Nikuya Tanaka

From Ginza to Singapore, Nikuya Tanaka brings over 80 years of Wagyu mastery, passed down through three generations. Helmed by 3rd-generation meat master Chef Satoru Tanaka (“BOSS”), this kappo-style steakhouse is all about showcasing some of the rarest purebred Tajima Wagyu — handled with absolute precision. I tried the Signature Lunch Omakase, and it was a beautiful balance of technique, restraint, and deep Wagyu flavours: • Hassun (seasonal appetizer assortment) • Beef & Sea Urchin Sashimi • Abalone Risotto • Kobe Beef Tataki • Clear Soup with Seiko Crab • Kobe Beef Tenderloin Tempura • Kobe Beef Sirloin Shabu-shabu • Somen served in an ice vessel • Kobe Beef Tenderloin Steak • Steamed Rice in an earthenware donabe • Seasonal fruit Each course highlights a different expression of Kobe beef — from delicate and clean to rich and indulgent — without ever feeling overwhelming. Pricing Lunch: $350 (9-course) | $420 (10-course) Dinner: $420 (10-course) | $550 (12-course)

Happy to experience my first omakase at Nikuya Tanaka Singapore. We had a 10-course journey built around 40-month long-term bred Kobe beef, sourced from virgin female cattle raised for sweetness and delicacy. Hassun · Seasonal Appetizer Assortment Crab in yuzu, beef roll with burdock, karasumi mochi, monaka with caviar and beef, and Japanese sweet potato — a composed opening that set the tone for the meal. · Hirame & Kobe Beef Lean Meat Roll Chef Tanaka’s signature — hirame and lean Kobe beef rolled with chives, pickles, and seaweed. Clean, delicate fish balanced by the subtle richness of beef, with lovely contrasting textures. Owan · Crab Shinjo Clear Soup Fluffy crab shinjo in a refined, clear broth — elegant and sweet · Jerusalem Artichoke with Silver Glaze prepared two ways — boiled and crisped into chips. Light, clean, and textural, doubling as a thoughtful palate reset. · Kobe Beef Tataki Kobe tri-tip lightly kissed by binchotan — great smoky aroma, delicate beef flavour, gentle chew, and a melt-in-the-mouth finish. Perfect with both salt and steak sauce. Traditional Jibuni · Beef Tongue with Black Truffle Beef tongue slow-prepared over two days until exceptionally tender and buttery. Earthy black truffle enhanced the depth without overpowering — my first time enjoying beef tongue this way, and a standout. · Somen Served in an Ice Vessel Chilled somen in sudachi dashi, served in a hand-carved ice bowl from Kanazawa. Refreshing and perfectly timed, with a satisfying bite. The Main Event · Kobe Beef Tenderloin Roasted in a special oven and rested to a perfect medium rare. Deeply beefy yet remarkably clean, with a gentle char on the exterior. Thoughtfully paired with pickled lotus root, kabosu lime, garlic, wasabi, and steak sauce — each enhancing but never masking, the beef itself. Donabe Rice · Kobe Beef Shigure-ni Steamed donabe rice with Kobe beef shigure-ni, pickles, and miso soup — simple, comforting, and deeply satisfying. A perfect way to round up. Seasonal Fruit Japanese melon — incredibly sweet and juicy!

At this price point for lunch $350++ (a simple glass of red Bourgogne at $38++), you would expect more! The beef dishes were up to the mark, I thoroughly enjoyed the beef tempura, the somen and the tenderloin steak, I didn’t quite like the tataki, it was too cold and nothing extraordinary. The most disappointing dishes for me were the first 4. 1, the crab soup, so bland and it felt like crab meat in just water, the broth was tasteless and lack texture. 2, the artichoke was done in two ways, deep fried crunchy and steamed/braised. Both fell short. 3, the first 2 appetizers, crab meat in an emptied mandarin shell and a meat roll, and raw fish cum beef roll, though well presented weren’t memorable as well. Service wise, first we felt like we were watched all the time as the waiters stood behind you. Second, while they talked to you over your face and food, I could feel spit landing on me unfortunately. Third and of grave concern, we were really rushed thru our 10 courses, the pace at which courses were served was relentless, on several occasions, even before we had finished, they wanted to take away the plates! Out of 8 diners, we were the only 2 started at 12:30pm, so maybe they wanted us to ‘catch up’ and finish asap? So overall you decide if it’s worth the $$. I won’t be returning…

