The Les Amis Group—the powerhouse behind upscale Japanese hot pot staples Shabu Jin, Wagyu Jin, and Tenjin—has quietly opened a more casual sibling in Shaw Centre. Sukiyaki Jin landed on the first floor of the mall with a stripped‑down menu built around one showstopper: towering pots of A5 wagyu layered over vegetables, plus a broth that’s billed as Singapore’s first spicy tomato sukiyaki. The concept aims to deliver a fuss‑free dinner for diners short on time but unwilling to compromise on quality beef.
What’s on the menu
Sukiyaki Jin keeps things deliberately simple. There are just two choices to share:
- Signature tomato sukiyaki – S$48 per person (S$96 per pot)
- Original sukiyaki – S$45 per person (S$90 per pot)
Both require a minimum of two guests. Optional add‑ons include 100g of A5 wagyu (S$38), konjac noodles (S$6), and extra vegetables (S$2 per serving). Diners can also order Japanese raw egg (S$2) or an onsen egg (S$3) for dipping.
The tomato broth: tangy and salty by turns
Despite the name, the tomato version is not as boldly tomato‑forward as the Chinese hot pot broths you might expect. Instead, it leans heavily toward a traditional sukiyaki stock—sweet, savoury, and punctuated by a faint tang from the tomatoes. The kitchen uses a house blend of four types of shoyu, which gives the broth immediate depth. However, as the pot simmers down, the saltiness intensifies; even after the meal, some diners find themselves reaching for water. For a local twist, the restaurant provides chopped chilli padi on the side, which cuts through the richness and adds an unexpected Singaporean kick.
The star: A5 wagyu—generous but not cheap
The real draw is the A5 wagyu, beautifully marbled and exceptionally tender. At S$48 per person (the tomato pot), the portion feels modest: roughly 12 to 14 thin slices meant for two. The pieces cook rapidly in the bubbling broth, so you’ll want to retrieve them quickly if you prefer a specific doneness. Dipping the beef into raw egg adds the silky texture that sukiyaki fans love. The onsen egg option is available for those who balk at raw egg, though the yolk could have been runnier.
The vegetables and finishing act
Underneath the beef is a generous layer of shimeji mushrooms, napa cabbage, enoki, chrysanthemum greens, tomatoes, tofu, Japanese leeks, and konjac noodles. Everything is tossed together once the broth boils, then simmered on low heat.
For the finale, diners can choose between inaniwa udon or a cheese risotto made from the remaining broth. The risotto is torched tableside and offers a satisfying cheese pull, but the flavour skews closer to a standard baked rice dish—pleasant, but not as memorable as the build‑up suggests. The udon, slippery and chewy, may be the better choice for soaking up the leftover liquid. A scoop of ice cream (flavours such as black sesame and matcha) provides a tidy, refreshing end.
Overall: a solid three stars
Sukiyaki Jin earns a 3 out of 5 rating from Time Out. It delivers the simplicity it promises: no need to add ingredients one‑by‑one or cook each slice individually. The flavours are enjoyable, especially the well‑layered vegetables and the wagyu’s melt‑in‑the‑mouth quality. The cheese risotto falls short of its hype, but the novelty factor is real. At nearly S$50 per person, however, the meal feels slightly pricey for a concept that remains straightforward.
Location and hours
Sukiyaki Jin is at 1 Scotts Road, Shaw Centre, #01‑11, Singapore 228208. It opens daily from 11.30am to 3pm and 5.30pm to 10pm.
For more dining discoveries:
- We found the classiest Japanese bar in Singapore, hidden in a colonial bungalow in Orchard
- The best new restaurants in Singapore 2026
- This new Boat Quay restaurant blends Chinese food therapy with Southeast Asian ingredients