Tucked in the back of Dempsey next to Min Jiang you’ll find this authentic Japanese Yakitori restaurant decked out in copper-hued interiors. Japanese Executive Chef Asai Masashi is at the helm here so you’ll find some of the best yakitori in Singapore here. The quality of meat and the variety of yakitori options makes eating here something quite special (and even though there’s the expected open fire charcoal Bincho-tan, the space is so well ventilated that you don’t even notice the smokiness until you taste it in your food).
Yakitori meaty sticks are aplenty but for something more interesting try the Grilled Seasonal Vegetable Platter and Yasai Maki, thinly sliced beef, wrapped around seasonal vegetables like asparagus, then grilled. Another must-try is the Uni Shabu Shabu, with ‘Uni broth’ made from fresh Sea Urchin that arrives bubbling in a hot pot ready to cook seasonal seafood items from oyster to abalone and prawn. Add the rice to the broth afterwards for a luxe Uni Porridge topped with more sashimi-grade sea urchin – gourmet comfort food best washed down with a cocktail like the Yuzu Shiso Martini by head mixologist, Joe Chan.