As a beef enthusiast, I visited this Kobe beef restaurant during its opening week in Singapore, eager to experience its highly anticipated debut. While the food was exceptional, several aspects of the dining experience fell short of expectations and could use improvement. *Seating and Ambiance*: I was seated at a two person table directly in front of a large pillar, which obstructed most of my view of the chef’s table. The open kitchen is divided into three sections by two imposing golden pillars, making the four central seats the prime spots for watching the main chef prepare dishes. Unfortunately, the six seats on either side, including mine, offer limited visibility due to these pillars. I strongly recomend the restaurant’s interior designer spend a three-hour meal at one of these obstructed seats to understand the guest experience. These pillars, though visually striking, feel more like obstacles than decorative elements. Additionally, the dining seats were uncomfortably hard, detracting from the overall experience. **Dining Experience and Expectations**: People visit high-end restaurants like this not only for the food but for the overall experience, often eager to share it on social media. However, with obstructed views, capturing the culinary performance becomes challenging, diminishing the experience’s appeal. Given the restaurant’s branding as a third-generation Kobe beef establishment with decades of expertise, I expected a more refined setup. As their first franchise in Singapore, launched during an consumer spending downturn, I assumed they’d prioritize a flawless experience to establish a strong market presence. Unfortunately, the narrow dining space and suboptimal interior design fell below my expectations. **Kitchen Operations**: The team, entirely brought in from Japan, works seamlessly together, boosting efficiency. However, the kitchen’s layout, split by the pillars, creates logistical challenges. Chefs must wait for one section to finish before passing dishes to the next, leading to a slightly disorganized process. Guests sometimes wait as food is handed between sections in the cramped kitchen, which disrupts the visual spectacle the open kitchen is meant to provide. The pillars further hinder the ability to enjoy or record the culinary show, reducing its charm. **Dining Hall Layout**: The dining area is surprisingly narrow, contrary to the spacious impression given on social media. With just one row of seats, the aisle only allows a single waiter to pass at a time, making movement inconvnient for both staff and guests. **Service Observation**: I noticed a lady standing behind me for an extended period of time, occasionally texting or looking in my direction, observing, which felt unsettling. I later learned she was a marketing staff member recording the chefs’ work, but her stationary position behind me, rather than following the chefs, was odd. After I inquired about her presence, a waiter promptly asked her to leave, which resolved the issue but left an awkward impression. **The Food**: The beef is undeniably the highlight and the restaurant’s saving grace in Singapore’s competitive beef dining scene. Sourced from their own farm, they strictly select female cows, which they claim produces the finest quality. The beef’s premium nature means it requires minimal preparation to shine. My lunch, enjoyed without sauce, was delicious, with the Kobe beef tataki and tempura standing out. The tataki, tenderized through a unique hitting and tapping process and expertly marinated, offered an unparalleled flavor. The tempura was juicy, tender, and the best I’ve ever tasted. **Recommendation**: For beef lovers, this restaurant is a must-visit for its exceptional meat. However, I strongly advise requesting one of the four central seats to fully enjoy the open kitchen experience. Without these seats, you may find yourself struggling to appreciate the full spectacle. With some adjustments to the layout and seating, this restaurant has the potential to deliver a truly memorable dining experience.

Nice Japanese omakase with Kobe beef as its main focus. This is your chance to try Kobe outside of Japan and the chef has cleverly included most of the dishes in this 10 course omakase lunch. Very delicious and very friendly chef and staff.

Fantastic food, a must for beef lovers. Only the highest quality FEMALE Kobe cows are used. Only 15% of Kobe cows are female. Better quality meat and less fatty.

Premium Japanese Kobe Beef. Luxury experience ~ Kobe beef tenderloin tempura is my favourite course. White fish and beef roll also impressive .

This was an enjoyable experience. Quality beef prepared with skill and in a thoughtful menu. There is a lot to see while sitting at the counter: searing of tataki with hot coals, frying of tempura, shaving of ice. The chefs are also friendly and humourous.