Paired with its own liver sauce, the dish was rich, earthy, and deeply satisfying.

This was followed by one of the evening’s highlights. A serving of braised Hida beef. The cut, located just above the ribeye, was grilled first for flavour, then slow-braised in red wine for two hours, resulting in tender, umami-packed slices served alongside creamy mashed potato and tangy mustard seeds.

The much-anticipated wagyu sando was a true highlight, crafted with the prized Yonezawa Chateaubriand. This sando easily ranks among the best I’ve had—rich, juicy, and incredibly tender, with each bite melting effortlessly in the mouth. The centre-cut tenderloin was lightly deep-fried in a crisp panko batter, then nestled between slices of golden-toasted milk bread, delicately slathered with a house-made sauce that tied everything together beautifully. It was so satisfying, I found myself wishing for another serving.

Following that, we enjoyed a handroll featuring Nodoguro Benihitomi, a prized blackthroat seaperch known for its luxurious texture.

Then came the sukiyaki, once again spotlighting the beautifully marbled Hida beef. Gently poached countertop in a sweet-savoury broth, the beef was served alongside summer black truffle, earthy Yanagi matsutake from Nagano ( restaurant will change depending on what fresh produce is available) , a rich and oozy egg yolk, and handmade sesame (goma) tofu. The tofu, first grilled and then simmered, offered a creamy, nutty contrast that perfectly balanced the sweet umami notes of the broth. It brings the entire dish together in harmonious depth and richness.

As we neared the final savoury course, we were presented with yakiniku featuring Miyazaki wagyu—rich, buttery, and deeply flavourful. It was thoughtfully paired with a small portion of rice and a hint of kimchi, adding both texture and a refreshing contrast. A delicate miso yuzu sauce on the side helped cleanse the palate and offered a bright finish to the savoury journey.

Dessert was a charming finish to the meal. Milk ice cream monaka topped with fresh grapes and pine nuts. It was refreshing, textural, and just the right amount of sweetness to conclude the night.

This return to Wagyu Jin was an entirely different experience from my first. The combination of the revamped setting, the new chef’s refined approach, and the premium ingredients from across Japan made it an unforgettable meal. Not many restaurants in Singapore specialise in showcasing wagyu in such a prefecture-focused omakase format. Here, every cut is thoughtfully chosen, and the dishes are meticulously prepared to bring out the best of each region’s beef.

If you’re looking to indulge in an omakase experience that puts Japanese wagyu front and centre, Wagyu Jin is undoubtedly worth a visit. With its intimate setting, skilled execution, and ever-evolving menu, it’s a place I wouldn’t hesitate to return to especially when I’m craving a truly exceptional wagyu journey.

Address: Wagyu Jin 
1, #02-12 Scotts Road, Shaw Centre 
Singapore 228208 
Tel: +65 8940 0741 
Website: https://www.wagyujin.com.sg/

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Zeniya Singapore has officially reopened its doors at Shaw Centre, stepping into a new chapter as part of the prestigious Les Amis Group. This marks more than just a relocation – it is a bold reaffirmation of Zeniya’s commitment to offering an exceptional Kaga Kaiseki dining experience, right in the heart of Orchard Road.

Read more: [SG EATS] Zeniya Singapore– A New Chapter of Kaga Kaiseki at Shaw Centre

For the uninitiated, Zeniya Singapore is the only international outpost of the two MICHELIN-starred Zeniya Kanazawa in Japan, helmed by Chef-Owner Shinichiro Takagi. Known for his dedication to preserving the traditions of his hometown Kanazawa, Chef Shin brings a profound sense of place to every dish, offering diners a rare taste of authentic Kaga cuisine outside of Japan.

The new space continues to deliver Kaiseki dining at its finest. Expect a serene, intimate counter dining experience where every course tells a story of the season – and of Chef Shin’s Kanazawa roots. Chef-owner Shinichiro Zeniya—fondly known as Chef Shin—has launched a refreshed Kaiseki menu that is bolder in flavours, more refined in techniques, and includes courses exclusive to the Singapore outpost. For lunch, the menu is available at S$188++ and S$288++ per person, while dinner is offered at S$288++ and S$388++ per person.

As the second-generation owner of the Two MICHELIN-starred Zeniya in Kanazawa, Japan, Chef Shin continues to take immense pride in the art of Kaiseki. During our visit, he graciously explained the nuances between Kaiseki and Omakase, highlighting Kaiseki’s deep-rooted emphasis on seasonality, structure, and balance.

Our journey began with an auspicious toast -Zeniya’s signature sake. A special collaboration with a Kanazawa-based brewery. After a welcoming gesture, we proceed to start our dinner experience for the evening.

Sakizuke

Uni (sea urchin), Kegani (hairy crab), and Shirozuiki yam stem in a tosazu vinegar jelly, garnished with pentasu flowers and yuzu zest. Light, refreshing, and beautifully composed

Wanmori

This course featured Amadai (tilefish) with perfectly crisp skin and sweet, tender flesh, swimming in a complex dashi broth. A comforting and umami-rich delight.

Tsukuri (Sashimi Selection)

The sashimi is presented in three distinctive parts:

• Ishidai (striped beakfish) and Amaebi served with a housemade chirizu sauce. The housemade sauce is crafted from ponzu, radish, spring onions, and a touch of chilli pepper. It offers a lighter, more nuanced flavour that complements rather than overpowers the delicate seafood. Interesting!

