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Tajimaya Yakiniku

214 Wishlisted
~$55/pax
At Tajimaya, you can expect an authentic Japanese charcoal grill experience like no other. The restaurant offers a fun and interactive ‘hands-on cooking’ and dining experience by allowing you to grill your own delectable meats at your very own table.

1 Harbourfront Walk
#01-102/103 VivoCity
Singapore 098585

(open in Google Maps)

Sunday:
11:30am - 04:00pm
06:00pm - 10:00pm

Monday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Tuesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Wednesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Thursday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Friday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Saturday:
11:30am - 04:00pm
06:00pm - 10:00pm

View Address & Details

Reviews

From the Burpple community

Damage: 49.90 +$3 (weekend) ++
Add-on : sake $14
Me and my cousin, went ahead to go for lunch without hesitation. The experience of reorder wagyu meat is just insane and we can order whatever menu they have!! Garlic rice, seafood, sashimi, takoyaki etc. The deal was was, both of us ordered 10 plates worth of tri-tip is worth mentioning. Unsure what to eat, wagyu buffet is good for celebration and great occasion to a meaty day! Cheers!

For 100g, really expensive with or without discount because the texture is gonna be slightly chewy, slightly crunchy no matter which cow it comes from(that isnt marbling im q sure). Bincho's version was super soft but idk how they did it, idt it's just Grilling but if it were, it was a very time consuming process on low heat and it's tough to do here, esp with such a Thin slice. Basically not worth getting it there

P. S. Anyway i suggest charring both sides quite a bit, since it's gonna be that texture anyway might as well get more flavour and crisp on the surface(it's less chewy too as the moisture evaporates and it shrinks)

This is how it should look like after flaming. Theres no way u can get this colour without over cooking if u just grill it normally.

Anyway just wanted to use this pic to talk about my first ever yakiniku experience in japan. Back then i was enchanted with the maillard reaction and i proceeded to give a complete Char on every single slice of beef. Yeah i got crust but i obviously over cooked everything, leaving high quality cuts tough . If i could go back in time i would have slapped myself and Tell him to sit tight and watch carefully. Somehow i recall my second try being a lot better though for no apparent reason.

Anyway moral of the story dont be an idiot like me and over cook every single piece of beef, you're wasting quality cuts if you do so lol

While its certainly not bad, it's absolutely ridiculous this costs the exact same as the most marbled cut in the restaurant, the miyazaki A5 chuck short ribs. While there's flavour, and more tender than i expected, i think it doesnt compare to A5 at all. Dont order this when A5 is exactly the same price!!

P. S. Anyway since this is the "worst cut" of meat for our table today, feel free to get sick Char on both sides of the meat. I Char one Side q well, turn over and Char the other Side decently, then turn over for a short while to "dry" the moisture that inevitably appears on the other side(just for aesthetic reasons, in case people think it's Blood)

P. P. S. Honestly if u look at this and i Tell u to guess the MBS, who would guess anything more than 6? Why is it so ridiculously expensive? Further more this is supposed to be the most marbled cut of this cow?!?!

Look at that luxurious marbling. Jesus

Given that it's the fattiest cut, my advice is to eat it last, just so you can enjoy the increasing fattiness and thereby appreciate exactly how buttery this is.

Tbh before this i tot i wont like Wagyu as much as i expected to. I've had one that wasnt the top grade(dont rlly rmb exactly what it was, but it was basically the second best quality) and it was alr so fatty it almost didnt taste of meat. I tot either steak was chewy or tender to the point that it didnt taste of meat.
Luckily i had this piece. While it was super buttery u can still clearly Tell it's meat, there's the slight bite and there's some flavour as well. Texturally, for the first time, i was satisfied with Grilled beef of any kind and that really meant a lot to me.

P. S. Give this just a teeny bit of Char on both sides. Since it's a fatty cut the fat drips down and sets a fire. Hover the beef in the flame for just a short while for the smokiness(inspiration goes to eater video Japanese master of wild game). Obviously the diagonally opposite seat needs to be clear else theres no direction to blow to put off the flames. And dont cook too many batches as u dont want the flame to over cook the other pieces still in the grill

P.P. S. While the waiter recommends the ribeye as the best cut(it's certainly the most expensive), i think the marbling speak otherwise lol.

Honestly a bit disappointed by the marbling considering the grade and the cut. Turns out it's not bad.

P. S. My advice is to brown both sides moderately

P. P. S. At first i tot about reviewing the restaurant as a whole but i realised I've never had A5 in singapore before so I've never reviewed it. Both times i had quality yakiniku were in japan, and that was more than 4 years ago. So i tot I'd share abit about my preference of techniques for each cut

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