WAGYU JIN

WAGYU JIN Kappo-style omakase by Executive Chef Kawasaki Shimpei. A concept by Les Amis Group.

Uni Wagyu Tartare Hand Roll, a creation available in our premium course, where every detail matters from the selection o...
10/07/2026

Uni Wagyu Tartare Hand Roll, a creation available in our premium course, where every detail matters from the selection of aromatics to the balancing of textures. Our summer variation features plump Hokkaido Murasaki Uni, currently in the absolute peak of its season.

05/07/2026

Summer arrives, carrying ingredients that can only be enjoyed for a brief moment. Our seasonal appetiser begins with Hokkaido’s Hanasakigani, harvested during summer when its sweet briny and springy meat is at its finest. Plated atop a pristine lotus leaf, also at the height of its lush summer beauty.

Alongside it is Kuro Awabi from Chiba, paired with a rich liver sauce, complimenting the sweetness of the crab.

Hanasakigani, a fleeting taste of summer, available now. Reservations via the link in bio.

28/06/2026

As summer unfolds, so too does a new expression of our Wagyu omakase.

This season welcomes the Hanasaki crab, plump Hokkaido Murasaki uni from Hokkaido, baby Japanese corn and vibrant decorative courgette flowers, thoughtfully paired with the finest Japanese Wagyu.

At Wagyu Jin, while our devotion to exceptional Wagyu remains constant throughout the year, the journey itself is never the same as season flows.

Reserve your summer experience with us. Visit our link in bio.

Braised for hours to achieve that tender bite and deep wagyu flavour, Chef Kawasaki pairs that delicate hearty chunk of ...
19/06/2026

Braised for hours to achieve that tender bite and deep wagyu flavour, Chef Kawasaki pairs that delicate hearty chunk of wagyu with a light creamy potato puree, and tops it off with a dollop of mustard seeds for an acidic punch.

Explore the curation of wagyu prefectures and course highlights, featured in our $288++ menu, available for lunch and dinner. Find out more from our website and menu. Reservations via the link in bio.

Step into Wagyu Jin, where every course is guided by the seasons and artistry of Chef Kawasaki. Embodying this philosoph...
15/06/2026

Step into Wagyu Jin, where every course is guided by the seasons and artistry of Chef Kawasaki. Embodying this philosophy is our appetiser course, which features crabs and decor that best reflects the season. Watarigani in spring for the roe; and Hokkaido's hanasakigani coming up in summer.

Experience a refined, yet colourful rhythm at our intimate counter. Reservations via our link in bio.

Luxurious A5 Wagyu, binchotan grilled and served hitsumabushi-style. Standing perfectly on its own with Hokkaido Yumepir...
13/06/2026

Luxurious A5 Wagyu, binchotan grilled and served hitsumabushi-style. Standing perfectly on its own with Hokkaido Yumepirika rice, then elevated with a silky onsen egg dip, and completed with wagyu dashi broth.

Tag a lunch companion that would appreciate a midday recharge. Reservations via the link in bio.

Kaluga caviar atop, Chef Kawasaki's latest wagyu maki encases Hokkaido's bafun uni and sweet akaebi within a delicate sl...
28/04/2026

Kaluga caviar atop, Chef Kawasaki's latest wagyu maki encases Hokkaido's bafun uni and sweet akaebi within a delicate slice of seared A5 Miyazaki wagyu.

Crafted for those who appreciate the finer details.

Book a seat via the link in bio.

05/04/2026

A decadent roll of A5 Miyazaki wagyu sirloin, Hokkaido Bafun Uni, kaluga caviar and red shrimp, accented with Kyoto’s spring onions and the acidity from kimizu sauce.

An indulgence that requires no reason or occasion. Reserve via the link in bio.

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Please note that Wagyu Jin will be open only for lunch on Wednesday, 1 April.Kindly make your reservations via the link ...
30/03/2026

Please note that Wagyu Jin will be open only for lunch on Wednesday, 1 April.

Kindly make your reservations via the link in our bio.
We look forward to welcoming you as we resume usual operating hours on Thursday, 2 April.

15/03/2026

Experience our Uni Wagyu Tartare Handroll, where every little detail is gracefully executed in speed and confidence to bring out the brightest flavours of Kagoshima Wagyu and Hokkaido Bafun Uni.

In full view at the counter, watch Chef Kawasaki assemble each component à la minute, down to the singular detail of freshly toasting the Ariake seaweed.

Book a seat today.

Toss into the Lunar New Year with our Wagyu Yu Sheng platter, an elegant prelude to the omakase course, layered with pre...
11/02/2026

Toss into the Lunar New Year with our Wagyu Yu Sheng platter, an elegant prelude to the omakase course, layered with premium Miyazaki wagyu, crisp seasonal vegetables and a medley of auspicious accompaniments.

Enjoy this elevated interpretation of the festive classic, offered at $68/88++.
Available from now till 28 February 2026, reservations are recommended.

Address

Singapore

Opening Hours

Monday 12:00 - 15:00
18:30 - 22:00
Tuesday 12:00 - 15:00
18:30 - 22:00
Wednesday 12:00 - 15:00
18:30 - 22:00
Thursday 12:00 - 15:00
18:30 - 22:00
Friday 12:00 - 15:00
18:30 - 22:00
Saturday 12:00 - 15:00
18:30 - 22:00

Telephone

+65 9635 0973

Website

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