At a Glance
About Yakiniku-GO
Yakiniku-GO is a casual Japanese BBQ concept by RE&S, one of Singapore's largest Japanese food & beverage groups. The restaurant makes yakiniku accessible and fuss-free: each table has a built-in electric grill that is completely smoke-free, so diners can enjoy the interactive fun of grilling their own meat without the lingering smell on their clothes. The Hougang Mall outlet shares its Level 2 space with Tsukimi Hamburg (also by RE&S) at unit #02-25, creating a combined Japanese dining destination with two distinct menus.
The menu is built around curated meat sets that pair different cuts with rice, seaweed soup, and your choice of salad or kimchi. The entry-level Beef & Chicken Set (S$9.80 nett) is one of the most affordable yakiniku experiences in Singapore — ideal for solo diners on a budget. The Signature Yakiniku-GO Set (S$15.80 nett) is the crowd favourite, combining beef short plate (karubi), ribeye steak, and beef tongue — three distinct cuts that let you experience the range of textures and flavours yakiniku has to offer. For premium indulgence, the Jyo Karubi & Ribeye Slice Set (S$17.80 nett) features boneless short rib with excellent marbling.
Four house-made dipping sauces are the unsung heroes of the meal: the bright and tangy Negi Shio Tare (leek and salt with yuzu hints) is the standout — it pairs brilliantly with every cut of meat and adds a refreshing citrus dimension. The restaurant also offers a Garlic Shoyu sauce, a classic Yakiniku Tare, and a Spicy Miso option. The combination of affordable pricing (no service charge, GST included), smoke-free grilling, and a solo-friendly layout makes Yakiniku-GO one of the best value casual Japanese dining options in the Hougang area.
Recommended For
Menu & Pricing
All prices are nett (inclusive of GST, no service charge). Dine-in only.
Set Meals (with rice, soup, salad/kimchi)
| Beef & Chicken Set — beef short plate + chicken | S$9.80 |
| Pork Sanshu Mori Set — three types of pork cuts | S$10.80 |
| Double Karubi Set — beef short plate + boneless short rib | S$13.80 |
| Signature Yakiniku-GO Set — short plate + ribeye steak + beef tongue | S$15.80 |
| Jyo Karubi & Ribeye Slice Set — premium boneless short rib + ribeye | S$17.80 |
À La Carte Meat
| Beef Short Plate (Karubi) | S$5.80 |
| Angus Ribeye Steak | S$7.80 |
| Beef Tongue | S$6.80 |
| Lamb Shoulder | S$6.80 |
| Seafood Platter (shrimp, squid, scallop) | S$8.80 |
Sides & Drinks
| Rice (refill) | S$1.00 |
| Kimchi | S$2.00 |
| Soft Drinks / Iced Tea | S$2.00 |
Practical Information
Dietary Information
Photos
Sourced via Google Places — food-focused photography
Location
90 Hougang Avenue 10, #02-25, Hougang Mall, Singapore 538766
Level 2 of Hougang Mall, sharing the same unit as Tsukimi Hamburg. Both concepts are operated by RE&S. Take the escalator from the main atrium. Walk-in only — join the QR code queue during busy periods.
📍 Open in Google MapsYour Dining Journey
From QR queue to sizzling grill — what to expect at Yakiniku-GO.
Join the Queue
Head to Level 2 of Hougang Mall, unit #02-25. During off-peak hours, you can usually walk right in. During busy periods (weekend dinner 6-8pm), scan the QR code to join the virtual queue — you will receive a notification when your table is ready. The restaurant has a casual, clean layout with individual electric grills at each table. Solo diners are well accommodated with compact seating designed for one or two.
Choose Your Set
Order via the menu card or QR code at the table. The Signature Yakiniku-GO Set (S$15.80) is the best introduction — it gives you three different beef cuts (short plate, ribeye, beef tongue) so you can compare textures and flavours. Budget diners should go for the Beef & Chicken Set (S$9.80) — remarkably good value. The Double Karubi Set (S$13.80) is perfect for those who love the short plate flavour and want a double dose. All sets come with rice, seaweed soup, and your choice of salad or kimchi.
Grill and Dip
Your meat arrives on a plate with the electric grill already heated. The grill is completely smoke-free — you genuinely will not smell like BBQ afterwards. Place your meat on the grill surface and cook to your preference. Thin cuts like karubi and beef tongue need only 30-60 seconds per side. The ribeye steak benefits from a slightly longer cook for a medium-rare finish. Dip each piece in one of the four house-made sauces — the Negi Shio Tare (leek and salt with yuzu) is the crowd favourite, bright and tangy with a citrus lift that cuts through the rich meat. Staff will change your grill plate if it gets too charred.
Finish Strong
As you work through your meat, alternate between bites of kimchi (or salad) and sips of seaweed soup to cleanse your palate. The soup is light and gentle — a deliberate counterpoint to the richness of the grilled meat. If you still have room, add an à la carte order of the Angus Ribeye (S$7.80) or the Seafood Platter (S$8.80). The bill arrives quickly and there are no surprises — all prices are nett with GST included and no service charge. For a complete Japanese evening, step over to Tsukimi Hamburg (same unit) for a Gokoku Tsukimi Hamburger (S$13.90) to take away.
Yakiniku-GO succeeds by keeping things simple: good meat, fair prices, no smoke, no fuss. The S$9.80 entry-level set is genuinely impressive for what you get — at that price point in Singapore, most options are food court fare, not sit-down BBQ with your own grill. The Signature Set at S$15.80 is the sweet spot, offering three quality cuts that demonstrate the range of yakiniku flavours. The smoke-free electric grills are the real differentiator — you can have yakiniku for lunch and walk into a meeting afterwards without anyone knowing. Combined with Tsukimi Hamburg in the same unit, this is arguably the best casual Japanese dining destination in Hougang.
A Guide to Yakiniku Cuts
Understanding the different beef cuts at Yakiniku-GO enhances the experience. Karubi (カルビ, short plate) is the most popular yakiniku cut — it comes from the belly area, has generous marbling, and delivers rich, beefy flavour. Thin-sliced and quick-grilling, it is the quintessential yakiniku meat. Ribeye (リブアイ) is a premium cut from the rib section with excellent marbling and a buttery tenderness — at Yakiniku-GO, the Angus ribeye steak offers a thicker, more substantial grilling experience. Gyutan (牛タン, beef tongue) is a beloved yakiniku speciality — when sliced thin and grilled quickly, it has a unique chewy-tender texture and a clean, delicate flavour that pairs beautifully with the Negi Shio Tare (leek-salt sauce).
For the best grilling results, follow these tips: let the grill heat up fully before placing meat. Karubi and tongue: 30-60 seconds per side for a light char. Ribeye: 60-90 seconds per side for medium-rare. Do not press down on the meat — let the heat do the work. Flip only once. Dip immediately after grilling for the freshest flavour experience. Start with lighter cuts (tongue) and progress to richer ones (karubi, ribeye) for the best palate journey.