The flame-grilled chicken steak is good and very reasonably priced. I particularly appreciate the transparent pricing, as the menu rates are inclusive of GST with no additional service charges. Overall, it offers great value and is well worth a visit

This *used* to be my husband's and my favourite steak restaurant. Unfortunately, recent changes have significantly diminished the experience. The menu has been drastically reduced – what was once a proper steakhouse offering now features only four cuts of steak, with an apparent shift towards selling hamburgers instead. We ordered the ribeye and sirloin. Whilst the ribeye was good, the sirloin was very disappointing – mostly fat and gristle, certainly not worth nearly $40 (see photo). Our previous favourite sides, the green beans and mushrooms, have been removed from the menu. The wedges remain excellent, at least, and the service was good as usual. We're very disappointed with these changes and hope management reconsiders this direction. What was once an excellent steakhouse offering quality steak at reasonable prices has lost much of what made it special. Unfortunately we will no longer be returning due to the reduction in quality.

BIZEN Okayama Wagyu Steakhouse isn't just another steak joint. It's a testament to the art of Japanese beef preparation. Returning for our second visit, Kitty and I had high expectations based on our first, near flawless experience. We were anticipating that signature charcoal grilled flavor and, above all, the pinpoint accuracy in cooking the steaks to a perfect medium rare. We weren't disappointed. Seeking guidance, we asked our server for recommendations, and she didn't hesitate the Delmonico and Denver cuts. she said, they were the stars of the show, often selling out due to their exceptional quality. We heeded her advice, placing our order with anticipation. For sides, I initially chose the Koshihikari Rice and Coleslaw, while Kitty opted for the Macaroni Mac n Cheese alongside the Coleslaw. However, a last minute change of heart had Kitty wanting to swap the slaw. Unfortunately, the dish had already been plated. Now, a lesser establishment might have shrugged it off, but not BIZEN. Pauline, the restaurant manager, who transformed a minor inconvenience into a masterclass in customer service. With genuine empathy, she acknowledged the situation and promptly offered us a complimentary mushroom dish. Not a perfunctory gesture, mind you, but a genuinely delicious and thoughtfully prepared plate. It was a strategic move that demonstrated a clear understanding of customer satisfaction and a willingness to exceed expectations. And the steaks? Exquisite. My Delmonico arrived flawlessly medium-rare, a testament to the chef's skill and the quality of the meat itself. Each bite was an explosion of rich, savory flavor, the marbling delivering a melt in your mouth tenderness that's become a benchmark for Wagyu in my mind. Kitty's Denver cut was equally impressive, expertly cooked and delivering a robust, beefy flavor that she relished. We washed it all down with a Heineken for me and a calming Hot Green Tea for Kitty, a harmonious pairing for the rich flavors. And to our surprise, the experience was rounded out with complementary ice cream after our meals. Our bill came to $96.30, a worthwhile investment given the caliber of the food and service. It's one thing to serve a great steak is another to cultivate an environment where customers feel valued and appreciated. BIZEN Okayama Wagyu accomplishes both, making it a dining destination worthy of serious consideration. Pauline's actions have solidified our loyalty, demonstrating that exceptional service is just as vital as exceptional food. If you crave Wagyu perfection and appreciate a restaurant that prioritizes customer experience, BIZEN Okayama Wagyu is a must try.

I was there 31 May 2025 for the Aston 20 years promotion. The staff were all generally jovial and didn't sound scary even when they identified you going for another round. Over at East Treasure, the staff frequently liked to sound you out for going again. It could be quite intimidating :). Some of these staff were routed from other branches as I have seen them before. There was this short slightly plump Chinese lady staff. She was very friendly and professional, I last encountered her at the Aji ichi at Terminal four. The food was the real deal as I confirmed with the staff. Just that it didn't have the egg and the choice of miso soup or the Japanese steamed egg chawanmushi with a listed price of 15.90SG++. I noted that the food was better than the one at Funan. The Funan one was especially wet and mushy. The ones here at Bugis have the right consistency. The place was cosy with seatings in front, in a narrow alley and then another area at the back. The back seating area could be very warm in the daytime. The big glass panel with the bull logo made the place looked like it was in Japan The alley way seats close to the toilet has a bit of unpleasant smell as I have a highly sensitive nose. The best seats of the place was at the front. Overall it was a fantastic deal and I thanked Aston for this wonderful offer.

Very nice restaurant tucked at the corner of Bugis Street. Specially came down to try the Delmonico cut. Had to order 300g + 2 sides for $60.90 as the others were sold out. Opted for medium-rare as recommended by staff Pauline. The steak was delicious and melts in the mouth. Also tried the chicken chop that was recommended in other reviews. Really big cut and juicy meat + 2 sides for $12.90 is such a great deal! Personally liked the mushroom and pasta salad sides. Plus every order comes with free flow ice cream that was really nice too! Prices shown are also nett. The restaurant layout is rather odd with lots of blind corners, but the staff are attentive and exceptionally helpful! Highly recommend this place!