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Something new is bubbling at Shaw Centre. Sukiyaki Jin is the latest casual dining concept to join the Les Amis Group, which currently manages several other Japanese F&B restaurants like Shabu Jin, Wagyu Jin and Tenjin. The highlight here: towering pots with A5 wagyu beef layered over vegetables, and Singapore's first spicy tomato sukiyaki broth.
The restaurant, located on the first floor of the mall, keeps the menu simple. There are only two options to choose from: the signature tomato sukiyaki ($48 person or $96 per pot) or the original sukiyaki ($45 per person or $90 per pot), both requiring a minimum of two diners. Apart from that, there are optional add-ons like 100 grams of A5 wagyu ($38), konjac noodles ($6) and vegetables ($2 per serving).
We opt for the signature tomato version, which arrives as picture-worthy as expected. Beneath the layer of well-marbled beef sits a generous assortment of shimeji mushrooms, napa cabbage, enoki mushrooms, chrysanthemum greens, tomatoes, tofu, Japanese leeks and konjac noodles. Once the broth comes to a boil, we are instructed to lower the heat, let everything simmer and mix it all in.
Despite its name, the tomato broth isn't particularly tomato-forward. If you are expecting something similar to what you'd get at Chinese hot pot chains, you'd be surprised. Here, it leans much closer to a traditional sukiyaki broth – sweet, savoury, and with a touch of tanginess from the tomatoes. While it starts flavourful thanks to a house blend of four types of shoyu, it becomes quite salty as it reduces, leaving us reaching for water even after our meal. To cut through the richness, you can toss in some of the chopped chilli padi on the side for an unexpected (and very Singaporean) kick.
The real star here, of course, is the A5 wagyu, wonderfully marbled and extremely tender. For the price of $48, however, we would have expected a bigger portion – we counted around 12 to 14 slices for sharing among two. The thin pieces also cook quickly in the broth, so make sure to fetch them out promptly if you are particular about doneness. There's also the option to dip the beef into Japanese raw egg ($2), which makes each slice extra silky. The onsen egg ($3) works too if you're not a fan of raw egg, though we would have liked the yolk to be even runnier.
To finish, diners can choose between inaniwa udon or a cheese risotto made with the remaining broth. We opt for the latter, which is torched tableside before it's ready for us to dig into. Beyond the satisfying cheese pull, we find the taste closer to a standard baked rice dish – pleasant, but not as memorable as it was made out to be. Perhaps the inaniwa udon would be a better pick if for something slippery and chewy that would soak up the remaining broth. The final scoop of ice cream at the end (with flavours like black sesame, matcha and others to pick from) is a nice touch.
Time Out's rating: 3/5
Sukiyaki Jin offers a fuss-free sukiyaki experience for those who are time-strapped. There's no need to painstakingly add ingredients one by one or cook your meat by the slice, since the solution is to toss everything into a pot and send it straight to a violent boil. Thankfully, the flavours are enjoyable, from the appetising – if slightly salty – tomato broth, to the generous assortment of vegetables. And while the cheese risotto doesn't quite live up to the hype, it provides a nice, unconventional ending that diners can look forward to at the end of their meal. Overall, Sukiyaki Jin is worth trying for the novelty, but for close to $50 per person, it feels slightly pricey for what's ultimately a fairly straightforward meal.
Sukiyaki Jin is located at 1 Scotts Road, Shaw Centre, #01-11, Singapore 228208. Opening hours are 11.30am to 3pm and 5.30pm to 10pm daily.
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