Yappari Steak has expanded its presence in Singapore with a new outlet on the fourth floor of Wisma Atria’s Food Republic — its third in the city, and arguably its most central yet.
The restaurant has built its reputation around wet-aged, 150-day grain-fed Black Angus Misuji steaks, available in portions from 150g to 300g, and rounds out its menu with a solid selection of sides and a Cheese Fondue that invites a more adventurous approach to the meal.
Seating at Yappari Steak
The outlet offers bar seating along the open kitchen counter, ideal for solo diners who want to watch the action, and table seating for groups. While it sits within Food Republic, Yappari Steak occupies its own dedicated section, giving it a more focused dining atmosphere than the surrounding food court.
Starting with Appetisers
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With a wide range of appetisers on offer, we opted for the Japanese Potato Salad ($3.80) and Beef Tendon Stew ($5.80). The potato salad was comforting and well-seasoned, a familiar crowd-pleaser that warmed us up nicely before the main course.
The beef tendon stew, however, did not quite hit the mark. While it was generous with both the meat and tendons, it fell short on texture. Beef tendons, when braised low and slow, release collagen that naturally thickens the broth into a rich, unctuous consistency. Here, the stew lacked that silky body we had hoped for.
Main Courses at Yappari Steak
I picked the restaurant’s signature, The Yappari steak ($23.80 for 200g), while my dining companion opted for the Rib Finger Steak ($27.80 for 200g). Each steak comes with unlimited rice, salad and soup.
The Yappari Steak is crafted from the prized Misuji cut, an exceptionally rare portion with only a 0.8 percent yield per head of cattle. Nestled beneath the shoulder blade, it is known for its intense marbling and buttery tenderness. It arrived piping hot on a lava stone plate sourced from Mount Fuji, which retains heat and allows the steak to continue cooking gently at the table. A sprinkle of salt was all it needed to enhance the beef’s natural flavours.
The Rib Finger steak would suit those who prefer a fattier, more indulgent cut. As the name suggests, it comes from the intercostal muscles nestled between the ribs. This is a cut that is threaded with generous ribbons of fat which render beautifully on the hot stone, delivering a rich, beefy intensity with every bite.
Do note that since you are effectively your own chef at the table, it pays to keep a close eye on the cooking: the high heat of the lava stone means the steak can overcook quickly if left unattended.
Don’t Forget the Condiments
The condiment selection at Yappari Steak is one of its quiet highlights — a spread of ten options that ranges from the familiar (salt and pepper, chilli, ketchup) to the distinctly Japanese steakhouse (Spicy Miso, Steak Mix Spice, Wasabi).
There is something for everyone here, but our table gravitated towards the Spicy Miso, Garlic Sauce, and Onion Sauce. The last was a particular standout — deeply savoury and sweet, it carried the character of a long-reduced French onion soup and paired well with the richness of the beef.
Cheese Fondue
One interesting pairing at Yappari was the Cheese Fondue (Original and Truffle, $8.80 each or $3.80 with steak). Staff suggested dipping the steak directly into the fondue or mixing it with the rice to create a makeshift risotto. We found the fondue a touch thin for our liking — we had hoped for a thicker consistency with a satisfying cheese pull. While we tend to prefer our steak unadorned, the fondue pairing may well appeal to more adventurous diners.
Final Thoughts on Yappari Steak
If you are looking for a solid steakhouse experience in Orchard, Yappari Steak is well worth the visit. The Misuji cut is tender, well-marbled, and flavourful enough to hold its own with just a pinch of salt. For a cut this rare and of this quality, the price point is wallet-friendly, making it one of the better value steakhouse meals you can find in the city.
The interactive lava stone cooking adds a fun, hands-on element that keeps things engaging at the table, and with ten condiments to experiment with, no two bites need to taste the same.
The beef tendon stew and cheese fondue seem promising but would benefit from a bit more refinement — a thicker stew and a more viscous fondue would round out the experience nicely. That said, the star of the show more than delivers, and Yappari Steak earns its place as a worthy addition to the Orchard dining scene.
Yappari Steak
Where: Food Republic Wisma Atria, #04-02, Wisma Atria, 435 Orchard Rd, Singapore 238877
Operating Hours: Daily, 11am to 10pm
