Went to Homura by Kai on their opening day back on 1 Feb, but only got to posting the photos now.
Have been wanting to try Chef Issey's dishes for a while but I kept procrastinating as he moved from restaurant to restaurant.
Food was great and tasted as authentic as you could get from Japan. I felt like I was eating in Japan again. Would definitely return in the future if I run out of new places to try in Singapore.
suzen
5
A very cosy & friendly eatery to be chilled & enjoyed at. Got to know this yakitori by Kai from online. Didn't know they have been at this building for 4 years. Only recently they changed their yakitori concept. So I chose this eatery at very last minute & walk-in with my friend.
Everyday (closes at certain days) starts at 6:30pm, before 8:30pm, they mainly serving omakase for yakitori. Yes! Yakitori omakase! This was the 2nd time I had it at differ eatery. Cos in Singapore, seldom to encounter omakase for yakitori.
Now then realised that their main entrance showing chicken parts for yakitori. Cos for myself, I don't like to eat chicken heart, liver & gizzard. For eatery who doesn't how to handle it, there will be a metal taste which I don't like it. Surprisely the chicken heart was tenderly freshly tasting very deliciously. Very seldom to come across good one.
Except the chicken gizzard, I don't like the rubber taste. Overall, it was an awesomely satifying meal. Good to eat the yakitori with draft beer 😋
Jit Sandhu
4
This was a great Japanese izakaya that we stumbled across and decided to pop in and check out, so glad we did. The meat is masterfully prepared in front of you and as its aroma whets your appetite the taste delivers everything you expected, juices, flavour and delicious umami taste. The ramen and avocado and toast were equally tasty and combined to make a delicious meal.
Arthur Ooi
5
Authentic Warayaki Flavours at Homura by Kai 🔥
Warayaki-style cooking isn’t just about the flames—it’s a full-sensory experience. Ingredients are seared over blazing straw fire, locking in umami while imparting a distinct smoky aroma. The moment it hits your palate, it’s bold, fragrant, yet still delicate enough to let the natural sweetness of the ingredients shine through.
From our signature Katsuo no Tataki (seared bonito) to the juicy Tuna Kama, each dish strikes the perfect balance of fire and finesse. Every Warayaki plate by Chef Issey is a work of edible art—crafted with both flame and feeling.
Then there’s the donabe. Slow-cooked to order, the steaming claypot rice arrives with the kind of aroma that makes you pause. Each bite is comforting, fragrant, and quietly emotional—like a warm welcome home.
At Homura, it’s not just grilling. It’s soul-fire cooking you won’t forget.
Yong Yi
5
A fun, small Izakaya space that features the best of Chef Issey’s food. For ala carte, it comes with a mandatory $8 amuse of a sushi roll featuring a seasonal fish & produce used in flavoring the rice.
Do try the straw smoked items as they really showcase Chef’s technique of working the hearth; the tuna cheek and chicken neck are both perfectly cooked with good amount of smoke flavor. The mentai-takana also serves as a great izakaya snack reminding me of flavors I love from Fukuoka.
I’d definitely be back to try more seasonal offerings as well as the donabe items!