KAI Yakitori

KAI Yakitori delivers an exceptional dining experience that centres around expertly crafted yakitori. The skewers, cooked over premium Binchōtan charcoal, bring out the best in a variety of ingredients. From pork and chicken to unique items like ginkgo nuts and chicken cartilage, each bite showcases meticulous preparation and authentic flavours. A standout dish during my visit was their seasonal Shirako (milt), served in a sweet and savoury sauce. The delicate texture of the shirako paired beautifully with the sauce’s complexity, creating an unforgettable experience. While the yakitori was excellent, a dish that took my by surprise was their Oyakodon. This bowl of tender chicken chunks, rich savoury sauce, gooey eggs, umami-packed seaweed, and an additional raw yolk was a symphony of textures and flavours. Every bite was indulgent, and it’s easily one of the best Oyakodon I’ve ever tasted in Singapore. The Sweet Potatoes were fantastic as well, natural caramelisation from the heat of the charcoal and presented elegantly on sticks, such a sweet delight. Although the prices are on the higher side, the quality of ingredients, mastery in preparation, and overall dining experience justify the cost.

A little hidden gem in Orchard plaza. It was highly recommended by a friend & we lucked out and managed to get a reservation. The food was absolutely delicious. A lot more chicken focused which we honestly didn't mind but what absolutely impressed me the most was the vegetables that tasted incredible after being chargrilled! It's mandatory to pair your meal with a bottle of sake but you honestly wouldn't have it any other way either. The team were extremely sweet and even though it was our first time, both Chef and service team were friendly. Definitely a must-visit if you're a Yakitori fan.

4.5 stars! Kai Yakitori is one that won’t disappoint and will have you coming back for more. The place is cosy and the hospitality fantastic. Watching Chef Jeffrey grill the skewers over binchotan was pretty mesmerizing; I’m not sure if it was the anticipation of the food or just simply watching the process. Predominantly chicken and vegetables, Chef Jeffrey also had beef, pork, seasonal produce and staples to serve. My faves of the night were the chicken sashimi, chicken oyster, nodoguro and the broth (boiled for min. 12 hours daily) made for his ramen. Food aside, he’s got a small but fab collection of sake. Shiok Maximus! 🤤

Where Yakitori is an art. Watching Chef-owner Jeffery Chai at work is captivating as he moves smoothly with an easy confident precision. And each skewered item that comes off his Wakayama Kishu Binchotan grill is so breathtakingly perfect, every first bite will leave you gasping in wonder. Before I go on, I should mention that a reservation at @kaiyakitorisg is impossible to secure unless you know a regular customer who decides to invite you along (so yes, I owe my friends a huge thank you). Ordering alcohol is a must here and even though I can’t drink much, I have to admit yakitori and alcohol are a match made in gastronomic heaven. We shared a wonderful bottle of Sake but I was told they do super legit Highballs too, so those are on my wishlist now. As this was our first ever visit, I did go a bit mad with the ordering. Here’s a recap: 1. Steamed Japanese Pumpkin - The appetiser warmed our bellies nicely with its gently sweet softness. 2. Seasonal Vegetable - The Yellow and White Corn were ridiculously juicy and sweet. 3. Japanese Tofu - Lightly grilled, the slightly firm beancurd was lovely. 4. Avocado and Smoked Chicken with Baguette ($12) - This left my jaw on the floor. I couldn’t and still can’t fathom how much smokiness and flavour existed in the pale green mess. 5. Soriresu / Chicken Oyster ($6.50) - We each had one of the pair of oyster-shaped dark meat flanking the backbone of the chicken. Sensuously smooth, tender and oh-so-juicy, Chef Jeffrey’s grilling ensured the skin was unbelievably crisp as well. 6. Chicken Thigh and Scallions - I’ve never eaten this elsewhere that can rival the exquisiteness of theirs. 7. Wings - Plump and golden-brown, the crispy-skinned mid-joints had me craving for more. 8. Hearts - These were hands-down, the juiciest and most tenderly cooked of the chicken’s organ I’ve ever eaten. 9. Bonjiri / Tails - How a piece of springy flesh where a chicken’s tail-feathers spring from can become so fantastically delicious in Chef’s hands is beyond me. I fell truly, madly, deeply in love and had to get a second round. 10. Japanese Zucchini - This was stellar. 11. Cherry Tomatoes - They gushed under the lightest pressure. Yums. 12. Eringi - Smoky and meaty, the King Oyster Mushrooms were so good. 13. Quail’s Eggs ($6.50) - These babies were lusciously lava-like in the middle. 14. Tsukune - Looser-packed but highly textural giant meatball that’s so pure in tastiness, it didn’t need the usual egg yolk for dipping. 15. Kawa / Skin - Chef Roy did a little trick of fanning the skewers after they were grilled. It’s suppose to help the remaining oil and moisture to evaporate, and thus, dry the pieces of skin more and render them extra crispy. I can vouch for the effectiveness. 16. Ramen Awase ($10) - The white chicken soup was so decadently rich, it left my lips sticky. I loved the noodles with a smidgen of yuzu kosho mixed in. The Oyako Don looked really mouthwatering too - I’ll have to get that on my next visit. 17. Sasami / Chicken Fillet - Chef Jeffery grilled the meat until only about 30% cooked, so the pretty pink chunks of meat were velvety soft and yielding. Remarkable! I am sure besides Chef’s expert technique and experience, the very expensive Japanese Binchotan he uses at Kai Yakitori contributes significantly to the superior quality and taste of the food. When I examined it closely, it felt very clean to the touch (no reside was left anywhere) and had a metallic sound when I hit one piece against another. Thank you so much again for spoiling us with your elevated art of Yakitori, Chef. This is a dinner I will be raving about for a long time to come.

Calls were not picked up hence decided to approach the shop and see what is the earliest available date to make a reservation to try the food. Was informed by the staff that they are only taking reservations from their regulars now or one will need to be introduced by regulars to get a reservation. Quite disappointed that this is the business arrangement but oh well.. ====================================== Updated Review in Jan 2023 Kai Yakitori updated their business model in late 2022 and now has 2 shop fronts. One at this location and another one at level 4, which is private dinner by the chef owner for his regulars. The one at level 3 can be reserved by going to their website. Overall the food was great, even though I wished I could taste the food cooked by the chef owner. This was likely the first time I had yakitori where the skin was still crispy. The service was also really good and one of the staff took the effort to introduce their food, history and even recommended other restaurants at orchard plaza.