Ushidoki Wagyu Kaiseki

Ushidoki Wagyu Kaiseki is a small dining room at 57 Tras Street in Tanjong Pagar, with brick walls, sakura wood and soft lighting. Executive chef Hirohashi Nobuaki grew up in his father's Osaka sushi restaurant, trained at Kitcho in Osaka's Imperial Hotel and ran his own restaurant, Unshin, before coming to Singapore. It is listed in the Michelin Guide 2026.

The menus follow a head-to-tail approach using Ozaki beef from Miyazaki, from cattle raised to 32–34 months, and most other ingredients are flown in from Japan. The S$350 Kiwami dinner includes consommé, the signature Ozaki beef sukiyaki, a fried dish, Ozaki beef sushi, grilled sirloin and fried rice or cold somen. The S$480 omakase uses the best cuts of the day. Lunch costs S$180 (Hikari) or S$250, and add-ons include beef katsu sando and tartare with uni and caviar.

For beef lovers rather than sushi purists. Book through Chope; non-beef menus need three days' notice. Children aged six and above are seated in the private room only, and corkage is S$100 or one-for-one.