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10 Best Teppanyaki Restaurants in Singapore

From heritage hotel counters to standalone omakase grills, here are 10 of the best teppanyaki in Singapore for wagyu, seafood and chef-side theatre.

By: Amir Wahab
Edited by: Amir Wahab
Published: 26 Sep 2026
Reading time: 4 min read

A teppanyaki chef grilling wagyu beef and prawns on the iron griddle at a Singapore counter

Teppanyaki in Singapore runs from grand hotel counters to intimate standalone grills, where a chef sears wagyu, seafood and vegetables on a hot iron plate right in front of you. This guide gathers ten real, currently-operating teppanyaki restaurants, from long-running names to newer omakase counters, each checked against its own website or established presence. Treat it as a shortlist to compare by setting and budget, not a strict ranking.

1. Shima

Shima opened at Goodwood Park Hotel in 1980 and bills itself as Singapore's very first teppanyaki restaurant, still grilling at the counter more than four decades on. Its own site frames the meal as 'a culinary dance of flames and quality ingredients,' with chefs searing Japanese A5 wagyu and seafood on the iron plate in front of you. It sits at the traditional, upscale end of the local teppanyaki scene.

Scotts Road
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2. Keyaki

Keyaki is the Japanese restaurant at Pan Pacific Singapore, set around a traditional garden and koi pond on the hotel's fourth floor. Alongside kaiseki, sushi and sashimi it runs a dedicated teppanyaki counter where a chef grills wagyu and seasonal vegetables to order, and you can book those counter seats specifically to watch the cooking. It is a polished hotel dining room rather than a casual grill.

Marina Centre
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3. Teppan-Ya

Teppan-Ya sits inside Mandarin Oriental, Singapore, pairing its grill with a view over Marina Bay. The restaurant describes an eclectic Japanese menu spanning teppanyaki meats, sashimi, handcrafted sushi and tempura, with the teppanyaki cooked live by a Japanese chef at a small counter of only a couple of tables. It leans towards an intimate, occasion-dining hotel experience.

Marina Bay
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4. Mikuni

Mikuni at Fairmont Singapore is built around three live counters, teppanyaki, sushi and robatayaki, each run by its own chef. At the teppanyaki station a chef grills premium Japanese produce such as wagyu, foie gras and seafood to order, and the restaurant presents the whole room as a modern, theatrical take on Japanese fine dining. Its teppanyaki set menus often need to be pre-ordered ahead of your visit.

City Hall
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5. Nobu Singapore

Nobu Singapore, the local outpost of the global Japanese-Peruvian brand at Four Seasons Hotel, runs a separate teppanyaki room in addition to its main dining room. It offers a multi-course teppanyaki omakase for a small private party, cooked at the counter, which the kitchen describes as seasonal produce given Nobu's signature flair. It is a high-end, reservations-only experience rather than a walk-in grill.

Orchard
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6. Tatsu

Tatsu has occupied a spot in the restored CHIJMES since 1996, serving sushi by day and teppanyaki by night. Its own site highlights a long teppanyaki counter, one of the earlier large counters in Singapore, where chefs grill wagyu and seafood while you watch. It is an independent, long-running restaurant rather than a hotel outlet.

CHIJMES
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7. MinSuiZen Raku

MinSuiZen Raku is the Singapore branch of a Taiwanese omakase-teppanyaki brand that also lists outlets in Tokyo and Hong Kong, tucked into Frasers Tower in the CBD. It serves a set, multi-course teppanyaki omakase at an open counter, with courses the restaurant lists as built around seasonal fish, scallops, prawns and A5 wagyu. It is a contemporary, counter-only omakase format rather than an a la carte grill.

Tanjong Pagar
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8. Teppan Works

Teppan Works is a compact, Osaka-style teppanyaki spot on Tras Street near Tanjong Pagar, run by a Tokyo-born owner-chef. Its menu runs from teppanyaki wagyu and seafood to Osaka okonomiyaki and yakisoba cooked on the griddle, alongside what it presents as a serious sake list. It is a casual, independent counter rather than a formal hotel room.

Tanjong Pagar
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9. Miyoshi by Fat Cow

Miyoshi by Fat Cow occupies a colonial-style building at Mess Hall on Sentosa, splitting its space between ramen, omakase and teppanyaki. Its teppan-kaiseki menu is served at a wood-and-steel counter, where chefs work through a multi-course set built around premium Japanese wagyu and seafood. It is an independent, design-led restaurant from the team behind Fat Cow.

Sentosa
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10. Benihana

Benihana is the Singapore outlet of the well-known international teppanyaki chain, on the ground floor of Millenia Walk. It is built around the theatrical chef's-table format the brand is known for, a chef grilling steak, seafood and vegetables on a communal teppan with plenty of showmanship, which makes it a popular pick for families and celebrations. It is a livelier, more accessible take on teppanyaki than the hotel counters.

Millenia Walk
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How to choose

Decide on the setting first. Singapore's teppanyaki splits between polished hotel restaurants that suit occasions and independent counters that range from casual Osaka-style grills to premium omakase rooms, so knowing which mood you want narrows the list quickly.
Book a counter seat if you want the show. The point of teppanyaki is watching the chef grill in front of you, so ask specifically for the teppan counter rather than a normal table, as some places keep only a handful of counter seats.
Choose between a set course and a la carte. Many teppanyaki restaurants, especially at the premium end, serve fixed multi-course or omakase menus built around wagyu and seafood, and some ask you to pre-order the teppanyaki menu a day ahead, so check before you go.
Ask how the beef is priced. Premium Japanese wagyu is the centrepiece at most counters and is often the largest part of the bill, sometimes priced by grade or weight, so confirm what your set includes and the cost of any upgrades up front.
If you need halal or have other dietary requirements, confirm directly with the restaurant. Most teppanyaki kitchens here are not halal-certified and commonly cook with pork, sake and mirin, and counter seating can be tight, so it is worth calling ahead and reserving.

Update history

Published 26 Sep 2026. No changes recorded since.

About the author

Amir Wahab

Founder and Editor

Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.

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