Hikiniku To Come Singapore: A Masterclass in Hamburg Steak and Rice

Few restaurants are bold enough to take a singular approach of focusing on only one dish, but Hikiniku To Come embraces it wholeheartedly. The acclaimed Tokyo concept, which has made its much-hyped Singapore debut at VivoCity, offers a meticulously curated set meal that showcases its hamburg steak on rice through simplicity, precision, and quality ingredients. As we soon discover, exceptional care and craftsmanship can elevate a humble hamburg patty into an extraordinary and memorable dining experience.

Upon arrival, we are greeted by the restaurant’s mantra — “Just Ground. Just Grilled. Just Cooked.” — prominently displayed at the entrance. It reflects the belief that food is best enjoyed at the exact moment it is prepared. Ordering is straightforward.

The Signature Hikiniku To Come set meal (S$27.90) features three hamburg steaks made from 100% Japanese beef, accompanied by rice from Aomori, for which refills are unlimited. There are no alternative mains, underscoring the restaurant’s confidence in its sole offering. We supplement our meal with two side dishes: Potato Salad with Minced Meat (S$7.90) and Raw Kimchi (S$7.90).

We arrive just in time to catch the last round of patty preparation. Behind a temperature-controlled glass room, chefs deftly shape the freshly ground beef, rhythmically tossing each portion between their palms with a distinctive “pop-pop” sound. The technique minimises heat transfer from their hands, helping preserve the integrity of the meat. Through the glass, diners can scrutinise every step of the process, much like the counter seats that provide an unobstructed view of the cooking. Hikiniku To Come is clearly a restaurant that takes pride in its craft and has no hesitation putting it on display.

The rhythmic popping of the patties being shaped provides an almost musical accompaniment to the constant sizzle of beef grilling over binchotan charcoal. The aromas alone are enough to whet the appetite. Before the food arrives, we order the signature Hikiniku Craft Ginger Soda (S$4.90). Made with fresh ginger and spices, it delivers a robust kick that is further amplified by lively carbonation. Refreshing yet assertive, it proves to be an excellent pairing for the rich beef to come.

Our sensory journey continues as we settle into one of two circular counters, designed to replicate the ergonomic layout of the original Tokyo concept. The VivoCity restaurant seats just 28 diners, alongside a private dining room for 10. While this may not maximise capacity, it greatly enhances the dining experience. Every seat enjoys a front-row view of the grilling station, turning dinner into a captivating live performance. Precision extends beyond the cooking. Nearly every element appears carefully considered, from the grooved high-backed stools that are surprisingly comfortable to the custom pull-out drawers below the counter. Inside, diners find neatly arranged utensils, condiment dishes, and syringe-style salt dispensers, each fitting EXACTLY into its designated slot. The rice is faithfully cooked in hagama pots to faithfully recreate the Japan experience.

The first hamburg steak arrives moments after being grilled over binchotan charcoal. Smaller than a typical burger patty, it nevertheless looks inviting, and with two more servings to follow, portion size is hardly a concern. We are encouraged by the chefs to enjoy the first patty without any condiments, advice that complements the clear and thoughtfully illustrated dining guide provided at every seat.

Taking the first bite, I immediately appreciate the purity of the beef flavour and the fragrant char from the grill. What surprises me most is the texture. The exterior carries a delicate char while the interior remains remarkably tender, despite being fully cooked through. As someone who generally prefers steaks well done, I can appreciate how difficult this balance is to achieve. Yet Hikiniku To Come manages it effortlessly, delivering a patty that is juicy, tender, and deeply satisfying without relying on a pink centre. This bodes well and all I can think while relishing the savoury juices is that my dinner is definitely in capable hands.

I take my own sweet time on my first patty, and I realise the chefs are in no rush either, fully aligned with the “Just Ground, Just Grilled, Just Cooked” principle to ensure that the steaks are cooked a la minute. I cheat a bit after several bites of the unadorned patty as I cannot resist trying the various condiments that are available. My favourite is the Oil-Marinated Green Chilli, though there is also the Salted Lemon with Green Chilli with its unique salted lemon paste that tickles my tastebuds with its citrusy lift.

For the second patty, we are given grated radish and homemade ponzu vinegar to drizzle over the beef, introducing a refreshing burst of acidity. The tart and savoury juices trickle into my bowl of rice. Before I know it, I have polished off another helping and am asking for a refill in preparation for the final patty.

I am eating an alarming amount of rice tonight. Rice here is far from an afterthought. The Japanese grains are soaked overnight in sake to enhance their natural sweetness and aroma, making them delicious enough on their own. Paired with the beef juices and various condiments, however, they become positively irresistible.

The last hamburg steak is, in a way, the one that I have been anticipating the most. Ever since I saw Hikiniku To Come’s publicity photo featuring a glossy orange yolk perched atop a perfectly grilled hamburg steak, I could not stop thinking about it given my weakness for eggs. Each diner receives a single Sakura and Hinata egg, specially air-flown from Japan. These are served completely raw.

While some diners whisk the whole egg and dip their beef into it sukiyaki-style, I decide to reserve the whites and attempt my own version of that Instagram-worthy shot. Unfortunately, my final patty arrives on the slimmer side, making my artistic ambitions rather difficult to realise to my great chagrin. But quality egg yolk and sizzling meat on top of warm rice is a combination that cannot go wrong, so I mix it all up and scarf it down anyway, not before adding an obligatory dash of naturally brewed soy sauce.

And with that, dinner comes to an end.

Hikiniku To Come manages to surprise, tease, intrigue and satisfy through a set meal that was carefully choreographed from start to finish. The restaurant’s singular focus on delivering the ultimate hamburg steak experience means there is little distraction from its core proposition. Thus, those expecting dessert will have to adjourn elsewhere. The premium ingredients, attentive service and thoughtful attention to detail each leave a strong impression, but perhaps the most memorable is the sum of the experiences that altogether create a unique dining format that remains refreshingly uncommon in Singapore, offered at a surprisingly accessible price point.

At least for its launch phase, Hikiniku To Come operates on a walk-in-only basis, with guests seated on a first-come, first-served basis. The restaurant plans to introduce a digital queue system once it is at full capacity, allowing diners to receive notifications when their seats are ready.

I later discover that “Hikiniku To Come” is a playful twist on the Japanese phrase hiki niku to kome, meaning “minced meat and rice”. It is certainly a fitting name for a place I will keep in mind whenever a craving for grilled meat strikes, and one that I hope remains a fixture in Singapore’s dining scene for many years To Come.

Hikiniku To Come
1 Habourfront Walk #01-102/103
Lobby, F VivoCity, Singapore 098585

Opening hours: Daily 11am-10pm