Ushiyama Yakiniku Review: SG’s First Ohmi Wagyu Yakiniku Restaurant By Ex-Waku Ghin Chef

Ushiyama Yakiniku has Ohmi Wagyu yakiniku in Holland Village

Ohmi beef is, along with Kobe and Matsusaka beef, considered one of the finest Wagyu brands from Japan. Derived from cattle raised in the Shiga prefecture, near the pristine waters of Lake Biwa, Ohmi beef is known for its exceptional marbling and rich flavour. You can now get it at Ushiyama Yakiniku, a top-tier yakiniku place that recently opened in Holland Village.

I say top-tier not only for the food, but also due to the chef’s excellent credentials. Ushiyama is helmed by chef Masaya Suzuki, who worked at the one Michelin-starred Waku Ghin for over a decade. We were privileged to be invited to the restaurant to try the fare, and we must say that what Chef Suzuki has created here is stunning.

Food at Ushiyama Yakiniku

But first, some appetisers. We were served the Assorted Kimuchi ($16++), which came with napa cabbage kimchi, Chinese yam, and cucumber, and Ushiyama Salad ($16++), a concoction of butter lettuce, endives, cherry tomatoes and more. Both were wonderfully refreshing, setting the stage for the more indulgent dishes to come.

The first Ohmi beef item we tried was the Jo Karubi ($48++), which arrived as several slices of boneless short ribs, all beautifully marbled.

The beef was a true melt-in-your-mouth experience, with a perfect balance of tenderness and firmness in every slice. Each bite was incredibly juicy and well-marinated such that the natural flavours of the beef were enhanced. And because Ohmi beef is said to have a lower melting point than your average Wagyu, each slice managed to be succulent, yet not overly greasy.

Like many yakiniku places, Ushiyama offers a variety of condiments, each curated for different meats. For marinated meats such as Jo Karubi, we were recommended Ushiyama’s house-made dipping sauce, which was packed with umami goodness. But due to the richness of this cut of beef, you could totally eat it on its own, too.

The other Ohmi beef dish we tried was the Otoro Karubi ($68++), AKA premium chuck ribs. 

This is said to be the fattiest cuts available, and it showed right from the very first bite. There was an even more obvious melt-in-your-mouth quality here, with the delightfully soft meat giving way to the slightest of chews. We reckon the fattiness may be too jelak for some—my companion felt that was the case—but those who are into strong flavours would probably find this remarkable.

We were recommended to pair this meat with the wasabi, and sure enough its sharp heat helped cut through the fattiness. 

The next meat dish we tried was Australian Wagyu, specifically the Jo Tan ($38++), AKA premium ox tongue. While some may be repelled by the idea of eating tongue, we can assure you that it tastes incredibly clean and, more importantly, is an absolute joy to eat. 

Each piece was chewy yet delicate, offering a satisfying mouthfeel while remaining easy to eat. It also had a really addictive meaty flavour with subtle earthy notes, which added to its appeal.

Image credit: Casandra Nicholas

This particular cut was paired with Negi Sho ($4++), a topping that’s essentially a Japanese leek and garlic mix. This added a burst of sharp, aromatic flavour with the mild sweetness of the leek balancing the bold, savoury kick from the garlic.

We then had a taste of the Kata Rosu ($24++) AKA pork collar, said to be derived from pigs raised in Hokkaido. While each slice of this meat wasn’t as mindblowing as the beef options, we still found it tender and juicy—the mark of any high-quality pork. 

With the meats out of the way, we were served some of Ushiyama’s signature carb dishes, namely the Cold Somen ($16++) and Garlic Fried Rice ($16++). The former, with its silky noodles and refreshing flavour, served as a great palate cleanser after all the heavy-tasting meat dishes. 

Remarkably, the fragrant garlic fried rice managed to be incredibly clean-tasting and not oily in the slightest, which meant that you could pair it with the yakiniku dishes without things getting too jelak.

Ambience at Ushiyama Yakiniku

Image credit: Ushiyama Yakiniku

Ushiyama spans two storeys, with interiors that blend wood and stone elements for a rustic yet polished vibe. The second storey has semi-private dining rooms that you can opt for if you’d like a more intimate dining experience. 

The restaurant is a three-minute walk from Holland Village MRT Station. 

The verdict

Ushiyama delivers an exceptional yakiniku experience, especially with its premium Ohmi beef. It’s a spot that any yakiniku fan should have on their radar.

For Japan-famous Wagyu ramen in Bugis, read our Mashi no Mashi review. For legit “typhoon shelter”-style stir fried crab at Holland Village, read our Lo Hey HK Seafood review. 

Address: 251 Holland Avenue, Singapore 278981
Opening hours: Mon 9am to 10:30pm, Tue-Fri 5:30pm to 10:30pm, Sat-Sun 11:30am to 3pm, 5:30pm to 10:30pm
Tel: 9232 3838
Website
Ushiyama Yakiniku is not a halal-certified eatery.

 

Photos taken by Casandra Nicholas and edited by Marcus Neo.
This was a media tasting at Ushiyama Yakiniku.