• Straw-smoked Katsuo (bonito), flown in from Kanazawa. The fish delivers a beautifully clean yet deeply intense flavour, balancing subtle smokiness with the natural umami of the bonito.

• “Une Bite Sushi” of marinated bluefin tuna atop perfectly seasoned rice, finished with crisp seaweed and chopped green onions.

Hashiyasume

A palate refresher featuring the ethereal Sarashina Soba, made from the core of buckwheat, paired with creamy fugu milt and savoury karasumi. Refined and elegant.

Yakimono

The Nodoguro (blackthroat sea perch) grilled yuanyaki-style was the ultimate crowd-pleaser. The richness of the fish was offset by crispy kadaifu and the surprisingly bright, floral notes of kinome (sansho leaves).

Shiizakana

A Zeniya Singapore-exclusive: Awabi (abalone) prepared karaage-style. Boiled, steamed, then deep-fried to achieve a crispy exterior that gave way to tender, succulent meat. A creative twist rooted in tradition. This was my first time experiencing abalone prepared this way, and it left a lasting impression.

Takiawase

Succulent Miyazaki Wagyu and Kamonasu (eggplant) served with tamamiso paste and seasonal misansho.A dish that showcased harmony and umami in every bite.

Gohan (Rice Course)

Kanou-gani (snow crab) rice served is rich in umami from the thick dashi broth. Accompanied by a bowl of dark and white miso soup, and housemade pickles, including a stunning mustard-marinated mountain yam. Absolutely soul-satisfying.

Kudamono (Fruits)

We were served cherries and red-skinned mango from Miyazaki. Plump, sweet, and juicy, ending the savoury journey on a refreshing note.

Kashi (Traditional Sweet)

A piping hot Warabi Mochi, oozy-soft and finished with cinnamon kinako (roasted soya bean powder) wrapped up the meal in comforting, nostalgic flavours.

Zeniya’s dedication to authenticity goes beyond just ingredients. Even the water used in the kitchen has been carefully engineered to replicate the mineral-rich spring water of Kanazawa, enhancing the clarity and depth of signature dishes like the Wanmori (clear fish soup). Served in lacquered bowls aged over a century, every element of the dining experience . From plating to technique, it is crafted to honour the spirit of Kaiseki.

As Zeniya Singapore reopens at Shaw Centre, diners can look forward to more than just a meal — it’s a journey through the seasons of Kanazawa, guided by the culinary philosophy of Chef Shinichiro Takagi and brought to life by his Singapore team. Reservations will likely be limited, and menus may shift with the seasons.

Zeniya Singapore
Shaw Centre, #03-10,
1 Scotts Road,
Singapore 228208
Website: http://www.zeniya.com.sg/

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Elan situated at Shaw Centre is a modern French restaurant by Les Amis group. The restaurant is in the same row as Les Amis, Mui Kee and other Les Amis concepts. They took over the previous restaurant, La Strada. My friend and I were planning for a catch-up session, and we decided to book here for lunch as they are offering a set lunch menu priced at S$60.00++ per guest on Saturdays too. I saw online reviews that the set lunch menu was previously priced at S$70.00++ per guest. So, I guess there is a price adjustment going on. Read More

Kissajin officially opened on 10 October 2022 and located right next to Jinhonten ( Omakase sister establishment). The restaurants are also in the esteemed restaurant group of Les Amis Group including Wagyu Jin, Jinjo, Tenjin and Sushi Jin. Helmed by Chef Ryo Yamaguchi alongside Executive Chef Makoto Saito, @Kissajin proffers an experiential menu that is refreshed quarterly to highlight prime seasonal produce.

The restaurant offers one specially curated omakase menu each for lunch and dinner. Priced at S$68.00++ for seven (7) course lunch and S$98.00++ for eight (8) course dinner. Expect to see new menu every quarterly to highlight prime seasonal produce. Read More

Wagyu Jin by Les Amis Group located at Shaw Centre is a prefecture-focused Wagyu omakase concept located right in the heart of Orchard Road. The restaurant is led by Executive Chef Makoto Saito and this exclusive restaurant boasts an assortment of A5 Wagyu beef dishes curated to be eaten with just a pair of chopsticks. Read More

Jinjo located at Level 2 of Shaw Centre Orchard is a modern sumiyaki restaurant by Les Amis Group. The restaurant specialises Japanese charcoal-grilling dishes and their prime seasonal ingredients are sourced from all over Japan. The details of the restaurant are available on their official website. I was searching for affordable Japanese lunch places and saw the lunch sets available here. Thus, my friend and I decided to try here. Read More

La Strada Ristorante located at Shaw Centre, Orchard is one of my birthday celebration choices this year. The Italian restaurant is under Les Amis Group was reopened in 2018 after a makeover. The restaurant is located next to Mui Kee Congee, the Hong Kong famous congee place. Read More

It was Eric’s post birthday celebration and he decided to have Sushi Jin for his birthday treat. Sushi Jin is located within a walking distance from Farrer Park MRT station and this casual Japanese dining restaurant is part of Les Amis Group that has quite a number of restaurants in Singapore. Read More