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Whether you want to browse our Help Centre for solutions or speak to us directly via in-app chat, we’ve got you.

 

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LOCATION :

Main Branch -Katong Main Branch

Address: 122 Tembeling Rd, Singapore 423621

 

Phone No. : +65 6246 5131

 

Hours : 10am to 7pm

 

Email : singapore1@onishi-g.co.jp

 

Second Branch - West Coast Plaza Outlet

Address: West Coast Plaza: 154 West Coast Rd, B1-22, Singapore 127371

 

Phone No. : 6550 4175

 

Hours : 11am to 9pm

 

Email : onishi_wcp@astons.sg

 

DIRECTIONS :

FAQ

How long am I able to store the meat?

Our meat products typically have a shelf life of 3 days when refrigerated properly at or below 4°C.

Can I freeze the meat products?

Our meat products can be frozen for up to 2 weeks.

Is it possible to deliver fresh meat instead of frozen items?

We are able to make such arrangements, however there will be a mark up in the pricing. We would advise to call our outlets for our staff to assist you in making the necessary arrangements.

Do you provide wholesale meat options?

Unfortunately, we are strictly a business to consumer butchery retail outlet.

Are the items sold in the physical store and online similar?

We offer a larger range of meat cuts and retail items in store as compared to the online site. We believe the online site is for convenience whilst the physical store is for customer engagement.

How much meat is recommended per person serving?

It varies from person to person but the general amount would be about 150g-200g per person.

Can I eat the meat raw?

Due to the fact that our meat is vacuumed and shipped, our beef is not recommended to be consumed raw.

Do you sell Kurobuta?

Unfortunately, we are only selling Hokkaido White Pork.

Will freezing the meat affect the colour, texture or taste of the meat?

There will definitely be slight changes regarding the aforementioned qualities of the meat cuts. The colour generally becomes darker, texture becomes a bit melty, but the taste remains unchanged.

What are the brown spots that sometimes appear on my meat?

Those spots usually appear on leaner meat at the areas that are layered on top of one another. Due to exposure to air and light, oxidation occurs faster at the areas that are layered on one another as there is pressure exerted on the surface of the meat that hastens the oxidation process.