Best Japanese Wagyu Steaks in Singapore from $32/100g: A5 Omi, Miyazaki & Kagoshima Prime Cuts

At Armoury Singapore, we believe world-class steak shouldn’t be a rare luxury reserved for special occasions—it should be an everyday indulgence. This philosophy has made us Singapore’s top seller of 500g Japanese Wagyu Big Cuts. We focus exclusively on the "Prime Duo"—the Ribeye and Striploin. Unlike secondary cuts, which often suffer from coarse grains, a "gamey" aftertaste, or a difficult-to-chew texture, our prime cuts deliver the consistent, buttery tenderness that Japanese Wagyu is world-renowned for.

But with a menu featuring the best of Miyazaki, Kagoshima, Hokkaido, and the legendary Omi, how do you choose? Here is everything you need to know about the flavor profiles, the heritage, and the "Armoury Protocol" that makes our steaks stand out.

The "Top Three" Legacy: Why Omi is Royalty

In Japan, there is a legendary triumvirate of beef known as Sandai Wagyu (The Three Great Wagyu): Kobe, Matsusaka, and Omi.

While Kobe is the most famous name globally, Omi Wagyu is actually the oldest brand in Japan, with a history spanning over 400 years. During the Edo period, it was even presented to the Shoguns as a medicinal cure. In the eyes of Japanese connoisseurs, Omi sits firmly in the same league as Kobe and Matsusaka. What sets Omi apart is its viscous, silkier fat and a clean, elegant finish that lacks the "heaviness" sometimes found in other high-fat Wagyu.

Flavor & Texture Comparison

Steak Cut	Grade	Flavor Profile	Texture	Price (500g)
Omi Ribeye	A5	The "Elegance." Subtle sweetness with a sophisticated, aromatic fat.	Extremely fine grain; the fat melts at a lower temperature for a silky mouthfeel.	$240
Miyazaki Ribeye	A5	The "Champion." Intensely buttery and rich with deep umami.	Classic "melt-in-your-mouth" fluffiness. 3-time Wagyu Olympics winner.	$160
Kagoshima Striploin	A5	The "Powerhouse." Robust, concentrated beefiness with a balanced fatty finish.	Slightly firmer than a ribeye, providing a more satisfying, "steak-like" chew.	$170
Hokkaido Ribeye	A3/4	The "Everyday Premium." Clean, accessible beef flavor with a lighter marbling.	Juicy and tender without being overwhelming—perfect for a full steak dinner.	$130

The Armoury Protocol: Engineering the Perfect Sear

Why do guests keep coming back to Armoury for their Wagyu fix? It’s not just the quality of the beef—it’s the science of the sear. We’ve moved away from traditional grills and Jospers for our A5 Wagyu. Instead, we use a high-thermal-mass griddle pan kept at 225°C, mirroring the elite Teppanyaki houses of Japan.

1. The Dynamic Flip

Traditional steak logic says "don't touch the meat." We disagree. For A5 Wagyu, we use a frequent flipping method (every 30-60 seconds). This keeps the thermal energy at the surface, preventing the dreaded "grey band" of overcooked meat. The result? An edge-to-edge medium-rare interior.

2. Flavor vs. Char

A5 Wagyu is incredibly high in fat. On a traditional open-flame grill, that fat causes flare-ups that create a "char" smell. While char is great for lean beef, it can ruin the delicate aroma of Japanese Wagyu. Our griddle method at 225°C allows the steak to self-baste in its own rendered fat, creating a mahogany-colored crust (the Maillard reaction) rather than a bitter, burnt one.

3. Kinetic Juice Retention

By constantly moving the steak, we keep the internal juices in equilibrium. This minimizes juice loss on the pan, ensuring that every ounce of that premium Japanese umami stays exactly where it belongs: inside your steak.

Experience the Best Value in Singapore

Whether you are celebrating a milestone with our prix fixe menu or just looking for a "no-frills" premium lunch, Armoury Singapore is your home for Japanese Wagyu. Our 500g Big Cuts are designed for sharing, making the world's most expensive beef accessible to everyone.