Nikuya Tanaka, the top steak restaurant in Japan, debuts its first international outpost in Singapore with Kobe wagyu and kappo-style dining.
Our culinary scene is abuzz with a serious steak upgrade: the opening of Nikuya Tanaka Singapore, the first overseas outlet of Tokyo’s award-winning steakhouse. Its accolades include being crowned Japan’s top steak restaurant in 2024 and 2025, as well as clinching the 27th spot on the World’s 101 Best Steak Restaurants list. The Ginza institution is going to be one of the hottest reservations in town, so here’s what to expect. Oh, and if you fancy more beefy cuts, read our guide on the best steak restaurants in Singapore.
Nikuya Tanaka Singapore: Details at a glance
Best for: Those who love indulging in exquisite steak and enjoying a slice of Japan in Singapore
Prices: (Lunch) $350 for 9 courses, $420 for 10 courses; (dinner) $420 for 10 courses, $550 for 12 courses
Opening hours: Mondays to Saturdays, 12pm to 3pm; 5.30pm to 11pm; closed on the 2nd and 4th Monday of each month
Seating capacity: 10 pax for counter seats, 5 pax for the private room
Address: Nikuya Tanaka Singapore, 1 Teck Lim Road, Singapore 088379
What to expect at the Japanese steakhouse
Settle in at the 10-seat counter or book the five-seater private room to enjoy an indulgent lunch or dinner. The modern design features dark wooden walls, gold leaf accents along the walls, and warm mood lighting.
With chef Satoru Tanaka, a third-gen meat master, at the helm, this kappo-style concept represents over 80 years of his family’s dedication to Japanese wagyu. The core of the dining experience is purebred Tajima wagyu, which makes up less than 0.1% of Japanese beef. It’s valued for its refined marbling and melt-in-your-mouth tenderness.
Only top-tier cows are certified as Kobe beef, and chef Tanaka personally selects the cattle to ensure a curation of the highest quality. At the Singapore outpost, the restaurant will be run by chefs Yosuke Sekiguchi and Masaya Yano. And yes, chef Tanaka will visit with each seasonal menu change, so expect something special.
Nikuya Tanaka’s menu and signatures
Kobe wagyu steak is the star of the show, with cuts like sirloin and fillet prepared with techniques such as binchotan charcoal-grilling to let the natural flavours shine. Beef takaki is another standout, featuring marbled slices cured with kelp and seared for seconds over charcoal to produce the tender texture. There’s also ice somen, chilled noodles with traditional Japanese dashi in a hand-carved bowl made of ice.
Nikuya Tanaka isn’t just another steakhouse – it’s the culmination of generations of wagyu artistry making its way to Singapore, offering kappo-style intimacy and an excellent taste of Kobe beef. Who’s excited for a taste?
