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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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