Japan’s No. 1 Steakhouse Nikuya Tanaka Opens First Overseas Outpost in Singapore
Nikuya Tanaka—crowned Japan’s No. 1 steakhouse for two consecutive years and ranked World’s No. 27 by the World’s 101 Best Steak Restaurants, just opened its very first international outpost right here at 1 Teck Lim Road.
For steak lovers, this is a must-try Wagyu gem. Behind the name is Chef Satoru Tanaka, a third-generation meat master with over 80 years of family heritage in Wagyu craftsmanship. Chef Tanaka’s Ginza flagship is already one of Tokyo’s most coveted reservations. Now, you can finally experience his kappo-style approach to Wagyu, where every cut, every grill, and every dish is an expression of reverence for the beef.
Wagyu Signature Dishes and Beyond
The dining experience at Nikuya Tanaka Singapore is anchored by three signature dishes that define the restaurant’s mastery of Wagyu. Look forward to the ethereal Kobe Wagyu Steak, grilled over binchotan charcoal to achieve a perfect crust while maintaining melt-in-the-mouth tenderness. The Beef Tataki offers a subtle smoky aroma with marbled slices seared just seconds over glowing charcoal, enhanced by the traditional kombu-jime kelp-curing method. For a theatrical, refreshing finale, the Ice Somen presents silky noodles in a hand-carved ice vessel, poured with rich dashi and crafted individually for each guest.
Beyond these highlights, the gastronomic dining journey includes delicate starters such as Fig Shira-ae, White Fish and Kobe Beef Lean Meat rolled with Seaweed, and Abalone Somen, showcasing seasonal ingredients and refined umami.
Next, Owan-Clear soup with Kyoto Chestnut, Kobe Beef Tenderloin Tempura, and the elegant Kobe Beef “Shabu-Shabu”, each course building in richness and texture.
Steamed Rice served with Kobe Beef Shigure-Ni provides comforting depth with accompaniment such as miso soup and housemade pickles, before the journey concludes with Seasonal Fruit of the Day, offering a light and elegant finish. Each course is designed to unfold gradually, balancing textures, temperatures, and flavours to create a seamless narrative of Japanese culinary craftsmanship.
The Wagyu Counter Experience
With just 10 counter seats and a private room for five, every guest enjoys an intimate view of the chefs’ artistry. The menus are presented as multi-course experiences that showcase the full spectrum of Japanese beef craftsmanship. For lunch, diners can opt for a 9-course menu at $350 or a 10-course menu at $420, while dinner offers 10 courses at $420 or a lavish 12 course menu at $550.
While Chef Tanaka personally visits with each seasonal menu change, the Singapore kitchen is helmed by Chef Yosuke Sekiguchi, a veteran with three decades of experience, and Chef Masaya Yano, a Wagyu master trained under Tanaka’s guidance. Together, they maintain the same meticulous standards as Ginza, ensuring every dish embodies the signature precision and passion of the Tanaka legacy.
Final Thoughts
Flown in fresh from Japan twice monthly and never frozen, Nikuya Tanaka’s Kobe beef delivers exquisite marbling and buttery texture that only the very best Tajima Wagyu can offer—a rare indulgence for Wagyu aficionados seeking something truly extraordinary.
Location: 1 Teck Lim Road, Singapore 088379
Opening Hours: Lunch 12pm – 3pm, Dinner 5:30pm – 11pm (Closed on Sundays & 2nd/4th Mondays)
Seating: 10 counter seats + 1 private room (5 pax)
Pricing: Lunch from $350 | Dinner from $420
Reservations: TableCheck
Instagram | Facebook
*This was an invited media tasting.
Enjoy reading our articles? Check out others below!
Japan’s No. 1 steakhouse, Nikuya Tanaka, has opened in Singapore, serving Kobe beef flown in chilled from Japan twice a month. Signature dishes like Kobe Wagyu Steak, Beef Tataki, and Ice Somen make this intimate kappo-style restaurant a must-visit for Wagyu lovers.