Ginkakuji Onishi is a Japanese wagyu butcher with a branch at West Coast Plaza in Clementi, Singapore, trading from a basement unit at #B1-22. It is a counter built around premium beef — 'fresh, flavorful, authentic' is its own shorthand — with a range organised by the way people actually cook: yakiniku slices for the grill, paper-thin shabu shabu cuts for the pot, steaks for the pan and stir-fry packs for busy weeknights.
The beef programme centres on two lines. Onishi Selection A5 Wagyu is the flagship, spanning ribeye, sirloin and tenderloin steaks, karubi and jo karubi for yakiniku, and akami and loin slices for shabu shabu and sukiyaki. Okayama Hybrid Wagyu offers a parallel range — karubi yakiniku, ribeye steak, stir-fry cuts and a frozen chuckroll pack — suited to more everyday occasions.
Around the meat, the shop stocks fresh premium pork, offal and Japanese-style processed foods, plus a retail shelf of its signature condiments and sauces, pure and flavorful soup stocks, sake and ready-made sets. The same range is available through its online store, complete with delivery, wishlist and account features.
Ginkakuji Onishi brings proper Japanese wagyu to the west of Singapore. From its basement unit at West Coast Plaza in Clementi, it is first and foremost a butcher's counter — a shop built around beef that is expertly selected and perfectly marbled, and cut the way Japanese home cooks and yakiniku enthusiasts actually use it. Pick your cut here, finish the cooking at home: a weekend steak, a tabletop grill, or a pot of gently simmering shabu shabu.
The shop's beef programme is built on two lines, each with its own character. Onishi Selection A5 Wagyu is the flagship, drawing on beef graded at the top of Japan's marbling scale. From this line come the showpiece steaks — ribeye in 300g packs, sirloin at 250g and tenderloin at 150g — alongside yakiniku cuts like karubi and the richer jo karubi, and thin-sliced shabu shabu options in both akami (lean) and loin versions for shabu shabu or sukiyaki nights. There is even a premium wagyu stir-fry pack for fast weeknight cooking.
Alongside it sits Okayama Hybrid Wagyu, a more approachable line from the same counter. Here you will find karubi yakiniku slices, a 250g ribeye steak, stir-fry cuts and a frozen chuckroll stir-fry pack — the kind of beef that turns an ordinary dinner into a grilling occasion without the ceremony of an A5 steak night.
What sets a specialist butcher apart is the cutting, and Ginkakuji Onishi organises its range by cooking method rather than by primal alone. Yakiniku lovers get karubi sliced for the grill; hotpot hosts get paper-thin akami and loin slices that cook in seconds in a simmering broth; steak buyers choose between ribeye, sirloin and tenderloin; and the stir-fry packs take the slicing out of a quick wok dinner. Packs come in practical sizes — from 150g to 300g depending on the cut — and many products offer variants you select on the product page, so a quick browse of the online shop helps you arrive knowing what to ask for.
Beef is the headline, but it is not the whole story. The range runs on to fresh premium pork — 'from farm to table' is the shop's phrase — plus offal and Japanese-style processed foods. A retail shelf carries the things that complete a Japanese meal: the shop's signature condiments and premium sauces and seasonings, soup stocks described as pure, natural and flavorful, and sake to pour alongside the grill. Ready-made sets round it out, an easy route to a full hotpot or yakiniku spread without assembling everything piece by piece.
Ginkakuji Onishi runs a full online store alongside the West Coast Plaza branch. The website sorts the beef by line and by cut — Okayama Hybrid Wagyu, Onishi Selection A5 Wagyu, yakiniku, steak, stir-fry — and lets you add items to a wishlist or cart, choose product options and check out with delivery, backed by the shop's published shipping and delivery, return and terms policies. Creating an account makes reordering a favourite karubi or shabu shabu slice a two-click affair for regulars.
The quiet appeal of the shop is how completely it covers a meat-centred Japanese meal. Choose a cut — A5 karubi for the grill, loin slices for the pot — then add a sauce or seasoning, a soup stock, and perhaps a bottle of sake. When the week calls for something other than beef, the pork and processed-food sections extend the repertoire comfortably.
Whether you are a yakiniku regular stocking up, a hotpot host chasing slices thinner than you could cut at home, or simply curious how A5 wagyu performs in your own pan, the West Coast Plaza counter puts a serious Japanese butcher within easy reach of Clementi and the surrounding west coast. The shop's promise is fresh, flavorful and authentic; the marbling takes care of the rest.