9 Best Shabu Shabu in Singapore (2026)

Shabu-shabu and sukiyaki are Japan's own hotpot traditions — thin-sliced meat swished through simmering broth at the table — kept deliberately distinct here from the mala and Chinese-style steamboats covered elsewhere on this site. Singapore's version of the category runs from flat-price, all-you-can-eat chains to a solo kopitiam stall and newly opened omakase counters that plate shabu-shabu and sukiyaki course by course. This guide gathers nine currently operating restaurants, each checked against its own website, social media or a live listing, spanning buffets, set menus and solo sets. Treat it as a shortlist to explore by format and budget, not a ranking, and confirm current hours and menus before visiting.

Suki-Ya bills itself as a 'House of Hot Pot' and is one of the most recognisable Japanese sukiyaki and shabu-shabu buffet chains in Singapore, with outlets in malls including Plaza Singapura, Bugis+, VivoCity and Kallang Wave Mall. The format is all-you-can-eat: diners pick a soup base such as sukiyaki or a tonyu miso broth, then work through unlimited paper-thin beef and pork, farmed chicken, and a self-serve vegetable bar within a fixed dining window. A pricier premium buffet tier adds wagyu beef, Iberico pork and Duroc pork collar for diners who want to trade up from the standard cuts. It suits groups who'd rather graze widely than order a fixed set.

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Shabu Sai is a Japanese shabu-shabu and sukiyaki buffet chain with outlets in malls including Orchard Central, NEX, Westgate, Northpoint and Causeway Point. It runs a flat-price, all-you-can-eat format built around six soup bases — sukiyaki, tonkotsu, yuzu collagen, tomato, spicy and seaweed — so a table can mix a mild broth with a punchier one rather than committing to just one. Alongside sliced beef, pork and chicken, the spread runs to prawns, scallops, tofu, mushrooms, vegetables and noodles, plus a self-serve sauce station to build your own dip. It's one of the more widely spread shabu-shabu chains on the island, making it an easy, no-fuss option for a group with mixed tastes.

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Shabu Jin is the upscale shabu-shabu specialist behind Les Amis Group's Japanese dining stable at Shaw Centre, and traces itself back to 2009. Rather than a buffet, it runs on set menus built around wagyu sourced from specific Japanese prefectures, with the restaurant describing prime cuts handpicked from boutique cattle houses across Japan, cooked communally in a signature broth with fresh seasonal vegetables. The dining room is set up for a slower, more composed meal than a mall buffet, with lunch and dinner served in defined sittings rather than all day. It suits a special-occasion shabu-shabu meal rather than an everyday one, and reservations are recommended.

Orchard (Shaw Centre)
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SukiyakiJIN is the newest addition to Les Amis Group's Japanese dining lineup, opening in May 2026 a few doors from its sister restaurant Shabu Jin at Shaw Centre. Where Shabu Jin is communal, SukiyakiJIN leans theatrical: its signature is a tall 'mountain' of A5 wagyu layered over napa cabbage, Japanese leek, shimeji and enoki mushrooms, silken tofu and konjac noodles, cooked down at the table. Diners choose between the original sukiyaki and what the restaurant calls Singapore's first spicy tomato sukiyaki, finished with a raw or onsen egg for dipping, before finishing with a choice of cheese risotto or inaniwa udon. Each pot needs a minimum of two diners, so it suits a shared meal rather than a solo one.

Orchard (Shaw Centre)
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Kagami is a small omakase counter at Orchard Plaza built around a single idea: serving shabu-shabu and sukiyaki course by course rather than as a self-serve pot. Food blogs describe it as Singapore's first dedicated shabu-sukiyaki omakase, running to sixteen courses that move from a lighter shabu section — hamaguri clam and Hokkaido kurobuta pork belly among the early plates — into a richer sukiyaki stretch with snow crab legs and Japanese wagyu graded A3 to A5. Everything is cooked and plated piece by piece for each diner rather than left to the table. It's open Tuesday to Sunday evenings only, with reservations taken through WhatsApp rather than a booking site.

Orchard (Orchard Plaza)
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Kuroya Sukiyaki is a small, high-end sukiyaki specialist on Mohamed Sultan Road that says it operates only two restaurants worldwide — this one and its original in Fukuoka, Japan. The menu runs to three sets: a classic sukiyaki, a tomato sukiyaki the restaurant describes as its chef's own addition for local palates, and a shabu-shabu option, all built on kuroge wagyu beef and, by the restaurant's own account, shoyu brought in from its owner's hometown in Fukuoka. Seating is tatami-style with shoes off, setting the tone for a slower, more traditional meal than a mall hotpot buffet. It's dinner-only, reservation-only, and priced well above the casual buffet chains on this list.

River Valley (Mohamed Sultan Road)
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Yuzutei is a small Japanese restaurant in the Interlocal Centre at Pasir Panjang built around a single ingredient: yuzu, the Japanese citrus its name translates to 'Yuzu Pavilion.' Its shabu-shabu runs on a yuzu broth the restaurant says is simmered for six hours with fresh yuzu fruit and juice flown in from Tokushima Prefecture, paired with Japanese wagyu and pork rather than a long meat list. Beyond the hotpot, the same kitchen turns out yakiniku and donburi, so a table with mixed cravings isn't limited to one dish. It's a smaller, more low-key setting than the mall-based chains, and its citrus-forward broth is genuinely distinct from the tonkotsu and sukiyaki bases most other shabu-shabu spots default to.

Pasir Panjang
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Tsukada Nojo is a Japanese hotpot chain whose calling card isn't classic sukiyaki but Bijin Nabe, a 'beauty hotpot' built on a golden collagen chicken stock the restaurant says is made by stewing chicken bones for more than eight hours. Soup base choices stretch to curry and spicy chilli versions of that collagen stock alongside more familiar options such as sukiyaki, so it still suits a table wanting the thin-sliced-meat-and-broth format without a traditional dashi base. It runs outlets across the island, including Plaza Singapura, and its Bijin Nabe stock proved popular enough that Don Don Donki began stocking a frozen retail version of it in 2024. Worth trying for a genuinely different broth rather than a classic sukiyaki night.

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Shabu Days is a solo-friendly shabu-shabu stall inside the revamped Kopitiam food hall at Hillion Mall in Bukit Panjang, built around what it calls 'Your Daily Shabu Treat.' Rather than a communal pot or a buffet, each set is a single-serve hotpot: pick a cut-to-order main such as chicken thigh, pork collar or beef brisket, or trade up to Australian or Japanese A5 wagyu, then choose a broth from its bonito-kombu dashi, a sukiyaki base finished with raw egg, or an herbal angelica option, with tomato or spicy versions available as a top-up. Sitting inside a food court rather than a full-service restaurant, it's an easy, no-booking option for a solo lunch rather than a group occasion.

Bukit Panjang (Hillion Mall)
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