Towering A5 wagyu, tomato sukiyaki and a guaranteed food coma – here's what to expect at Sukiyakijin, Les Amis Group's latest concept.
If you’ve been to Shaw Centre recently, you might have come across Sukiyakijin, Les Amis Group’s latest dining concept. True to its name, this casual eatery is all about the traditional sukiyaki experience but with a twist: a towering ‘mountain’ of premium Japanese A5 wagyu. Beef fans, that sounds like a dream, no? My empty stomach and I stopped by for a solo lunch, and – spoiler alert – I was so full by the end of it I could barely move.
Sukiyakijin review: Details at a glance
Best for: Premium sukiyaki without the fine-dining fuss
Must-try items: Signature tomato sukiyaki
How much: From $45++ per person (minimum order of two portions per pot)
Opening hours: Daily, 11.30am to 3pm & 5.30pm to 10pm
Address: Sukiyakijin, #01-11, Shaw Centre, 1 Scotts Road, Singapore 228208
Small menu, huge portions
Located on the first floor of Shaw Centre, this new Japanese restaurant in Singapore is designed for communal enjoyment. Most seating is arranged for pairs, though there are tables where up to four people can enjoy the sukiyaki feast. But if you don’t want to sit with the masses or are dining in a large group, there’s a quiet spot tucked in a corner and a semi-private space separated by retractable dividers.
Thankfully, the menu consists of only two items – so you don’t need too much time deciding what to eat, as opposed to choosing where to sit. Diners can opt for the original sukiyaki ($45++ per person) if they want the classic umami experience, or the signature tomato sukiyaki ($48++ per person).
After a moment’s deliberation, I went with the tomato broth… and what arrived on my table caught me by surprise. The pot may not look particularly imposing in photos, but up close, I was unexpectedly overwhelmed. Intimidated, even. Would I be able to finish everything?
A mountain of wagyu, indeed
The signature tomato sukiyaki was practically brimming with ingredients. Let’s talk about the star of the show: the premium Japanese A5 wagyu. There were around 15 thinly sliced pieces of beef, each with gorgeous marbling. Naturally sweet on their own, the meat tasted richer the longer it cooked in the broth. Don’t forget to dip the beef into the raw egg.
Underneath the mountain of meat were the usual sukiyaki supporting characters, such as napa cabbage, tofu cubes, Japanese leek, onions, mushrooms, and konjac noodles. Yes, Sukiyakijin isn’t playing around when it comes to its offerings. My favourite ingredient was the sweet white onions, which melted into the broth and deepened its sweetness.
The tomato broth, aka the co-star, was bright and sweet, becoming more viscous as it simmered. Rather than overpowering the beef, the tomatoes lent a gentle acidity that kept each bite from feeling too heavy. It did get a little cloying after a while, which was why chilli padi was served alongside the pot. The chilli cut through the sweetness, injecting a fiery kick into the broth.
I arrived with an empty stomach and was able to devour the entire pot by myself. You could say I was a man on a mission to finish the two-person portion, and it was a success. But I failed the next round…
The finishing course that finished me
For the second part of the Sukiyakijin experience, diners can choose between udon and cheese risotto. I went with the latter, and as the staff prepared the dish, I fully comprehended why the entire meal was meant for two people. It was a generous portion, and if you’re a light eater, your companion would have to eat for two. I had to tap out after eating three-quarters of the cheese risotto. By this point, I was getting giddy from all that richness.
Closing off the meal was dessert – don’t worry, it’s only a scoop of ice cream. During my visit, there were four flavours to choose from; I decided on yuzu, purely ‘cos I thought something citrus-forward would balance the sweetness and richness I’d inhaled earlier. It was a simple treat (nothing to write home about) that got the job done for me.
Is Sukiyakijin worth the visit?
There are plenty of things to like about Sukiyakijin. The wagyu is top-notch, you get a generous spread of ingredients for the price, and the tomato broth is a fun twist on the traditional sukiyaki experience. Sure, the richness eventually catches up with you, but that’s almost inevitable when you’re working through a mountain of A5 wagyu, cheese risotto, and ice cream in one sitting.
Just make sure you arrive hungry and, unlike me, bring a dining companion. Unless you’re determined to prove you can conquer a mountain of wagyu solo. It’s probably not somewhere I’d visit for a quick weekday lunch, but for a leisurely catch-up with a fellow beef lover, this new restaurant at Singapore’s Shaw Centre spot makes a compelling case for itself.
Frequently Asked Questions
What makes Sukiyakijin unique?
The restaurant is famous for its theatrical A5 wagyu "mountain" pot. Instead of serving raw beef on separate plates, a towering, dramatic mound of thinly sliced, highly marbled Japanese A5 wagyu is layered right over a bed of classic sukiyaki staples in the pot. As it simmers tableside, the meat gently collapses and melts its rich fat into the broth.
What are the menu options and pricing?
The menu keeps things intentionally focused, offering just two main variations (prices are from $45++ per person, with a minimum of two portions per pot).
What’s included in the set?
Each set includes the A5 wagyu mountain, an assortment of vegetables (napa cabbage, Japanese leek, chrysanthemum greens, mushrooms), silken tofu, konjac noodles, ice cream for dessert, and a signature carbohydrate finish.
What is the “grand finale”?
Instead of eating rice throughout the meal, you save a little bit of the highly concentrated, wagyu-enriched broth at the end of your meal for a final course prepared by the staff. You can choose between Inaniwa udon and creamy cheese risotto using premium Hokkaido Yumepirika rice.
Are the dipping eggs included?
No, the eggs are an add-on. To temper the heat of the broth and add that traditional silky texture, you can order a pasteurised Japanese raw egg or an onsen egg.
Can a solo diner eat here?
Yes, but take note of the two-portion minimum constraint. Even if you dine alone, you’ll be required to order and pay for a minimum of two portions to activate a pot.
